No-Bake Melon Mango Cheesecake Recipe

Name: No-Bake Melon Mango Cheesecake
Prep time: 70 min
Total time: 70 min
Yield: 8
Cuisine: Korean
Ingredients: 80g Digestive cookies; 40g Melted unsalted butter; 3g Gelatin sheet; 150g Cream cheese; 30g Sugar; 2g Vanilla extract; 3g Lemon juice; 90g Whipped cream (whipped up 50%); 500ml Lemon Cider; 20g Sugar; 15g Gelatin sheet; Melon; Mango

Cooking TreePublished: 2023-02-16 Updated: 2023-02-1201.4K views

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

I made a no-oven cheesecake with melon, mango and cheesecake balls in cute round shapes~
I cut the melon and mango into rounds and used the flesh as it is, and I frozen the cheesecake in a silicone mold and put it in three colors~~

The appearance inside the lemon cider jelly is cute and it feels like floating on the water, so it’s pretty~^^
It’s summer, so I was thinking of a dessert that could be eaten cool, and I made this, but I think it’s refreshing to eat it cold as the fruit is chewy a lot~

If you add sugar to the cider at once and mix, the carbonic acid will rise and overflow, so add sugar little by little and mix.
It’s the first dessert I’ve ever made, so I was excited about how it would turn out while making it, but I think it’s cuter than I thought~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

No-Bake Melon Mango Cheesecake

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Rating: 5.0/5
( 47 voted )

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

Ingredients

80g Digestive cookies

40g Melted unsalted butter

3g Gelatin sheet

150g Cream cheese

30g Sugar

2g Vanilla extract

3g Lemon juice

90g Whipped cream (whipped up 50%)

500ml Lemon Cider

20g Sugar

15g Gelatin sheet

Melon

Mango

Instructions

Add melted unsalted butter to the crushed Daije cookies, mix, press firmly on the bottom of a 15cm mold, and place in the refrigerator.

Soak the gelatin in cold water for about 10 minutes.

Soften the cream cheese, add sugar, vanilla extract, and lemon juice and mix.

Squeeze out the water from the soaked gelatin and heat it in the microwave for about 10 seconds to dissolve it completely, then add it to (3) and mix.

Add 50% whipped cream, mix, pour into a round silicone mold, and harden in the freezer for 1 hour.

Pour the remaining cheesecake batter into a 15cm mold, flatten it, and harden it in the refrigerator.

Cut melons and mangos in a circle and shape them into a circle.

Add sugar and melted gelatin to lemon cider and mix.

Put the hardened cheesecake, melon and mango on top of the hardened cheesecake, then pour the cider half way and let it harden in the refrigerator for about 20 minutes.

After hardening repeatedly, pour the last cider and let it harden in the refrigerator for about 3 hours.

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