Name: Mango No-Bake Cheesecake Tart: A Tropical Delight
Prep time: 20 min
Total time: 20 min
Cuisine: Tropical
Ingredients: 2 x 250g packets plain sweet biscuits: The sweet biscuits form the base of this tart, creating a buttery, slightly sweet foundation that contrasts beautifully with the creamy filling. The crunchy texture also helps balance out the smoothness of the cheesecake filling.; 125g unsalted butter, melted: The butter binds the crushed biscuits together, creating a cohesive, firm base. Make sure to use unsalted butter to maintain control over the tart’s sweetness.; 500g block full-cream cream cheese, at room temperature: The cream cheese is the backbone of the cheesecake filling, contributing to the tart’s creamy, velvety texture. It also offers a slightly tangy flavor that balances the sweetness of the mangoes.; 395g can sweetened condensed milk: Sweetened condensed milk adds the necessary sweetness and smoothness to the cheesecake filling. Its creamy texture melds beautifully with the cream cheese, giving the filling its signature smooth consistency.; 2 Tbsp caster sugar: The caster sugar sweetens the cheesecake filling without making it overly sweet. It dissolves easily and helps create a balanced flavor in the filling.; Finely grated zest of 2 oranges: The zest of the oranges brings a refreshing citrusy note to the cheesecake filling, cutting through the richness of the cream cheese and complementing the tropical mango flavor.; ¼ cup freshly squeezed lemon juice: The lemon juice adds a tart, refreshing zing to the cheesecake filling, brightening the flavors and adding a touch of acidity that balances the sweetness of the mangoes and cream cheese.; 1½ tsp vanilla paste: The vanilla paste provides a warm, fragrant undertone that enhances the overall flavor of the cheesecake filling. It adds depth to the dessert and works wonderfully with the tropical fruit.; 4 ripe mangoes: Mangoes are the star of this dessert. Their sweet, juicy, and fragrant flesh provides the perfect topping for the creamy cheesecake filling. Make sure to choose ripe, soft mangoes for the best flavor and texture.; Mixed berries, to serve: The mixed berries—whether they’re strawberries, blueberries, or raspberries—are optional but highly recommended. They add a pop of color, a bit of tartness, and a fresh contrast to the sweetness of the mangoes and cheesecake filling.

Mango No-Bake Cheesecake Tart: A Tropical Delight

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Summer desserts are all about capturing the essence of warmth, sweetness, and vibrant fruits. And when it comes to tropical fruits, mangoes are the shining stars. Their juicy, sweet, and slightly tangy flavor makes them perfect for any dessert, especially when combined with a creamy cheesecake filling on a buttery biscuit crust. Now imagine this indulgence without the need to turn on the oven. No-bake desserts like this Mango No-Bake Cheesecake Tart bring all the joy of a traditional cheesecake, but with far less effort and heat. It’s the perfect treat for hot summer days, backyard gatherings, or just a lazy afternoon when you want something delicious but don’t want to spend too much time in the kitchen. This dessert is not only simple to prepare but also screams “summer” with its bright, tropical flavors, making it an instant favorite.

Author: Susan
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 10 servings 1x
Category: Dessert
Method: No-bake
Cuisine: Tropical, American
Diet: Vegetarian

Ingredients

Scale

For the crust:

2 x 250g packets plain sweet biscuits: The sweet biscuits form the base of this tart, creating a buttery, slightly sweet foundation that contrasts beautifully with the creamy filling. The crunchy texture also helps balance out the smoothness of the cheesecake filling.
125g unsalted butter, melted: The butter binds the crushed biscuits together, creating a cohesive, firm base. Make sure to use unsalted butter to maintain control over the tart’s sweetness.

For the cheesecake filling:

500g block full-cream cream cheese, at room temperature: The cream cheese is the backbone of the cheesecake filling, contributing to the tart’s creamy, velvety texture. It also offers a slightly tangy flavor that balances the sweetness of the mangoes.
395g can sweetened condensed milk: Sweetened condensed milk adds the necessary sweetness and smoothness to the cheesecake filling. Its creamy texture melds beautifully with the cream cheese, giving the filling its signature smooth consistency.
2 Tbsp caster sugar: The caster sugar sweetens the cheesecake filling without making it overly sweet. It dissolves easily and helps create a balanced flavor in the filling.
Finely grated zest of 2 oranges: The zest of the oranges brings a refreshing citrusy note to the cheesecake filling, cutting through the richness of the cream cheese and complementing the tropical mango flavor.
¼ cup freshly squeezed lemon juice: The lemon juice adds a tart, refreshing zing to the cheesecake filling, brightening the flavors and adding a touch of acidity that balances the sweetness of the mangoes and cream cheese.
1½ tsp vanilla paste: The vanilla paste provides a warm, fragrant undertone that enhances the overall flavor of the cheesecake filling. It adds depth to the dessert and works wonderfully with the tropical fruit.

For the mango topping:

4 ripe mangoes: Mangoes are the star of this dessert. Their sweet, juicy, and fragrant flesh provides the perfect topping for the creamy cheesecake filling. Make sure to choose ripe, soft mangoes for the best flavor and texture.
Mixed berries, to serve: The mixed berries—whether they’re strawberries, blueberries, or raspberries—are optional but highly recommended. They add a pop of color, a bit of tartness, and a fresh contrast to the sweetness of the mangoes and cheesecake filling.

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Instructions

Step 1: Preparing the Biscuit Crust

The first step in making this tart is preparing the base. The biscuit crust is the foundation of the tart, offering a crunchy, slightly sweet contrast to the creamy filling and juicy mango topping. Start by crushing the sweet biscuits into fine crumbs. You can use a food processor for this, or, if you don’t have one, place the biscuits in a zip-lock bag and crush them using a rolling pin. Either method works well, so feel free to choose what’s most convenient for you.

Once the biscuits are finely crushed, transfer them to a large mixing bowl and pour in the melted unsalted butter. Mix the butter and biscuit crumbs together until the mixture is well combined and the crumbs are evenly coated with butter. The butter acts as the binder, so ensure the mixture holds together when pressed.

Now it’s time to form the crust. Take a 25cm quiche pan with a removable base and gently press the biscuit mixture into the bottom and up the sides of the pan. Use your fingers or the back of a spoon to make sure the mixture is evenly distributed and compacted. Refrigerate the crust for at least 30 minutes to allow it to firm up. This is important, as it ensures the crust stays intact when you slice the tart later.

Step 2: Preparing the Mangoes

While the crust is chilling, it’s time to prepare the mangoes. Mangoes are the star of this dessert, and you want to make sure you slice them correctly to get the best texture and flavor. Begin by slicing off the cheeks of one mango, making sure to cut as close to the stone as possible. You can then scoop out the flesh using a spoon and slice it into thin, evenly sized pieces.

Arrange the mango slices on top of the chilled biscuit base. You can fan the slices out neatly or layer them in a more casual, artistic way, depending on the look you want for your tart. Return the tart to the fridge while you prepare the cheesecake filling.

Step 3: Making the Cheesecake Filling

Now that your crust and mangoes are prepared, it’s time to make the creamy cheesecake filling. This part of the recipe comes together quickly and easily. Start by placing the cream cheese, sweetened condensed milk, caster sugar, orange zest, lemon juice, and vanilla paste into a large mixing bowl. Using a hand mixer or a whisk, beat the mixture until it is completely smooth and free of lumps. The goal here is to create a creamy, velvety filling that will spread easily over the mangoes and firm up in the fridge.

Once the filling is smooth, spoon it over the mango slices on the tart base. Use a spatula to spread the filling evenly over the mango slices, smoothing the top so that it’s flat and neat. Make sure the entire tart is covered, with no mango slices peeking through. This will ensure a nice, even layer of creamy cheesecake goodness. Once the tart is assembled, return it to the fridge and let it chill for at least 3-4 hours, or until it has fully set. If you have time, you can leave it overnight for the best results.

Step 4: Adding the Mango Decoration

Once the cheesecake filling has set, it’s time to add the finishing touch. Take the cheeks off the remaining mangoes and slice them thinly. You can arrange the mango slices in a circular pattern on top of the cheesecake filling, rolling them up into small circles for a more decorative look. Feel free to get creative here—this is where you can really make the tart your own.

To add even more color and texture, scatter a handful of mixed berries over the top of the tart. The berries will not only make the tart look more vibrant, but their slight tartness will balance the sweetness of the mango and the cheesecake filling. Return the tart to the fridge for another 30 minutes to allow the flavors to meld and everything to chill thoroughly.

Step 5: Serving

Once the tart is completely chilled and set, it’s time to serve. Carefully remove the tart from the quiche pan, using the removable base to help lift it out. Slice the tart into 10 equal pieces and serve it chilled. Each bite will be a perfect balance of buttery, crunchy biscuit base, creamy cheesecake filling, and sweet, juicy mango topping. The fresh berries will provide a pop of color and a refreshing contrast to the rich flavors of the tart. It’s a tropical dessert that is as pleasing to the eyes as it is to the palate.

Notes

Ripening Mangoes: Mangoes can be a little firm when you first buy them, but they will ripen at room temperature. Store them in a cool place, away from direct sunlight, for 1-3 days to ripen. If you want to speed up the process, place the mangoes in a paper bag. This traps the ethylene gas that mangoes release, helping them ripen faster. It may only take one day for them to fully ripen this way.
Storing Ripe Mangoes: Once mangoes are ripe, they should be stored in the fridge to prevent them from overripening. A ripe mango can last in the fridge for up to 5 days, so if you have extras, you can use them later in smoothies or other desserts.
Room Temperature for Flavor: Mangoes have more flavor when they are at room temperature, so be sure to take them out of the fridge about an hour before you plan to eat them.
Freezing Mangoes: If you have more mangoes than you can use, dice or puree them and freeze the fruit for up to six months. You can use frozen mangoes for smoothies, baking, or even making a quick mango sorbet.

Find it online: https://susanrecipes.com/mango-no-bake-cheesecake-tart-a-tropical-delight/