No-Bake Mango Cheesecake:

Name: No-Bake Mango Cheesecake:
Yield: 10 servings
Cuisine: British
Ingredients: 🌻The Base:; 1 & 1/2 cup digestive biscuits; 3 Tbsp unsalted butter + 1 tsp more; 🌻For Cream Cheese Filling:; 300 g full fat cream cheese / philadelphia cheese; 2/3 cup whipping cream (150 ml); 1 & 1/2 cup canned mango pulp; 2 Tbsp lemon juice; 1 Tbsp gelatine powder + 4 Tbsp water; 🌻For Mango Filling;; 2 cups mango puree; 2 &1/2 tsp gelatine powder; 2-3 Tbsp water

Lubna’s Kitchen @lubnaskitchen

United Kingdom

Easy no bake mango cheesecake recipe with smooth creamy texture and delicious mango cheese. Summer best dessert.
#cheeseCake #cake #noBake #mangoCheeseCake #EnergySaving #summer #sweet #sweettreat #dessert #cheese

Lubna’s Kitchen @lubnaskitchen

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Ingredients

10 servings

🌻The Base:
1& 1/2 cup digestive biscuits
3 Tbspunsalted butter + 1 tsp more
🌻For Cream Cheese Filling:
300 gfull fat cream cheese / philadelphia cheese
2/3 cupwhipping cream (150 ml)
1& 1/2 cup canned mango pulp
2 Tbsplemon juice
1 Tbspgelatine powder + 4 Tbsp water
🌻For Mango Filling;
2 cupsmango puree
2&1/2 tsp gelatine powder
2-3 Tbspwater

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Steps

1

🌻The Base:
Crush the digestive biscuits into fine crumbs. Pour into a bowl and add in melted butter. Mix well and pour into a 7 inch springform cake tin. Press the crumbs to the base. Chill in the fridge for 30 minutes.
2

🌻The Cheesecake Filling:
In a bowl, add in cream cheese / philadelphia cheese and whisk until fluffy. Add in whipping cream and mix until the mixture is a bit thicker. Do not over mix to avoid the cream from splitting.. Add in mango pulp and mix to combine. Add in lemon juice and mix all together. Set aside.
3

In a bowl add in water and powdered gelatine. Let it bloom for 5 minutes and heat in microwave or double boiler until the gelatine is dissolved. Add some cheesecake mixture into the dissolved gelatine and mix to combine. This is to temper it so it's easier to mix later.
4

Add gelatine into cheesecake mixture. Immediately mix all together to combine. Pour on top of chilled cheesecake base. Hit the pan against the work surface a few times to release air bubbles.
5

🌻The Mango Filling:
Add water and gelatine powder into a bowl and leave it for 5 minutes for the gelatine to bloom. Heat gently in microwave (or double boiler) until everything is dissolved. Now add into the mango puree bowl and mix everything well.
6

Pour on top of chilled cheesecake and Place back in the fridge for another 30 minutes.
7

🌻Serve:
Cube the balance of half mango flesh and arrange on top. Slice and serve, enjoy!