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No Bake Mango Ice Cream Cheesecake Recipe

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4.3 from 5 reviews

This no bake mango ice cream cheesecake is a refreshing and creamy dessert featuring a buttery crumb crust, a luscious mango-flavored cheesecake layer made with melted mango ice cream, and an optional mango pulp cream topping. The recipe involves no baking and uses gelatin to set the cheesecake layers, resulting in a smooth, fluffy texture that’s perfect for mango lovers.

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

Instructions

  1. Prepare crust: Brush a 9" springform pan with softened butter. Line the bottom and edges with parchment paper strips. Blitz the Nilla wafers in a food processor until fine crumbs form. Add melted butter and pulse to combine. Transfer crumbs into the pan and press down tightly with the back of a measuring cup or large spoon to form an even crust. Place in fridge to set while preparing the cheesecake layer.
  2. Make mango cheesecake layer: In a bowl, whisk cream cheese with an electric mixer until creamy and smooth, scraping the bowl occasionally to remove lumps. Add the melted mango ice cream and whisk for 1-2 minutes on medium speed until the mixture is smooth and slightly fluffy. Be careful not to overmix.
  3. Prepare gelatin for cheesecake: Sprinkle 6 tsp gelatin powder over 6 tbsp ice cold water in a small wide-surface bowl. Stir gently once to combine. Refrigerate for about 10 minutes until set. Microwave in 15-second intervals, stirring between each, until gelatin completely dissolves and no lumps remain.
  4. Combine gelatin and cheesecake mixture: Pour dissolved gelatin into the cheesecake mixture and whisk just until incorporated. Pour the cheesecake batter evenly over the crust in the springform pan. Gently shake the pan to level the mixture. Refrigerate until set.
  5. Prepare mango pulp cream (optional): In a saucepan, cook mango pulp on low heat, stirring occasionally, until it reduces to about half its volume. Let cool for 5 minutes. Mix cooled pulp with 1 cup melted mango ice cream. Prepare gelatin by sprinkling 2 tsp gelatin powder over 2 tbsp ice cold water, repeating the same soaking and microwaving process as before until dissolved. Whisk gelatin into the pulp mixture until combined.
  6. Finish mango pulp cream layer: Ensure the cheesecake is fully set (about 2 hours) so the pulp mixture sits on top without mixing. Test by gently pouring a spoonful of the pulp mixture onto the cheesecake. If it stays on top, pour the entire pulp mixture gently over the cheesecake layer. Refrigerate until fully set.
  7. Decorate and serve: Optional: Top with cubed fresh mangoes and whipped heavy cream before serving. Carefully remove the sides of the springform pan and slice to serve chilled.

Notes

  • The mango ice cream must be fully melted to mix smoothly with the cream cheese.
  • Do not overmix the cream cheese to avoid a runny texture in the cheesecake.
  • Gelatin must be fully dissolved with no lumps to ensure proper setting.
  • The optional mango pulp cream topping adds an extra layer of mango flavor and texture.
  • Using a springform pan and lining with parchment paper facilitates easy removal and clean edges.
  • The cheesecake must be refrigerated for at least 2 hours to fully set before serving.

Find it online: https://dishcooks.com/no-bake-mango-ice-cream-cheesecake-recipe/