This refreshing summer dessert combines a creamy white chocolate cheesecake with a fruity mango jelly topping — all without needing an oven!
No-Bake White Chocolate Cheesecake with Mango Jelly
Ingredients
For the Mango Jelly Topping:
For the Crust:
For the Cheesecake Filling:
Instructions
-
Prepare the Mango Layer
- In a saucepan over medium heat, combine:
- 300g mango (cut into chunks),
- 50g sugar,
- 2 tablespoons lemon juice.
- Cook until the mixture comes to a gentle boil and the sugar dissolves.
- Blend the mango mixture until smooth. Let it cool completely.
- In a saucepan over medium heat, combine:
-
Make the Crust
- Crush 150g of biscuits until fine (in a food processor or using a rolling pin).
- Mix the crumbs with 40g of melted butter until you get a wet-sand texture.
- Press the mixture into the bottom of a 20 cm springform pan, forming an even layer. Chill while you prepare the filling.
-
Prepare the Cheesecake Filling
- In a small bowl, mix 15g gelatin with 3 tablespoons of water. Let sit for 5 minutes to bloom.
- In a large bowl, combine:
- 320g cream cheese,
- 300g melted and cooled white chocolate.
- Gradually add in 300ml heavy cream, mixing until smooth and fluffy.
- Melt the bloomed gelatin in the microwave for 10–15 seconds, then pour it into the cheesecake mixture and mix well.
- Pour the cheesecake filling over the biscuit crust and smooth the top.
- Refrigerate for 30 minutes to set slightly.
-
Prepare the Mango Jelly
- Mix 5g gelatin with 2–3 tablespoons water and let sit for 5 minutes.
- Melt the gelatin in the microwave for 10–15 seconds.
- Stir it into the blended mango puree.
- Pour the mango jelly gently over the cheesecake layer.
- Refrigerate for at least 2 hours (preferably overnight) until fully set.
