Lazy Recipe: No-Brainer, No-Bake Mango Cheesecake!

Let’s start the week with a super easy recipe!

Here’s a really easy and simple no-bake cheesecake recipe that you can memorize in a jiffy! Easy-peasy recipe with no complicated techniques involved! You can probably finish making the cheesecake in 30 minutes or less!

Why cheesecake? Remember our Buy 1 Take 1 cheese hauls? Well, we’ve seemed to have amassed an avalanche of cheese because we keep encountering more Buy 1 Take 1’s. Yup. Open the ref, and it’s an avalanche of cheese 

And remember that Buy 1 Take 1 Oreo Crust we bought from S&R last month? I wanted to use it up, too. With the pre-made Oreo crust, this cheesecake just became a whole lot easier! You can even invert the inner plastic and use it as a cover for your cheesecake! Now I wish I had bought more of these Oreo crusts while they were on sale!

Here’s what you’ll need for this recipe:

• 2-3 ripe mangoes, sliced whatever size you want – I just diced mine (or you can buy the less expensive, pre-sliced, ready to eat mangoes at the supermarket)
• 1 8 oz package cream cheese, softened (just leave it on the counter for around 30 minutes before opening the package)
• 1 250ml box of all purpose cream
• 1 cup of confectioner’s sugar (also called powdered sugar)
• 1 1/2 tablespoon unflavored gelatin + 1/4 cup hot water (sprinkle gelatin into the water in a microwave-safe bowl, this will make the gelatin easier to dissolve; don’t dump the gelatin into the water in one clump, because it will clump; if it clumps, microwave in 30-second intervals, mixing in between, until gelatin is dissolved in the water)
• one prepared crust (the recipe above is good for 1 cheesecake)

Probably the most uncommon thing to find would be the powdered unflavored gelatin. We bought a kilo of the stuff (Knox brand) years ago somewhere near Recto and I have hardly made a dent! You can find unflavored gelatin at the supermarket, too, but if you can, try buying 1/4 kilo or half a kilo of the stuff from wholesalers instead. I have mine in a Tupperware and they haven’t gone bad, and I’ve had them for a really, really long time. So every time I feel like making pandan jelly, or coffee jelly, or anything jelly-like, I don’t need to scramble and look for gelatin.

UPDATE: If you don’t have unflavored gelatin, don’t worry. The recipe will still work, except that the cheesecake will just be a little bit softer. But it will taste the same!

The confectioner’s sugar can be found at the supermarket. I just buy 1 big pack (Peotraco brand) and transfer it to another Tupperware. This also lasts a long, long time, and you always need powdered sugar for some recipe or other, or even just for dusting (decorating) cakes.

Directions:

1. While you’re waiting for the cream cheese to soften, slice the mangoes. Set aside.
2. Prepare the crust by removing the packaging cover.
3. Put the softened cream cheese in a mixing bowl. Beat until light and fluffy.
4. Add the cream. Continue beating.
5. Add the powdered sugar. Mix well.
6. Add the water with the dissolved gelatin. Mix well.
7. Add half of the mangoes (reserve the remaining mangoes for decoration). You can put in as many mangoes as you want! Who am I to judge you? Mangoes are delicious!
8. Continue beating until some of the mangoes are dissolved into the cheesecake mixture, but you can still see bits of mango.
9. Pour into prepared crust. Refrigerate for 3-4 hours.
10. Done!

Easy, right? And it’s really good and creamy!

Hope you try this easy recipe. Please let me know how you like it!