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Slice of no-bake upside-down mango cheesecake with biscuit crust on top
Author : Maggie

No-Bake Upside-Down Mango Cheesecake That’s a Summer Showstopper

This No-Bake Upside-Down Mango Cheesecake features a silky mango-infused filling with a buttery biscuit crust flipped on top. No oven, no gelatin, just chill and flip!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 slices
Course: no bake cheesecake
Cuisine: American
Calories: 315
Ingredients Method Nutrition Notes

Ingredients
  

  • 200 g digestive biscuits
  • 100 g melted butter
  • 200 ml whipping cream
  • 200 g full-fat cream cheese
  • 150 ml sweetened condensed milk
  • 100 g white chocolate melted
  • 1 cup fresh mango purée

Method
 

  1. Crush the digestive biscuits into fine crumbs.
  2. Combine with melted butter and press into the base and sides of a 7-inch springform pan. Chill.
  3. Whip the cream until stiff peaks form.
  4. In a separate bowl, beat cream cheese until smooth, then mix in condensed milk and melted white chocolate.
  5. Fold in whipped cream gently, then add mango purée and stir until combined.
  6. Pour mixture into the pan over the crust and smooth the top.
  7. Chill in the fridge for 6–8 hours or overnight.
  8. Flip gently onto a plate and serve.

Nutrition

Serving: 1SliceCalories: 315kcalCarbohydrates: 26gProtein: 5gFat: 22gSaturated Fat: 13gCholesterol: 65mgSodium: 130mgFiber: 1gSugar: 18g

Notes

Use room temperature cream cheese for a smoother filling.
Make sure the white chocolate has cooled slightly before mixing.
For extra garnish, add mango cubes and mint leaves.

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