Thermomix No Bake Mango Cheesecake

4.50 from 2 votes

Thermomix No Bake Mango Cheesecake

This simple Thermomix No Bake Mango Cheesecake takes no time at all to make and will become one of your new favourite summer desserts!

Prep Time30

Chilling Time8

Course: Dessert

Cuisine: Australian

Keyword: Cheesecake, Christmas, Desserts, no bake

Servings:

Calories: 476kcal

Ingredients

250 grams Plain Biscuits eg. Marie
150 grams Butter
¼ cup boiling water
1 tablespoon gelatine
500 grams cream cheese
160 grams caster sugar
400 grams mango flesh pieces
300 ml thickened cream
¼ cup shredded coconut to decorate optional

Instructions

Lightly grease the base of a 22cm springform tin and line the sides of the tin with baking paper.
Place the butter into your Thermomix bowl and cook of 2 minutes, 60 degrees, speed 2 to melt
Add the biscuits and blitz for 5 seconds on speed 5 to crush and combine. Scrape down the sides of the Thermomix bowl and blitz for a further 4 seconds, speed 5 or until the biscuits have completed crushed and have combined with the melted butter.
Transfer the biscuit mixture to your prepared tin and push down with the back of a spoon to flatten the surface. Place the into the fridge until needed.
In a clean bowl, add the cream cheese (which has been chopped into large pieces) and caster sugar and mix for 20 seconds, speed 3. Scrape down the sides of the bowl and mix for a further 15 seconds, speed 4 or until it’s smooth and creamy. Scrape down the sides of the bowl.
Dissolve the gelatine into the boiling water and sit it to the side until needed.
Add the mango pieces and thickened cream and mix for 20 seconds, speed 4 to combine
Scrape down the sides of the bowl and turn your Thermomix onto speed 4. Remove the measuring cup and slowly pour the gelatine mixture into your Thermomix with the motor running. Once you have added all the gelatine, mix on speed 4 for 20 seconds.
Scrape down the sides of your Thermomix bowl and mix for a further 20 seconds, speed 4. You want the mixture to be lovely and smooth.
Transfer the cheesecake mixture to the prepared tin and gently smooth the surface. Place the Mango Cheesecake into the fridge for a minimum of EIGHT hours (preferably overnight) to set before cutting into pieces to serve.

Notes

Make sure you blitz the mango pieces well to ensure there are no lumps. If you don’t want to have any mango fibres in the cheesecake, you can try straining the puree before adding it to the cheesecake.

Nutrition