No Bake Mango Cheesecake
No Bake Mango Cheesecake
Ingredients
For the Base
- 25 digestive biscuits
- 1/2 cup butter, melted
For the Cheesecake Batter
- 1 1/2 cups cream cheese, softened (345 grams)
- 1 cup mango puree
- 1/3 cup white chocolate, melted
- 1 1/2 cups whipped cream, (made from 3/4 cup whipping cream, beaten to stiff peaks)
For the Garnish
- as needed mango slices
- as needed mango jelly, for topping (prepared as per package instructions)
Instructions
- 1
Grind the 25 digestive biscuits into fine crumbs. In a mixing bowl, combine the biscuit crumbs with 1/2 cup of melted butter. Mix until the crumbs are thoroughly coated and resemble wet sand.
⏱️ 5 min
- 2
Transfer the biscuit mixture into the bottom of an oval dish. Press the mixture down firmly and evenly to form the crust. Place the dish in the refrigerator to set while you prepare the filling (approximately 15 minutes).
⏱️ 15 min
- 3
In a separate mixing bowl, add the 1 1/2 cups (345 grams) softened cream cheese, 1 cup mango puree, and 1/3 cup melted white chocolate. Whisk these ingredients together until the mixture is smooth and creamy.
⏱️ 5 min
- 4
Gently fold in the 1 1/2 cups of whipped cream (made from 3/4 cup whipping cream, beaten to stiff peaks) into the mango and cream cheese mixture using a spatula until just combined and smooth.
⏱️ 5 min
- 5
Pour the cheesecake filling over the set biscuit crust in the oval dish. Spread it out into an even layer using a spatula.
⏱️ 5 min
- 6
Refrigerate the cheesecake for at least 7-8 hours, or until it is firm. For best results, refrigerate overnight.
⏱️ 480 min
- 7
Once the cheesecake is set, slice fresh mangoes thinly. Arrange the mango slices over the set cheesecake in a pattern of your choice.
⏱️ 5 min
- 8
Prepare the mango jelly according to the instructions given on its packaging. Carefully pour the prepared mango jelly mix over the mango slices using the back of a spoon to distribute it evenly and prevent disturbing the mangoes.
⏱️ 5 min
- 9
Refrigerate the cheesecake again until the mango jelly sets completely. Once set, it's ready to enjoy!
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
No Bake Mango Cheesecake
For the Base
- 25 digestive biscuits
- 1/2 cup butter, melted
For the Cheesecake Batter
- 1 1/2 cups cream cheese, softened (345 grams)
- 1 cup mango puree
- 1/3 cup white chocolate, melted
- 1 1/2 cups whipped cream, (made from 3/4 cup whipping cream, beaten to stiff peaks)
For the Garnish
- as needed mango slices
- as needed mango jelly, for topping (prepared as per package instructions)
Instructions
- 1
Grind the 25 digestive biscuits into fine crumbs. In a mixing bowl, combine the biscuit crumbs with 1/2 cup of melted butter. Mix until the crumbs are thoroughly coated and resemble wet sand.
⏱️ 5 min - 2
Transfer the biscuit mixture into the bottom of an oval dish. Press the mixture down firmly and evenly to form the crust. Place the dish in the refrigerator to set while you prepare the filling (approximately 15 minutes).
⏱️ 15 min - 3
In a separate mixing bowl, add the 1 1/2 cups (345 grams) softened cream cheese, 1 cup mango puree, and 1/3 cup melted white chocolate. Whisk these ingredients together until the mixture is smooth and creamy.
⏱️ 5 min - 4
Gently fold in the 1 1/2 cups of whipped cream (made from 3/4 cup whipping cream, beaten to stiff peaks) into the mango and cream cheese mixture using a spatula until just combined and smooth.
⏱️ 5 min - 5
Pour the cheesecake filling over the set biscuit crust in the oval dish. Spread it out into an even layer using a spatula.
⏱️ 5 min - 6
Refrigerate the cheesecake for at least 7-8 hours, or until it is firm. For best results, refrigerate overnight.
⏱️ 480 min - 7
Once the cheesecake is set, slice fresh mangoes thinly. Arrange the mango slices over the set cheesecake in a pattern of your choice.
⏱️ 5 min - 8
Prepare the mango jelly according to the instructions given on its packaging. Carefully pour the prepared mango jelly mix over the mango slices using the back of a spoon to distribute it evenly and prevent disturbing the mangoes.
⏱️ 5 min - 9
Refrigerate the cheesecake again until the mango jelly sets completely. Once set, it's ready to enjoy!
⏱️ 60 min