No-Bake Mango Yogurt Cheesecake 免烤芒果优格芝士蛋糕
I love mango as it is sweet and fragrant and especially during the mango season, I like to buy a lot of mangoes. So getting a little tired of eating mango, why not add them into bakes? Ive shared my mango recipes with you before but this time I used the mangoes to make this quick and easy No-Bake Mango Yogurt Cheesecake and it turned out to be very yummy too! As the the mango yogurt and fresh topping cream (non-dairy whipping cream) were already quite sweet, I reduced the sugar in the recipe. Feel free to add in more sugar if you’ve got a sweet tooth.
No-Bake Mango Yogurt Cheesecake 免烤芒果优格芝士蛋糕
Prep time
Cook time
Total time
Author: Ann Low
Serves: 6-8 servings
Ingredients
- Biscuit base
- 100g digestive biscuits
- 80g melted butter
Cheese filling - 250g cream cheese, room temperature
- 3 tbsp fresh milk
- 3 tbsp icing sugar or to taste
- 2 small tubs mango yogurt (meiji brand), about 280g
- ½ tbsp lemon juice
- 150g fresh topping cream/non-dairy whipping cream
- 1 fresh mango, cut to cubes
- 1.5 tbsp gelatin + 2 tbsp water
Mango Topping - 2 fresh mangoes, chopped , about 320g
- 1 tbsp sugar or to taste
- ½ tbsp lemon juice
- 1 tbsp gelatin + 1 tbsp water
Instructions
- Biscuit base - Grease the sides of a 8 inch removable cake pan and line the bottom. Blend biscuits coarsely and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the tin in the fridge for later use.
- Cheese filling - Put gelatin and water in a bowl and soak for a while. Then place it in a double boiler until gelatin dissolved. Keep warm.
- Beat cream cheese and icing sugar at medium speed with 3 tablespoon of fresh milk until smooth. Pour in gelatin and mix well. Add mango yogurt and lemon juice into cheese mixture, continue beating until combined.
- Whisk fresh topping cream until soft peak and pour into the cheese mixture, fold well.
- Pour half of the cheese mixture into the prepared cake pan; add in mango cubes, followed by the remaining cheese mixture. Set aside in the refrigerator.
- Mango topping - Put gelatin and water in a bowl and soak for awhile. Then place it in a double boiler until gelatin dissolved. Keep warm.
- Blend the chopped mangoes, lemon juice and sugar till smooth. Pour in the dissolved gelatin and mix well.
- Pour over cheesecake, gently shake the cake pan to distribute the mango puree and smooth the top with a palette knife. Chill the cake for at least 4 hours or overnight before serving.
免烤芒果优格芝士蛋糕
材料：（1个8寸蛋糕活底盘，旁边抹油，底部铺纸）
饼底
- 100克 全麦消化饼干， 擀碎或磨碎
- 80克 融化牛油
- 把饼底料混合均匀 （觉得饼干碎太干的话，可多加一点牛油），放入盘模内压实。放进冰箱，备用。
芝士馅料：
- 250克 奶油芝士
- 3汤匙 牛奶
- 3汤匙 糖粉或适量
- 2杯 芒果优格 （280克）
- 1/2 汤匙 柠檬汁
- 150克 植物姓奶油
- 1个 芒果，去皮切丁状
- 1.5汤匙 鱼膠粉+2汤匙水
蛋糕表层 – 芒果酱
- 2个 芒果，去皮切块状 （约320克）
- 1汤匙 细糖或适量
- 1/2汤匙 柠檬汁
- 1汤匙 鱼膠粉+1汤匙水
做法：
芝士馅料
- 将鱼膠粉和水浸泡一下。隔水加热致完全融化。保温备用。
- 打起奶油芝士,糖粉和牛奶致顺滑。倒入融化好的鱼膠粉，芒果酸奶和柠檬汁，继续搅打均匀。
- 在另一干净的碗，把植物性奶油打发, 然后加入芝士糊中，翻拌均匀即可。
- 将一半的芝士糊倒入蛋糕模，排上芒果丁，把剩余的芝湖倒入，抹平。置冰箱冷藏，备用。
蛋糕表层 – 芒果酱
- 将鱼膠粉和水浸泡一下。隔水加热致完全融化。保温备用。
- 把芒果肉，细糖及柠檬汁用搅打器打碎致滑。加入融化好的鱼膠粉，搅匀。
- 从冰箱拿出芝士蛋糕，将芒果酱轻轻倒在蛋糕上，晃动一下模盘，让果酱均匀平整；用刮刀抹平。再度置冰箱冷藏4小时或隔夜即可享用。
This post is linked to the event Little Thumbs Up (May 2015: YOGURT)
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY,
and hosted Cheryl of Baking Taitai
I’m submitting this post to the Best Recipes for Everyone May 2015 Event
(Theme: My Favourite Desserts)
organized by Fion of XuanHom’s Mom and co-hosted by Aunty Young
This post is also linked to Bake-Along event hosted by Joyce, Lena and Zoe
Hi Ann,Wow… Looking at your bright and elegant cheesecake, I wish that the mango season will arrive at down-under soon… sob sob. First, I have to embrace this yucky cold and wet weather first… cough cough!!!It has been a lovely experience baking with you. You are always so sweet and thorough with your recipes and thoughts. Thank you so much for baking along with us.Zoe
Hi Ann,
I want to make this for a friend’s bday this weekend. However, may i know the following:
1) Can I replace milk with almond milk instead?
