Easy no-bake mango cheesecake

Delicate, creamy and full of exotic freshness – an easy no-bake mango cheesecake. The combination of a chocolate biscuit base, a silky cheesecake layer and mango jelly creates a beautifully balanced dessert that’s sure to impress. To simplify the recipe, I’ve used mango jelly instead of gelatine. Curd cheese blended with intensely fruity mango purée creates a wonderfully smooth and aromatic filling. The addition of slightly cooled jelly helps achieve the perfect consistency, while whipped cream gives it lightness and an airy texture. The top is finished with juicy slices of mango and a handful of raspberries, adding both colour and a gentle tartness to balance the sweetness. Everything is then covered with a glossy layer of mango jelly, which sets into a beautiful, shimmering finish. Who’s tempted? 🙂

Ingredients for the base:

• 150 g chocolate biscuits
• 60 g butter, melted

Place the biscuits and melted butter in a food processor and blend until the mixture resembles wet sand. Alternatively, crush the biscuits in a sturdy bag using a rolling pin, then mix with the melted butter.

Line the base of a 21 cm springform tin with baking parchment. Press the biscuit mixture firmly into the base and smooth it out. Chill in the fridge while preparing the filling.

Ingredients for the cheesecake filling:

• 500 g full-fat or semi-fat curd cheese (or cream cheese), finely ground
• 350 g mango purée (from a tin)
• 1 packet mango jelly (for 500 ml water) + 100 ml boiling water
• 200 ml double cream, chilled

All ingredients except the cream should be at room temperature. Dissolve the jelly in 100 ml boiling water and allow it to cool slightly (it should remain liquid).

In a mixing bowl, blend the cheese and mango purée until smooth. Add the liquid jelly and mix to combine. In a separate bowl, whip the cream until stiff peaks form. Fold it gently into the cheesecake mixture in two batches. Pour the mixture over the prepared base and smooth the top. Chill in the fridge until set, preferably overnight.

To finish:

• 1 packet mango jelly (for 500 ml water) + 450 ml boiling water
• 2 mangoes
• a handful of raspberries (fresh or frozen)

Dissolve the jelly in 450 ml boiling water and leave to cool slightly (it should remain pourable).

Peel the mangoes, remove the stones and slice. Arrange the mango slices over the cheesecake, add the raspberries, then pour over the semi-set jelly. Chill in the fridge until fully set.

Store the cheesecake in the fridge.

Enjoy!