This no-bake mango cheesecake is an easy and perfect dessert for Summer. The cheesecake is creamy, airy, jiggly, and with the right amount of sweetness.
Use a pan with a loose bottom for easy removal. Line the bottom of the pan with parchment paper. Melt butter and set aside
You can use one large 7-inch round pan or 3 of 4-inch round pan (like in my case). Put the crackers in a food processor and process into fine crumbs. You can also put them inside a zipper bag and use a rolling pin to roll them to break into fine crumbs
Mix the crumbs with melted butter until the mixture resembles wet sands. Transfer this into the pan and press it down to evenly distribute the crumb mixture. Chill in the fridge to let it harden while you prepare other things
Prepare cream cheese filling:
Put gelatin powder in a heat-proof small bowl and add 60 ml water. Stir to combine and let the gelatine bloom for 10 minutes
Make sure the cream cheese is softened. Whisk the cream cheese and sugar until creamy
Put the gelatin bowl in another larger bowl filled with warm water and keep stirring. The bloomed gelatine will melt into liquid
Add this melted gelatin into the cream cheese mixture and stir to combine
Meanwhile, pour very cold heavy cream into another mixing bowl. Use a stand mixer to whip the cream until just form a thick creamy mixture but soft peak. You do not want to whip until firm. Fold this into the cream cheese mixture and use spatula to fold to combine
Assembly:
Arrange few pieces of mango cubes on the edge of the round pan. Pour 1/3 of the cream cheese mixture into the pan. Arrange 1/2 of the mango cubes on top. Pour another 1/3 of the cream cheese mixture. Arrange with the rest of the mango cubes on top. Pour the rest of the cream cheese mixture. Use a rubber spatula to help you smooth the surface. Cover with a plastic wrap and chill in the fridge for at least 4 hours or overnight
Prepare the mango pudding layer:
Put gelatine powder in a heat-proof small bowl and add 50 ml water. Stir to combine and let the gelatine bloom for 10 minutes
Put the gelatine bowl in another larger bowl filled with warm water and keep stirring. The bloomed gelatine will melt into liquid
Put mango puree and sugar in a saucepan, bring to a simmer and cook until sugar dissolves over medium heat. Turn off the heat and remove from the stove. Add the melted gelatine and stir to combine. Add heavy cream and stir again to combine
Final assembly:
Pour the mango pudding mixture on top of the cake. Chill in the fridge for at least 2-3 hours or until the pudding is set
Unmold:
Wrap a warm towel on the outside of the pan to help release the cake. Push the cake out and transfer to a serving plate. Decorate with some mango cubes and some crushed graham cracker crumbs (optional)