2) Is it because of the mango that will have the juice that needs more gelatin and less water? I asked because i tried to make a nutella cheesecake with 250g cream cheese, 300 thickened cream and 250 yoghurt with 15g of gelatin to 100ml of water, however, your recipe of 1.5tbsp is equivalent to 22.5g with 30ml of water.
Sorry for the umpteen questions but i don’t want to wreck the cake. Thanks alot!
Hi Mickey,
1) I want a pure mango flavour using milk but is up to you to use almond milk.
2) You don’t need to add too much water to the mango filling. My calculation was base on the total of about 680g (cream cheese, milk, yogurt and fresh topping cream). More gelatin used also because the fresh topping cream was whisked at soft peak. Anyway you can increase the gelatin a little more or whisk the to stiff peak forms for a firm cheesecake.
I made a mistake and use only 1.5 teaspoon of gelatine instead of 1.5 tablespoon. I scoop the cheese mixture out and added 1.5 tablespoon of gelatine after mixing with water. Hope it sets properly this time..
I hope so too! 😀 Please send a pic of your cake in the comment box. You can see there is a camera icon for you the upload your pic.
For the cheese filling, can i use food processor to blend all until smooth instead of using electric mixer? Like the way you dis the non baked blueberry yogurt cheesecake. Thanks.
Hi Jessy, You need to whip up the non-dairy whipping cream in this recipe so that the cheesecake texture is like a mousse cake, while the non baked blueberry yogurt cheesecake don’t have the whipping cream.
Can i use food processor or blender to blend the cheese filling ingredient except the topping cream first? After blend only fold in the whipped topping cream?
This is beautiful! Thanks for the detailed instructions and pictures as well!
Dear Ann
Yesterday I try the no bake mango cheese cake.??????????Is so yummy. Is my first time but I am surprised that the cake turn out so well. Thanks for the receipe .
Hi Elena, Bravo on your first attempt!! I’m so happy to hear that. 😀
Hello there, I am on diet and heavy cream have a huge amount of calories. So, can i substitute the heavy cream with yoghurt? Looking forward or your respond and thank you!
Hi Zara, The cake would be very small if you use yoghurt only and need to add extra sugar.
very easy and the steps given really help to understand
Can I use a springform pan instead? Also, can I add some mango juice into the cream cheese mixture? I like it to have a strong mango taste.
Hi Valerie,
The removable cake pan that I used was a spring form pan. If you want to add mango juice into it, then you need to increase the gelatin to 2 to 2.5 tbsps.
Hi Ann,Thank you for the recipe. My name is Ruru. Tried it two days ago and it tastes delicious. However the next day, the mango topping has changed color to a bit brownies, like a dull salted caramel color. Anyway, my question is for this recipe (and perhaps for your other no bake cheesecake recipes), how long does it last before expired if i store it in the fridge?Thanks again Ann..
Hi Ann, thanks for the reply. I used castor sugar… The mango does turn brown here in Malaysia… Well at least in my case 🙂 i sliced mango, and leave it out just for a while, it turned brown.. Maybe humidity? Hehhehe.. Just guessing…
Thanks again for the reply..
Hi Ruru, Mangoes usually do not turn brown, wonder what type of sugar you used… The cake can last for a week in the refrigerator.
Hi Ann, thanks for sharing the recipe. It look delicious, tempted me to make one. For the cake base, what do u mean by line the bottom? Is it line with butter? This is my 1st time making a cheesecake. Thanks!
Hi Siew Chan, Line the cake base means place a parchment paper below the biscuit crumbs.
Hi Ann, can I use dairy whipping cream instead?
Hi, You can use dairy whipping cream but need to whip with about 50-70g of icing sugar.
