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No Bake Mango Cheesecake

No Bake Mango Cheesecake features a buttery biscuit crust, creamy mango cheesecake filling, and a fresh mango jelly topping.
This easy tropical dessert requires no oven and is perfect for warm-weather entertaining.
Prepare it ahead and chill overnight for the best texture
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Prep Time 30 minutes
Course Dessert
Cuisine International

Ingredients
  

Biscuit Base

  • 150 g Marie biscuits digestive biscuits, or graham crackers
  • 100 g unsalted butter melted
  • 2 tablespoons white sugar

Mango Puree

  • 700 g ripe mango flesh about 2 large mangoes

Cheesecake Filling

  • 4½ teaspoons halal-certified gelatin powder
  • ½ cup cold water
  • 500 g cream cheese softened
  • ⅔ cup caster superfine sugar
  • 1¼ cups whipping cream

Mango Jelly Topping

  • ¾ teaspoon halal-certified gelatin powder
  • ¼ cup cold water
  • 1 tablespoon fresh lemon juice
  • ¾ cup reserved mango puree

Optional Toppings

  • 1¼ cups whipping cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1 ripe mango diced
  • 2 passion fruits

Instructions
 

Prepare the Pan

  • Line the base of a 9-inch (22 cm) springform pan with parchment paper and lightly grease the sides.

Make the Biscuit Base

  • Crush the biscuits into fine crumbs using a food processor.
  • Add the melted butter and sugar, then pulse until combined.
  • Press the mixture firmly into the bottom of the prepared pan.
  • Refrigerate while preparing the filling.

Prepare the Mango Filling

  • Sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
  • Microwave the gelatin in two 15-second intervals, stirring until completely dissolved. Allow it to cool slightly.
  • Blend the mango flesh into a smooth puree.
  • Reserve ¾ cup of the puree for the jelly topping.
  • Add the remaining mango puree, cream cheese, whipping cream, sugar, and dissolved gelatin to a food processor.
  • Blend until smooth and creamy.
  • Pour the filling over the chilled biscuit base.
  • Refrigerate for at least 3 hours until the surface is firm.

Make the Mango Jelly

  • Bloom the remaining gelatin in cold water for 5 minutes.
  • Microwave until dissolved, then cool slightly.
  • Whisk the reserved mango puree with lemon juice and the dissolved gelatin.
  • Pour gently over the chilled cheesecake filling.
  • Tilt the pan slightly to spread the jelly evenly.
  • Refrigerate for at least 12 hours or overnight.

Decorate and Serve

  • Whip the cream with sugar and vanilla until soft peaks form.
  • Pipe or spoon the whipped cream around the edges.
  • Decorate with diced mango and fresh passion fruit.
  • Slice and serve chilled.

Notes

  • Frozen mango can be used if fully thawed and drained.
  • Passion fruit is optional but adds a refreshing tangy contrast.
  • Store the cheesecake well chilled until serving.