Pineapple and Mango No-Bake Cheesecake







A recipe allowed in a / diet.

Try this cooling dessert on a hot summer day. You don’t need sugar for this one. For the filling, make a creamy vanilla-flavored cheesecake sweetened with maple syrup. When mixing, use whipping cream, too, for a fluffier texture. For the topping use a refreshing mango and pineapple glaze.

Nutritional Chart

Calories: 517 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 7 g
  • 36 g
  • 44 g

Ingredients Needed for Pineapple and Mango No-Bake Cheesecake

For the base:

5 ounces of digestive biscuits
⅔ cup melted butter

For the filling:

2 cups of cream cheese
¼ cup maple syrup
1 tablespoon vanilla extract
2 tablespoons of heavy whipping cream
1 tablespoon grated chocolate

For the glaze:

1 pineapple, cubed
1 mango, chopped
¼ cup gelatine
3 tablespoons of water

How to Make Pineapple and Mango No-Bake Cheesecake

  1. For the base:

    Add the biscuits to your food processor and pulse until you get small crumbs. Add the melted butter and pulse again.

  2. Transfer the resulting dough to an 8-inch (20 cm) diameter cake pan. Spread it evenly and press gently using a spatula. Refrigerate for 30 minutes.
  3. For the filling:

    Add the cream cheese, maple syrup, vanilla extract, whipping cream, and grated chocolate to a bowl. Mix them until even using a hand mixer.

  4. Transfer this cream to the cake pan. Spread it evenly, then refrigerate again for 30 minutes.
  5. For the glaze:

    Add the mango and pineapple to your food processor and pulse until you blend the fruit well. Strain this mixture into a pot using a fine strainer and a spoon. Remove the remaining pulp.

  6. Combine the gelatine and water in a small bowl and set this mixture aside for a few minutes. Then add the gelatine to the pineapple and mango puree. Stir for 1-2 minutes.
  7. Pour the fruit glaze on top of the cake. Refrigerate the cheesecake for 30 more minutes.

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