No Bake Mango Cheesecake

No-bake cheesecake with a crunchy cookie crust and a sweet mango filling

Per la ricetta in ITALIANO, clicca QUI!

!!WARNING!! – This recipe is not FIT, nor sugar-free, fat-free or gluten-free. In fact, it has got all of that and more, and I am fine with that!

Food for me is enjoyment. Healthy and all-natural is great, but some processed sugar and fat every now and than is good too!

And this cheesecake is utterly delicious, easy to make and it does not need to be baked! So since it’s Sunday, shall we get busy make some dessert for our family lunch?

Ingredients (makes one 8inch cake):

for the base

  • 150 g digestive cookies
  • 80 g butter, melted

for the cream

  • 400 g cream cheese
  • 250 g ricotta cheese
  • 9 g gelatine sheets
  • 100 g granulated white sugar
  • 5 tbsp milk

for the mango mousse

  • 300 g mango
  • 5 g gelatine sheet
  • 20 g sugar
  • 40 g water

First thing first soak in cold water 5 g of gelatine sheets. Peel and dice up the mango, Blend it then bring to a boil with water and sugar. Let is simmer for a few minutes then stir in the gelatine sheets. Set aside to cool down.

In a food processor pulse cookies into powder, then pour in the melted butter and keep mixing.

Press down the mixture at the bottom of your springform pan, refrigerate for at least 30 min.

Moving on to the cream. Soak in cold water 9 g of gelatine sheets. Then squeeze out the water. Bring 5 tbsp of milk to a boil, then dissolve the gelatine in the hot milk. Let it cool down. Whip up cream cheese, ricotta cheese and sugar. Add in the milk and keep whipping for a few more minutes.

Pour half of the cream on the cookie base. Cover with the mango mousse (try to leave 1 cm from the edges).

Cover with the remaining cream, level it up and refrigerate for at least 4 hours. I left mine in the fridge the whole night.

You can decorate the top with a few drizzle of mango mousse (I saves some before adding the gelatine) and some crushed pistachio nuts, but this is totally optional!

I’m bringing the cake to my mom’s for lunch so could not take a pic of the inside, so I’ll leave that as a surprise to you for when you’ll make it!

If you make this recipe, tag me on IG @the_fit_mediterranean



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.