No-Bake Mango Cheesecake 免焗芒果芝士蛋糕

I am not exaggerate, but this is my favourite cheesecake now!!!!! THE BEST Cheesecake! In general, I am not really a cheesecake-person, I find that quite rich and just too much for dessert. But this mango cheesecake, so refreshing, light like mousse and it is soooo delicious!

This recipe asked for heavy / whipping cream, this make the cheesecake extra light. I can’t find my favourite philippine mango here, so I use both fresh Indian mangoes and tinned mango pulp, it goes really well with the cheesecake. This definitely my summer go-to cheesecake now, hope you love it too!

我沒有誇張，這個芒果芝士蛋糕是我最喜歡的芝士蛋糕！！！平時我並不特別喜歡芝士蛋糕，我覺得它相當濃郁，作為甜點真的有點膩。但是這款芒果芝士蛋糕，非常清新，輕盈得像慕斯一樣，超好味！

這個食譜加了打發忌廉，令芝士蛋糕格外輕盈。我在這裡找不到我最喜歡的菲律賓芒果，所以用了新鮮的印度芒果和罐裝芒果泥，它與芝士蛋糕搭配得非常好。這絕對是夏天必做的芝士蛋糕，希望你也喜歡！

For the biscuit base, in a mixing bowl, combine the biscuits crumbs and melted butter until well mixed.

Press the mixture firmly into the bottom of a 7-inch (18cm) springform pan. Use the bottom of a glass to ensure an even layer. Place it in the refrigerator to chill while you prepare the filling.

For the filling, in a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Then add in sugar and mango puree, continue to beat until well combined and smooth.

Add some cold water into the gelatine, let it rest for 10 minutes. Then put in a bowl of hot water to melt it.

Add in the melted gelatine into cream cheese mixture, mix well.

In another bowl, beat the heavy cream until stiff peak. Add into cream cheese mixture and fold it gently.

Remove the prepared crust from the refrigerator and pour the filling over it. Use a spatula to spread the filling evenly and smooth out the top.

Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight, to set.

For a jelly topping, add some cold water into the gelatine, let it rest for 10 minutes. Then put in a bowl of hot water to melt it.

Mix mango puree, sugar, hot water and melted gelatine together.

Then pour on top of the chilled cheesecake. Let it chill in the fridge for another 2 hours or until the jelly set. Enjoy!

餅底做法：將餅乾壓碎，再加入溶化牛油，拌勻

將混合物放入一個 7 吋（18 厘米）的蛋糕模內。將其放入雪櫃備用

在大碗內，打發忌廉芝士和糖至軟身，然後加入芒果蓉，拌勻

在水加入魚膠粉內，靜置10分鐘，然後再放入一大碗熱水內座溶。將魚膠粉溶液倒入忌廉芝士內

在另一個碗內，打發忌廉至硬性發泡。將其加入忌廉芝士混合物中，輕輕地拌勻

從雪櫃取出已準備好的餅乾底部，倒入餡料。用抹刀將內餡均勻塗抹，並使頂部光滑, 用保鮮紙或錫紙蓋住芝士蛋糕，雪最少 4 個小時，使其凝固

芒果啫喱部份，將水加入魚膠粉內，靜置 10 分鐘。然後放入一碗熱水中座溶

將芒果泥、糖、熱水和魚膠粉溶液混合在一起

然後倒在芝士蛋糕頂部，再放入雪櫃雪 2個 小時或直至啫喱凝固即成！

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No-Bake Mango Cheesecake

Total Time

1 hr

 

Course: Dessert

Keyword: cheesecake, mango, no-bake

Servings: 6

Ingredients

Biscuit Base

• 160 g Biscuits 餅乾
• 80 g Melted Butter 溶化牛油

Mango Filling

• 330 g Cream Cheese 忌廉芝士
• 80 g Sugar 糖
• 270 g Mango Puree 芒果蓉
• 10 g Gelatine 魚膠粉
• 50 ml Water 水
• 200 ml Whipping/ Heavy Cream 忌廉

Mango Jelly

• 200 g Mango Puree 芒果蓉
• 20 g Sugar 糖
• 60 ml Hot Water 熱水
• 10 g Gelatine 魚膠粉
• 50 ml Cold Water (For Gelatine) 凍水

Instructions

Biscuit Base

1. In a mixing bowl, combine the biscuits crumbs and melted butter until well mixed.

2. Press the mixture firmly into the bottom of a 7-inch (18cm) springform pan. Use the bottom of a glass to ensure an even layer. Place it in the refrigerator to chill while you prepare the filling.

Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Then add in sugar and mango puree, continue to beat until well combined and smooth.

2. Add some cold water into the gelatine, let it rest for 10 minutes. Then put in a bowl of hot water to melt it.

3. Add in the melted gelatine into cream cheese mixture, mix well.

4. In another bowl, beat the heavy cream until stiff peak. Add into cream cheese mixture and fold it gently.

5. Remove the prepared crust from the refrigerator and pour the filling over it. Use a spatula to spread the filling evenly and smooth out the top. Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight, to set.

Jelly Topping

1. Addd some cold water into the gelatine, let it rest for 10 minutes. Then put in a bowl of hot water to melt it.

2. Mix mango puree, sugar, hot water and melted gelatine together.

3. Then pour on top of the chilled cheesecake. Let it chill in the fridge for another 2 hours or until the jelly set. Enjoy!

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