No Bake Mango Cheesecake

This No Bake Mango Cheesecake is a complete and utter celebration of summer! A creamy mousse-like cheesecake loaded with 3 BIG mangoes and is surprisingly straightforward to make with your food processor. This No Bake Mango Cheesecake is a classic example of what started out as a cruisy week ending up in a whirlwind of mango pureed chaos / bliss. Classic cheesecake biscuit base.

Creamy insanely mangoey mousse-like cheesecake filling – no bake! Topped with mango jelly (soooo pretteee!), piled high with whipped cream (optional, but again, soooo pretteee!), more mangoes, and passionfruit – yet again, because… well, for no reason other than it’s soooo pretteee!!!I decorated this with cream, more mangoes and passionfruit for no reason other than to make it look pretty. The cheesecake is fabulous as it is without these toppings.

Ingredients:

BASE:

• 150 g / 5 oz Arnott's Marie Biscuits (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit
• 100 g / 3.5 oz unsalted butter , melted
• 2 tbsp white sugar

MANGO:

• 700 g / 1.4 lb mango flesh (2 large mangoes)

FILLING:

• 4 1/2 tsp gelatin powder 
• 1/2 cup / 125 ml cold tap water
• 500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)
• 2/3 cup / 150g caster sugar (superfine white sugar)
• 300 ml / 10 oz whipping cream*

MANGO JELLY:

• 3/4 tsp gelatin powder 
• 1/4 cup / 65 ml cold tap water
• 1 tbsp lemon juice

TOPPINGS (OPTIONAL):

• 300 ml / 10 oz whipping cream*
• 1 tbsp white sugar
• 1 tsp vanilla extract
• 1 large mango, cut into cubes
• 2 passionfruit