Mango Cream Cheese Cake

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Mango Cream Cheese Cake

by Mimi Wahadi

This delicious tropical mango cream cheesecake is a no-bake wonder, making it a great dessert for entertaining.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 120 mins Cook : 0 mins Ready in : 120 mins Serves : 6-8


  • 125gm Digestive Biscuits crumbs
  • 65gm Unsalted butter, melted
  • 10gm Honey
  • Part A
  • 250gm Cream Cheese
  • 55gm Caster Sugar
  • 100gm Whipping Cream
  • 70gm Mango Yoghurt
  • 5gm Gelatine Powder (dissolve in 25 gm of water to bloom)
  • Part B
  • 200gm Mango, cubes
  • 40gm Sugar
  • 15gm Lemon Juice (15gm)
  • 5gm Gelatine Powder (dissolve in 25 gm of water to bloom)


  1. Warm butter and honey.
  2. Add to the biscuits crumbs.
  3. Press the crust mixture tightly onto the prepared 7 inches cake tin.
  4. Chill the crust base untill further use.
  5. Whip the cream till medium soft peak. (Part A)
  6. In the mixer fitted with paddle, beat the cream cheese with caster sugar till light. (Part A)
  7. Add mango yoghurt. (Part A)
  8. Melt the gelatin over double boil, add to the cream cheese mixture. (Part A)
  9. Fold the cream into the mixture. (Part A)
  10. Pour mixture into the prepared cake tin with the biscuit. (Part A)
  11. Set In the freezer. (Part A)
  12. Gently heat up the lemon juice and sugar and add the bloomed gelatin. (Part B)
  13. Gently mix with the mangoes. (Part B)
  14. Take out the partially set cheesecake and pour on top of and let in set in the freezer. (Part B)


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