No Bake Mango Cheesecake

featuring Chef Muse




  • 150g digestives biscuit

  •  100 g melted butter  

  •  2tbsp nutella (optional)


  • 350g mango flesh (1 large mangoes)


  • 2 1/4tsp gelatin

  • 500g Philadelphia cream  cheese softened

  • 150g caster sugar

  • 250 ml whipping cream


  • 3/4 tsp gelatin

  • 65 ml orange juice 

  • Zest of 1 Orange

  1. Line an 8" springform pan with parchment paper.

  2. Grease sides with butter and line with paper.

  3. Blitz crackers into fine crumbs in a food processor.

  4. Add butter and nutella blitz until combined. 

  5. Pour into prepared cake pan. Press down firmly - base only, not sides and refrigerate.

  6. For the filling, Bloom the gelatine and set aside to cool

  7. Place mango in food processor. Blitz until smooth.

  8. Measure out 3/4 cup and reserve for mango jelly, set aside.

  9. Add cream cheese, whipping cream, sugar and gelatine mixture into a mixer on high speed for 30 seconds or more until smooth.

  10. Pour into cake pan. Refrigerate for 3 or more hours until top is set.

  11. For the Mango JellyPlace the blended mango in a sauce pan, add the sugar, orange zest, orange juice, gelatin stir well until granules dissolved. Pass through a fine strainer and  Set aside 5 minutes to cool.

  12. Pour over cheesecake filling. Tilt cake around to spread.

  13. Refrigerate for another 3 hours or more until set .

  14. Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake. 

  15. ENJOY!!!

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©2018 by Chef Stone