Name: No-Bake Mango Chocolate Cheesecake
Prep time: 70 min
Total time: 70 min
Yield: 8
Cuisine: Korean
Ingredients: Mango puree; 250g Mango; 50g Sugar; 5g Lemon juice; Chocolate mousse; 50g Dark chocolate; 15g Whipping cream; 1g Gelatin sheet (or Powdered gelatin); 50g Whipped cream (whipped 50%); Mango mousse; 80g Warm mango puree; 2g Gelatin sheet (or Powdered gelatin); 30g Whipped cream (whipped 50%); Crust; 80g Crushed Lotus Cookies; 25g Melted unsalted butter; Mango Cheesecake; 150g Cream cheese; 15g Powdered sugar; 30g Plain Yogurt; 2g Vanilla extract; 120g Mango puree; 4g Gelatin sheet (or 3g Powdered gelatin); 150g Whipped cream (whipped 50%); Decoration; 30g Warm mango puree; 30g Warm water; 2g Gelatin sheet (or Powdered gelatin); 60g Mango

Cooking Tree will show you how to make a homemade version of this delectable recipe for (No-Bake) Mango Chocolate Cheesecake.

I made a beautifully layered no-oven mango cheesecake with chocolate that goes well with mango.

For the crust, I used a lotus cookie with a good flavor, and I think it goes well with mango~^^

It is a bit cumbersome and time-consuming to repeat hardening, but I am satisfied because the layer on the cross-section is pretty.

I mixed mango pulp and puree on the upper layer to harden it, but this part looks appetizing and seems to be the point of the cake~

It’s my first time combining mango and chocolate, but I think the colors go well together and it feels luxurious.

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

No-Bake Mango Chocolate Cheesecake
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Rating: 5.0/5
( 53 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Mango puree

250g Mango
50g Sugar
5g Lemon juice

Chocolate mousse

50g Dark chocolate
15g Whipping cream
1g Gelatin sheet (or Powdered gelatin)
50g Whipped cream (whipped 50%)

Mango mousse

80g Warm mango puree
2g Gelatin sheet (or Powdered gelatin)
30g Whipped cream (whipped 50%)

Crust

80g Crushed Lotus Cookies
25g Melted unsalted butter

Mango Cheesecake

150g Cream cheese
15g Powdered sugar
30g Plain Yogurt
2g Vanilla extract
120g Mango puree
4g Gelatin sheet (or 3g Powdered gelatin)
150g Whipped cream (whipped 50%)

Decoration

30g Warm mango puree
30g Warm water
2g Gelatin sheet (or Powdered gelatin)
60g Mango

Instructions

Put mango and sugar in a pot and bring to a boil while stirring, then add lemon juice and boil a little more. After cooling, grind finely in a blender to make mango puree.
Melt the dark chocolate and whipped cream in the microwave for about 20 seconds. Put it in the whipped cream about 50%, mix, pour into a 12cm mold, and harden in the refrigerator for about 30 minutes.
Add gelatin soaked in cold water for 10 minutes to warm mango puree, mix, add to 50% whipped cream, mix, pour over the hardened chocolate mousse, and harden in the refrigerator for 1 hour.
Mix the crushed lotus and melted unsalted butter, put it in a 15cm mold, press it firmly, and put it in the refrigerator.
Soften the cream cheese, add sugar powder, plain yogurt, and vanilla extract and mix, then add mango puree and mix.
Add melted gelatin and mix, then add 50% whipped cream and mix.
Put a small amount of cheesecake dough in a 15cm mold, flatten it, and let it harden in the refrigerator for about 30 minutes. Then, place the hardened chocolate and mango mousse in a 12cm mold on top of the hardened mousse and remove the mold.
Pour the cheesecake batter and flatten it, then harden it in the refrigerator for 1 hour.
Mix warm mango puree and warm water, then add soaked gelatin and mix. Add mango flesh and mix.
Place a 12cm mold on the hardened cheesecake, put (9) inside the mold, harden in the refrigerator for 30 minutes, remove the 12cm mold, put cheesecake dough on the side, and harden in the refrigerator for about 1 hour.

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