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No-Bake Mamey Cheesecake

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To best option to prepare a creamy and very practical dessert is this No-Bake Mamey Cheesecake. To cook this easy dessert, you can do it with fresh Mamey, since the season of this fruit begins in February and lasts until the end of June. We know that choosing a good mamey can be an odyssey, but a great tip is to make sure it is not too soft or bruised.


12 portions
  • 3 ears, of puff pastry, for a base
  • 1/2 cups walnut, chopped, for the base
  • 1/4 cups cajeta - Mexican carmelized goat milk sweet , for the base
  • 1 1/2 cups whipping cream
  • 1 cup condensed milk
  • 1 1/2 mamey, ripe
  • 3 cream cheeses, 190g c/u
  • 2 envelopes gelatin, hydrated and melted, 7g each (6.7oz each)
  • 1/2 mamey, for the sauce layer
  • 1/2 cups orange juice, for the sauce layer
  • 1 on gelatin, melted and hydrated, 7g
  • 1 cup whipped cream, to decorate
  • enough orange food color , to decorate


For the base, place the palmiers in a resealable bag and with a roller hit to grind the palmiers.
In a bowl, mix the ground palmiers with the nuts and the cajeta (Mexican caramel sauce) until you have a homogenous mixture. Place in a cake mold 20 cm in diameter and press to compact.
For the cheesecake, blend the whipping cream with the mamey and the condensed milk.
Beat the cream cheese until it softens and add the previous preparation. Beat until incorporated, slowly add the unflavored gelatine in a form of a stream and beat without stopping until a homogeneous mixture is obtained.
Pour over the cheesecake mixture on the base of the cake and refrigerate until set.
For the sauce layer liquefy the mamey with the orange juice and the unflavored gelatin.
Once the cheesecake is set, pour the sauce layer and smooth well. Return to refrigerator until set completely. Remove from mold.
In a bowl, color the whipped cream with the orange coloring and place it in a pastry sleeve with curly tip..
Decorate the cheesecake with the whipped cream, serve.


Garnish with orange whipped cream and serve very cold.


The mamey season in Mexico starts from February, extending until June. When you choose the fruit, it is important that the mamey is not bruised.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
flora Isabel Lopez Hernández
21/08/2020 09:32:21
Excelente postres

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