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    Home » All Posts » Sweet » Desserts » Thermomix Mango Cheesecake

    Published: Jan 31, 2018 · Modified: Sep 20, 2023 by Lauren Matheson ·

    Thermomix Mango Cheesecake

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    Our Thermomix Mango Cheesecake is the perfect no bake dessert!

    Thermomix Mango Cheesecake

    Over the summer months we go through a crazy amount of mangoes in our house as the kids (and my husband and I!) just can't get enough of them! Although it's tempting to just eat them all, sometimes we end up with a few too many, which gives me the perfect excuse to turn them into this easy peasy Thermomix Mango Cheesecake.

    Thermomix Mango Cheesecake recipe

    This is a deliciously soft cheesecake but is packed full of mango flavour.  I like to decorate it with just a sprinkle of lightly toasted coconut on top, however you can also add some toasted macadamias or simply leave it plain if you prefer.

    A serve of a creamy cheesecake made with mango on a plate, with the remaining cheesecake in the background.

    As this is a soft cheesecake, you do need to give it at least eight hours (preferably overnight) to ensure it's completely set, but I promise you that waiting to eat this cheesecake is the hardest part of the entire recipe!

    A serve of a creamy cheesecake made with mango on a plate, with the remaining cheesecake in the background.

    Thermomix Mango Cheesecake

    Our Thermomix Mango Cheesecake really is the ultimate no bake dessert to make in your Thermomix!
    4.43 from 7 votes
    Print Pin Rate
    Course: Desserts
    Cuisine: Australian
    Prep Time: 20 minutes minutes
    Chilling Time: 8 hours hours
    Total Time: 8 hours hours 20 minutes minutes
    Servings: 8 slices
    Calories: 726kcal
    Author: Lucy & Lauren

    Equipment

    • 1 x 22cm Springform Pan

    Ingredients

    • 150 grams butter
    • 250 grams plain biscuits eg Arnott's Marie
    • 500 grams cream cheese softened, chopped into large pieces
    • 160 grams caster sugar
    • 1 tablespoon gelatine powder
    • ¼ cup boiling water
    • 400 grams mango flesh chopped into pieces
    • 300 mls thickened cream 1 small tub
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    Instructions

    • Lightly grease the base of a 22cm springform tin and line the sides of the tin with baking paper. Set aside till needed.
    • Place the butter into your Thermomix bowl and melt for 2 minutes, 60 degrees, Speed 2.
    • Add the biscuits and blitz for 5 seconds, Speed 5 to crush and combine. Scrape down the sides of the Thermomix bowl and blitz for a further 4 seconds, Speed 5 or until the biscuits have completed crushed and have combined with the melted butter. 
    • Transfer the biscuit mixture to your prepared tin and push down with the back of a spoon to flatten the surface. Place the tin into the fridge until needed.
    • In a clean and dry Thermomix bowl, add the cream cheese and caster sugar and mix for 20 seconds, Speed 3. Scrape down the sides of the bowl and mix for a further 15 seconds, Speed 4 or until smooth and creamy. Scrape down the sides of the bowl.
    • Dissolve the gelatine in the boiling water and set aside until needed.
    • Add the mango pieces and thickened cream and mix for 20 seconds, Speed 4 to combine.
    • Scrape down the sides of the bowl and turn your Thermomix onto speed 4. Remove the measuring cup and slowly pour the gelatine mixture into your Thermomix with the motor running. Once you have added all the gelatine, mix on speed 4 for 20 seconds. 
    • Scrape down the sides of your Thermomix bowl and mix for a further 20 seconds, Speed 4. You want the mixture to be lovely and smooth.
    • Transfer the cheesecake mixture to the prepared tin and gently smooth the surface. Place the Mango Cheesecake into the fridge for a minimum of EIGHT hours (preferably overnight) to set before cutting into pieces to serve.

    Notes

    I used fresh mango pieces when making this recipe, however you can also use frozen/tinned mangoes, just remove the excess liquid before adding to your cheesecake mixture.

    Nutrition

    Calories: 726kcal | Carbohydrates: 56g | Protein: 8g | Fat: 54g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 491mg | Potassium: 261mg | Fiber: 2g | Sugar: 38g | Vitamin A: 2404IU | Vitamin C: 18mg | Calcium: 120mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Jacqui says

      April 07, 2023 at 2:06 am

      5 stars
      Made this last week as we had an excess of mangoes. I’m allergic to them so can’t comment personally but I took half to work and everyone wanted the recipe with one person saying it was ‘the best cheesecake’ they had ever eaten! No complaints from my household either abs have already been requested to make it again!

      Reply
    2. Yulia says

      March 26, 2021 at 11:18 pm

      3 stars
      Tried this yesterday.
      I put 120g of sugar and it was still too sweet.
      The cheesecake was in the fridge for 12 hours and didn't set- can't even cut it, just spoon it, so it may need 2x gelatine.

      Reply
      • Tash says

        March 28, 2021 at 1:38 pm

        1 tablespoon of gelatine powder should have definitely been more than enough, even if there was a bit of extra moisture from the mango flesh. Most recipes use only 3 teaspoons to 500g cream cheese (instead of 4 tsp or 1 tbsp) so I'm surprised that this didn't set 🙁

        Reply
    3. Leonie says

      February 02, 2018 at 6:53 pm

      I'm sure you wouldn't need the caster sugar. Would be too sweet for me. Actually I've never put sugar in a non bake cheesecake. (Just my opinion)

      Reply
      • Lucy Mathieson says

        February 04, 2018 at 8:13 pm

        Thanks for your opinion Leonie! 🙂

        Reply

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    Hi, We're Lauren and Lucy! We're two mums who love to cook and want to show you how easy it is to make delicious family meals, baking treats and lunch box snacks in your Thermomix..

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