No-Bake Mango Cheesecake
No-Bake Mango Cheesecake
Ingredients
- 100 g biscuits, about 10-12, Biscoff recommended
- 3 tablespoons melted butter, to 4 tablespoons
- 200 g cream cheese
- 1/2 cup mango pulp
- 1/2 cup whipping cream
- 1/2 cup fresh mango slices, to 1 cup
- 1/2 cup mango/fruit jelly
Instructions
- 1
Crush the biscuits into fine crumbs. You can use a food processor or place them in a bag and crush them with a rolling pin. Transfer the crumbs to a bowl.
⏱️ 5 min
- 2
Add the melted butter to the crushed biscuits and mix thoroughly until the mixture resembles wet sand.
⏱️ 2 min
- 3
Divide the biscuit mixture evenly between two jars or press it into the bottom of a single glass dish. Press firmly to form an even and compact base. A flat-bottomed glass can be used to help compact the base.
⏱️ 3 min
- 4
In a separate bowl, combine the cream cheese and mango pulp. Mix until the mixture is smooth and well combined.
⏱️ 3 min
- 5
Add the whipping cream to the cream cheese and mango pulp mixture. Whisk until the mixture becomes creamy and slightly fluffy.
⏱️ 5 min
- 6
Carefully pour the creamy cheesecake mixture over the biscuit base in your chosen containers. Smooth the top of the cream cheese layer using a spatula or the back of a spoon.
⏱️ 2 min
- 7
Arrange the fresh mango slices on top of the cream cheese layer. For an aesthetic presentation, you can fan out the mango slices.
⏱️ 3 min
- 8
Gently pour the mango or fruit jelly over the mango slices.
⏱️ 1 min
- 9
Refrigerate the cheesecake for 1 to 2 hours, or until it is completely set. Do not freeze.
⏱️ 120 min
- 10
Serve chilled and enjoy your creamy and dreamy No-Bake Mango Cheesecake!
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Mango Cheesecake
- 100 g biscuits, about 10-12, Biscoff recommended
- 3 tablespoons melted butter, to 4 tablespoons
- 200 g cream cheese
- 1/2 cup mango pulp
- 1/2 cup whipping cream
- 1/2 cup fresh mango slices, to 1 cup
- 1/2 cup mango/fruit jelly
Instructions
- 1
Crush the biscuits into fine crumbs. You can use a food processor or place them in a bag and crush them with a rolling pin. Transfer the crumbs to a bowl.
⏱️ 5 min - 2
Add the melted butter to the crushed biscuits and mix thoroughly until the mixture resembles wet sand.
⏱️ 2 min - 3
Divide the biscuit mixture evenly between two jars or press it into the bottom of a single glass dish. Press firmly to form an even and compact base. A flat-bottomed glass can be used to help compact the base.
⏱️ 3 min - 4
In a separate bowl, combine the cream cheese and mango pulp. Mix until the mixture is smooth and well combined.
⏱️ 3 min - 5
Add the whipping cream to the cream cheese and mango pulp mixture. Whisk until the mixture becomes creamy and slightly fluffy.
⏱️ 5 min - 6
Carefully pour the creamy cheesecake mixture over the biscuit base in your chosen containers. Smooth the top of the cream cheese layer using a spatula or the back of a spoon.
⏱️ 2 min - 7
Arrange the fresh mango slices on top of the cream cheese layer. For an aesthetic presentation, you can fan out the mango slices.
⏱️ 3 min - 8
Gently pour the mango or fruit jelly over the mango slices.
⏱️ 1 min - 9
Refrigerate the cheesecake for 1 to 2 hours, or until it is completely set. Do not freeze.
⏱️ 120 min - 10
Serve chilled and enjoy your creamy and dreamy No-Bake Mango Cheesecake!