No-Bake Mango Chocolate Cheesecake Recipe

Mango Chocolate Cheesecake (No-Bake) is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

It is a no-oven mango chocolate cheesecake with three flavors that are poured and hardened at once.
I think the combination of mango and chocolate goes well with both taste and color.

All three flavors tasted different, so it was fun every time I took a bite.
It is poured all at once and hardened, so when cut, the cross section comes out in various shapes.

Enjoy watching~♬~

Follow along with the πŸ“ recipes belowπŸ‘‡πŸΎπŸ‘‡πŸΎ

No-Bake Mango Chocolate Cheesecake

Ingredients

  • 2g Gelatin + 10g Water
  • 180g Mango
  • 40g Sugar
  • 3g Lemon juice

  • 80g Whole wheat biscuits
  • 40g Melted unsalted butter

  • 350g Cream cheese
  • 30g Sugar
  • 60g Greek yogurt
  • 3g Vanilla extract
  • 7g Lemon juice
  • 6g Gelatin + 30g Water
  • 200g Whipping cream

  • 30g Condensed milk
  • 70g Mango puree
  • 50g Dark couverture chocolate
  • 60g Mango puree (for decoration)

Instructions

Garnish Mango and Puree

  1. Peel the mango, cut the flesh, then shape it into rectangles and slice thinly.
    (Cover with plastic wrap and put in the refrigerator)
  2. Collect the remaining pulp separately, cut it into small pieces, and put it in a pot.
  3. Add water to the powdered gelatin and let it sit for a while, add sugar to the pot and boil until thick.
  4. Add lemon juice, boil a little more, and strain through a sieve.
  5. Add soaked gelatin, mix evenly, and cool at room temperature.
  6. Add the melted butter to the crumbled whole wheat cookies, mix, then pour into mousse strip molds, press flat, and place in the refrigerator.

Making Cheesecake Batter

  1. Add water to the powdered gelatin and let it sit for about 10 minutes.
  2. Heat the cream cheese in the microwave for about 20 seconds and stir with a hand whisk to soften.
  3. Add sugar and mix, then add plain yogurt, vanilla extract, and lemon juice and mix.
  4. Heat the soaked gelatin in the microwave for about 20 seconds, then add it to the cheesecake batter and mix.
  5. Whip about 50% of the fresh cream, then add it to the cheesecake batter and mix.
  6. Take 220g of cheesecake batter, add melted dark chocolate, and mix.
  7. Take 240g of cheesecake batter, add condensed milk, and mix.
  8. Add 70g of mango puree to the remaining cheesecake batter and mix.
  9. Put chocolate cheesecake, condensed milk cheesecake, and mango cheesecake in order in the mousse mold.
  10. Harden in the refrigerator for about 3 hours and put sliced mango on top.
  11. Pour the mango puree into the center, flatten it, and set it in the refrigerator for about 30 minutes.

Notes

Mold size : 15cm

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Recipe video

Thank you for watching~β™₯


Enjoy


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