No-bake mango chilli cheesecake
This no-bake cheesecake balances sweet, tangy mango with a surprising kick of chilli. It’s a crowd-pleaser, perfect for entertaining or a special treat. You can adjust the spice level and make it ahead for stress-free serving. The warmth of the chilli complements the gingernut base and creamy filling perfectly, while the glossy mango topping finishes each bite with a zing!
Ingredients
Method
Ingredients
- 1 × 250g packet gingernut biscuits
- 100g butter, melted
- Chilli powder
- 500g cream cheese, at room temperature
- 150g caster sugar
- 1¾ cups tinned mango pulp
- 1 lemon
- 250ml cream
- 4½ tsp powdered gelatin
Method
Base & Filling
- Crush the biscuits into fine crumbs using a food processor, blender or rolling pin. Stir in 1 tsp of chilli powder evenly, followed by the melted butter. Mix well, then press the mixture firmly into the base of a 23cm springform tin lined with baking paper. Chill while you make the filling.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Bloom 3 tsp of powdered gelatin in 3 tbsp of cold water for 5 minutes.
- Stir 1 cup of mango pulp into the cream cheese mixture, then add the zest of 1 lemon and 1 tbsp lemon juice.
- Gently dissolve the bloomed gelatin by microwaving it in two 10-second bursts, or until smooth with no visible grains.
- Stir the lukewarm gelatin into the mango mixture until fully combined.
- In a separate bowl, whip the cream to soft peaks. Gently fold it into the mango mixture.
- Pour the filling over the chilled base. Refrigerate for a couple of hours at least to partially set before adding the topping.
Mango Topping
- Bloom 1½ tsp of powdered gelatin in 2 tbsp of cold water for 5 minutes.
- In a bowl, stir together ¾ cup mango pulp, 1 tsp lemon juice and 4 pinches of chilli powder.
- Microwave the bloomed gelatin for 10 seconds to dissolve, then stir it into the mango mixture.
- Gently pour the topping over the back of a spoon onto the cheesecake, then guide it evenly across the surface to the edges.
- Chill for at least 4 more hours, preferably overnight, until fully set. Slice and enjoy!
Top Tips
- Adjust the spice level to your liking! This recipe gives a warm chilli aftertaste but if you want it to be super subtle, halve the chilli powder quantities to ½ tsp in base and 2 pinches in topping, taste as you go.
- Run a hot knife around the edge of the tin before releasing for clean slices.
- For a pop of colour, decorate with a fresh chilli!