No-bake mango cheesecake
This no-bake mango cheesecake is a tropical dessert made with fresh mango, cream cheese and a buttery digestive biscuit base. The Thermomix grinds the biscuits and macadamia nuts, blends the creamy filling and whips everything to a silky consistency. Ideal for summer gatherings, it sets in the fridge without ever turning on the oven.
About this recipe
No-bake mango cheesecake with the Thermomix TM7 is one of those dessert recipes that looks impressive but asks surprisingly little of you. Ripe fresh mango is blended into a silky puree and folded with cream cheese and sour cream, while digestive biscuits and raw macadamia nuts are ground into a buttery, crunchy base - no oven needed anywhere. This all-in-one kitchen machine handles every step: grinding, mixing, whipping and gently heating the gelatine so the filling sets flawlessly. As a make-ahead dessert, it is ideal for summer birthdays, barbecues or dinner parties, because it chills in the fridge while you get on with the rest of the meal. The tropical mango pairs wonderfully with the toasted coconut and the nutty crunch, giving every slice a holiday feeling. If you have been searching for a fruity, no-fuss dessert recipe for your Thermomix, this mango cheesecake deserves a permanent spot in your collection.
Preparation tips
- Use fully ripe mango for the puree: the sweeter and softer the flesh, the more intense the tropical flavour in your cheesecake filling. Reserve a few neat mango cubes and fold them through the cream for juicy bursts in every slice.
- Line the springform tin with baking paper before pressing in the biscuit and macadamia base, and press it firmly with the back of a spoon. A compact base prevents it from crumbling when you cut the chilled cake into slices.
- This cheesecake keeps well covered in the fridge for a few days, making it a great make-ahead dessert. If children are joining, let them sprinkle the desiccated coconut and mango pieces on top as a fun finishing touch.
Recipe variations
- Lactose-free version: replace the cream cheese and sour cream with lactose-free alternatives and use dairy-free butter for the biscuit base. The mango flavour stays front and centre while the texture remains just as creamy and firm.
- Festive passion fruit variant: swap part of the mango puree for passion fruit pulp and decorate the top with passion fruit seeds and extra mango roses. This gives the cheesecake an elegant, dinner-party look with a sharper tropical twist.
Thermomix TM7 Benefits
- Crumbly base in seconds - The Thermomix grinds digestive biscuits and macadamia nuts into an even crumb for the cheesecake base. [Grinding]. [Multi-Function]
- Silky filling - The TM7 blends fresh mango and cream cheese into a lump-free, velvety cheesecake mixture. [Mixing]. [Multi-Function]
- Built-in accuracy - The integrated scale of the Thermomix weighs gelatine and caster sugar directly in the bowl. [Weighing]. [Built-in Scale]
- Gentle dissolving - Precise heating of the TM7 dissolves the gelatine in water without clumping or losing strength. [Heating]. [Precision Control]
- Airy finish - The Thermomix whips the sour cream mixture with the butterfly whisk into a light, cloud-like cream. [Whipping]. [Multi-Function]
Ingredients
- unsalted butter
- digestive biscuits
- raw macadamia nuts
- desiccated coconut
- water
- gelatine powder
- fresh mango
- caster sugar
- cream cheese
- sour cream