12 Jun 2026
No-Bake Mango Cheesecake is a rich, chilled dessert featuring a buttery biscuit base, a smooth mango cheesecake body, and a glossy mango jelly layer. Made using SwissBake® No-Bake Cheesecake Mix, the filling combines whipped cream with thick mango purée to deliver a creamy texture and distinct tropical flavour. Ideal for seasonal or tropical menus in bakeries, dessert shops, pâtisseries and HoReCa.
12 Jun 2026
Combine the digestive biscuit crumbs with the melted unsalted butter until the crumbs are evenly coated and resemble moist sand. Divide the mixture between four 8-inch moulds and press it firmly and evenly across the base of each mould. Refrigerate the prepared bases for 30 minutes to allow the butter to firm and the crust to set.
In a mixing bowl of a planetary mixer fitted with a whisk attachment, combine SwissBake® No-Bake Cheesecake Mix with chilled water. Whisk on medium speed for 1 minute until the mixture is smooth and lump-free. Gently fold in the pre-whipped heavy cream, followed by the thick filtered mango purée, until the cheesecake mixture is smooth, aerated & homogeneous. Avoid over-mixing, as this may reduce the aeration of the filling.
Pour the mango cheesecake mixture over the chilled biscuit bases, leaving approximately 1 cm of space at the top of each mould for the mango jelly layer. Level the surface carefully using an offset spatula, then refrigerate the cheesecakes for 2 hours or until the surface is firm to the touch.
Bloom the gelatin in the specified cold water. When using agar-agar, prepare it according to the manufacturer’s instructions, ensuring it is fully activated before use. In a saucepan, combine the filtered mango purée, castor sugar, and water, then heat the mixture to approximately 60°C. Add the bloomed gelatin and stir until completely dissolved. Allow the jelly mixture to cool to approximately 28°C to 30°C before application. Do not pour hot jelly over the cheesecake body, as excessive heat may soften or melt the set filling. Once cooled, gently pour the mango jelly over each cheesecake in an even layer. Refrigerate for a further 2–4 hours until the jelly is fully firm and suitable for clean slicing.
In a planetary mixer fitted with a whisk attachment, combine SwissBake® SB Whipping Cream Powder with cold milk. Whip on high speed for 4 minutes until the cream develops very stiff, stable peaks. Transfer the whipped cream into a piping bag fitted with a star nozzle and pipe large swirls or dollops across the surface of the set mango jelly.
Optionally, transfer SwissBake® Mango Fruit Filling or Gel into a small piping bag or parchment cone. Pipe a small droplet of mango gel onto the centre of each whipped cream swirl.
Arrange fresh mango cubes neatly in the centre of the cheesecake and finish with a rosemary sprig for presentation. Keep the decorated cheesecakes refrigerated until service.
Shelf Life – 3–4 days when refrigerated at 4°C