Hi Ann Coo, loving the pic of this cheesecake. Can I omit the mango yoghurt and replace with something else? Thanks in advance
Awesome. Will try that when I have mangoes available. Thanks so much! xoxo
Hi Sunny May, You can use sour cream too or just omit the yogurt and increase the sugar to 2 extra tablespoons.
Hi Ann, this is such a beautiful cheesecake! I love eating mangoes, this must have been so refreshing and sweet.
Absolutely gorgeous!!! So glad it's no bake. I think this is a cheesecake that even I could make.
Hi Ann,It is so looking yummy..I cannot use gelatin for some reason, can you please tell how much agar agar i can use instead of gelatin.
Hi Rupali, You can use slighty more than 1 tsp of agar agar for the mango puree but don't think is suitable to use agar agar in the cheese cream mixture.
i almost cant take my eyes off the cake!..LOL!…very attractive refreshing cheesecake. Thx for linking, ann!
Hi Ann,can you take pic of your ingredient to share it with me?or let me know which brand you use?your butter is salted or unsalted ? please do share with me in really keen to try out !
Hi Ann,You can use any type of butter in this recipe. I used salted butter.
Hi Ann,Your mango cheesecake looks so lovely and delicious! A slice would be welcome anytime of the day! Thank you for baking along with us!
oh yumm!! can I have a slice of that please!!
今天太忙了, 忙到现在才来。。。好喜欢你家的作品,这蛋糕真是太漂亮了, 和你交换吃, 我有赚了,嘻嘻!
早安 Ann,美美的芒果优格乳酪蛋糕,让人眼前一亮!欢迎您把它联系最佳食谱,谢谢。
So bright and beautiful…have to make this for my husband who loves mango..might be just use this as his birthday cake :-)) An excellent creation, Ann.
Ann, I also made this last week end. Wait I post mine ….
Yummy yummy…mango is my fav too!!! This.mango cheesecake looked fantastic 🙂
非常美丽的cheese cake。很有层次感。 Very Good!
Such a pretty and refreshing cake, love it! Thanks for sharing with LTU.
oh yumm!! can I have a slice of that please!!
This is too pretty to be eaten and the mango topping looks soooo delicious!
Hi Ann,This mango yogurt cheesecake of yours is so pretty ^-^
这个蛋糕,实在是太漂亮了,赞哦!
好美的蛋糕, 颜色好亮丽啊!
Hi Ann, I want to do this cake…I have some fresh topping cream left in the freezer….but I don't have a removable cake pan…can I still bake this using a normal round 8" tin? I am afraid I may have problem taking it out of the cake…..Everything you baked always looks so good, delicious, attractive and easy. Thanks!
Ann, I will go and buy one then…..I am very sure my family will like this cake. I can use the removable cake pan for other bakes right? Thanks so much for your patience with me! I really appreciate it a lot!
Hi Ai Lee, I'm afraid you'll mess up the topping when you overturn the cake using normal cake pan.Thanks for your sweet compliment 🙂
Ai Li, I used the black pan with removable bottom, not the adjustable cake ring. The topping mango puree is quite thick. So you can pour the puree on to the cake straight after the gelatin dissolved or chill the cheesecake for 30 mins and cook the puree later as you wish.
Yes 🙂
Thank you! Thank you! I am ready to "bake" tomorrow and eat as dessert on Saturday night. Hurray!
Hi Ann, I have bought everything for this cake except for the cake pan. You said removable cake pan, is it only the bottom to be removed only or both the side and bottom (sorry if its a silly question) can be removed? Also, how long must the cake be in the fridge before I pour over the mango topping? Thanks again for your help!
Thanks, Ann! The height of my pan is 3". Is it correct? Thanks!
Hi Ann! Thanks for sharing this recipe. My family loved it! Thanks again! Any recipe that can help me use my fresh topping cream? :>
Hi Ai Li, you can keep the topping cream in the freezer for a while. Thaw the cream in the chiller before use.
Wow this is so pretty! All ur dishes are just art pieces. I don't mind paying more for a cake like that. Makes me feel happy
我喜欢芒果,可以让我带走一片吗?
Bake or no bake I love cheesecakes 🙂
I made a mistake and use only 1.5 teaspoon of gelatine instead of 1.5 tablespoon. I scoop the cheese mixture out and added 1.5 tablespoon of gelatine after mixing with water. Hope it sets properly this time..
I hope so too! 😀 Please send a pic of your cake in the comment box. You can see there is a camera icon for you the upload your pic.
