Are you ready to indulge in a dessert that’s as delightful as it is easy to make? I’m talking about a No-Bake Alphonso Mango Vanilla Cheesecake that will have your taste buds dancing! This creamy, fruity treat is perfect for any occasion, whether it’s a family gathering or a cozy night in. Plus, it’s a fantastic way to impress your guests without spending hours in the kitchen. Let’s dive into this delicious recipe that’s sure to become a favorite!
Why You’ll Love This Recipe
- It’s a no-bake recipe, making it perfect for warm days when you don’t want to turn on the oven.
- Alphonso mangoes are known for their rich flavor, adding a tropical twist to your dessert.
- This cheesecake is incredibly creamy and light, making it a delightful end to any meal.
- It’s easy to customize with your favorite toppings or mango decoration ideas.
- Perfect for birthdays or special occasions, it’s a showstopper that will wow your guests!
Ingredients
To create this luscious No-Bake Alphonso Mango Vanilla Cheesecake, you’ll need the following ingredients:
- 125g digestive biscuits
- 90g unsalted butter, cubed and softened
- 280g cream cheese
- 1 tsp lemon juice
- 250ml double cream
- 80g icing sugar
- 50g Alphonso mango pureed
- 1 vanilla pod – slice down the length and use the knife to scoop out all the vanilla seeds
- 150g Alphonso mango puree
- 150ml cold water
- 50g granulated sugar
- 1 tsp gelatin
- 100ml double cream
- 1 vanilla pod – slice down the length and use the knife to scoop out all the vanilla seeds
- 1 tbsp heaped icing sugar
- Half an Alphonso mango, diced into small chunks
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s get started on this delightful cheesecake! Follow these simple steps:
- Place digestive biscuits into a sealable sandwich bag and bash with a rolling pin until you’re left with evenly sized small crumbs.
- Add the butter and the biscuit crumbs to a bowl and using your fingers, rub your index and middle fingers against your thumb to combine.
- Place the mixture in a loose-bottomed 8-inch tin and press down with a tablespoon to get an evenly spread base.
- Next, whisk the cream cheese for 30 seconds until fluffy before adding the cream, lemon juice, icing sugar, mango puree, and vanilla seeds, then whisking until thick and creamy.
- Use a rubber spatula to transfer the cheesecake mix to the tin, spreading it out evenly over the base.
- Cover with cling film, then place in the fridge for at least an hour to set.
- Add all the ingredients except the gelatin to a small saucepan and place on a low heat.
- When the mixture is heated through, add the gelatin to 3 tsp of cold water in a small bowl. Mix to combine and then add to the saucepan.
- Whisk to combine everything, allow to heat for another minute or two, then set aside to cool slightly before pouring over the cheesecake.
- Place in the fridge to chill for a few hours to properly set.
- Add the vanilla seeds, icing sugar, and double cream to a large bowl and whisk until lightly whipped.
- Add the whipped cream to a piping bag and use a tip to create swirls. Top these with mango chunks.
Pro Tips for Making the Recipe
Here are some helpful suggestions to ensure your cheesecake turns out perfectly:
- Make sure your cream cheese is at room temperature for easier mixing.
- For a more intense mango flavor, use fresh Alphonso mangoes for the puree.
- Don’t skip the chilling time; it’s essential for the cheesecake to set properly.
- Experiment with Mango Decoration ideas by adding fresh mint leaves or edible flowers for a beautiful presentation.
- If you’re looking for a fun twist, try adding a layer of fruit compote on top before serving!
How to Serve
This No-Bake Alphonso Mango Vanilla Cheesecake is perfect for any occasion! Here are some serving suggestions:
- Serve chilled with a dollop of whipped cream on top.
- Garnish with diced mango and a sprinkle of icing sugar for a beautiful finish.
- Pair it with a refreshing fruit salad for a light dessert option.
- For a special touch, consider using it as a Cheesecake For Birthday celebrations!
Make Ahead and Storage
This cheesecake is a fantastic make-ahead dessert! Here’s how to store it:
- Keep it covered in the fridge for up to 3 days.
- If you want to prepare it further in advance, you can freeze it for up to a month. Just make sure to wrap it tightly in plastic wrap.
- Thaw in the fridge overnight before serving.
Now that you have this delightful recipe in your arsenal, you can impress your family and friends with your culinary skills! And if you’re looking for more delicious ideas, check out How to make the best cheesy broccoli in 15 minutes or try out some easy pasta recipes for quick family dinners. Happy baking!
No-Bake Alphonso Mango & Vanilla Cheesecake
Ingredients
Base
- 125 g digestive biscuits
- 90 g unsalted butter, cubed and softened
Filling
- 280 g cream cheese
- 1 tsp lemon juice
- 250 ml double cream
- 80 g icing sugar
- 50 g alphonso mango pureed
- 1 vanilla pod slice down the length and use the knife to scoop out all the vanilla seeds
- 150 g alphonso mango puree
Topping & Gelatin
- 150 ml cold water
- 50 g granulated sugar
- 1 tsp gelatin
- 100 ml double cream
- 1 vanilla pod slice down the length and use the knife to scoop out all the vanilla seeds
- 1 tbsp heaped icing sugar
- Half alphonso mango diced into small chunks
Instructions
- Crush digestive biscuits into crumbs and mix with softened butter.
- Press the biscuit mixture into an 8-inch loose-bottomed tin to form the base.
- Whisk cream cheese until fluffy, then add cream, lemon juice, icing sugar, mango puree, and vanilla seeds; whisk until thick.
- Pour the filling over the base, cover, and chill for at least 1 hour.
- Heat all ingredients except gelatin in a saucepan, then add dissolved gelatin. Cool slightly and pour over the cheesecake.
- Chill the cheesecake for several hours until set. Whip vanilla cream with icing sugar and vanilla seeds, pipe on top, and garnish with mango chunks.