Easy Mango Jelly Cheesecake Recipe

Mango jelly cheesecake is a dessert that combines the creamy richness of cheesecake with the sweet and tangy flavor of mango jelly.

It is typically made with a biscuit base, a layer of cheesecake filling, and a layer of mango jelly.

The cheesecake filling is made with cream cheese, sugar, sour cream, mango puree, and gelatin. The mango jelly is made with mango puree, gelatin, and water.

Ingredients of Mango Jelly Cheesecake

Cookie crust

• 100g cookies (such as digestives or graham crackers)
• 50g melted butter

Mango jelly

• 1.5 tsp powdered gelatin
• 60ml cold water
• 12g sugar
• 120g mango puree

Cheesecake filling

• 200g cream cheese, softened
• 50g sugar
• 1 tsp vanilla extract
• 50g yogurt
• 2 tsp gelatin (bloomed and dissolved in 2 tbsp cold water)
• 100ml heavy cream
• 20g sugar

Instructions

• Crush the cookies into fine crumbs.
• Add the melted butter and mix until well combined.
• Press the crumb mixture into the bottom of a 20cm spring form pan.

Mango Jelly cheesecake cookie crust

• In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
• Heat the mango puree and sugar in a small saucepan over medium heat until the sugar is dissolved.
• Remove from the heat and stir in the bloomed gelatin until dissolved.
• Let the jelly cool slightly.

Mango Jelly cheesecake mango jelly

• In a large bowl, beat together the cream cheese and sugar until smooth.
• Beat in the vanilla extract, yogurt, and gelatin mixture until well combined.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Fold the whipped cream into the cheesecake mixture until just combined.

Mango Jelly cheesecake cheesecake filling

• Pour half of the cheesecake filling over the cookie crust.
• Top with half of the mango jelly.
• Pour the remaining cheesecake filling over the jelly and smooth the top.
• Refrigerate for at least 4 hours, or overnight, until the cheesecake is set.
• Remove the cheesecake from the springform pan and slice.
• Garnish with mango slices and whipped cream, if desired. Enjoy!

Tips

• For a richer cheesecake flavor, use full-fat cream cheese and yogurt.
• If you don’t have gelatin powder, you can use agar agar powder instead. Follow the package directions for how to bloom and dissolve the agar agar.
• To make the cheesecake ahead of time, assemble it as directed and refrigerate for up to 24 hours before serving.
• If you want a more intense mango flavor, you can use a mango purée that is made with fresh mangoes.

Enjoy!