For the cheese filling, can i use food processor to blend all until smooth instead of using electric mixer? Like the way you dis the non baked blueberry yogurt cheesecake. Thanks.
Hi Jessy, You need to whip up the non-dairy whipping cream in this recipe so that the cheesecake texture is like a mousse cake, while the non baked blueberry yogurt cheesecake don’t have the whipping cream.
Can i use food processor or blender to blend the cheese filling ingredient except the topping cream first? After blend only fold in the whipped topping cream?
Yes, just blend all the ingredients first, then whip up the whipping cream and combine them together.
Tqvm Ann
I have tried this recipe. It taste really good and not too sweet. However, i find the cheese filling texture is quite soft.
Can i increase the gelatine powder to 2tbsp and water to 2.5tbsp to make the cheese filling firmer?
Tqvm.
Yes you can increase the gelatine. The cheesecake must be chilled for a few hours to set.
Hi Ann,
I want to make this for a friend’s bday this weekend. However, may i know the following:
1) Can I replace milk with almond milk instead?
2) Is it because of the mango that will have the juice that needs more gelatin and less water? I asked because i tried to make a nutella cheesecake with 250g cream cheese, 300 thickened cream and 250 yoghurt with 15g of gelatin to 100ml of water, however, your recipe of 1.5tbsp is equivalent to 22.5g with 30ml of water.
Sorry for the umpteen questions but i don’t want to wreck the cake. Thanks alot!
Hi Mickey,
1) I want a pure mango flavour using milk but is up to you to use almond milk.
2) You don’t need to add too much water to the mango filling. My calculation was base on the total of about 680g (cream cheese, milk, yogurt and fresh topping cream). More gelatin used also because the fresh topping cream was whisked at soft peak. Anyway you can increase the gelatin a little more or whisk the to stiff peak forms for a firm cheesecake.
Dear Ann
Yesterday I try the no bake mango cheese cake.??????????Is so yummy. Is my first time but I am surprised that the cake turn out so well. Thanks for the receipe .
Hi Elena, Bravo on your first attempt!! I’m so happy to hear that. 😀
Can I use a springform pan instead? Also, can I add some mango juice into the cream cheese mixture? I like it to have a strong mango taste.
Hi Valerie,
The removable cake pan that I used was a spring form pan. If you want to add mango juice into it, then you need to increase the gelatin to 2 to 2.5 tbsps.
This is beautiful! Thanks for the detailed instructions and pictures as well!
Hello there, I am on diet and heavy cream have a huge amount of calories. So, can i substitute the heavy cream with yoghurt? Looking forward or your respond and thank you!
Hi Zara, The cake would be very small if you use yoghurt only and need to add extra sugar.
very easy and the steps given really help to understand
Hi Ann, can I use dairy whipping cream instead?
Hi, You can use dairy whipping cream but need to whip with about 50-70g of icing sugar.
Hi Ann,
Thank you for the recipe. My name is Ruru. Tried it two days ago and it tastes delicious. However the next day, the mango topping has changed color to a bit brownies, like a dull salted caramel color. Anyway, my question is for this recipe (and perhaps for your other no bake cheesecake recipes), how long does it last before expired if i store it in the fridge?
Thanks again Ann..
Hi Ruru, Mangoes usually do not turn brown, wonder what type of sugar you used… The cake can last for a week in the refrigerator.
Hi Ann, thanks for the reply. I used castor sugar… The mango does turn brown here in Malaysia… Well at least in my case 🙂 i sliced mango, and leave it out just for a while, it turned brown.. Maybe humidity? Hehhehe.. Just guessing…
Thanks again for the reply..
Hi Ann, thanks for sharing the recipe. It look delicious, tempted me to make one. For the cake base, what do u mean by line the bottom? Is it line with butter? This is my 1st time making a cheesecake. Thanks!
Hi Siew Chan, Line the cake base means place a parchment paper below the biscuit crumbs.
Hi Ann Coo, loving the pic of this cheesecake. Can I omit the mango yoghurt and replace with something else? Thanks in advance
Hi Sunny May, You can use sour cream too or just omit the yogurt and increase the sugar to 2 extra tablespoons.
Awesome. Will try that when I have mangoes available. Thanks so much! xoxo
Absolutely gorgeous!!! So glad it's no bake. I think this is a cheesecake that even I could make.
Hi Ann,
Wow… Looking at your bright and elegant cheesecake, I wish that the mango season will arrive at down-under soon… sob sob. First, I have to embrace this yucky cold and wet weather first… cough cough!!!
It has been a lovely experience baking with you. You are always so sweet and thorough with your recipes and thoughts. Thank you so much for baking along with us.
Zoe