Easy no-bake Mango Strawberry Cheesecake
Easy peasy No-bake Mango Strawberry cheesecake
Mmmm…Who doesn’t like a good cheesecake? And who doesn’t LOVE an easy cheesecake recipe? I’m always looking for a recipe for a lightweight cheesecake that doesn’t make me full before I finish just one piece, so when my mom told me she recorded a recipe on chinese tv and wanted me to watch it, I was ready with a notebook and pen. It came out even more delicious than we had anticipated! Even my dad ate a few pieces in one sitting, and he’s really not a dessert kind of guy. We made a few little additions and changes, but the end result will be a yummy lightweight cheesecake, with an almost bouncy texture 
No-bake Mango Strawberry Cheesecake
Check our vintage scale! The recipe was all in grams, so we had to weigh everything and convert it to cups.
Ingredients for a 9 inch pan:
1 cup Graham cracker crumbs or digestive biscuits, crushed
3 tbsp Butter, melted
240 g (1 pkg) Cream cheese
1/4 cup Sugar
1 can Mango puree or fresh ripe mangoes chopped
1 cup Whipping cream
1 pouch Gelatin
1/3 Water
Topping:
1/6 cup Water
1 pouch Gelatin
1 cup Strawberry puree
Press down the crumbs until flat and even.
Mix the melted butter with your graham cracker crumbs or an alternative. We find it hard to use up all our crumbs before they started molding, so we just use digestive biscuits. Start crushing a few in a ziplock bag and a rolling pin or a meat tenderizer until you have a cup. And you have the choice of eating the rest! Press them down onto the bottom of your 9 inch spring form pan until it’s even and flat. Place it in the fridge to cool and harden.
Adding in the Mango puree. Yours may be completely liquified and that's ok too.
In a bowl, start the mixture by blending the cream cheese to soften it up, and add in the sugar. Add in a can of mango puree or your fresh mangoes (yum!). Heat up 1/3 cup of water, and add in a pouch (7g) of gelatin until completely dissolved. Add that to the mixture.
left: Pouring in the gelatin mixture; right: Cheesecake mixture in the springform pan. Do you see the mango bits?
In a seperate bowl, whip up your whipping cream until it’s soft and creamy, NOT stiff. Fold this in with your cream cheese mixture. Pour this into your springform pan and smooth the top as flat and evenly as possible. I like to hit the bottom of my pan on the counter after this a few times, to let any bubbles up to the surface. Place in the fridge for 1-2 hours.
top: Fresh strawberries for topping; bottom: Strawberries and sugar for puree.
When the cheesecake has been in the fridge for at least an hour, you can make the topping. Heat up 1/6 cup of water, and add in a pouch of gelatin (7g) until it dissolves. Add this to a cup of strawberry puree. We made our own puree by add a large handful of strawberries to about 1/2 cup of water. Add in approximately 1/4 cup of sugar (slowly add it in and taste. Your strawberries might be really sweet already!) and cook over low to medium heat.
Straining cooked mushy strawberries.
Cook until your strawberries are mushy. With a wire strainer, strain the liquid into a seperate bowl, and add in your gelatin mixture. When it’s cool to room temperature, pour it onto your cheesecake.
Place your fresh strawberries however you'd like on top with your puree/gelatin mix.
If you have fresh strawberries left, consider cutting them in halves and adding them on the top. Refrigerate for another hour. And voila! You have delicious cheesecake you won’t be able to have enough of!
Mmm! Enjoy!
i still remember your attempts on the japanese baked cheesecakes ~~
I am happy to inform that those have gotten quite yummy! (yes, i’m bragging a lil)