Mango-Lime Cheesecake with Walnut Crunch
A silky no-bake mango-lime cheesecake topped with a vibrant mango jelly layer and a crunchy walnut surprise in the middle. Easy to make, refreshing to serve—perfect for any festive table.
Ingredients
Crust:
- 250 g digestive biscuits
- 120 g melted butter
- 2 tsp brown sugar
Cheesecake Filling:
- 400 g cream cheese e.g., Philadelphia
- 1 tsp lime zest
- Juice of 1 lime
- 75 - 100 g powdered sugar Adjust the sweetness to taste
- 1 tsp vanilla extract Or a sweeter option: 2 tsp vanilla sugar
- 300 ml heavy cream
- 80 g crushed walnuts
Topping Mango Layer
- 5 dl mango purée or 2 fresh mangoes blended
- 3 gelatine sheets
- 2 tbsp water or mango juice
- 2 tsp sugar, optional for mango cheesecake, I do not add sugar, because mango is quite sweet.
OR For a berry topping:
- 5 dl berries raspberries, strawberries, or blueberries
- 3 tbsp sugar
- 3 gelatine sheets
- 2 tbsp water
Instructions
Crust:
- Prepare a glass baking dish for the cheesecake.
- Melt the butter and crush the digestive biscuits into fine crumbs.
- Mix the sugar and biscuit crumbs well. Gradually add the melted butter until the mixture is slightly moist and can be pressed into the bottom of the dish. Different brands of biscuits may have varying textures, so you may not need all of the melted butter. If you add too much, the crust may become too hard.
Cheesecake Filling:
- Zest the lime and juice it.
- In a large bowl, beat together the cream cheese, powdered sugar, lime zest, and lime juice until smooth. Add the mixture on top of the biscuit layer.
- In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Taste and add 1 tsp sugar if needed.
- Stir in the crushed walnuts on top of the cheese layer.
- Carefully spread the whipped cream on top of the walnuts. Smoothing out the surface with a spatula.
Berry or Mango Topping:
- If making the mango layer, purée fresh mango or use store-bought mango purée. Strain the purée through a fine sieve if you prefer a smoother finish. If you want it to be sweeter, add sugar to taste.
- If using berries, blend your choice of berries with 2-3 or more tablespoons of sugar (to taste) into a smooth purée. Strain the berry purée through a fine sieve to remove seeds if you prefer a smooth finish.
- Soften the gelatine sheets in cold water for about 10 minutes.
- Heat 2 tbsp of water or juice in a saucepan until just boiling, then dissolve the softened gelatine sheets in the hot water.
- Pour the gelatine mixture into the mango or berry purée, stirring well to combine.
- Carefully pour the purée mixture over the cheesecake filling, smoothing it out with a spoon.
- Refrigerate the cheesecake for at least 3 hours, preferably overnight, to set.
Notes
Recipe Tips & Variations
🍓 Switch up the fruit layer:
Instead of mango, you can make the top layer with, for example, passion fruit, raspberries, strawberries, or blueberries. Simply purée the berries, strain to remove seeds if needed, and sweeten to taste. Use the same method with gelatin sheets to create a smooth, flavorful berry jelly on top. Taste and add sugar if necessary. 🥭 Mango options:
Use store-bought mango purée, fresh mangoes, or canned slices (drained and puréed). If using fresh mango, strain it for the smoothest texture. 🍋 Lemon alternative:
If you prefer a different tangy twist, lemon can be substituted for lime in the cheesecake filling. 🌰 Crunchy layer:
Crushed walnuts, pecans, or even toasted almonds add a lovely surprise between the creamy filling and whipped cream. Feel free to skip this if you prefer a nut-free version. ⏳ Make ahead:
This cheesecake sets beautifully overnight, making it a great make-ahead dessert for parties or special dinners. 🍽️ Individual servings:
You can also prepare this cheesecake in small glasses or jars—a fun, mess-free way to serve dessert for guests.
Instead of mango, you can make the top layer with, for example, passion fruit, raspberries, strawberries, or blueberries. Simply purée the berries, strain to remove seeds if needed, and sweeten to taste. Use the same method with gelatin sheets to create a smooth, flavorful berry jelly on top. Taste and add sugar if necessary. 🥭 Mango options:
Use store-bought mango purée, fresh mangoes, or canned slices (drained and puréed). If using fresh mango, strain it for the smoothest texture. 🍋 Lemon alternative:
If you prefer a different tangy twist, lemon can be substituted for lime in the cheesecake filling. 🌰 Crunchy layer:
Crushed walnuts, pecans, or even toasted almonds add a lovely surprise between the creamy filling and whipped cream. Feel free to skip this if you prefer a nut-free version. ⏳ Make ahead:
This cheesecake sets beautifully overnight, making it a great make-ahead dessert for parties or special dinners. 🍽️ Individual servings:
You can also prepare this cheesecake in small glasses or jars—a fun, mess-free way to serve dessert for guests.