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
  1. In a food processor add the biscuits and blend until finely ground. Transfer this to a
  2. bowl, add the melted butter and mix well until all the crumbs are nicely coated.
  3. Transfer this mixture to a 6’ springform pan. Spread the crumbs evenly and gently
  4. press so a smooth even surface is achieved. Refrigerate for 30 minutes.
  5. In a small bowl take cold water and add gelatine powder. Mix it well and let it sit for 10 minutes.
  6. In a separate bowl, add the cream cheese, sugar, mango puree and vanilla extract. Using an electric mixer combine everything together.
  7. The gelatine mixture should look coagulated now, heat it in the microwave until it is melted and homogenized. Let it cool for 10 minutes.
  8. To the mango cream cheese mixture, add the cooled gelatine and heavy cream. Mix this well until smooth.
  9. Pour the filling over the biscuit crust and let it set in the refrigerator for at least 4 hours or overnight.
  10. Once set, top with whipped cream, fresh mango slices and enjoy this summer in a bite dessert.
Recipe by Bake with Shivesh at