This no-bake cheesecake recipe has fresh mango and canned peach added to the cream cheese filling, the sweet and sour taste of these fruits complement the taste of rich and creamy cream cheese.

CHINESE VERSION: 芒果蜜桃免烤芝士蛋糕

No-Bake Mango Peach Cheesecake | MyKitchen101en

Ingredients for bottom biscuit crust:

  • 300 g (10.5 oz) digestive biscuit
  • 50 g (1/4 cup) fine sugar
  • 130 g (9 tbsps) melted butter

Ingredients for cream cheese mixture:

  • 240 ml (1 cup) plain water
  • 28 g (9 tsps) gelatin powder**
  • 500 g (17.6 oz) cream cheese (at room temperature)
  • 165 g (3/4 cup + 1 1/4 tbsps) fine sugar
  • 500 g (17.6 oz) fresh ripe mango flesh
  • 3 1/2 tbsps lemon juice
  • 100 g (6 1/2 tbsps) plain yogurt
  • 250 g (5 halved pieces) canned peach (diced)
 

Preparing bottom biscuit crust:

1 Wrap the bottom of 9-inch (23-cm) round loose base baking pan with aluminium foil.

2 Put biscuit in food processor, process until fine (or put in zip lock bag and crush with rolling pin).

3 Add sugar to crushed biscuit, mix well.

4 Add in melted butter, mix well.

5 Transfer to baking pan and press down until firm, keep refrigerated for later use.

Making cheesecake:

1 Sprinkle gelatin powder over plain water gradually, set aside to soak for 20 minutes.

2 Combine cream cheese and sugar, beat over medium speed until light and fluffy.

3 Add lemon juice to ripe mango flesh, blend until smooth.

4 Sieve pureed mango into cream cheese mixture.

5 Add in yogurt, mix over low speed until blended.

 

6 Heat the soaked gelatin over low heat, stir until fully dissolved.

7 Add melted gelatin to the cream cheese mixture, mix until well blended.

8 Mix in diced peach.

9 Pour cheese mixture onto biscuit crust.

10 Cover and chill for at least 8 hours or overnight, until fully set.

11 To unmould, put the baking pan on a cup, gently push down the ring.

12 Cut into 16 portions, keep unfinished portions refrigerated (the cheesecake will start to melt if left at room temperature for too long).

Reminder:

1 The strength for gelatine powder used in this recipe is 200 blooms.

2 You may reduce the amount of sugar to your personal preference.

3 Put cream cheese at counter top for 3-4 hours to return it to room temperature, you won’t be able to beat until smooth and creamy if the cream cheese is cold.