Here’s a really easy and simple no-bake cheesecake recipe that you can memorize in a jiffy! Easy-peasy recipe with no complicated techniques involved! You can probably finish making the cheesecake in 30 minutes or less!
Why cheesecake? Remember our Buy 1 Take 1 cheese hauls? Well, we’ve seemed to have amassed an avalanche of cheese because we keep encountering more Buy 1 Take 1’s. Yup. Open the ref, and it’s an avalanche of cheese
And remember that Buy 1 Take 1 Oreo Crust we bought from S&R last month? I wanted to use it up, too. With the pre-made Oreo crust, this cheesecake just became a whole lot easier! You can even invert the inner plastic and use it as a cover for your cheesecake! Now I wish I had bought more of these Oreo crusts while they were on sale!
Here’s what you’ll need for this recipe:
- 2-3 ripe mangoes, sliced whatever size you want – I just diced mine (or you can buy the less expensive, pre-sliced, ready to eat mangoes at the supermarket)
- 1 8 oz package cream cheese, softened (just leave it on the counter for around 30 minutes before opening the package)
- 1 250ml box of all purpose cream
- 1 cup of confectioner’s sugar (also called powdered sugar)
- 1 1/2 tablespoon unflavored gelatin + 1/4 cup hot water (sprinkle gelatin into the water in a microwave-safe bowl, this will make the gelatin easier to dissolve; don’t dump the gelatin into the water in one clump, because it will clump; if it clumps, microwave in 30-second intervals, mixing in between, until gelatin is dissolved in the water)
- one prepared crust (the recipe above is good for 1 cheesecake)
Probably the most uncommon thing to find would be the powdered unflavored gelatin. We bought a kilo of the stuff (Knox brand) years ago somewhere near Recto and I have hardly made a dent! You can find unflavored gelatin at the supermarket, too, but if you can, try buying 1/4 kilo or half a kilo of the stuff from wholesalers instead. I have mine in a Tupperware and they haven’t gone bad, and I’ve had them for a really, really long time. So every time I feel like making pandan jelly, or coffee jelly, or anything jelly-like, I don’t need to scramble and look for gelatin.
UPDATE: If you don’t have unflavored gelatin, don’t worry. The recipe will still work, except that the cheesecake will just be a little bit softer. But it will taste the same!
The confectioner’s sugar can be found at the supermarket. I just buy 1 big pack (Peotraco brand) and transfer it to another Tupperware. This also lasts a long, long time, and you always need powdered sugar for some recipe or other, or even just for dusting (decorating) cakes.
- While you’re waiting for the cream cheese to soften, slice the mangoes. Set aside.
- Prepare the crust by removing the packaging cover.
- Put the softened cream cheese in a mixing bowl. Beat until light and fluffy.
- Add the cream. Continue beating.
- Add the powdered sugar. Mix well.
- Add the water with the dissolved gelatin. Mix well.
- Add half of the mangoes (reserve the remaining mangoes for decoration). You can put in as many mangoes as you want! Who am I to judge you? Mangoes are delicious!
- Continue beating until some of the mangoes are dissolved into the cheesecake mixture, but you can still see bits of mango.
- Pour into prepared crust. Refrigerate for 3-4 hours.
Easy, right? And it’s really good and creamy!
Hope you try this easy recipe. Please let me know how you like it!
I hope you enjoyed this blog post. Please feel free to leave a comment below, I love hearing from you!