No- bake Mango Cheesecake
- 1+ ½ cup biscuit crumbs
- ½ cup butter
- 2 cups cream cheese
- 1 cup sugar
- 1 cup mango purée
- 4 + ½ teaspoons gelatine
- ½ cup water
- 1 cup heavy cream
- In a food processor add the biscuits and blend until finely ground. Transfer this to a
- bowl, add the melted butter and mix well until all the crumbs are nicely coated.
- Transfer this mixture to a 6’ springform pan. Spread the crumbs evenly and gently
- press so a smooth even surface is achieved. Refrigerate for 30 minutes.
- In a small bowl take cold water and add gelatine powder. Mix it well and let it sit for 10 minutes.
- In a separate bowl, add the cream cheese, sugar, mango puree and vanilla extract. Using an electric mixer combine everything together.
- The gelatine mixture should look coagulated now, heat it in the microwave until it is melted and homogenized. Let it cool for 10 minutes.
- To the mango cream cheese mixture, add the cooled gelatine and heavy cream. Mix this well until smooth.
- Pour the filling over the biscuit crust and let it set in the refrigerator for at least 4 hours or overnight.
- Once set, top with whipped cream, fresh mango slices and enjoy this summer in a bite dessert.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/mango-cheesecake-recipe/
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