EASY! Mango & Passionfruit Cheesecake (No-Bake)

EASY! Mango & Passionfruit Cheesecake (No-Bake)-A refreshing and eye-catching Mango & Passionfruit No-Bake Cheesecake! Mango and passionfruit are a match made in heaven and this Mango & Passionfruit No-Bake Cheesecake is rich, creamy, fruity, sweet, and slightly tart, all at the same time, plus so easy to whip up but looks so impressive! A perfect dessert for your next summer event or a lovely treat for any time of the year! It will surely astonish your friends and family and leave them wondering how you made it.

Mango & Passionfruit Cheesecake!
Amaze your dear ones with A hidden surprise

This is a delicious no-bake cheesecake with a buttery biscuit base and creamy cheesecake with a passionfruit jelly layer decorated with beautiful mango roses! But wait….there is also a hidden mango jelly layer in the center of the cheesecake!  

Putting a surprise inside a cake is a fun way to add a new dimension to any type of cake so I created this mango & passionfruit cheesecake with a hidden mango jelly layer that only becomes visible when the cake is cut.  Keep this little surprise a secret when serving and let your guests cut the cake and find something totally surprising.

Mango & Passionfruit No-bake Cheesecake-
About the Recipe

In this post, I’ll show you how to make this Mango & Passionfruit Cheesecake from scratch.

This lovely no-bake mango cheesecake recipe has four different yet delicious layers that coexist beautifully together. The first layer is a cookie crust followed by a cheesecake filling. And there is a hidden mango jelly layer in the center of the cheesecake that you cannot see until the cake is cut. The cheesecake is topped with sweet tangy passionfruit jelly with crunchy seeds.

I love arranging my cheesecake with mango roses on top of the passionfruit layer with a sprig of fresh mint for a pop of beautiful contrasting color! The mango roses are very easy to create, yet look magnificent on the cheesecake.

Mango & Passionfruit Cheesecake-
Ingredients and substitutes

For the cookie crust

• Cookies-Graham crackers or digestive biscuits are most commonly used for a cheesecake base. Feel free to use any type of cookie crumbs you like the most.
• Melted Butter: Use unsalted butter
• Sugar: Add sugar for extra sweetness, if desired

For Cheesecake batter

• Cream Cheese: Use any full-fat cream cheese, and make sure it’s softened at room temperature.
• Yogurt: I used strained yogurt. You can also use Greek yogurt or sour cream. If you don’t have yogurt, substitute it with more cream cheese.
• Heavy Cream: Use any full-fat whipping cream.
• Sugar: You may reduce or increase the amount of sugar to your personal preference.
• Gelatin Powder: You can substitute gelatin sheets for powder but make sure to follow the instruction in the package.
• Milk: Use dairy milk or water for dissolving gelatin powder
• Lemon Juice: Optional but adds a nice flavor

For mango jelly Layer

• Mangoes: You can use fresh, frozen, or canned mangoes for making the mango puree or use store-bought mango puree for making the mango jelly.
• Gelatin Powder: You can substitute gelatin sheets for powder but make sure to follow the instruction in the package.
• Water: For dissolving gelatin

For passionfruit jelly

• Passionfruit Pulp with Seeds: I used fresh passionfruit pulp with seeds for decoration and flavor. It’s optional, but worth it if you can find it. The little seeds add texture while making this cheesecake even more beautiful. You can also use frozen passionfruit pulp.
• Passionfruit Juice: I used store-bought passionfruit juice for making the passionfruit jelly layer. You can also use fresh passionfruit juice or orange juice.
• Gelatin Powder: You can substitute gelatin sheets for powder but make sure to follow the instruction in the package.

For Mango Rose

• Fresh Mangoes: Use fresh mangoes that are ripe, but firm enough to slice thinly.

Mango & Passionfruit Cheesecake-
About THE Mold/PAN

In this recipe, I used a 12cm mold for making mango jelly and an 18cm pan for making the cheesecake. For making the cheesecake, use a bottomless cake ring, spring-form pan, or removable bottom pan for easy removal later. If using a bottomless cake ring, do not forget to put the cake board at the bottom.

Jelly and cheesecake batter use gelatin so it sets very quickly as they cool down. If the mold/pan is not ready, you risk the jelly/cheesecake batter setting while you are preparing the molds. In that case, you can microwave the jelly mixture/cheesecake batter for a few seconds or place the bowl in warm water for a few minutes.

Mango & Passionfruit No-Bake Cheesecake-
Steps for Making THIS RECIPE

Patience is the key to achieving the best result when making this beautiful no-bake cheesecake. You need to make it layer by layer and chill it in the refrigerator until each layer is set before you add the next layer. And you also need to chill the whole cake in the fridge until it is fully set preferably overnight for the best results.

1-Mango Jelly Layer

You need to start this recipe by making the mango jelly in a separate mold and then letting it fully set. The mango jelly is made using mango puree, water, and gelatin. You can use well-ripened fresh mangoes, frozen mangoes, or canned mangoes for making the puree.

