No Bake Basil-Infused Mango Cheesecake

No Bake Basil-Infused Mango Cheesecake

Unlike the title of this post, the effort that it takes to make this delightful dessert is anything but hefty. In our childhood, we used to celebrate special occasions with a Strawberry Cheesecake. I decided to put an Indian (and I suppose Italian) spin on this to give you the FIRST EVER No Bake Basil-Infused Mango Cheesecake Recipe. This refreshing dessert is perfect for a summer dinner party!


Serves: 6-8
Prep time: 45 minutes (ripe mangoes)/ 25 minutes (if using mango puree)
Cooling time: 2-4 hours


For basil-infused mango mousse:
3 ripe mangoes (or 2 cups of mango puree, which is easier to work with)
1 bunch of fresh basil leaves (double this if you want a very distinct basil tone)
1 packet of gelatin (0.25 oz.)
2 tbsp cold water
2 tbsp hot water
1 cup of powdered sugar
2 cups of heavy whipping cream

For cheesecake layer & crust:
1 packet of plain cream cheese
1 cup of powdered sugar
1 tsp of vanilla extract
2 cups of graham crackers finely crushed
1/2 cup of melted butter


Day before

You will begin by creating a mango puree by blending ripe, peeled mangoes and straining them to create a smooth consistency. (If you are using a canned mango puree, you can skip this step.)

Follow by rinsing 1 bunch of basil leaves and combining into mango mixture. Press gently using a fork to release the basil juice. Cover with a tight lid and let it infuse overnight in fridge.

Day of

Basil-Infused Mango Mousse
Remove basil mango mixture and mix gently, again pressing the basil leaves to release more fragrance. With clean hands, remove basil leaves and wipe off pulp in downward motion into the bowl. Set aside.

In a small bowl, add the cold water and sprinkle gelatin over it. Allow the gelatin to stand for one minute and then add in the hot water. Combine this mixture into the mango puree and set aside.

In a separate mixing bowl, beat the heavy whipping cream and sugar for a few minutes. Combine cream and pulp mixtures.

Cheesecake Layer & Crust
Put graham crackers in a large Ziplock bag and crush with a rolling pin over it until fine and even. In a separate bowl, beat the softened cream cheese, vanilla extract, and powdered sugar until smooth.
Melt butter in microwave and combine with crushed crackers to form crust.


I show two ways of assembly in the picture....

Spoon layer of crust (I like mine a little thicker) into cup or jar followed by cheesecake layer. Top with mango mousse and can layer or garnish with chopped mangoes if preferred. Chill for 2-4 hours in fridge to solidify shape before serving.

Finish off with the garnish of basil leaves and enjoy!

We hope you enjoyed our culinary experiment,

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