Mango & Lime Mousse Cheesecake (non-bake)

    7 hours

    Collegues who returned from India have gave us boxes of mangoes. With 2 blocks of cream cheese nearing its expiry date and a handful of unused limes, I couldn’t think of a better way to incorporate all of them into 1 cake. For you who are not huge on heavy cheesecakes, this… is the cake for you.


    Central Region, Singapore
    3 people made this

    Makes: 1 cake

    • 1 x 7″ vanilla sponge cake (optional)
    • Crust
    • 140g Oreo Cookies, without the cream
    • 70g melted butter
    • Cream cheese mixture
    • 2 tbsp gelatine powder
    • 4 tbsp water
    • 450g cream cheese
    • 5 tbsp caster sugar
    • 180g whipping cream
    • Mango mousse filling
    • 320g mango puree
    • 3 tsp lemon juice
    • remaining cream cheese mixture from above
    • Lime mousse filling
    • 2 tbsp lime juice
    • zest of 5 limes
    • 120g cream cheese mixture from above
    • 3-4 tbsp cream

    Prep:5hr  ›  Cook:2hr  ›  Ready in:7hr 


    1. Finely ground the Oreo cookies. Pour warm butter over biscuit. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of pan. Freeze for at least half an hour.
    2. Cream cheese mixture:

    3. In a small bowl, soak gelatine in boiling water and stir until gelatine has dissolved. Set aside.
    4. Beat cream cheese and sugar at medium speed until creamy. Add gelatine mixture, mixing until smooth.
    5. In a separate bowl, beat whipping cream until medium peaks form. Fold 1/3 of cream into cream cheese mixture to lighten. Gently fold in remaining cream until just incorporated.
    6. Set aside 120g of this cream cheese mixture in a small bowl.
    7. Mango mousse filling:

    8. Fold in mango puree and lemon juice into cream cheese mixture from above until just incorporated.
    9. To assemble:

    10. Remove crust from freezer.
    11. Place the vanilla sponge cake right in the middle of the crust.
    12. Pour in the mango mousse filling onto the sponge cake. Refrigerate immediately.
    13. Lime mousse filling:

    14. Fold lime juice and lime zest into the cream cheese mixture until just incorporated. Stir in cream.
    15. Remove the cheesecake from the refrigerator, and pour the mixture onto the mango mousse filling.
    16. Refrigerate for another 4 hours at least, but preferably chilled overnight.

    See it on my blog

    Check out this recipe from Maameemoomoo's blog!

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    Wow sound so good i have to try this but thinking i can add mirror glaze on top  -  28 Feb 2013