Description
A creamy and refreshing no-bake mango cheesecake made with a buttery biscuit base, smooth cream cheese filling, and a sweet mango topping – perfect for warm weather desserts.
Ingredients
Units
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 300g cream cheese
- 200ml whipping cream
- 100g powdered sugar
- 1 tsp vanilla extract
- 2 tbsp gelatin or agar-agar
- 3 tbsp warm water (for dissolving gelatin)
- 1 cup mango puree (fresh or canned)
- 1/2 cup diced fresh mango (optional, for topping)
Instructions
- Crush the digestive biscuits into fine crumbs and mix with melted butter.
- Press the mixture into the base of a springform pan and refrigerate for at least 30 minutes.
- In a bowl, beat cream cheese, sugar, and vanilla extract until smooth.
- In a separate bowl, whip the cream to stiff peaks and fold into the cream cheese mixture.
- Dissolve gelatin in warm water and mix it into the mango puree.
- Fold half of the mango puree into the cream cheese mixture, then pour over the chilled biscuit base and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Spread the remaining mango puree on top and garnish with diced mango if desired.
- Chill for another hour before serving.
Notes
- Use ripe mangoes for best flavor and natural sweetness.
- Substitute gelatin with agar-agar for a vegetarian version.
- Ensure all ingredients are at room temperature for a smooth filling.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
