Description
Indulge in the tropical flavors of this luscious Unbaked Cheese and Mango Cake. A creamy, no-bake dessert that combines the richness of cream cheese with the sweetness of ripe mangoes on a buttery biscuit crust. Perfect for any occasion!
Ingredients
Scale
For the Crust:
- 200 g digestive biscuits or graham crackers, crushed
- 100 g unsalted butter, melted
For the Filling:
- 500 g cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to soft peaks
- 2 large ripe mangoes, peeled and diced (plus extra slices for topping)
- 2 teaspoons unflavored gelatin
- 3 tablespoons hot water
- 2 tablespoons lemon juice
Instructions
- Prepare the Crust: Combine crushed biscuits with melted butter. Press into a springform pan and chill.
- Make the Filling: Beat cream cheese, sugar, and vanilla until smooth. Add lemon juice. Dissolve gelatin in hot water and blend mangoes into a puree. Fold into cream cheese mixture. Stir in gelatin. Gently fold in whipped cream.
- Assemble: Pour mixture over crust, smooth the top, cover, and refrigerate for 4-6 hours or overnight.
- Serve: Decorate with mango slices before serving.
Notes
- For a vegetarian version, use agar-agar instead of gelatin.
- If mangoes are not in season, canned mango pulp works well.
- This cake is best served chilled and within 2 days of preparation.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 23 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg
