No Bake Mango Pineapple Cheesecake

No Bake Mango Pineapple Cheesecake is the exotic variant of no-bake cheesecake. As in the original version, the crunchy base is made with biscuits and melted butter, then filled with a delicate and enveloping cream made with cheese and fresh cream. Decorated with a mango and pineapple jelly, it will surprise everyone with its freshness and a truly irresistible fragrance.

Simple and impressive, it is perfect for a snack in the garden or a delicious end to a meal in the company of your dearest friends.

What is Mango Pineapple Cheesecake?

Mango pineapple cheesecake is a tropical-inspired twist on the traditional cheesecake, combining the creamy, rich texture of the classic dessert with the vibrant, sweet flavors of mango and pineapple. This fruity variation draws from the global popularity of tropical fruits in desserts, often found in regions like Southeast Asia, the Caribbean, and Central America, where both mangoes and pineapples thrive. By blending these two beloved fruits with the creamy filling of a cheesecake, the dessert offers a refreshing, tangy, and tropical experience, perfect for warm weather or festive occasions. The mango pineapple cheesecake represents the fusion of rich, creamy indulgence with fresh, exotic flavors, creating a delightful balance that appeals to diverse tastes around the world.

Pro Tips for The Best Mango Pineapple Cheesecake

• For the most vibrant flavors, opt for fresh mangoes and pineapples rather than canned versions. The sweetness and natural tanginess of fresh fruit will elevate your cheesecake's taste. Make sure the fruits are fully ripe for the best texture and flavor.
• After assembling the cheesecake, allow it to chill in the refrigerator for at least 4 hours, or preferably overnight. This helps the cheesecake firm up and gives the flavors time to meld together.
• To ensure a silky-smooth texture, puree the mango and pineapple thoroughly. This will create a smooth, luscious fruit layer that integrates perfectly with the creamy cheesecake filling.
• Mangoes and pineapples can vary in sweetness, so taste the fruit before adding sugar. Adjust the sugar content to achieve the right balance, ensuring the cheesecake isn't too sweet but still has that tropical fruit punch.
• A small squeeze of lime or lemon juice can brighten up the flavors and add a refreshing contrast to the richness of the cheesecake filling. It also complements the tangy nature of pineapple.
• A buttery biscuit or graham cracker crust works wonderfully with the tropical flavors. You can even add a bit of shredded coconut to the crust to enhance the tropical vibe.

Can I Use Canned Mango and Pineapple for This Cheesecake Topping?

Yes, you can use canned mango and pineapple to make the jelly topping for your cheesecake. However, it's important to choose canned fruit packed in juice or syrup rather than heavy syrup for a more natural flavor. Drain the fruit well to avoid excess liquid, and blend it until smooth. You may need to adjust the sweetness since canned fruit can be sweeter than fresh.

Can I Flavor the Filling of the Cheesecake?

Yes! Adding flavors like vanilla, coconut, or a hint of lime can complement the tropical fruits and enhance the overall taste. You can mix these flavors directly into the cream cheese filling before assembling the cheesecake.

Why Didn't My Cheesecake Set?

If the cheesecake hasn't set, it could be due to insufficient chilling time, not using enough gelatin, or improper incorporation of the gelatin. The cheesecake needs to chill for several hours, or ideally overnight, for the filling to firm up properly. If you're using gelatin, ensure it's fully dissolved and mixed into the filling to help it set correctly. Additionally, using low-fat cream cheese or a different type of cheese could result in a softer texture that doesn't set as well.

Can This Cheesecake Be Made Ahead of Time?

Yes, this cheesecake can definitely be made ahead of time! In fact, it's recommended to prepare it a day or two in advance. Allowing it to chill in the refrigerator for several hours, or overnight, helps the flavors meld together and ensures the cheesecake sets properly.

Does It Freeze Well?

Yes, this cheesecake can be frozen, but it’s best to freeze it without the jelly topping. After the cheesecake has set, wrap it tightly in plastic wrap and aluminum foil, then store it in an airtight container. When ready to serve, let it thaw in the fridge overnight. After thawing, you can add the jelly topping fresh. Freezing may slightly alter the texture of the cheesecake filling, but it should still taste delicious.

How to Store Mango Pineapple Cheesecake

To store leftover mango pineapple cheesecake, cover it tightly with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 3-4 days. If you have leftover jelly topping, store it separately in an airtight container. Avoid leaving it at room temperature for extended periods to maintain its freshness and texture.

How to Make Mango Pineapple Cheesecake

Prepare the base: blend the biscuits in a kitchen mixer and reduce them to powder; collect them in a bowl, add the melted butter and mix with a spoon until you get a smooth mixture.

Line an 18cm diameter springform pan with a sheet of baking paper; pour in the biscuit mixture and compact with the back of a spoon. Transfer to the refrigerator and let it set for about 30-40 minutes.

For the filling: collect the cream cheese in a bowl and add the powdered sugar.

Soak the gelatin sheets in cold water for a few minutes; when they are soft, squeeze them and dissolve them in 10 grams of hot cream. Pour the gelatin into the cream cheese and mix it quickly.

Lightly whip the remaining cream and gently fold it into the cream cheese mixture.

Pour the cream onto the biscuit base, level with a spatula and put in the refrigerator for another 30 minutes.

For the jelly: clean the pineapple and mango and cut them into chunks. Transfer them to a pan, add the powdered sugar and let them cook over medium heat until the fruit starts to caramelize slightly.

Blend the fruit with an immersion blender and pass the resulting puree through a sieve to eliminate any fibrous parts. Soak the gelatine in cold water, then squeeze it and dissolve it in the still hot puree.

Pour the fruit puree over the cheesecake and put it back in the fridge for at least 30 minutes.

Garnish the cheesecake, once you have un-molded it, with a few mango slices, sprinkles and some mint leaves. Enjoy!