An enzyme in raw mango can prevent the gelatin from setting. If you use fresh mangoes, purée the pulp, then bring it to a boil over medium heat, stirring constantly, and cool before using. Or you can also use a microwave oven to heat the puree. Canned mangoes don’t have that enzyme as it’s destroyed when they’re heated to high temperatures to be preserved.

2-Cookie CRUST

You will need only 2 ingredients. Cookies/crackers, and butter. Adding sugar is optional. The cookie crumbs are coated with melted butter and formed into a sweet crust that holds together as the butter hardens in the fridge.

Make sure you press the cookie crumbs down pretty firmly using the back of a spoon and the bottom of a small glass to press it down. Once done, chill it in the fridge. If the crumbs are not packed down firmly and not chilled enough, then the crust will crumble and fall apart when you slice the cheesecake.

3-CHEESECAKE LAYER

This no-bake cheesecake is made with cream cheese, sugar, lemon, and heavy cream. This no-bake cheesecake “sets” by chilling in the fridge as it contains gelatin as a thickening agent. The gelatin gives the cheesecake structure and stability while the heavy cream and cream cheese keep it creamy, rich, and smooth. It should have the perfect consistency for hiding the mango jelly in the center.

4-Passionfruit Jelly Layer

I finished the cheesecake with a passionfruit jelly layer with the seeds. Passionfruit is not very easy to find here in Japan where I live, however, I could find some in a supermarket but that was not enough for making the passionfruit juice so I used store-bought passionfruit juice and fresh passionfruit pulp with seeds to make the jelly layer. The fresh passionfruit pulp brings in extra tartness and little seeds add texture while making this cheesecake even more impressive.

5-How to make mango roses

For making mango rose you will need 1 medium mango that is ripe but firm enough to slice thinly. Peel the mango, remove the cheeks from the seed, and then slice the cheeks. Use a sharp knife to cut the cheeks into equally thin slices. Starting from the center and using small pieces of mango first, arrange slices into a rose shape.

About Mangoes

You can choose the mango variety you like. For best results, use juicy and ripe mangoes that do not have too much thread. If your mango has a lot of fibers filter it to make it smoother. If fresh mangos are not available to you, you can also use frozen mangos or canned mangoes for making the mango puree.

ARE PASSION FRUIT SEEDS EDIBLE?

The seeds of the passionfruit are the black little dots inside the flesh of the fruit. The seeds are edible and not poisonous, so you can chew them up or swallow them whole. They add a nice little crunch to whatever you put them on.

How to use gelatin powder

As the name implies, a no-bake cheesecake is not baked and “sets” by chilling in the fridge as it contains gelatin as a thickening agent. I usually use gelatin powder for making my no-bake cheesecakes.

It’s important to bloom the gelatin powder before you use it. Blooming gelatin is simply the process of softening the gelatin in liquid. Sprinkle the gelatin on top of a bowl of cold water for about 5 minutes so the gelatin has time to absorb the water. When the gelatin granules sit in water, they absorb the water and get larger, or bloom. After the gelatin absorbs water and gets soft, it will dissolve easily when you heat it up. If you dump all the gelatin in one spot it will make it harder for gelatin granules to absorb the water.

I usually use my microwave oven for heating the soaked gelatin with water/liquid. After letting bloom, heat the water and gelatin at 600w for about 15 to 20 seconds, then stir. Alternatively, place the gelatine mixture in a small jug over hot water; stir until dissolved. Make sure to stir thoroughly to dissolve all the granules.

If you let the heated jelly sit for too long it will solidify into a firm jelly. So, if that happens before you put the gelatine in the cheesecake mixture then just heat it again in the microwave or over hot water.

TIPS FOR Making the Best
Mango & Passionfruit No-Bake Cheesecake

• Make space in your refrigerator ahead of time to make the chilling process run smoothly.
• All your ingredients must be full-fat to make a firm cheesecake.
• Let the cream cheese sit out at room temperature and get soft. If you use cold cream cheese, it will not beat smoothly. It will have lumps and ruin the texture of the cheesecakes.
• Use a flat-bottomed cup/glass to press along the bottom of the cake pan to make an even and smooth crust
• Make sure to chill the crust for at least 30 minutes before filling it.
• Use an electric mixer for whipping the cheesecake filling as it’s the easiest way to do it.

Mango & Passionfruit Cheesecake-How to store

This mango & passionfruit cheesecake is at its best made one day ahead. It will keep in the fridge for about 2 days. Keep the cake refrigerated. It will start to melt if you leave the cake at room temperature for too long.

