A soft velvety mango no-bake cheesecake with candied pistachio crumble. So delicious and easy.
This easy deconstructed no-bake cheesecake will both impress you and leave you craving for one more bite. A delicious dessert that’s so easy to whip up!
Mangoes in our house are loved in all forms, plopped into milkshakes, into our daily protein shakes, pickled, and the best way eating the fresh fruit!
My Mom decided to one day whip up a no-bake mango cheesecake as an ode to our love for the king of fruits. I decided to tweak her recipe a little and add a little twist of my own to it and made this delicious dessert for Mother’s Day this year and it was a hit!
Check out the recipe for this delicious deconstructed no-bake mango cheesecake
Filling • 1/4 cup cold water • 1 package (7g) unflavored gelatin • 8 ounces cream cheese, room temperature • 1/4 powdered sugar • 1/4 cup heavy cream • 1 1/2 cup Alphonso mango pulp, you can purchase these at any local Indian food store. The Kesar Mango pulp works well here, too • 1/8 teaspoon salt • 1/2 teaspoon cardamom powder • 1/4 teaspoon saffron (optional)
Candied Pistachios • 1 tablespoons sugar • 2 tablespoon oil or melted unsalted butter • a small pinch of flaky salt (optional) • 1/4 cup whole pistachios, chopped • 1/4 teaspoon cardamom (optional)
For the candied pistachios preheat oven to 300ºF and line a baking sheet with parchment paper and set aside. In a bowl, combine the chopped pistachios and butter stir until it is well combined. Add in sugar & cardamom and mix well.
Spread out onto prepared baking sheet and bake for 3 - 5 minutes. Watch the mixture closely to ensure it isn’t burning. Once the pistachios are out of the oven and still warm sprinkle with the finishing salt and set it aside to cool completely.
For the filling, in a small bowl add in the cold water & gelatin and allow it to bloom for about 5 minutes. While the gelatin blooms grease the sides of your mold or your ramekins. If you intend to serve the cheesecake in the individual ramekins, you can skip this step.
Once bloomed, microwave or gently heat the gelatin to liquify it. This should not take you more than 20 seconds.
In a mixing bowl add in the cream cheese & whisk until light & fluffy. Add in the mango pulp and whisk until well combined and the mixture is light.
Add in the liquid gelatin & heavy cream and whisk until completely combined and smooth.Add in salt, sugar, & cardamom and whisk until well combined. Add in the saffron (if using) and with a spatula stir the mixture scraping the bottom to ensure everything is well combined.
Spoon the mango mixture into your mold or your ramekins and refrigerate for at least 2 hours (8 hours is ideal) to set the cheesecake.
When you are ready to serve, unmold your cheesecake by submerging the mold into warm (not hot) water for about 5 seconds, and then loosen edges with a knife. Add the candied pistachios on top of the cheesecakes and serve cold.
If you’re not a fan of mangoes you can use any fruit purée here, just stray away from pineapples, citrus, & kiwi as they don’t tend to mix well with dairy or will not let the gelatin set.
If you are using raspberries or strawberries make sure to strain the seeds out and double the amount of sugar (or adjust the sweetness to your liking). The tartness in the fruits will need the extra sugar to balance the flavors out.
Another option is to leave the fruit out completely and add it as a compote on top of the cheesecake. In this case add in a teaspoon of vanilla to your cream cheese & heavy cream mixture and double the sugar amount.