Pompompurin Mango Cheesecake (Non Bake Recipe) 布丁狗芒果奶酪蛋糕（免烤）

This silky smooth, melt in the mouth tropical Mango Cheesecake is a no-bake wonder making it a great dessert with a lovely fruity flavour. Its natural color and flavour is from the fresh mango puree added in the cream cheese. Make it the day before so it can chill and set overnight. 

This year (2018), I wasn't aware of my son's lunar birthday until the night before, when I opened the calendar, I was shocked. Very quickly, I opened the fridge and dug out whatever ingredients that I could find to make a last minute birthday cake for him. Mangoes, whipping cream and cream cheese, that's what I have got, so I decided to make a no-bake mango cheesecake for him to cut on the next day. 

The boy and his Pompompurin Mango Cheesecake.
Happy Lunar Birthday, Louis ❤️

It was a last minute cake, no fancy decorations. I used melted chocolate to draw a simple Pompompurin to put on the cake and the boy insisted to add a scoop of ice cream on it. :)

Of course, if you're not a Pompompurin fans, you can draw other characters or decorate with extra mango slices. Use smaller cake pan for a "thicker" cake. ;)

Another version with Mango Jelly Topping.
No Bake Mango Cheesecake 
Photo updated 12 June 2019

Here's my Youtube video tutorial shows the easiest and perfect way to un-mold cheesecake. 以下的视频教你怎么轻易的脱模。

Ingredients:
材料 
Crust:

150g Digestive Biscuit, finely crushed 消化饼干碎 150克

60g Unsalted Butter, melted 牛油 60克，融化


Filling:

1 tbsp (full) Gelatin Powder 吉利丁粉 1汤匙满

1.5 tbsp Water 水 1.5汤匙

200g Mango Puree (blend fresh mangoes into puree) 芒果泥 200克，新鲜芒果打成泥状

1tbsp Lemon Juice 柠檬汁 1汤匙

250g Cream Cheese (room temperature) 奶油奶酪 250克 ，室温

120g Castor Sugar 细砂糖 120克

200g Whipping Cream 动物性鲜奶油 200克


Cake pan: 6" or 7" round removable base. 六寸或七寸蛋糕模

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Method:
步骤

Crust:

1. Combine digestive biscuit and melted butter. 
消化饼干碎和牛油拌均。

2. Spread onto the cake pan and press down with the back of a spoon (or with cleaned hand). Refrigerate till set, at least 1 hour.
铺在蛋糕模底部，压平。放进冰箱冷藏1小时。

Filling:

3. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside for 10 minutes. 
吉利丁粉撒在水里，待十分钟。 

4. Place bowl in a larger pot of hot water. Once the gelatin melts, remove from heat and set aside to cool to room temperature. 
隔水融化后待凉。

5. Meanwhile, prepare mango puree, stir in lemon juice, set aside. Refer pictures below.
准备芒果泥，拌入柠檬汁，备用。（参考下图的做法）

6. In a mixing bowl, beat whipping cream and 2 tbsp sugar until stiff. Set aside.
动物性鲜奶油加入2汤匙糖，打发。备用。

7. Beat cream cheese and the remaining sugar together until smooth and creamy. 
奶油奶酪和剩余的糖用搅拌器打至顺滑。

8. Beat in gelatin mixture. 
加入吉利丁液，拌均。

9. Beat in mango puree.
加入芒果泥，拌均。

10. Fold in whipped cream. 
加入动物性鲜奶油，拌均。

11. Pour the mixture onto the chilled crust. Refrigerate overnight or until set. Remove cheesecake from the cake pan and serve chilled. 
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