Eggless No Bake Mango Cheesecake Recipe

Total Time:

25 minutes // refrigerate: 2 hours(Cooking)

Servings:

12

Eggless No Bake Mango Cheesecake Recipe


Ingredients

Base:
250gdigestive biscuits, finely crumbled
100gbutter, melted
Filling:
340gPhiladelphia cream cheese
250mlwhipping cream
1.5 cupmango pulp
1-2mangoes, small cubes
1 tbspgelatin
1/2 cuphot water
2-3 tbspicing sugar
~1/2 cupsugar
Glaze Topping:
1 cupmango pulp
1 tbspgelatine
1/2 cuphot water

Preparation

Base:

  1. Combine the finely crumbled biscuits and melted butter. Press this mixture to a loose bottom tin or the dish you are using. Refrigerate it while you make the rest of the cheesecake.

Filling:

  1. Dissolve gelatine in hot water.
  2. Whip the whipping cream with 2-3 tbsp icing sugar, until soft-medium peaks form.
  3. Combine the cream cheese and sugar, until it becomes smooth.
  4. Combine the mango puree and warm gelatine mixture. Add this to the cream cheese mixture. Mix well.
  5. Add the whipping cream to this in two batches and combine well.
  6. Add the mango pieces (if using) and mix well.
  7. Pour this mixture over the biscuit base and return it to the fridge. Make sure that this layer is refrigerated for a minimum of 2 hours, before adding the glaze topping.

Glaze Topping:

  1. Dissolve the gelatine in hot water.
  2. When it is warm, add it to mango puree and mix well.
  3. Pour this over the cream layer, once it is set. Refrigerate for another 2 hours or till you serve. Garnish with strawberry/mint leaves.
  4. Keep at room temp 10 minutes before serving, so that the biscuit layer softens a bit.
  5. You can store in the fridge for 3-4 days.

 

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