Thermomix Mango Cheesecake No Bake

Absolutely the best Mango cheesecake ever! Yes, that's a big call but it really is super delicious. Starting with the buttery sweet biscuit base, then a super creamy mango cheesecake centre, topped with the best sweet mango jelly layer. Oh, and it doesn't end there! I have included generous lashings of chantilly cream and tropical fruit to finish this dessert in style.

Did I mention this is a Thermomix Mango cheesecake and is no-bake? So it really could not be easier to make. Just follow the steps and you will be cutting yourself a slice in no time.

I have used a mix of fresh and canned mango pulp in the recipe as sometimes the fresh mango can be a little too stringer for the jelly top layer and not quite sweet enough. The mango puree I recommend is easily found at Indian grocery stores. It is the same product used in my Mango Chicken recipe. That recipe is found in my Indian ThermoKitchen cookbook.

Authentic Indian Recipes

Would you like more Indian recipes, my first cookbook is called "An Indian ThermoKitchen". The recipes have been sourced by spending time in India and learning from the locals. Throughout my site, you will also find a splattering of Indian dishes to give readers a little "taste preview" of the book. If you like these recipes please take a look at my book.

How to Make Jelly Topping with Fresh Mango Pulp

If you choose fresh mango for the jelly topping you must first puree the mango. Place 170g of fresh mango into the Thermomix bowl. Puree the mango. Taste the mango to ensure it is sweet. If needed add a little bit of caster sugar. Once the mango is to your liking add the gelatin mixture and combine thoroughly. Pour over the cheesecake and return it to the fridge to set.

How to Decorate the Mango Cheesecake

The cheesecake is made in two stages, so it is best made the day before you need it. The first stage includes the biscuit base, cheesecake filling, and jelly topping. Making the cheesecake layers the day before allows them to set properly before the springform tin is removed.

To decorate the cheesecake I used a thick layer of cream. This gives more height to the dessert. I have left a 3 cm rim around the edge so the mango jelly layer peeks through. The white cream contrasts nicely with the orange mango.

Once the cream was in position I added the cubed mango pieces in the centre of the cream layer. I again left a border of cream without any fruit. The passionfruit was added for both interest and flavour. It gives the cheesecake a real tropical flavour and shouldn't be left out while adding another texture to the finished dessert. Adding a handful of blueberries was the finishing touch that lifted the dessert from all yellow and orange to a balanced colour palate and as delectable on the eye as in the mouth.

Other Desserts

Cheesecake is my favourite dessert, so strange, I don't have more recipes here for them. Maybe it's because I fear that if I make more I will eat more!! I have just completed a Banoffee Cheesecake that I will add to the site shortly. If you are looking for something sweet to eat I have a few more suggestions.

Thermomix Slice Recipes

If you have a bit of a sweet tooth, why not take a look at some of my other Thermomix Dessert recipes or slices? Click the link for desserts or use the search bar (top right) to type the name of the slice. They are all super easy to make and a whole tray costs about the same as a slice from your local cafe.

FAQ Thermomix Mango Cheesecake

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Thermomix Mango Cheesecake

Julie Carlyle

Absolutely the best Mango cheesecake ever! Yes, that's a big call but it really is super delicious.

Print Recipe

Prep Time 1 hour hr

Chilling 8 hours hrs

Total Time 9 hours hrs

Course Dessert, Sweet, sweet snack

Cuisine American, Australian

Servings 10 slices

Calories 471 kcal

Equipment

• 1 Thermomix
• 1 20cm Round Spring Form Cake Tin
• 1 20cm Cake Tin Liners

Ingredients

 

MetricUS Customary

 

1x2x3x

Base

• 1 Tbs caster sugar
• ½ teaspoon cinnamon
• 110 g salted butter
• 180 g Nice biscuits Digestive Biscuits or other sweet biscuit

Cheesecake Filling

• 125 g warm water
• 41/2 teaspoon powdered gelatin
• ½ lemon juice only
• 500 g Philadelphia Cream Cheese
• 395 g Nestles Condensed Milk
• 1 large fresh mango pulp only
• 100 g mango puree *Alphonso Tinned Mango Pulp

Jelly Topping

• ½ teaspoon powdered gelatin
• 1 TBS hot water
• 170 g mango puree *Alphonso Tinned Mango Pulp

Garnish

• 300 g pouring cream
• 1 Tbs caster sugar
• 1 teaspoon vanilla paste
• 1 large mango cut into cubes
• 1 passionfruit
• 8-9 blueberries
• 2-3 kafir lime leaves

Instructions

 

Biscuit Base

• Add baking paper to a 20cm diameter springform tin. Reserve for later.
  
• Place butter, cinnamon, and sugar into the Thermomix bowl. Heat 2 min/100/Speed 1.
  1 Tbs caster sugar, ½ teaspoon cinnamon, 110 g salted butter
• Add Nice biscuits to the bowl. Blitz 6 secs/speed 7.
  180 g Nice biscuits
  
• Scrape down the bowl. Blitz 6 sec/Speed 7.
• Pour the biscuit crumb into the prepared tin and press down firmly. refrigerate.
  

Cheesecake Filling

• Combine gelatin and water. Heat 1min/100/Speed 1.
  125 g warm water, 41/2 teaspoon powdered gelatin
• Ensure that all lumps are removed. Mix 5 sec/Speed 4.
• Add lemon juice, cream cheese, mango, mango puree, and condensed milk. Combine 1 min/Speed 6.
  ½ lemon, 500 g Philadelphia Cream Cheese, 395 g Nestles Condensed Milk, 1 large fresh mango
  
• Scrape down the bowl. Mix 10 sec/Speed 6.
• Pour the cheesecake filling into the base and smooth it over. Return it to the fridge.
  

Jelly Topping

• Place water and gelatin in a microwave-safe bowl. Microwave for 10 seconds and stir until the gelatin is dissolved.
  ½ teaspoon powdered gelatin, 1 TBS hot water
• Add the gelatin to the mango pulp and stir to combine well.
  170 g mango puree
• Pour the jelly over the cheesecake and return it to the fridge for 8 hours or overnight.
  

Garnish

• Add the butterfly whisk to the Thermomix bowl.
• Place cream, vanilla and sugar in the Thermomix Bowl.
  300 g pouring cream, 1 Tbs caster sugar, 1 teaspoon vanilla paste
• Whip on speed 3.5. Watch through the MC hole until the cream is mixed properly. Don't stop watching as it is quick!
• Remove the cake from the springform tin and place on a serving platter.
• Dollop the cream in the centre of the cheesecake and spread it evenly.
• Arrange cut fruit on top of the cream, serve.
  1 large mango, 1 passionfruit, 8-9 blueberries, 2-3 kafir lime leaves

Notes

The cheesecake should be allowed to set in the fridge for 7-8 hours or overnight before removing the springform tin.

Nutrition

Calories: 471kcalCarbohydrates: 53gProtein: 16gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 74mgSodium: 566mgPotassium: 506mgFiber: 3gSugar: 40gVitamin A: 1590IUVitamin C: 33mgCalcium: 336mgIron: 1mg

Keyword Cheesecake, Dessert, Mango

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