Description
A creamy and refreshing no-bake cheesecake swirled with golden mango puree for a tropical touch. This silky dessert combines a buttery biscuit base, a smooth cream cheese filling, and ribbons of fresh mango for a perfect summer treat.
Ingredients
Scale
- 200 g digestive biscuits, crushed finely
- 100 g unsalted butter, melted
- 400 g full-fat cream cheese, softened
- 250 ml heavy cream, whipped to soft peaks
- 100 g powdered sugar
- 2 teaspoons gelatin powder, dissolved in warm water
- 1 teaspoon vanilla extract
- 200 g fresh mango puree
- 1 tablespoon lime juice
Instructions
- Line an 8 or 9-inch springform pan with parchment paper and set aside.
- Mix crushed biscuits with melted butter until combined. Press into the bottom of the pan to form the crust. Chill while preparing the filling.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip heavy cream to soft peaks, then gently fold it into the cream cheese mixture.
- Dissolve gelatin in warm water and stir into the cheesecake mixture until fully incorporated.
- Pour half the mixture into the prepared crust, spoon in a few dollops of mango puree, and swirl gently. Repeat with remaining filling and puree to create a marbled effect.
- Refrigerate for at least 6 hours or overnight until fully set.
- Garnish with extra mango puree, fresh mango slices, or mint leaves before serving.
Notes
- Use ripe, sweet mangoes for the best flavor and color.
- For a vegetarian option, replace gelatin with agar-agar.
- Chill overnight for a firmer texture and cleaner slices.
- Store covered in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 21 g
- Sodium: 190 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg
Keywords: no-bake cheesecake, mango swirl cheesecake, summer dessert, tropical cheesecake, easy cheesecake recipe