Go Back
–+ servings
No Bake Mango Ice Cream Cheesecake

No Bake Mango Ice Cream Cheesecake

Delightful No Bake Mango Ice Cream Cheesecake that's rich and creamy, perfect for warm days.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chill Time 12 hours
Total Time 12 hours 30 minutes
Course Dessert
Cuisine International
Servings 8 slices
Calories 350 kcal

Equipment

  • 9" springform pan
  • food processor
  • Electric mixer
  • microwave
  • saucepan

Ingredients
  

Crust

  • 200 g Nilla Wafers
  • 5 tablespoon unsalted butter, melted approximately 70g

Mango cheesecake

  • 24 oz cream cheese room temperature, 3 8oz blocks or 680g
  • 28 fl oz mango ice cream fully melted at room temperature (3 ⅓ cups or 700g)
  • 6 teaspoon gelatin powder
  • 6 tablespoon ice cold water approximately 90g

Mango pulp cream (optional)

  • 1 cup mango ice cream fully melted at room temperature (approximately 210g)
  • 1 cup mango pulp cooked down to ½ cup (approximately 230g)
  • 2 teaspoon gelatin powder
  • 2 tablespoon ice cold water approximately 30g

Decoration (optional)

  • 1-2 fresh mangoes cubed
  • 1 cup heavy whipping cream whipped to stiff peaks

Instructions
 

Crust

  • Brush a 9" springform pan with softened butter, and line it with a circle of parchment paper on the bottom, and strip(s) of parchment paper along the edges. Set aside.
  • Blitz the Nilla wafers in a food processor until they form a fine crumb. Add the melted butter and blitz again to combine.
  • Transfer the crumbs to the prepared pan, and press down tightly using the back of a measuring cup or large spoon to form a tight, even crust.
  • Place in the fridge to set while you work on the cheesecake layer.

Mango cheesecake

  • Add the cream cheese to a bowl, and use an electric mixer to whisk until creamy, taking care not to overmix.
  • Add the melted mango ice cream, and whisk again for 1-2 minutes on medium speed.
  • Separately, prepare the gelatin. Pour the ice cold water to a small bowl with a wide surface area. Sprinkle over the gelatin.
  • Gently stir to ensure all the gelatin is soaked. Place in the fridge for 10 minutes until it sets.
  • Microwave in 15 second increments, stirring in between, until the gelatin has completely dissolved.
  • Pour the dissolved gelatin mixture into the cheesecake mixture, and whisk until just combined.
  • Pour the cheesecake mixture on top of the crust in the springform pan.
  • Gently shake the pan to spread the mixture, and place back in the fridge to set.

Mango pulp cream (optional)

  • Add the mango pulp to a saucepan, and cook on low heat until the pulp reduces to half its original volume. Let it cool down for 5 minutes.
  • Mix the pulp with the melted mango ice cream.
  • Prepare the gelatin in 2 tablespoon water as in the previous steps.
  • Add the dissolved gelatin to the pulp mixture and whisk to combine.
  • Make sure the cheesecake has set for at least 2 hours before pouring the pulp mixture on top.
  • Gently pour the entire pulp mixture on top of the cheesecake, then place it back in the fridge.

Decoration & serving

  • Let the cheesecake set overnight for 12+ hours until fully set.
  • Chop the fresh mangoes and whip the heavy cream.
  • Remove the cheesecake from the fridge and carefully transfer it to a serving stand.
  • Pipe on the whipped cream around the edges, and garnish with the chopped mangoes.
  • Slice, serve & enjoy!

Notes

The mango pulp cream is optional but adds an extra layer of flavor and texture.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 60mgSodium: 230mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 0.5mg
Keyword Cheesecake, Easy Dessert, Ice Cream, mango, no-bake, Summer Dessert
Tried this recipe?Let us know how it was!