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Mary Berry Mango Cheesecake Recipe
Saim Thour

Mary Berry Mango Cheesecake Recipe

This Mary Berry Mango Cheesecake is a smooth, creamy, no-bake dessert featuring a buttery digestive biscuit base, a rich mango-infused cream cheese filling, and a refreshing fresh mango topping. It's an easy make-ahead dessert that's perfect for summer gatherings, celebrations, or whenever you're craving a tropical treat.
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Prep Time 25 minutes
Chilling Time 6 hours
Total Time 6 hours 25 minutes
Servings: 8 people
Course: Dessert
Cuisine: british
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Biscuit Base
  • 200 g digestive biscuits crushed
  • 100 g unsalted butter melted
For the Mango Cheesecake Filling
  • 600 g full-fat cream cheese room temperature
  • 100 –150g icing sugar sifted
  • 300 ml double cream
  • 200 g mango purée
  • 150 g fresh ripe mango diced
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
For Decoration
  • Fresh mango slices
  • Diced mango
  • Mint leaves optional

Equipment

  • 20–23cm Springform Cake Tin
  • Mixing bowls
  • Electric Hand Mixer or Electric Whisk
  • Silicone spatula
  • Blender or Food Processor
  • Measuring cups
  • Measuring Spoons
  • Whisk
  • Offset Spatula (Optional)

Method
 

  1. Crush the digestive biscuits into fine crumbs and mix with the melted butter.
  2. Press the mixture firmly into a 20–23cm springform tin and chill for 20 minutes.
  3. Beat the cream cheese and icing sugar until smooth and creamy.
  4. Add the vanilla extract, mango purée, and lemon juice, mixing until fully combined.
  5. Whip the double cream until soft peaks form, then gently fold it into the mango mixture.
  6. Spoon the filling onto the chilled biscuit base and smooth the top.
  7. Refrigerate for at least 6 hours or overnight until completely set.
  8. Decorate with fresh mango slices, diced mango, and mint leaves before serving.

Notes

  • Use ripe, naturally sweet mangoes for the best flavour.
  • Full-fat cream cheese creates the smoothest texture.
  • Chill overnight for perfectly clean slices.
  • Fold the whipped cream gently to keep the filling light and airy.
  • If using frozen mango, thaw and drain it well before blending.
  • Thick mango purée works much better than watery purée.