Home-made No Bake Mango Cheesecake

My home-made no bake mango cheesecake. :-)

I have been craving for a yummy cheesecake since my first failed attempt at making one during my son's 3rd birthday (Yes, I made an Oreo Cheesecake for him but for reasons I don't know, I totally forgot to include the sugar, so just imagine how it tastes like, haha!). Anyway, a few days before Christmas day, I decided I should try making one again. This time, I prepared a mango cheesecake. Well, I didn't forget the sweetener (condensed milk) this time but I failed again at one thing, which was, well, very minor naman. The result was way much better than my Oreo version, hihi!

Anyway, here goes. I was searching for an easy no bake version of a cheesecake when I stumbled upon a recipe from Yummy.ph. I just did some tweaks here and there to satisfy my and my family's taste buds.

Here's the ingredients that I used.

• 2 1 200 grams crushed graham crackers
• Half 1/4 of a block of melted butter
• 1 227 gram Cream Cheese, softened at room temperature
• 3/4 of a 250 ml condensed milk
• 1 teaspoon vanilla extract
• 1 250 ml All Purpose Cream, chilled at least 2 hours or overnight
• 25 grams Mr. Gulaman unflavored gelatin, white
• 1/4 cup hot water
• 1 medium sized ripe mango, chopped

How I did it.

1. Mix the crushed grahams with the melted butter until well incorporated. 
2. Press  into the bottom of a 24 cm spring form pan. Chill until needed. 
3. Beat together the softened cream cheese, condensed milk, vanilla extract, and chilled all purpose cream, until it doubles in volume. 
4. Dilute 25 grams unflavored gelatin in hot water. Mix with the cream cheese mixture until well combined. 
5. Mix in chopped ripe mangoes. 
6. Pour over prepared crust. 
7. Chill overnight. For an ice cream-like consistency, you may also put it inside the freezer. 
8. Optional, you may top it with freshly sliced mangoes or mango jam right before serving.  
9. Enjoy! 

 

Cream cheese mixture. As usual, since I don't have an electric hand mixer, I had to do it manually. Took me around 40 minutes to double my mixture's volume.

Never mind that it took me that long, it was fun though because my little helper's around to assist me, hihi!

 Mix the chopped ripe mangoes.

By this time, the dissolved gelatin has been added already.

 

Pour into your prepared crust.

Notes:  

• Well, I mentioned above that I failed at one thing. Uhmm, I made the mistake of using two, yes two, packs of crushed grahams instead of just one. So, imagine the crust to be very crumbly and thick, hahaha! But like I said, it was just minor naman and since the cream cheese mixture was smooth and yummy, bawi na rin kahit panu! ;-P (I already made revisions in the above ingredients, by the way.)

• I didn't measure all the ingredients using my measuring cups and spoons so mine were all just estimate. If you want exact measurements, I suggest you check out the link I included above from yummy.ph

• The original recipe from Yummy.ph calls for Otap as its crust but since I didn't have any at the time I made my version, I just went ahead with the usual crushed grahams. Next time, I will try Otap, too. 

Tadah! After about 3 hours in the freezer. It was way better overnight. I actually prefer putting it in the freezer because for me, the texture is better that way. :-)

So, that's about it. Well, except for the crust fail, everything was okay already. Credits to Yummy.ph for the original recipe. My family loved it! Next time, I will make sure not to fail on the crust part, haha! Excited to make one again this coming New Year's media noche. 

Have you done your own version of cheesecake, too? Care to share? I'd love to know. Any other suggestions to make the cheesecake even better and yummier? :-)