Easy no-bake Mango Strawberry Cheesecake

Easy peasy No-bake Mango Strawberry cheesecake

Mmmm…Who doesn’t like a good cheesecake?  And who doesn’t LOVE an easy cheesecake recipe?  I’m always looking for a recipe for a lightweight cheesecake that doesn’t make me full before I finish just one piece, so when my mom told me she recorded a recipe on chinese tv and wanted me to watch it, I was ready with a notebook and pen.  It came out even more delicious than we had anticipated!  Even my dad ate a few pieces in one sitting, and he’s really not a dessert kind of guy.  We made a few little additions and changes, but the end result will be a yummy lightweight cheesecake, with an almost bouncy texture :)

No-bake Mango Strawberry Cheesecake

Check our vintage scale! The recipe was all in grams, so we had to weigh everything and convert it to cups.

Ingredients for a 9 inch pan:

1 cup   Graham cracker crumbs or digestive biscuits, crushed

3 tbsp   Butter, melted

240 g (1 pkg)   Cream cheese

1/4 cup   Sugar

1 can   Mango puree or fresh ripe mangoes chopped

1 cup   Whipping cream

1.5 pouch (approx. 21g)   Gelatin

1/3   Water


1/6 cup   Water

1 pouch   Gelatin

1/4 cup Sugar

1 cup   Strawberry puree

Press down the crumbs until flat and even.

Mix the melted butter with your graham cracker crumbs or an alternative.  We find it hard to use up all our crumbs before they start to mold, so we just use digestive biscuits.  Start crushing a few in a ziplock bag and a rolling pin or a meat tenderizer until you have a cup.  And you have the choice of eating the rest!  Press them down onto the bottom of your 9 inch spring form pan until it’s even and flat.  Place it in the fridge to cool and harden.

Adding in the Mango puree. Yours may be completely liquified and that's ok too.

In a bowl, start the mixture by blending the cream cheese to soften it up, and add in the 1/4 cup of sugar.  Add in a can of mango puree or your fresh mangoes (yum!).  Heat up 1/3 cup of water until it’s warm (not hot), and add in 1.5 pouches (21g) of gelatin. Let it sit for a bit to soften and dissolve.  Stir. Sometimes there are still some little lumps so I strain it out. Add that to the mixture and give a good blend.

left: Pouring in the gelatin mixture; right: Cheesecake mixture in the springform pan. Do you see the mango bits?

In a separate bowl, whip up your whipping cream until it’s soft and creamy, NOT stiff.  Fold this in with your cream cheese mixture.  Pour this into your springform pan and smooth the top as flat and evenly as possible.  I like to hit the bottom of my pan on the counter after this a few times, to let any bubbles up to the surface.  Place in the fridge for 1-2 hours.

top: Fresh strawberries for topping; bottom: Strawberries and sugar for puree.

When the cheesecake has been in the fridge for at least an hour, you can make the topping.  Heat up 1/6 cup of water, and add in a pouch of gelatin (7g) and let it soften and dissolve (same directions as above).  Add this to a cup of strawberry puree.  We made our own puree by add a large handful of strawberries to about 1/2 cup of water.  Add in approximately 1/4 cup of sugar (slowly add it in and taste.  Your strawberries might be really sweet already!) and cook over low to medium heat.

Straining cooked mushy strawberries.

Cook until your strawberries are mushy.  With a wire strainer, strain the liquid into a separate bowl, and add in your gelatin mixture.  When it’s cooled down to room temperature, slowly pour it onto your cheesecake, keeping your bowl or pot as close to the surface as possible to minimize bubbles.

Place your fresh strawberries however you'd like on top with your puree/gelatin mix.

If you have fresh strawberries left, consider cutting them in halves and adding them on the top.  Refrigerate for another hour.  And voila!  You have delicious cheesecake you won’t be able to have enough of!

Mmm! Enjoy!

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