MORE DELICIOUS CHEESECAKE RECIPES

I am a big fan of cheesecake and I have tried pretty much many cheesecake recipes. I have shared several cheesecake recipes on this blog and many more to come…

Mango & Passionfruit No-Bake Cheesecake
Step-by-Step Recipe

Prep Time: 30 min
Chilling Time: 8 hours to overnight
Servings: 8 slices

Equipment

12 cm mold for making mango jelly
18 cm spring-form pan or removable bottom pan for making cheesecake

Ingredients

For Mango Jelly Layer
150 g mango puree
100 ml water, divided
7 g gelatin

For Bottom Crust
150 g cookies of your choice
50 g butter, melted

For the Cream Cheese Layer
200 g cream cheese, softened
100 g strained yogurt, at room temperature
80 g white sugar
1 tablespoon lemon juice
200 ml heavy cream, chilled
50 ml milk
7 g gelatin powder

For Passionfruit Jelly Layer
100 g passionfruit pulp with seeds
150 ml passionfruit juice
7 g gelatin powder
50 ml water

For Decoration
1 medium ripe mango, peeled and sliced
Mint leaf, as needed

Make the Mango Jelly

Prepare the 12cm mold for the mango jelly. Set aside.

Place the cut mango piece into a food processor or blender and process until smooth. Measure the pureed mango as required in the recipe card and set aside.

Place the water in a small, microwave-safe bowl and sprinkle the gelatin over the top. Let the gelatin bloom for 5 minutes. Heat gently in the microwave for about 15 seconds (600w) and stir until dissolved and clear.

Place the mango jelly in a microwave-safe bowl and mix with 50ml water. Microwave for about 30 seconds and mix well. Repeat again until the mixture is warm. Add the prepared gelatin and mix well. (You can also warm the mango puree in a small pot on the stovetop)

Pour the mango jelly into the prepared mold. To speed up the process, you can place the jelly in a cold water bath for a few minutes before placing it in the refrigerator to set.

Prepare the Crust

Grease the base and sides of the spring-form pan or removable bottom pan with butter. Set aside.

Pulse the cookies in a food processor until it resembles crumbs. Add melted butter and pulse to combine. Or put them in a zip lock bag and crush them with a rolling pin and then mix the crumbs with butter.

Pour the crumbs into the prepared cake pan. Press over the base of the pan firmly and evenly using a back of a spoon and a glass. Place in the fridge to chill and set while preparing the filling.

Make the Cheesecake Batter

You can make strained yogurt from plain yogurt simply by straining to remove excess water. You need to do this in advance before you start to make the cheesecake batter.

Place the cold milk in a small, microwave-safe bowl and sprinkle the gelatin on top. Give it time to bloom for about 5 minutes. Heat gently in the microwave for about 15 to 20 seconds (600w) and stir until dissolved and clear.

Meanwhile, place the cream cheese, yogurt, lemon juice, and sugar in a large bowl and beat until smooth and creamy. Make sure there are no lumps. Scrape down the bowl as needed.

Add the prepared gelatin and heavy cream.

Mix well.

The batter should be a bit thicker but should also be pourable.

Assemble the cheesecake

Pour about one-third of the cheesecake batter onto the crust and chill for about 2 hours in the fridge until almost set.

Take the cheesecake out of the fridge. Place the set mango jelly layer carefully as centrally as you can. 

Pour the cheesecake batter around the mango jelly, and then cover it with the rest of the cheesecake batter. Place the cheesecake in the refrigerator for an additional 4 to 6 hours or until fully set.

Make the Passionfruit Jelly Layer

Halve the passion fruits and scoop out the flesh with a spoon.

Add the passionfruit pulp with seeds into a small bowl.

Place the 50 ml of passionfruit juice in a small, microwave-safe bowl and sprinkle the gelatin on top. Give it time to bloom for about 5 minutes. Heat gently in the microwave for about 15 to 20 seconds (600w) and stir until dissolved and clear.

Put the passion fruit juice in a microwave-safe bowl. Heat gently in the microwave for about 30 seconds (600w). (You can also warm the juice in a small saucepan on the stovetop) Whisk the prepared gelatin mixture into the juice and stir well.

Take the cheesecake out of the fridge before it is set fully on top.

Add the passionfruit pulp to the juice mixture and stir well. Gently, pour it over the top of the cooled cheesecake. Refrigerate the cheesecake until completely set and firm. Make sure the cheese layer is completely set and that the juice mixture is cooled before pouring it onto the first layer.

Unmold the Cheesecake

When ready to serve, carefully release the cheesecake from the springform pan.

There, your lovely no-bake mango & passionfruit cheesecake is done!

For Decoration

I decorated my cheesecake with mango roses and mint leaves. The mango rose is very easy to create, yet looks impressive on the cheesecake. For making mango rose use a sharp knife to cut the cheeks into equally thin slices.

Starting from the center and using small pieces of mango first, arrange slices into a rose shape

I decorated my cheesecake with mango roses and mint leaves.

Mango roses on top of the passionfruit layer just make your cheesecake look stunning.

Serve & Enjoy!

Slice the cheesecake with a sharp, serrated knife. For the cleanest slices, wash the knife with warm water, and wipe dry with a towel between each cut.

Mango & Passionfruit No-Bake Cheesecake Recipe

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