No Bake Mango Passionfruit Cheesecake

Why Make This Recipe

This No-Bake Mango-Passionfruit Cheesecake is perfect for warm days when you want a sweet treat without turning on the oven. It’s light, creamy, and full of tropical flavors that bring a taste of paradise to your table. Plus, it’s easy to make and doesn’t require any baking skills!

How to Make No-Bake Mango-Passionfruit Cheesecake

Ingredients:

• 200 g Löffelbiskuits (ladyfingers)
• 80 g Butter
• 250 g Mascarpone cheese
• 500 g low-fat quark
• 150 g mashed mango (fresh or pre-pureed)
• 60 g sugar
• 2 packets of instant gelatin (30 g each)
• 250 g mashed mango (fresh or pre-pureed)
• 2 fresh passion fruits
• 1 packet of instant gelatin (30 g)

Directions:

1. Line the bottom of a 24 cm springform pan with baking paper.
2. If you are using a Thermomix, crush the ladyfingers and mix them with melted butter. Then, spread this mixture evenly on the bottom of the springform pan.
3. In the Thermomix bowl, add mascarpone, quark, 150 g of mashed mango, and sugar. Mix well. Sprinkle in the instant gelatin and blend again.
4. Pour the mixture onto the base and refrigerate.
5. If you are not using a Thermomix, crush the ladyfingers and mix them with melted butter in a bowl. Press this mixture into the springform pan.
6. In another bowl, mix mascarpone, quark, mashed mango, and sugar. Add the gelatin and mix thoroughly.
7. Pour the mixture over the base in the springform and refrigerate.
8. For the topping, mix 250 g of mashed mango with the flesh of the two passion fruits. Add the instant gelatin, stir well, and spread this on top of the cheesecake.
9. Chill until set.
10. Serve well chilled, cut into slices, and garnish with fresh fruit if desired.

How to Serve No-Bake Mango-Passionfruit Cheesecake

Serve this cheesecake cold for the best flavor and texture. Cut it into slices and enjoy it on a warm day. You can also add some fresh fruits on top for decoration. It’s delightful for parties, picnics, or as a sweet finish to a family meal.

How to Store No-Bake Mango-Passionfruit Cheesecake

Store leftovers in the refrigerator. Place the cheesecake in an airtight container or cover it with plastic wrap. It will stay fresh for about 3 to 4 days, but it’s best enjoyed within the first couple of days.

Tips to Make No-Bake Mango-Passionfruit Cheesecake

• Make sure your butter is melted for easy mixing with the ladyfingers.
• Allow the cheesecake to set in the fridge for at least 4 hours for the best texture.
• For a sweeter taste, you can adjust the sugar according to your preference.
• If you want more fruit flavor, consider adding extra mango or passionfruit in the topping.

Variation

You can substitute other tropical fruits like pineapple or kiwi for a different flavor in the topping. You can also try using cream cheese instead of mascarpone for a firmer texture.

FAQs

Q: Can I use fresh mango instead of pre-pureed?
A: Yes, fresh mango works great! Just peel and puree it before using.

Q: Do I need to use gelatin?
A: Yes, gelatin helps the cheesecake set properly, giving it a nice, firm texture. However, if you prefer a vegetarian option, you can use agar agar instead.

Q: Can I freeze the cheesecake?
A: Yes, you can freeze it! Just make sure it’s well wrapped. Thaw it in the refrigerator before serving.

No-Bake Mango-Passionfruit Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

A light, creamy cheesecake filled with tropical flavors, perfect for warm days without the need for baking.

• Total Time: 240 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 200 g Löffelbiskuits (ladyfingers)
• 80 g Butter
• 250 g Mascarpone cheese
• 500 g low-fat quark
• 150 g mashed mango (fresh or pre-pureed)
• 60 g sugar
• 2 packets of instant gelatin (30 g each)
• 250 g mashed mango (fresh or pre-pureed)
• 2 fresh passion fruits
• 1 packet of instant gelatin (30 g)

Cook Mode Prevent your screen from going dark

Instructions

1. Line the bottom of a 24 cm springform pan with baking paper.
2. If using a Thermomix, crush the ladyfingers and mix with melted butter. Spread the mixture evenly on the bottom of the springform pan.
3. Add mascarpone, quark, 150 g of mashed mango, and sugar to the Thermomix bowl. Mix well and sprinkle in the instant gelatin. Blend again.
4. Pour the mixture onto the base and refrigerate.
5. If not using a Thermomix, crush the ladyfingers and mix with melted butter in a bowl. Press the mixture into the springform pan.
6. In another bowl, mix mascarpone, quark, mashed mango, and sugar. Add the gelatin and mix thoroughly.
7. Pour the mixture over the base in the springform and refrigerate.
8. For the topping, mix 250 g of mashed mango with the flesh of the two passion fruits. Add the instant gelatin, stir well, and spread on top of the cheesecake.
9. Chill until set.
10. Serve well chilled, cut into slices, and garnish with fresh fruit if desired.

Notes

Allow the cheesecake to set in the fridge for at least 4 hours for the best texture. Adjust sugar to taste if you prefer a sweeter cheesecake.

• Author: linda
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: Tropical
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 18g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 30mg