6” Mango cheesecake recipe (no bake)

Updated at: Thu, 17 Aug 2023 06:32:42 GMT

Step 1

Remove the bottom of a 6” springform pan. You’ll only need the ring. Place it on a large plate. You don’t need to line / grease it. You can use it as is.

Step 2

In the bowl of your food processor, pulse the Graham crackers until fine crumbs.

Step 3

Stir the sugar, melted butter, and Graham crackers until well combined.

Step 4

Pour into the 6” ring and and use a cup to press down until tightly packed. Use a spoon to flatten the sides.

Step 5

Note: make sure to tightly pack!! If you don’t, your crust will fall apart when you remove the ring.

Step 6

Refrigerate and work on the cheesecake batter.

Step 7

Wash, peel, and cut your mangoes. Place in a food processor and mix until a purée forms. Push it through a sieve to get rid of any clumps / mango “hair”.

Step 8

Note: I used 7 large mangoes total. You’ll need 110g of purée for the batter, and 250g for the mango jelly. Make sure you have enough! You might need more mangoes depending on their size.

Step 9

In the bowl of your stand mixer fitted with a whisk attachment or using an electric hand mixer, combine the room temperature cream cheese and granulated sugar until well combined.

Step 10

Add the full fat yogurt and 110g of the mango purée. Continue mixing until well combined.

Step 11

In a small bowl, combine the gelatine powder with the cold water. Give it a mix then microwave until melted. About 20 seconds.

Step 12

Add the heavy cream to the gelatine mixture and mix until well combined.

Step 13

Add the gelatine mixture to the mango cheesecake batter and mix until combined.

Step 14

Spread the filling onto the crust. Smooth it out using a small spoon or an off set spatula. Make sure that the sides are clean and neat.

Step 15

Refrigerate for 1 hour.

Step 16

Note: Make the jelly right before you need it. Do not let it sit out.

Step 17

In a bowl, combine the cold water with the gelatine. Microwave for 20 seconds or until fully melted.

Step 18

To the gelatine mixture, add 2 tsps of the mango purée and mix.

Step 19

Add the gelatine mixture to 250g of mango purée. Mix until well combined.

Step 20

Take the cheesecake out of the fridge and pour the jelly on top. Smooth out out using an off set spatula.

Step 21

Refrigerate for 1.5 hours.

Step 22

Use a sharp knife to loosen the sized of the cheesecake. Be very careful and gentle.

Step 23

Heat the outside of the ring with a torch until warm to the touch. Warm, not hot.

Step 24

If you don’t have a torch: Soak a kitchen towel in hot water. Squeeze the water out then wrap it around the sides until warm.

Step 25

Remove the ring. Heat an off set spatula with the torch and use it to smooth out the sides. Wipe the spatula after each swipe.

Step 26

If you don’t have a torch, place the spatula in boiling water. Wipe it dry and it’s ready to use.

Step 27

Remove the ring and decorate the cheesecake with white chocolate hearts and baby’s breath.

Step 28

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