Are you ready for another yummy creation? Since its getting hotter, we decided to come up with a fresh & scrumptious dessert. So today we’re making a No Bake Mango Cheesecake, yes you heard it right, NO BAKE and also eggless.
Its so creamy, so rich and so easy to make & the best part is that it is beautifully decorated on the top which makes it look like a flower that will make you look like a pro.
This is the easiest, yummiest cheesecake ever, loaded with mangoes. A mango lover’s paradise. What more could you ask for a summer dessert? Stick to the end and see how we make this yummy delight.
Serves – 8 slices
A. For the Cookie Crust
150g digestive biscuits
60g butter, softened at room temperature
B. For the Cream Cheese Layer
250g cream cheese, softened at room temperature
70g powdered sugar
1 tsp lemon juice
1 tbsp gelatin powder
1½ tbsp water
¼ tsp lemon zest
1 tsp vanilla essence
100ml heavy cream, cold
100ml condensed milk-made
150g small mango cubes, frozen
C. For Garnishing
3 mangoes, peeled and cut in half (remove the pit)
30g apricot jam
1 tbsp warm water
1. Take a 7 inch spring form pan and grease it with butter.
2. Let’s start from the bottom up, the cookie crust. Roughly break up the digestive biscuits & place them in grinder, then grind until fine crumbs form.
3. Add the butter, mix until it looks like wet sand & no dry crumbs remain.
4. Pour it into the spring form pan, then press firmly so the crumbs become a compact crust. Freeze for 30 minutes.
5. In a cup combine the gelatin powder & hot water. Let it rest till you make your cream cheese filling.
Please Note: If you are a vegetarian or don’t want to use gelatin, you can use agar agar powder or china grass powder.
6. Now for the cheese cream filling, in a bowl add the cream crease & beat it well until its very smooth using an electric whisker.
Please Note: Make sure your cream cheese is softened at room temperature or this isn’t going to work for you.
7. Once the cream cheese is smooth add in the sugar and beat again until the sugar is properly combined and the filling takes a little liquidy texture.
8. Add the lemon juice, vanilla essence, lemon zest and the gelatin mixture. Beat everything together for a few minutes until everything is combined.
9. Add the heavy cream and the condensed milk-made. Beat for 4-5 minutes or until your filling takes a little fluffy yet thick texture.
10. Add in the frozen mango cubes and fold it into the filling using a spatula.
11. Time to take out the crust which is in the freezer from past 30 minutes.
12. Pour the filling on the crust and tap it against the counter to avoid any bubbles.
13. Freeze for at least 6 hours or overnight.
14. Time to take the cheesecake out of its mould. Run a knife around the edges to help release the cheesecake smoothly.
15. Place the base of the pan on a glass and carefully remove the spring form.
16. For decorating, put the sliced mango on its flat side and make very fine slices from one edge to the other. Repeat this with the rest of the slices. Be careful, mangoes can be very slippery.
17. We’ll cover the top with mango petals starting from the edges going all along positioning each petal a little bit on top of the one before. Use the bigger petals for the edges and the more flexible and small petals for the end.
18. Freeze for 3 hours.
19. In a bowl combine the apricot jam with warm water.
20. Before serving glaze your mango cheesecake with that tasty apricot jam.
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