This Mary Berry Mango Cheesecake is a creamy and tropical recipe, which is made with a classic digestive biscuit crust and a rich, no-bake filling packed with the sweet flavor of fresh mango. It’s the perfect make-ahead dessert for a dinner party or summer celebration, ready in about 30 minutes, plus chilling time.
Mary Berry Mango Cheesecake Ingredients
For the Crust:
- 250g (9 oz) digestive biscuits (or graham crackers), crushed
- 100g (½ cup) butter, melted
For the Filling:
- 2 large ripe mangoes (preferably Ataulfo/Honey mangoes)
- 500g (18 oz) full-fat cream cheese, at room temperature
- 150g (1 ¼ cups) icing sugar, sifted
- 1 large lime, finely grated zest and juice of
- 300ml (1 ¼ cups) double cream or heavy whipping cream
To Decorate (optional):
- 1 ripe mango, peeled and thinly sliced
- Toasted coconut flakes
How To Make Mary Berry Mango Cheesecake
- Make the Crust: In a bowl, mix the crushed digestive biscuits with the melted butter until the crumbs are evenly moistened and resemble wet sand.
- Press the Crust: Tip the crumb mixture into a 23cm (9in) springform or loose-bottomed cake tin. Use the back of a spoon to press the crumbs firmly and evenly into the base of the tin. Place the tin in the refrigerator to chill and firm up for at least 30 minutes.
- Prepare the Mango: Peel and chop the flesh from the 2 large mangoes. Place the mango flesh in a food processor or blender and blitz until you have a completely smooth puree.
- Make the Cheesecake Filling: In a large bowl, use an electric mixer to beat the room-temperature cream cheese until it is completely smooth and free of lumps. On a low speed, gradually beat in the sifted icing sugar until combined, then beat in the lime zest and juice.
- Combine the Filling: Pour in the mango puree and continue to beat until the mixture is smooth and a uniform pale orange colour. In a separate, clean bowl, whip the double cream until it holds stiff peaks. Gently fold the whipped cream into the mango and cream cheese mixture with a large metal spoon or spatula until it is just combined.
- Assemble and Chill: Spoon the filling over the chilled biscuit crust and spread it into an even layer. Place the cheesecake in the refrigerator to chill for at least 6 hours, or preferably overnight, until it is completely firm.
- Decorate and Serve: When you are ready to serve, carefully remove the cheesecake from the tin. Decorate with the thinly sliced fresh mango and a sprinkle of toasted coconut flakes, if desired.
Recipe Tips
- How to get a perfectly smooth, non-lumpy filling? The most important secret is to use cream cheese that is fully softened to room temperature. This is the key to preventing lumps and achieving a silky-smooth consistency when you beat it.
- Can I make this ahead of time? Absolutely! This no-bake cheesecake is the perfect make-ahead dessert. It needs at least 6 hours to set, but its flavor and texture are even better if it’s made a full day in advance.
- How do I get the best mango flavor? For the most intense, sweet flavor and a non-fibrous puree, use very ripe, fragrant mangoes. Varieties like Ataulfo (also called Honey or Champagne mangoes) are perfect for this.
- Why did my cheesecake not set? This can happen if it wasn’t chilled for long enough, or if low-fat ingredients were used. For a no-bake cheesecake to set up properly, it is essential to use full-fat cream cheese and double (heavy) cream that has been whipped to stiff peaks.
What To Serve With Mango Cheesecake
This is a classic, refreshing dessert that is the perfect balance of sweet and tropical. It is a complete treat on its own, but also lovely with:
- A side of fresh passion fruit to drizzle over the top.
- A hot cup of tea or a light coffee.
How To Store Mango Cheesecake
- Refrigerate: This cheesecake must be stored in the refrigerator because of the cream cheese. Keep it covered in a cake carrier or with plastic wrap. It will keep well for up to 3 days.
- Freeze: This cheesecake freezes beautifully, preferably before adding the fresh mango topping. You can freeze it whole or in individual slices. Wrap it well in plastic wrap and foil and it will keep for up to 3 months. Thaw it in the refrigerator before serving.
Mango Cheesecake Nutrition Facts
- Serving: 1 slice (1/12th of cake)
- Calories: 600 kcal
- Carbohydrates: 55g
- Protein: 7g
- Fat: 42g
- Saturated Fat: 26g
- Sugar: 48g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Digestive biscuits are a classic British semi-sweet biscuit with a crumbly texture, similar to an American graham cracker. Graham crackers are the perfect substitute if you can’t find them.
Yes. If you use frozen mango chunks, it is very important to thaw them completely and then drain off as much excess liquid as possible before you puree them. This will prevent the filling from becoming too watery.
A crumbly crust that doesn’t hold together is usually because it wasn’t pressed firmly enough into the tin. Use the bottom of a glass or a flat measuring cup to really compact the buttery crumbs into a solid base before you chill it.
Try More Recipes:
- Mary Berry Lemon Curd Cheesecake Recipe
- Mary Berry Crumble Cheesecake Recipe
- Mary Berry Raspberry and White Chocolate Cheesecake Recipe
Mary Berry Mango Cheesecake Recipe
Description
A classic and incredibly easy no-bake cheesecake with a rich, creamy filling packed with fresh, tropical mango flavor, all set on a simple, buttery digestive biscuit crust.
Ingredients
Instructions
- Make the crust by mixing the crushed biscuits with the melted butter. Press this mixture firmly into the base of a 23cm (9in) springform tin. Chill in the refrigerator for 30 minutes.
- Make a smooth puree from the 2 mangoes.
- In a large bowl, beat the softened cream cheese until completely smooth. Beat in the icing sugar, lime zest, and juice, then beat in the mango puree until smooth.
- In a separate bowl, whip the double cream to stiff peaks. Gently fold the whipped cream into the mango cream cheese mixture.
- Pour the filling over the chilled biscuit base and spread it evenly.
- Refrigerate for at least 6 hours, or preferably overnight, until completely firm.
- Decorate with fresh mango slices before serving.
Notes
- The most important tip for this recipe is to let the cheesecake chill for at least 6 hours (or overnight); this is not optional and is essential for the no-bake filling to set up properly.
- For the smoothest, lump-free filling, ensure your cream cheese is fully softened to room temperature before you begin mixing.
- Be very gentle when folding the whipped cream into the cream cheese base to keep the filling light and airy.
- This is the perfect make-ahead dinner party dessert, as it’s incredibly easy and the flavor is even
