Chilled Mango Cheesecake

Tested recipe by : Florence

Ingredients: (18cm square pan)
Base:50 gr Digestive biscuit crumbs
50 gr Oreo biscuit crumbs
40 gr Melted butter

200 gr Cream cheese
1 tbsp Rum
1 tbsp Lemon juice
55 gr Sugar

200 gr Mango puree
1 tbsp Gelatin
3 tbsp Boiling water

200 ml Whipping cream (whipped)
2 tbsp Icing sugar

1 mango (cubed)

Mango Puree Topping:100 gr Mango puree
2 tsp Gelatin
3 tbsp Boiling water

Method:- Toss cake base ingredients into melted butter and press firmly on to base of cake pan. Chill in the fridge for use later.
- Whip whipping cream with 2 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.
- Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later.
- Cream cheese, sugar, lemon juice and rum together till smooth and creamy.
- Add the warm gelatin solution to mango puree and blend well.
- Stir mango mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the cube mango pieces (optional).
- Pour cheese mixture onto cake base and chill for at least an hour.
- Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree. Pour topping gently onto chilled cheesecake. Chill for at least 3 hours before serving.

Note:To obtain a smooth mirror like mango puree topping, please strain the mango puree mixture.


  1. I just found your blog tonite and thank you for posting so many delicious recipes. Will you please share this recipe. Thank you so much.

  2. Thank you, for posting this recipe. You are such a kind person to share. Quyen