Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, no bake mango cheesecake. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
No bake mango cheesecake is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. No bake mango cheesecake is something that I have loved my whole life.
This No Bake Mango Cheesecake is a classic example of what started out as a cruisy week ending up in a whirlwind of mango pureed chaos / bliss. This No-Bake Mango Cheesecake is probably the easiest cheesecake I've done. It is very mildly sweetened to highlight the natural sweetness of the fresh mangoes and tartness of cream cheese.
To get started with this particular recipe, we must prepare a few ingredients. You can cook no bake mango cheesecake using 12 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make No bake mango cheesecake:
- Prepare 248 grams Biscuits (Belvita bran biscuits, each packet 62g)
- Make ready 110 g or 1/2 cup Butter
- Get 500 ml Whipping Cream
- Take 250 grams Cream Cheese
- Take 2/3 cup Icing Sugar
- Make ready 2 tbsp vanilla essence
- Get 15 grams Gelatin Powder
- Make ready 2 tbsp warm Water
- Take 2 cup Mango puree
- Make ready 15 grams Gelatin Powder
- Get As required Sugar
- Take 2 tbsp warm Water
So it is far more easy. This is the easiest, yummiest cheesecake ever. Crush the digestive biscuits into fine crumbs. Pour into a bowl and add in melted butter.
Steps to make No bake mango cheesecake:
- Usually this recipe works great with Graham cracker or digestive biscuits, but I have found that Belvita bran biscuits taste even better in a no-bake crust. As Belvita biscuits is made with wheat bran it's more healthy. This creamy, sweet, and melt in mouth No Bake Mango Cheesecake is so simple and easy to make. This is a light and creamy cheesecake, different than average dense version.
- I have used 4 mini packets of Belvita bran biscuits, each packet is of 62 g. These biscuits are harder than digestive biscuits, hence I put them into a food processor and processed until it fine crumbs.
- Melt the butter and add it to the crumbs and give a quick whisk in the food processor for few seconds, until the biscuit crumbs and butter is mixed well.
- I have used the removable cake tin. Layer the crumbs into a cake tin and use the back of a spoon or a bowl to compact down. Thus the base of our cake is ready to be refrigerated for approximate 15 minutes or more.
- While the biscuit crumbs settled down in the fridge, dissolve the gelatin powder in warm water and allow it to bloom and mix well with spoon.
- In a heavy bottom bowl, whip the cream with the help of a hand mixer until the cream starts to thicken (don’t make it too thick). Set to the side.
- In another medium sized bowl, add the room temperature cream cheese and icing sugar. With the help of a hand mixer whisk until smooth and lump free. Add to this mixture, the bloomed gelatin and vanilla essence. Whisk again. Finally, add the whisked cream to the cream cheese mixture and gently hand fold together until all well combined.
- Take out the cake tin from the fridge and pour the cheesecake filling on top of the cake base. At this point if required, you can add in small diced mangoes. This is completely optional. Smooth align the cream with a help of spatula and just tap the tin 2 or 3 times to remove any air bubbles. Place the mixture into the fridge for few hours to set.
- Mango puree can be made by chopping the mangoes and puree it well in the food processor. If required add sugar. Dissolve the gelatin in the warm water and allow it to bloom, mix well and then pour into the mango puree. Mix until well blended.
- Take out the cake tin from the fridge and pour the mango puree on top of the cheesecake and spread it over to cover the cheese. Now your cheesecake just needs to be refrigerated to set for at least 6 to 8 hours or overnight. The filling needs proper chilling to set into sliceable sections.
- Garnish with fresh fruits and unmold the cake. Voilà! your No Bake Mango Cheesecake is ready!
Press the crumbs to the base. No-Bake Mango Cheesecake, made with fresh, delicious mangoes, is a perfect dessert to share with family and friends this holiday season. I love entertaining family and friends this time of year. I always love to make delicious food to share with everyone when they come over, like this no-bake mango cheesecake. You can pick up … No bake mango cheesecake with smooth creamy texture and delicious mango cheese flavor enriched with white chocolate.
So that’s going to wrap this up for this special food no bake mango cheesecake recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
