Simple but impressive, a lovely No-Bake Mango Kiwi Cheesecake! This No-Bake Mango Kiwi Cheesecake is so delicious with a crispy crust, sweet mangoes, slightly sour kiwis, and mildly sweetened lemon jelly to balance the creamy taste of cheesecake.
You may think this recipe is difficult, but this mango kiwi cheesecake is an easy-to-make no-bake dessert that is perfect any time of year!
WHAT IS NO-BAKE CHEESECAKE?
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. A no-bake cheesecake is typically made with a press-in cookie crust, a cheesecake filling, and an optional topping. A great thing about no-bake cheesecake is that you can use a wide variety of different toppings on the cheesecake.
About Mango Kiwi Cheesecake RECIPE
A delicious no-bake cheesecake with a creamy cheesecake, and a buttery biscuit base! For this cheesecake, I used fresh mango, kiwi, and lemon jelly as the topping.
The delicious cheesecake layer is made with cream cheese, yogurt, and fluffy whipped cream. The combination of sweet mango and mild sour kiwi will make the creamy cheesecake taste just right. I also added lemon jelly to the fruit layer to balance and create a special flavor for this cheesecake.
Fresh fruit is the best but you can also try it with frozen fruits. The good news is that you can find frozen fruits year-round. So, you don’t have to wait till summer to make this no-bake mango kiwi cheesecake.
Ingredients
COOKIE CRUST
You just need 2 ingredients to make the crust, cookie crumbs, and melted butter but you can also add a little bit of sugar for extra sweetness. 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.
Cheesecake Layer
Cream Cheese: Use any full-fat cream cheese.
Yogurt: I used strained yogurt. You can also use Greek yogurt or sour cream.
Whipping cream: Use any full-fat whipping cream.
Sugar: Adjust the amount of sugar to your personal preference.
Gelatin: You can substitute gelatin sheets for powder.
Fruit Layer
For this recipe, you need mango and kiwi. Use fresh mangoes and kiwis that are ripe, but firm enough to cut into pieces. Fresh fruit is the best but you can also try it with frozen fruits.
Lemon Jelly
I used lemon juice and sugar to make the jelly layer. Slightly sweetened lemon jelly goes well with fresh fruits and cheesecake.
THE PAN
Use a spring-form pan or removable bottom pan (loose bottom pan) for easy removal later. I used an 18 cm removable bottom pan. If using a bottomless cake ring, do not forget to put the cake board at the bottom. Use parchment paper around the edge of your cake pan or ring to ease the removal of your cheesecake.
Useful TIPS
All your ingredients must be full-fat to make a firm cheesecake.
Make sure the whipped cream and the bowl are thoroughly chilled, so it will easily whip to stiff peaks.
If the cream cheese is cold, it will be difficult to beat the cream cheese until it is smooth and creamy. So make sure to put cream cheese on the countertop for a few hours to come it to room temperature.
STORing Suggestions
Keep the cake refrigerated. It will start to melt if you leave the cake at room temperature for too long. It will keep in the fridge for about 2 to 3 days.
More 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…
No-Bake Mango Kiwi Cheesecake
(Step-by-Step Recipe)
Prep Time: 30 mins
Chilling Time: 8 hours
Servings: 6 to 8
INGREDIENTS
For the Bottom Crust
150 g cookies
50 g butter, melted
For the Cheesecake Layer
200 ml whipping cream, chilled
80 g white granulated sugar, divided
200 g cream cheese, softened
100 g strained yogurt or Greek yogurt
1 tablespoon lemon juice
5 g gelatin powder
50 ml water
For the Lemon Jelly Layer
200 ml water
1 tablespoon lemon juice
50 g sugar
5 g gelatin powder
50 ml water
Fruits For Topping
1 ripe mango, peeled
2 kiwis, peeled
PREPARE THE PAN
Grease the base and sides of the springform pan (18 cm) or removable bottom pan with butter and line with parchment paper.
PREPARE the CRUST
Pulse the cookies in a food processor until it resembles crumbs. Add melted butter and pulse to combine. Or put the biscuits in a zip lock bag and crush them with a rolling pin and mix 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 or a glass. Place in the fridge to chill and set while preparing the filling.
PREPARE THE CHEESECAKE LAYER
Make sure the whipped cream and the bowl are thoroughly chilled, so it will easily whip to soft peaks.
Whip the whipping cream with sugar (40 g) until foamy and soft peaks form.
Place the cream cheese, yogurt, lemon juice, and sugar (40 g) in a large bowl and beat until smooth and creamy. Make sure there are no lumps.
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 seconds and stir until dissolved and clear.
Add the dissolved gelatin to the cheese mixture and beat for about 20 seconds.
Fold in the whipped cream until well combined.
Take out the prepared crust from the fridge and pour the cheese mixture on top of it.
Refrigerate for about 4 hours or until the top is set. You can also let it set overnight.
The cheesecake is completely set.
PREPARE THE lemon jelly
Place the water in a small, microwave-safe bowl and sprinkle the gelatin on top. Give it time to bloom for about 5 minutes. Then heat gently in the microwave for about 15 seconds and stir until dissolved and clear.
