We celebrated 2 #CircuitBreaker birthdays this month (yup, both the hubby and my birthdays are in May, only 10 days apart!). Since we are unable to head out for a nice meal, the daughter has requested that we bake a cake for Daddy. When I said ‘yes’, I did not expect to be dashing to various supermarkets as some of the key ingredients were literally impossible to get during this period!
I SOS-ed my trusty home-baker friend, Kai Lee of @CativatingCakeAndCupcake and she got me the essentials from Phoon Huat in the nick of time (I was turned away from PH as my NRIC number doesn’t coincide with the Odd/Even dates. Sobs). With the ingredients assembled, the daughter and I took 2 days to complete so do note this is a non-bake cake that cannot be rushed.
When it was finally unveiled last night, the daughter exclaimed, ‘I feel such a great sense of satisfaction Mommy!’ Seeing the hubby’s reaction also made me secretly thankful that we did something special for the most important person in our lives. Many readers and friends have reached out over Instagram story to request for the recipe so here it is:
Non-Bake Mango Marshmallow Cheesecake
8” Spring form Round Cake Pan
Biscuit Base Layer
80g Butter, softened at room temp
1 Packet of Digestive Biscuits (250g)
Marshmallow Cheese Filling Layer
(A) 200ml Milk + 80g Marshmallows
(B) 250g Philadelphia Cream Cheese + 1 Tbsp Lemon Juice
(C) 4 Tbsp Gelatin Powder + 3 Tbsp Water
(D) 1 Big ripe Mango + 1/3 Cup of Peel Fresh Mango Juice (Pureed to yield 250g of Mango Puree)
(E) 200g Non-diary Whipping Cream (Sweetened)
(F) 1 Big ripe Mango (cubed)
1 Box of Hollyfarms Mango Dessert Instant Pudding Powder (120g)
1 Packet of Ladyfinger Sponge Biscuit (about 400g)
- Biscuit Base: Crush the digestive biscuits in a blender (or do it manually inside a ziploc bag with a rolling pin). Combine crushed digestive biscuits with the softened butter, press onto the base of a loose-bottom of 8” cake pan. Place it into the freezer to harden for 1 hour.
- Marshmallow Cheese Filling:
2a. Melt the milk and marshmallows over a pot of water till the marshmallows are fully dissolved. Set aside to cool.
2b. Cream Cheese: Let cream cheese soften slightly at room temperature. Mix with lemon juice with a hand held beater to mix thoroughly.
2c. Melt gelatin powder with water.
2d. Combine prepared ingredients from steps 2a to 2c with the mango puree. Mix well.
- Whisk whipping cream till stiff peak. Fold the whipping cream in batches to step 2d.
- Carefully mix in the mango cubes. Do not deflate the whipped cream.
- Pour the prepared filling onto the hardened biscuit base (leave about 1.5cm allowance on top for the top jelly layer).
- Cover the top with cling-wrap and place the cake in the fridge to set the filling (preferably minimum 4 hours).
- Jelly Layer: Prepare the Hollyfarm Mango Dessert according to the instructions on the box. Leave to cool before pouring the jelly solution on top of the cake.
- Place the entire cake in fridge to set again (preferably overnight).
- Remove cake from the spring form pan carefully. Trim the ladyfinger sponge biscuits to size and line the perimeter with the biscuits one by one. Tie with a nice ribbon around the biscuits.
- Optional: Decorate the top of cake with mango slices to form mango roses. Slice the cake with a knife dipped in slightly warm water. Enjoy the cake chilled!
- A Spring form cake pan is essential for non-bake cheesecakes as it allows the cakes to be un-moulded nicely. You can purchase one from Phoon Huat.
- The marshmallows added a really yummy texture to the cheesecake filling.
- If you have excess cheesecake and mango filling after filling the spring form round cake pan, you can use any loaf pans or cupcake liners to chill the excess. They make great desserts too.
- I bought the Philadelphia Cream Cheese from Cold Storage at Great World City. They have recently re-stocked.
- The whipping cream I used is the RedMan Whip Topping (1L) for Cakes & Pastries from Phoon Huat and it whips up really well. Highly recommended!
- Hollyfarms Mango Dessert Instant Pudding Powder is available at NTUC, Cold Storage and all major supermarkets. It’s our first time trying it and tastes surprisingly good.
Happy baking. Do tag us at @Lifestinymiracles on social media and share your creations!
Leave a Reply