Ahhhh January 26th. Australia Day. An iconic day where we celebrate our nation’s beginnings and embrace our inner bogan…. *ahem* I mean patriot. We Aussies like our Summers hot, our beers cold, our beaches sandy and our bodies bronzed. Well most of us anyway. We also have this little thing about plastering our flag everywhere, including ourselves. But hey, it’s what we do. With Australia day only a week away or so, I got to thinking about what fabulous dessert I was going to whip up for it. I always make something, and I knew I had to get into the spirit and create a dessert that was truly Australian. Naturally I went to the simplest of all desserts. A dessert that can be gluten free so easily and so well that no one can ever tell! Enter my simply Australian, No-Bake Gluten Free Mango Cheesecake!
I will admit, for about a second I did consider creating the Aussie flag in cheesecake form… but, well that might be taking it a step too far. Then I considered a lamington styled cheesecake, which is still something I’m thinking about. I need to really think about the flavours before venturing in that direction though. For now, I knew I wanted a dessert that showed off our lesser seen colours of green and gold and it just had to imbue everything that is an Australian summer.
What do you think of when I say ‘Aussie Summer’?
I know several friends of mine would jump up and down and scream Mango, mango, mango! I mean what is a summer feast without a perfectly ripened mango….. well in my mind, it’s a good one! Ahhh yes, my little secret is out in the world now. I don’t like mango. I think I must be one of the few Australians who don’t! You should see the looks I get when I actively avoid it too, god it’s like I’m burning the flag or something!
So I thought I would push myself out of comfort zone and whip up a delicious Aussie gluten free mango cheesecake. I absolutely packed it full of mango and hey, guess what, I actually liked it! I mean I avoided the plain fruit on top, because, yuck! Seriously, I know I’m weird. I’ll drink mango and orange juice. I’ll even eat those delicious mango Weiss bars. But put a raw fruit in front of me and I want to hurl! Some how though, I pushed past it and yet again, when it’s mixed in with other delectable goodies, I bloody love mango! This cheesecake is so gorgeous and light and the perfect end to a summer BBQ, that I guarantee almost everybody will love it!! (even the weirdo mango haters like me!)
So if you need a dessert to take along to a little shindig, or you’re just feeling patriotic… or hell, maybe you just feel like cheesecake. This baby is for you.
Try my No-Bake Gluten Free Mango cheesecake this summer!!
Now grab a can of Export, whack your thongs on, turn up the ACDC and let’s get cooking!
Want more cheesecake inspiration? Check out these beauties while you’re at it!!
No Bake Gluten Free Mango Cheesecake
- 265 grams Gluten Free Sweet Plain Biscuits Leda Arrowroot Biscuits are the best
- 80 grams Unsalted Butter melted
- 500 grams Philadelphia Cream Cheese room temperature
- 3/4 cup Caster Sugar
- 30 ml Lemon Juice
- 3 tsp Gelatin powder dissolved in
- 1/4 cup Boiling Water
- 2 Fresh Mangoes de-seeded, sliced
- 1-2 Kiwi Fruit peeled, sliced
- 1 tsp Desiccated Coconut for decoration
- In a food processor blitz the biscuits until they resemble a fine crumb. Add in your melted butter and blitz again until it all comes together, don't worry if it looks a little too wet.
- Line and grease a 24cm spring form tin, an overly large piece of baking paper across the bottom will make removal a piece of cake! Now tip your biscuit crumb into your tin and press out evenly with your fingers or the back of a spoon.
- This amount of crumbs will give you either a nice thick biscuit base or a delicate, thin base that will spread up the sides. Pop your freshly prepared base in the fridge for 15 minutes, or if you're really pushing for time, the freezer for 5 minutes (BUT definitely no longer than that!!)
- In a clean food processor bowl or a stand mixer place your room temperature cream cheese. Ensuring your cream cheese is softened before whipping will give you a beautiful, silky smooth dessert.
- Beat the cream cheese until smooth, add your sugar and beat again to fully incorporate.
- Boil the kettle and in a small bowl, mix up the gelatin with the boiling water. Always check that your crystals have dissolved fully otherwise they'll be seen/tasted in your cheesecake. Add the dissolved gelatin and the lemon juice into your stand mixer and beat again, slowly at first, then building up to a fast (whipping) speed.
- Grab your now chilled base out of the fridge and pour your cream cheese mixture on top.
- Peel, de-seed and dice one of the mangoes and place into a nutri-bullet or similar styled blender. Blitz until the fruit breaks down into a smooth paste.
- Now using a teaspoon dollop small piles of your fresh mango onto the top of the cheesecake and use a butter knife, toothpick or some other similarly thin shaped kitchen object to swirl the mango through. You can create as much, or as little marble effect as you like!
- Cover your masterpiece in glad wrap and pop it straight into the fridge to set. Overnight is best, however 4 hours minimum will do the trick.
- Once set, you can decorate using the remaining mango and kiwi fruit sliced into thin slices. I curled mind around each other to create a sort of rosette feature, then finish with a light dusting of desiccated coconut.