NO BAKE MANGO CHEESECAKE
- For the base
- 20-25 digestive biscuit
- ¾ cup butter, melted(175 grams)
- For the cheesecake batter
- 1+ ½ cup cream cheese (345 grams)
- 1 cup mango puree
- 1+ ½ cup whipped cream (3/4 cup whipping cream, beaten to stiff peaks)
- Mango jelly, for topping
- Grind the biscuits into fine crumbs and mix it with melted butter until it resembles wet sand.
- Press the biscuit mixture into the bottom of an oval dish. Place it in the refrigerator to set while you prepare the filling.
- In a mixing bowl, whisk together softened cream cheese, mango puree and whipped cream until it's smooth and creamy.
- Pour the cheesecake filling over the set biscuit crust in the oval dish and spread out into an even layer.
- Refrigerate the cheesecake for at least 7-8 hours, or until it's firm.
- Lastly make the mango jelly as per the instructions given behind the pack.
- Pour over the mango jelly mix with the help of the back of the spoon.
- Refrigerate again till jelly sets completely and enjoy!
Recipe by Bake with Shivesh at https://bakewithshivesh.com/no-bake-mango-cheesecake/
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