Heat water gently in the microwave for about 30 seconds. Add lemon juice and sugar. Mix well until sugar is dissolved. Next, add the gelatin and mix well until well combined.
Take out the pan from the fridge. Gently pour 1/3 rd of the lemon jelly on top of the cheesecake layer. Refrigerate for about 1 hour or until the top is set. make sure the lemon jelly is cooled before pouring it onto the cheese layer.
PREPARE THE MANGO & Kiwi
You will need 1 large mango and 2 kiwis that are ripe but firm enough to cut into pieces. Peel mangoes, remove the cheeks from the seed and then cut them into pieces.
Peel kiwis, and cut them into pieces.
Make the mango kiwi layer
First, arrange half of the chopped mango and kiwi on top of the cheesecake as you like.
Pour 1/3 rd of lemon jelly onto the first fruit layer. Refrigerate for about 1 hour or until the top is set.
Now, arrange the rest of the chopped mango and kiwi on top of the first fruit layer.
Pour the rest of the lemon jelly onto the second fruit layer.
Refrigerate for about 2 hours or until the top is completely set.
UNMOLD THE CHEESECAKE
To unmold, put the cake pan on a cup/glass and then gently push down the ring.
Remove the parchment paper.
Place the cheesecake on a serving plate. Serve & Enjoy!
No-Bake Mango Kiwi Cheesecake Recipe
Easy! No-Bake Mango Kiwi Cheesecake
Equipment
- 18 cm removable bottom pan
Ingredients
For bottom crust
- 150 g cookies
- 50 g butter melted
For cheesecake layer
- 200 g cream cheese softened
- 100 g strained yogurt or Greek yogurt
- 1 tablespoon lemon juice
- 5 g gelatin powder
- 50 ml water
- 200 ml whipping cream chilled
- 80 g white granulated sugar divided
For Jelly Layer
- 200 ml water
- 1 tablespoon lemon juice
- 50 g sugar
- 5 g gelatin powder
- 50 ml water
For Fruit Layer
- 1 ripe mango peeled
- 2 kiwis peeled
Instructions
PREPARE THE PAN
- Grease the base and sides of the spring-form pan or removable bottom pan with butter and line with baking paper.
PREPARE THE CRUST
- Pulse the cookies in a food processor until it resembles crumbs. Add melted butter and pulse to combine. Or put the biscuits in a zip lock bag and crush them with a rolling pin and mix 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 or a glass. Place in the fridge to chill and set while preparing the filling.
PREPARE THE CHEESECAKE LAYER
- Place the cream cheese, yogurt, lemon juice, and sugar (40 g) in a large bowl and beat until smooth and creamy. Make sure there are no lumps.
- 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.
- Then heat gently in the microwave for about 15 seconds and stir until dissolved and clear.
- Add the dissolved gelatin to the cheese mixture and beat for about 20 seconds.
- Prepare the whipped cream. Make sure the whipped cream and the bowl are thoroughly chilled, so it will easily whip to soft peaks.
- Whip the whipping cream with sugar (40 g) until foamy and soft peaks form.
- Fold in the whipped cream until well combined.
- Take out the prepared crust from the fridge and pour the cheese mixture on top of it.
- Refrigerate for about 4 hours or until the top is set. You can also let it set overnight.
PREPARE THE LEMON JELLY
- Place the water in a small, microwave-safe bowl and sprinkle the gelatin on top. Give it time to bloom for about 5 minutes. Then heat gently in the microwave for 15 seconds and stir until dissolved and clear.
- Heat water gently in the microwave for about 30 seconds. Add lemon juice and sugar. Mix well until sugar is dissolved. Next, add the gelatin and mix well until well combined.
- Take out the pan from the fridge. Gently pour 1/3 rd of the lemon jelly on top of the cheesecake layer. Refrigerate for about 1 hour or until the top is set. make sure the lemon jelly is cooled before pouring it onto the cheese layer.
PREPARE THE MANGO & KIWI
- You will need 1 large mango and 2 kiwis that are ripe but firm enough to cut into pieces. Peel mangoes, remove the cheeks from the seed, and then cut them into pieces. Peel kiwis, and cut them into pieces.
MAKE THE FRUIT LAYER
- First, arrange half of the chopped mango and kiwi on top of the cheesecake as you like.
- Pour 1/3 rd of lemon jelly onto the first fruit layer. Refrigerate for about 1 hour or until the top is set.
- Now, arrange the rest of the chopped mango and kiwi on top of the first fruit layer.
- Pour the rest of the lemon jelly onto the second fruit layer. Refrigerate for about 2 hours or until the top is completely set.
UNMOLD THE CHEESECAKE
- To unmold, put the cake pan on a cup/glass and then gently push down the ring.
- Remove the parchment paper.
- Place the cheesecake on a serving plate. Serve & Enjoy!
Thank you for being here, I appreciate it!
I love hearing from you so feel free to leave a comment on the post
If you make any of my recipes, I’d love to see pics of your creations
#joyofeatingtheworld or @joyofeatingtheworld
More Delicious Recipes
