No-Bake Mango Lime Cheesecake
A vibrant, creamy no-bake mango lime cheesecake layered with a crumbly biscuit crust, smooth mango-lime filling, and glossy mango glaze. Perfect for summer or anytime you crave a tropical twist.
Ingredients
Scale
- 200g digestive biscuits or graham crackers, crushed finely
- 90g unsalted butter, melted
- 400g cream cheese, room temperature
- 200ml whipping cream
- 100g powdered sugar
- 250ml fresh mango puree (about 2 ripe mangoes)
- Zest of 1 lime
- 2 tablespoons lime juice
- 2 tablespoons gelatin powder (divided)
- 1/4 cup water (to bloom gelatin)
- 150ml mango juice or additional mango puree (for glaze)
- 2 tablespoons granulated sugar (for glaze)
Instructions
- Lightly grease or line a springform pan with parchment paper.
- Mix crushed biscuits and melted butter. Press into the pan base and chill.
- Bloom 1 tablespoon gelatin in 2 tablespoons of water and heat gently until dissolved.
- Beat cream cheese and powdered sugar until smooth. Add mango puree, lime zest, and lime juice.
- Fold in whipped cream, then add cooled gelatin mixture.
- Pour filling over crust. Smooth top and refrigerate at least 4 hours or overnight.
- Bloom remaining gelatin in water, combine with mango juice and sugar. Heat until dissolved.
- Cool slightly and pour over set cheesecake. Chill until firm.
- Remove from pan, slice, and serve chilled.
Notes
- Use ripe mangoes for the best flavor and color.
- Let gelatin cool before mixing to avoid curdling.
- Chill overnight for the best slice stability.
- Clean your knife between slices for a neater presentation.
Find it online: https://dishmio.com/no-bake-mango-lime-cheesecake/