If you’re looking for a dessert that is both luscious and easy to prepare, then this No-Bake Mango Passionfruit Cheesecake is just what you need. It’s the perfect treat for hot summer days or any time you crave something fruity and light. Imagine a creamy, velvety cheesecake topped with a vibrant mango and passionfruit glaze that tantalizes your taste buds.
What makes this cheesecake truly outstanding is that it requires no oven time, making it a stress-free dessert option. Plus, the combination of mango and passionfruit offers a delightful balance of sweetness and tanginess that will leave everyone wanting more.
This cheesecake is not just visually appealing but also bursting with tropical flavors that transport you to a sunny paradise with every bite.
Indulge in a Tropical Delight
This No-Bake Mango Passionfruit Cheesecake features a buttery biscuit base layered with a rich cream cheese filling, topped with a glossy mango and passionfruit mixture. It’s creamy, fruity, and has a refreshing taste that’s perfect for any occasion.
Ingredients
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 400g cream cheese, softened
- 150g powdered sugar
- 200ml heavy cream
- 1 teaspoon vanilla extract
- 2 ripe mangoes, pureed
- 100ml passionfruit juice
- 2 tablespoons gelatin powder
- 1/4 cup water (for gelatin)
- Fresh mango slices and passionfruit pulp for garnish
Instructions
- Prepare the Base: In a bowl, mix the crushed digestive biscuits with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the base.
- Make the Filling: In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form and fold into the cream cheese mixture.
- Combine Mango and Passionfruit: In a small saucepan, combine the mango puree and passionfruit juice. Dissolve the gelatin in warm water and mix it into the fruit mixture. Allow it to cool slightly before folding it into the cream cheese mixture.
- Assemble the Cheesecake: Pour the cheesecake filling over the biscuit base and smooth the top. Refrigerate for at least 4-6 hours, or until set.
- Serve: Once set, carefully remove the cheesecake from the springform pan. Garnish with fresh mango slices and passionfruit pulp before slicing and serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4-6 hours
- Total Time: 4-6 hours 20 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 320kcal
- Fat: 22g
- Protein: 4g
- Carbohydrates: 30g
