This super rich, creamy and easy mango no-bake mango cheesecake is jam-packed with mango flavor and paired with a Kunafa crust instead of a regular biscuit base for extra crunch and deliciousness.
There’s no doubt that mango cheesecake is amazing. But you know what’s better than a regular man cheesecake? It’s a no-bake one that’s super light and creamy. But you know what’s EVEN better than that? A super creamy, no-bake, easy to make mango cheesecake with a KUNAFA crust.
That’s right, forget your regular-old biscuit base, cause we’re making an extra crunchy, extra delicious crust with Kataifi aka Kunafa dough.
I love the combination of the super creamy cheesecake filling and the super crunchy kataifi dough. The Kuala dough also adds a lot of flavor to the cheesecake. Plus, it’s super easy to make, can be made the night before, and served the next day, making it the perfect dessert for your next summer soiree.
So let’s get into the details of the recipe.
Kunafa Crust
The Kunafa crust really cannot get any simpler. It’s just a mixture of kataifi dough mixed with melted butter and pressed down into a springform pan.
Here are the steps for making the Kunafa crust.
- Pre-heat the oven to 200 degrees Celsius,
- In a bowl, add the Kunafa dough and melted butter. Toss it with a spoon or your hands until the dough is properly soaked with the butter.
- Press the dough into the bottom of your springform pan, making sure it’s spread across all corners.
- Bake the Kunafa crust for 10-15 minutes until golden brown. As soon as it comes out of the oven, pour sugar syrup on top and let it cool down completely.
Mango Cheesecake Filling
This no-bake cheesecake filling requires no equipment and comes together very easily. All you need is a hand whisk and a silicone spatula.
Here are the steps for making the mango cheesecake filling.
- In a bowl, add the cream cheese and whisk until smooth and creamy. Add the sugar and whisk again until you cannot feel any sugar granules in the cream and it’s fully incorporated. This might take a few minutes.
- Add the mango puree, sour cream, and vanilla and whisk until fully combined.
- In a separate bowl, whisk the whipping cream to medium peaks, make sure not to over whip at this step as it has to be further mixed with the cream cheese batter.
- Fold the whipped cream into the cheesecake batter in three intervals, mixing it in gently so that the air does not get knocked out of the cream.
- Once it’s fully combined, place the cheesecake batter over the cooled Kunafa crust (make sure it’s fully cooled). Top with a few dollops of mango puree on top and swirl it in with a knife or silicon spatula.
- Let the cheesecake chill in the fridge for 6-8 hours or overnight, then top it with whipped cream, fresh mangoes, and more crunchy Kunafa. Serve cold.
Once you try this Kunafa crust, you won’t be able to go back to the boring old biscuit base.
Ready to make it? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
No-Bake Mango Kunafa Cheesecake
Equipment
- 7" springform pan or pastry ring
- Hand whisk
- Silicone spatula
- Offset spatula optional
- Piping bag
Ingredients
Kunafa Crust
- 100 grams granulated white sugar
- 70 grams water
- 100 grams Kunafa kataifi dough
- 80 grams unsalted butter melted
Mango Cheesecake
- 288 grams full-fat cream cheese
- 80 gs white granulated sugar
- 170 grams mango puree
- 24 gs sour cream
- 1 tsp vanilla essence
- 135 ml liquid whipping cream
Topping
- 50 ml sweetened whipped cream
- Fresh mangoes
Instructions
Kunafa Crust
- Make the sugar syrup: Place the sugar and water in a saucepan and bring it to a boil on medium heat without mixing. Lower the heat, let it simmer, and cook for another 10 minutes or until it thickens enough to coat the back of a spoon.
- Preheat the oven to 200 degrees Celsius
- In a bowl, add the Kunafa dough and melted butter and toss it together until the dough is fully soaked with the butter.
- Press down the Kunafa dough into the springform pan until it forms an even crust. Bake for 10-15 minutes until golden brown.
- As soon as it comes out of the oven, pour sugar syrup on top and let it cool completely.
Mango Cheesecake
- In the bowl add the cream cheese and whisk until it’s smooth. Then add the sugar and mix again until the sugar is fully incorporated and you cannot feel any sugar granules in the mix.
- Add the mango puree, sour cream, and vanilla essence and mix for 2-3 minutes on med-high speed until everything is well combined.
- Add the heavy whipping cream to a separate bowl and whisk until it reaches medium peaks. Do not overman at this step as the cream has to be further mixed with the cheesecake batter.
- Add the whipped cream into the cream cheese mixture in three mixtures and gently fold it in with a silicone spatula. Make sure you’re taking your time and folding the cream in gently; you don’t want to knock any air off the batter. The whipped cream is what helps give the cheesecake a firm structure, so if you mix it too vigorously, you will end up with a loose cheesecake layer that will not set properly.
- Spread the cheesecake batter on top of the cooled Kunafa crust, then add a few dollops of the mango puree on top and swirl it in. Let it chill in the fridge until completely set.
- Release the cake from the springform pan. Tip: heat the sides of the pan with a blog torch or lighter then gently run a heated knife on the sides to release it easily.
- Top with whipped cream and fresh mangoes. Serve cold.
Notes
If you’re a fan of mangoes and cheesecake, you’re going to LOVE this dessert, so make sure you give it a try If you do, let me know how you liked it in the comments, and of course, share it with me on Instagram!
Until next time!
