No Bake Mango & Lime Cheesecake

Impress family and friends with this delicious mango cheesecake!
By Market Magazine
Miso And Maple Pork Udon Noodles

Miso And Maple Pork Udon Noodles

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Chilling Time




  • Melted butter, for greasing

  • 4 4 mangoes, peeled, pit removed 1⁄2 cup water

  • 5 tsp 5 gelatine powder

  • 500 g 500 cream cheese, chopped, softened

  • 2/3 cup 2/3 caster sugar, plus extra 1 Tbsp 150ml thickened cream

  • 1 cup 1 sour cream

  • 2 2 limes, finely grated zest, and juice

  • 3 3 pulped passionfruits

  • 1/4 cup 1/4 roughly chopped macadamia nuts

  • Crust
  • 150 g 150 digestive biscuits or any plain sweet biscuits

  • 100 g 100 butter, melted

  • 1 tbsp 1 caster sugar

  • Mango Jelly
  • 1/4 cup 1/4 water

  • 1 tsp 1 gelatine powder

  • 2 tbsp 2 lemon juice


  • Grease a 20cm round springform cake tin with butter.
  • To make the crust, place biscuits in a food processor until fine crumbs form. Add butter and sugar and process until well combined. Pour into prepared tin. Press down firmly onto the base. Set aside.
  • Place the flesh of 2 mangoes into a blender and blitz until smooth. (You’ll need 600g of flesh.) Place 3⁄4 cup of the purée into a bowl, cover, and set aside in the fridge for use in the jelly. Leave the remaining in blender.
  • To make the cheesecake filling, put water in a microwave-safe bowl. Sprinkle over the gelatine and stir. Set aside for 5 minutes, then microwave for 15 seconds on high. Stir. Repeat until dissolved. Set aside to cool for 5 minutes.
  • Add cream cheese, sugar, cream and gelatine mixture to the mango mixture in the blender. Process until smooth. Pour into cake tin on top of crust, then refrigerate for 3 hours.
  • To make the mango jelly, repeat step 4 with water and gelatine. Place lemon juice and reserved mango purée into a large bowl. Pour in gelatine mixture. Mix well. Pour over the chilled cheesecake filling and spread evenly. Refrigerate for 12 hours to set.
  • When ready to serve, combine sour cream, lime juice and extra caster sugar, then spoon on top of the cake.
  • To decorate, slice remaining mangoes (see opposite for how to make a mango rose). Place on top of sour cream.
  • Drizzle cake with passionfruit and scatter macadamias over the top. Serve.
  • The Rose – crown your cake with a beautiful, edible mango rose
  • Remove the two cheeks from the mango.
  • Slice the mango skin from each of the cheeks.
  • Thinly slice both mango cheeks lengthways.
  • Use your hands to gently fan out the slices into a line.
  • Starting at one end, begin to curl the line into the centre.
  • Continue to curl until a tight spiral has formed. Ta da!

Did you make this recipe?

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Market Tips...

1. Use a cake slide or spatula to carefully transfer the mango rose to your cake.

2. If you love mangoes as much as we do, buy in bulk! You’ll pay much less per fruit if you buy a tray of them.

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