My mango cheesecake is the ultimate showstopper and perfect for special occasions such as Eid . Made using a springform pan, this no-bake cheesecake is smooth, sweet, and beautifully decorated.
Ingredients:
- 250g digestive biscuits
- 125g butter, melted
- 135ml mango pulp
- 300ml double cream
- 250g mascarpone
- 400g cream cheese
- 60g icing sugar
Instructions:
1. Prepare the Biscuit Base
Place the digestive biscuits in a ziplock bag and crush them using a rolling pin, or use a food processor to blitz into fine crumbs. Mix with melted butter and press the mixture firmly into the base of a springform pan. Chill in the fridge for at least 30 minutes.
2. Prepare the Cheesecake Mixture
In a large bowl, use an electric whisk to whisk together the mango pulp, mascarpone, and cream cheese until smooth. Set aside.
3. Whip the Double Cream
In a separate bowl, use an electric whisk to whip the double cream to soft peaks.
4. Combine the Mixtures
Gently fold the whipped double cream into the mango and cream cheese mixture until well combined.
5. Assemble and Chill
Pour the cheesecake mixture over the chilled biscuit base, spreading it evenly. Smooth the top with a spatula and refrigerate overnight for best results.
6. Remove from the Springform Pan
Run a butter knife around the edges of the cheesecake to loosen it. Place the pan on a tall, stable object and gently slide the side ring down and off.
7. Decorate and Serve
Before serving, decorate the cheesecake with fresh mango cubes, piped double cream, and edible flowers for a beautiful finish.
Top Tips:
- For a firmer texture, allow the cheesecake to chill overnight for the perfect slice!
- Use room-temperature mascarpone and cream cheese to avoid lumps in the mixture.
- Whip the double cream separately to the cream cheese to prevent it splitting in the mixture and becoming grainy
This mango cheesecake is rich, creamy, and bursting with tropical flavour. Perfect for a refreshing summer dessert or a stunning centrepiece for any celebration!
Mango Cheesecake
Ingredients
- 250 g digestive biscuits
- 125 g butter melted
- 135 ml mango pulp
- 300 ml double cream
- 250 g mascarpone
- 400 g cream cheese
- 60 g icing sugar
Decoration
- 100 ml double cream
- ½ mango cut into cubes
- edible flowers
Instructions
Prepare the Biscuit Base
- Place the digestive biscuits in a ziplock bag and crush them using a rolling pin, or use a food processor to blitz into fine crumbs. Mix with melted butter and press the mixture firmly into the base of a springform pan. Chill in the fridge for at least 30 minutes.
Prepare the Cheesecake Mixture
- In a large bowl, use an electric whisk to whisk together the mango pulp, mascarpone, and cream cheese until smooth. Set aside.
Whip the Double Cream
- In a separate bowl, use an electric whisk to whip the double cream to soft peaks.
Combine the Mixtures
- Gently fold the whipped double cream into the mango and cream cheese mixture until well combined.
Assemble and Chill
- Pour the cheesecake mixture over the chilled biscuit base, spreading it evenly. Smooth the top with a spatula and refrigerate overnight for best results.
Remove from the Springform Pan
- Run a butter knife around the edges of the cheesecake to loosen it. Place the pan on a tall, stable object and gently slide the side ring down and off.
Decorate and Serve
- Before serving, decorate the cheesecake with fresh mango cubes, piped double cream, and edible flowers for a beautiful finish.
If you like the look of my Mango Cheesecake then you should definitely check out the recipes below for some more amazing dessert ideas:
- Easy 3 ingredient Chocolate Mousse
- No bake Lotus biscoff cheesecake
- Viral Dubai Chocolate Style Dates
- Pistachio Milk Cake
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