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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.

Add the melted butter to the crushed biscuits and mix thoroughly until the mixture resembles wet sand.

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.

In a separate bowl, combine the cream cheese and mango pulp. Mix until the mixture is smooth and well combined.

Add the whipping cream to the cream cheese and mango pulp mixture. Whisk until the mixture becomes creamy and slightly fluffy.

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.

Arrange the fresh mango slices on top of the cream cheese layer. For an aesthetic presentation, you can fan out the mango slices.

Gently pour the mango or fruit jelly over the mango slices.

Refrigerate the cheesecake for 1 to 2 hours, or until it is completely set. Do not freeze.

Serve chilled and enjoy your creamy and dreamy No-Bake Mango Cheesecake!


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.

Add the melted butter to the crushed biscuits and mix thoroughly until the mixture resembles wet sand.

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.

In a separate bowl, combine the cream cheese and mango pulp. Mix until the mixture is smooth and well combined.

Add the whipping cream to the cream cheese and mango pulp mixture. Whisk until the mixture becomes creamy and slightly fluffy.

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.

Arrange the fresh mango slices on top of the cream cheese layer. For an aesthetic presentation, you can fan out the mango slices.

Gently pour the mango or fruit jelly over the mango slices.

Refrigerate the cheesecake for 1 to 2 hours, or until it is completely set. Do not freeze.

Serve chilled and enjoy your creamy and dreamy No-Bake Mango Cheesecake!
