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No-bake mango-chocolate cheesecakes: The cutest party trick ever?

Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...

Keep that oven off! Make these dreamy no-bake mango-chocolate cheesecakes in 25 minutes flat

When I was growing up in the Philippines, I was completely taken with mangoes. I was eating them as is, sometimes mixed with desserts or sometimes even with savory dishes. I consider them the best fruit in the world. Since they are indigenous there, mango recipes are abundant, and one of the favorite desserts there is mango cheesecake. Imagine a slice of cheesecake with a mound of fresh, bright yellow mango pulp dripping on the sides. It's heavenly!

I made a simple version that can easily be made in under half an hour and with no cooking or baking involved, just a bit of mixing. Just be mindful of the kind of mangoes you use. I use the Philippine carabao variety, and if you are in other parts of the world, get a variety that is similar to it, like Manila mangoes. The cream cheese you choose has to have a very mild taste — nothing cheesy, or it will taste too heavy. In the end, with a choice of good ingredients, you can have a delicious, simple dessert.

Keep that oven off! Make these dreamy no-bake mango-chocolate cheesecakes in 25 minutes flat

Mini mango cheesecake with chocolate crust in jars recipe

Sweet, ripe mangoes are delicious fruits to eat as is or mixed with desserts. With this no-bake cheesecake, in under half an hour you will have one good reason to keep on having mangoes.

Yields 6

Total time: 25 minutes

Ingredients:

  • 6 ounces chocolate cookies
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons melted butter
  • 2 cups mild cream cheese (like Philadelphia)
  • 2 tablespoons icing sugar
  • 3 lemons, zest only, divided
  • 2 tablespoons lemon juice
  • 2 cups fresh sweet mango pulp (like Manila mangoes), small diced

Directions:

  1. In a food processor, grind the cookies until they become fine crumbs.
  2. To a medium bowl, transfer the cookie crumbs, then add in the cocoa powder and butter, and mix well. Divide the mixture among the 6 jars, and compress it well by pressing with the back of a spoon. Refrigerate while preparing the rest of the cheesecake.
  3. In another small bowl, mix together the cream cheese, icing sugar, 1/2 the lemon zest and the lemon juice well, until the mixture becomes compact. Distribute the mixture among the 6 jars, on top of the cookie crust, and refrigerate again.
  4. Mix the mangoes with the remaining lemon zest. Distribute the mixture among the 6 jars.
  5. Refrigerate until ready to serve.

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More cheesecake recipes

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Peanut butter cheesecake mousse cups
No-bake gingersnap pumpkin cheesecake trifle

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