{"id":20256,"date":"2022-02-25T08:00:58","date_gmt":"2022-02-25T08:00:58","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=20256"},"modified":"2025-04-30T12:19:19","modified_gmt":"2025-04-30T11:19:19","slug":"mango-cheesecake","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2022\/02\/25\/mango-cheesecake\/","title":{"rendered":"Mango Cheesecake!"},"content":{"rendered":"

An utterly delicious no-bake mango cheesecake with a biscuit base, mango cheesecake filling, mango jelly topping, and more! <\/b><\/h2>\n

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Can we just appreciate for a second that I have finally given you guys one of the most highly requested recipes I have ever received on the planet – this mango cheesecake. I cannot cope with how many of you wanted this, so I am sure you will not be disappointed.<\/span><\/p>\n

And I also just want to start by saying this is probably one of my favourite recipes in the world now, and I am completely and utterly obsessed with it! I underestimated how much I would really like this recipe, so apologies it took so long aha! <\/span><\/p>\n

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Mango cheesecake<\/h3>\n

For this recipe, it obviously had to completely and utterly fit the mango theme, and not barely\u2026 I wanted to get mango everywhere I possibly could, so it was the best mango cheesecake that ever exists – and I think that has happened. <\/span><\/p>\n

I will say, the base of the cheesecake is fairly similar to every other cheesecake and so simple to make – I just used a mix of classic digestives and unsalted butter. You can\u2019t really go wrong with this. <\/span><\/p>\n

As you will have seen on my All About\u2026 Cheesecakes<\/a> blog post, the base can sometimes be problematic, but there are ways to get around it! If you want to use a different biscuit, such as if it is filled, \u2018light\u2019 or chocolate coated, use \u2154 of the butter quantity. <\/span><\/p>\n

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Filling<\/h3>\n

For the filling, it does vary slightly. I have seen some mango cheesecakes use white chocolate, and I have seen mango cheesecakes just feature folded through mango chunks. I really did want this to taste like mango – so I used tinned mango pulp<\/a>. <\/span><\/p>\n

The reason I say tinned mango pulp, is because it is perfectly smooth. I tried to make my own, and whilst I managed it to a degree – you really do not want it to be lumpy, otherwise, it will ruin the cheesecake in seconds with an unpleasant texture! No one wants that to happen, do they?! <\/span><\/p>\n

Sometimes tinned pureed mango can be hard to find in a supermarket (I\u2019ve bought it in Morrisons before if that helps!), but it\u2019s worth looking online such as here for it<\/a> – it is 100% worth the effort of getting the best possible results with the mango cheesecake. <\/span><\/p>\n

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Gelatine<\/h3>\n

When making the mango cheesecake filling, you must still use full-fat soft cream cheese and double cream to make it, even though you must also use a setting agent. You have to use a setting agent with this mango cheesecake, just like my G&T cheesecake, because of the liquid (the mango pulp). <\/span><\/p>\n

I use gelatine powder (one sachet for the cheesecake filling). I find it easiest to dissolve this sachet in as little boiling water as possible – you add the boiling water one tablespoon at a time and stir until there are no more lumps, then you can add this to the cheesecake mixture. <\/span><\/p>\n

The mixture will be quite runny in comparison to the other cheesecakes, but don\u2019t worry – because of the setting agent, it will work! You can also use gelatine in other cheesecakes if you wish, or you can switch to a vegetarian\/vegan alternative setting agent. <\/span><\/p>\n

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Mango jelly<\/h3>\n

For the mango jelly, I used more of the same mango pulp, boiling water, and more gelatine – it\u2019s basically just set mango and I am here for it. I pour this on, once it\u2019s cooled slightly, on top of the cheesecake mixture so it\u2019s more like a decoration. <\/span><\/p>\n

Because the mango jelly won\u2019t be completely cool you have to make sure not to melt the cheesecake underneath. One good way to disperse the heat and pouring of the jelly is to pour the mixture onto the back of a spoon, and then let that trickle onto the cheesecake mixture. <\/span><\/p>\n

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Setting the cheesecake<\/h3>\n

You of course have the painful wait of letting a cheesecake set – and this should always be done overnight if you can. Without a doubt, the longer you can let a cheesecake set the better – but especially when you have used a setting agent. Try not to freeze this cheesecake to set it, as the fruit and gelatine may cause a weird texture. <\/span><\/p>\n

Decoration<\/h3>\n

Once set, I decorated my cheesecake with some whipped sweetened cream on top, topped with chunks of fresh mango, and then a little passion fruit as the flavours complement so well. It\u2019s 100% worth the effort – ENJOY!! Jane x<\/span><\/p>\n

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Mango Cheesecake!<\/h2>\n\t\t
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An utterly delicious no-bake mango cheesecake with a biscuit base, mango cheesecake filling, mango jelly topping, and more!\u00a0<\/span><\/div>\n