Description

This no bake mango ice cream cheesecake is a luscious and creamy dessert combining the tropical flavor of mango with a smooth cream cheese base. Featuring a crunchy graham cracker crust, a mango-infused cheesecake layer made with melted mango ice cream and gelatin, and an optional mango pulp cream topping, this dessert is set in the refrigerator overnight for perfect firmness without baking. Finished with fresh mango cubes and whipped cream, it's an irresistible treat perfect for any occasion.

Ingredients

Crust:

200g Nilla Wafers or Graham Crackers
5 tbsp unsalted butter, melted (70g)

Mango Cheesecake:

24 oz cream cheese (3 8oz blocks or 680g), room temperature
28 fl oz mango ice cream (3 1/3 cups or 700g), fully melted at room temperature
6 tsp gelatin powder
6 tbsp ice cold water (90g)

Mango Pulp Cream (optional):

1 cup mango ice cream (210g), fully melted at room temperature
1 cup mango pulp (230g), cooked down to 1/2 cup
2 tsp gelatin powder
2 tbsp ice cold water (30g)

Decoration (optional but recommended):

1-2 fresh mangoes, cubed
1 cup heavy whipping cream, whipped to stiff peaks

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Instructions

Prepare the Crust: Brush a 9" springform pan with softened butter, line the bottom with parchment paper and add strips along the edges. Blitz the Nilla wafers or graham crackers in a food processor until fine crumbs form. Add melted butter and blend until combined. Press the crumb mixture firmly and evenly into the bottom of the prepared pan and refrigerate to set while preparing the cheesecake layer.
Make the Mango Cheesecake Layer: In a bowl, whisk the room temperature cream cheese with an electric mixer until creamy and lump-free. Add the fully melted mango ice cream and whip for 1-2 minutes on medium speed until smooth and slightly fluffy, scraping down the bowl as needed. Avoid overmixing.
Prepare Gelatin for Cheesecake: Sprinkle 6 tsp gelatin powder over 6 tbsp ice cold water in a small bowl. Stir gently, then refrigerate for about 10 minutes until set. Microwave in short 15-second bursts, stirring in between, until gelatin fully dissolves with no lumps.
Combine Gelatin and Cheesecake Mixture: Pour the dissolved gelatin into the cheesecake mixture and whisk gently until just combined. Pour this mixture over the chilled crust in the springform pan and shake gently to level. Refrigerate to set.
Make Mango Pulp Cream (Optional): Cook 1 cup mango pulp in a saucepan on low heat, stirring until reduced to roughly half. Allow to cool for 5 minutes. Mix with 1 cup melted mango ice cream. Prepare 2 tsp gelatin in 2 tbsp ice cold water following the same method as earlier and add to the pulp mixture. Whisk well.
Layer Mango Pulp Cream: Ensure the cheesecake layer has set for at least 2 hours. Test by gently pouring a spoonful of pulp mixture on top; it should sit on top without mixing. Carefully pour the mango pulp cream over the cheesecake and refrigerate again to set fully.
Decorate and Serve: Let the entire cheesecake set overnight (12+ hours). Before serving, whip the heavy cream to stiff peaks and cube fresh mangoes. Remove the cheesecake from the fridge, unlock and remove the springform sides, then peel off parchment paper. Transfer to a serving plate, pipe whipped cream around edges, garnish with mango cubes, slice, and enjoy.

Notes

Make sure the mango ice cream is fully melted but not warm before mixing with cream cheese to avoid lumps.
Gelatin preparation is crucial for proper setting; do not skip refrigeration and ensure complete dissolution.
The optional mango pulp cream adds a bright, fresh mango layer but can be omitted for a simpler cheesecake.
Use fresh mangoes in season for the best flavor and decoration.
Refrigeration times are important for the cheesecake to set firmly without baking.