Summer is fast approaching, which means it’s time to make my No-Bake Mango Cheesecake! This vegetarian cheesecake recipe has all the creamy goodness you crave, without using eggs or gelatin. You can also easily make this a vegan recipe if needed.
Ingredients:
Bottom Layer
- 200gms biscuits
- ½ cup butter
Middle Layer
- 1.5 cups cream cheese
- 1/4 cup powder sugar
- 1/2 cup mango purée
- 1 cup whipped cream
Top Layer
- ½ cup mango puree
- 2 tbsp powder sugar
- 2 tbsp water
Method:
- In a food processor add the biscuits and blend until finely ground.
- Transfer this to a bowl, add the melted butter and mix well until all the crumbs are nicely coated.
- Transfer this mixture to a 6’ springform pan. Spread the crumbs evenly and gently
- Press so a smooth even surface is achieved. Refrigerate for 30 minutes.
- In a separate bowl, add the cream cheese, sugar, mango puree and vanilla extract and stiff peak whipped cream. Using an electric mixer combine everything together.
- Pour the filling over the biscuit crust and let it set in the refrigerator.
- For making mango jelly take mango puree, powder sugar and water and mix it well.
- cook this mixture one or two minutes on low flame. we should cook it until colour becomes translucent.
- cool down and spread on mango filling.
- let it set in the refrigerator for at least 4 hours or overnight
- Once set, top with fresh mango slices and enjoy this summer in a bite dessert.
