Mary Berry Mango Cheesecake Recipe

This Mary Berry mango cheesecake is a beautifully smooth and creamy dessert with a vibrant tropical twist. It combines a buttery biscuit base with a rich cream cheese filling and a fresh mango topping. The texture is silky and light, with a perfect balance of sweetness and tang. It is an easy no-bake recipe that takes around 25 minutes to prepare, plus chilling time.

Ingredients

For the Base

• 200g digestive biscuits, crushed
• 100g unsalted butter, melted

For the Cheesecake Filling

• 400g full-fat cream cheese
• 100g icing sugar
• 1 tsp vanilla extract
• 300ml double cream
• 200g mango purée

For the Mango Topping

• 150g fresh mango, diced
• 100g mango purée
• 1 tbsp lemon juice

How to Make Mary Berry Mango Cheesecake

• Prepare the base: Crush the digestive biscuits into fine crumbs and mix with melted butter until evenly combined.
• Press into tin: Spoon the mixture into a 20cm springform tin and press firmly into the base. Chill in the refrigerator for 20 minutes to set.
• Make the filling: In a large bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth and creamy.
• Whip the cream: In a separate bowl, whip the double cream until soft peaks form, then gently fold into the cream cheese mixture.
• Add mango flavour: Fold in the mango purée until fully incorporated and smooth.
• Assemble the cheesecake: Spoon the filling over the chilled base and smooth the top with a spatula.
• Chill: Refrigerate for at least 6 hours or overnight until fully set.
• Prepare topping: Mix mango purée with lemon juice and spoon over the set cheesecake. Scatter diced mango on top.
• Serve: Carefully remove from the tin, slice, and serve chilled.

Tips

How do I get a firm cheesecake?

Make sure to chill the cheesecake for at least 6 hours, preferably overnight, to allow it to fully set.

Can I use tinned mango?

Yes, tinned mango works well. Just drain it thoroughly and blend into a smooth purée before using.

Why is my cheesecake too soft?

This usually happens if the cream was not whipped enough or the cheesecake has not chilled long enough.

How can I make it more tangy?

Add an extra teaspoon of lemon juice to the filling to enhance the tang and balance the sweetness.

Serving Suggestions

• Serve with extra fresh mango slices
• Add a drizzle of passion fruit sauce
• Pair with a cup of tea or coffee
• Top with whipped cream for extra indulgence

Storage

Room Temperature

Not suitable for room temperature storage. Keep chilled at all times.

Refrigerator

Store in an airtight container in the fridge for up to 3 days for best freshness.

Freezing

Freeze without the topping for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 32g
• Protein: 5g
• Fat: 30g
• Saturated Fat: 18g
• Sodium: 220mg

These values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Mango Cheesecake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

10

slices

Prep time

25

minutes

Cooking timeminutes

Total time

385

minutes

Calories

420

kcal

A smooth and creamy no-bake mango cheesecake with a buttery biscuit base and a fresh tropical topping. Light, fruity, and perfect for warm days.

Ingredients

• 200g digestive biscuits, crushed

• 100g unsalted butter, melted

• 400g cream cheese

• 100g icing sugar

• 1 tsp vanilla extract

• 300ml double cream

• 200g mango purée

• 150g fresh mango, diced

• 100g mango purée (topping)

• 1 tbsp lemon juice

Directions

• Mix crushed biscuits with melted butter and press into a tin. Chill until firm.
• Beat cream cheese, icing sugar, and vanilla until smooth.
• Whip cream to soft peaks and fold into mixture.
• Fold in mango purée until smooth.
• Spread over base and smooth top.
• Chill for at least 6 hours or overnight.
• Top with mango purée, lemon juice, and fresh mango before serving.

Notes

• Chill overnight for best texture.
• Use ripe mangoes for maximum flavour.
• Do not overmix to keep the filling light.