Mango Chilli Cheesecake

No-bake mango chilli cheesecake

  • Serves 4 - 6
  • Prep time: 1 hr | Cooking time: 6 hrs

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

  • 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

  1. 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.

  2. In a large bowl, beat the cream cheese and sugar until smooth.

  3. Bloom 3 tsp of powdered gelatin in 3 tbsp of cold water for 5 minutes.

  4. Stir 1 cup of mango pulp into the cream cheese mixture, then add the zest of 1 lemon and 1 tbsp lemon juice.

  5. Gently dissolve the bloomed gelatin by microwaving it in two 10-second bursts, or until smooth with no visible grains.

  6. Stir the lukewarm gelatin into the mango mixture until fully combined.

  7. In a separate bowl, whip the cream to soft peaks. Gently fold it into the mango mixture.

  8. Pour the filling over the chilled base. Refrigerate for a couple of hours at least to partially set before adding the topping.

Mango Topping

  1. Bloom 1½ tsp of powdered gelatin in 2 tbsp of cold water for 5 minutes.

  2. In a bowl, stir together ¾ cup mango pulp, 1 tsp lemon juice and 4 pinches of chilli powder.

  3. Microwave the bloomed gelatin for 10 seconds to dissolve, then stir it into the mango mixture.

  4. Gently pour the topping over the back of a spoon onto the cheesecake, then guide it evenly across the surface to the edges.

  5. 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!