When making no-bake cheesecakes, the biggest concern will always be if it melts at room temperature. Furthermore, this is an even more perplexing issue especially if you’re living in the tropics like I am.
My secret to combat this problem? Stability. The reason why no-bake cheesecakes melt is due to the nature of the ingredients such as cream cheese and whipping cream. However, if you’re able to stabilize the mixture, the no-bake mango cheesecake would be able to last much longer.
To attain a temperature-stable batter, you can either incorporate whipping cream whipped to soft peaks, or to incorporate gelatin / agar agar. In this particular recipe, I used dissolve gelatin. Therefore, this no-bake mango cheesecake is able to last at least 2 hours for my entire shoot! Also, I used Anchor Cream Cheese and Anchor Whipping Cream here for that extra stability.