No bake Mango cheesecake is a delightful dessert that combines the creaminess of cheesecake with the tropical sweetness of mango. Continue Reading and find out the easiest recipe for making a delicious mango cheesecake.
The best occasion to make no bake mango cheesecake is during summer gatherings, special celebrations, or when you want to impress guests with a delightful tropical dessert. Whether it's a family reunion or a casual get-together, serving mango cheesecake can be a delightful surprise for your loved ones.
Cool down with our creamy and tropical Mango Ice Cream Recipe—an easy homemade treat that’s perfect for summer!
Ingredients
First Layer:
- Digestive Biscuits 1.5 Pack
- Melted butter 4 tablespoon
Second Layer:
- Cream Cheese 8 oz or 226 gm
- Granulated Sugar 1 cup
- Whipping Cream 2 Cups
- Lemon Juice 2 tablespoon
- Gelatin (1 tablespoon dissolved in ¼ cup hot water)
Third Layer:
- Mango Cubes 1.5 Cups
- Water ¼ Cup
- Granulated Sugar 3 tablespoon
- Gelatin (1 teaspoon dissolved in 3 tablespoon hot water)
Instructions
grind biscuits
add meted butter
set in a spring foam pan with a help of a spoon
add cream cheese and sugar in an electric mixer
add whipping cream
also add lemon juice
give it a good whisk until all combined
put the cheese mixture in a blender and add gelatin then blend it
add the mixture to the spring foam pan as a second layer
put it in the refrigerator for 30 mins
in a blender, add mango cubes
add water and sugar
add gelatin and blend it
pour the mango puree as third layer on the cake and refrigerate for 4 hours
decorate with some mango chunks and mint leaves. no bake mango cheesecake is ready to serve
Directions:
First Layer:
- Take Digestive Biscuits and Grind them
- Add melted butter and grind it again to incorporate
- Put this mix in the Springform Pan and press it with the help of spoon
Second Layer:
- Take Cream cheese, Granulated Sugar, Lemon Juice and Whipping Cream and give it a good whisk in an electric mixer
- Add Gelatin and beat it again until incorporated
- Put this second layer on top of biscuit layer and refrigerate for 30 minutes
Third Layer:
- Take Mango cubes, Water, Granulated Sugar and Gelatin and blend it to make a puree
- Add this mango puree as a third layer
- Refrigerate the cake for at least 4 hours or more
- Gently open the Spring form pan to release the cake
- Decorate it with Mango cubes and mint
Substitutions
- For a dairy-free or vegan version of no bake mango cheesecake, you can use vegan cream cheese
- If fresh mangoes are not available, you can use canned mango slices or frozen mango chunks
Storage
Mango cheesecake can typically be stored in the refrigerator for about 3-5 days when properly wrapped and stored in an airtight container.
Top tip
For the best flavor, use ripe and sweet mangoes to make the puree for the cheesecake filling and topping. Ripe mangoes will impart a natural sweetness and vibrant color to your dessert.
FAQ
The primary ingredient in cheesecake is cream cheese, which lends a smooth and tangy flavor. Cream cheese provides a luxurious creamy texture that is fundamental to a delicious cheesecake.
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