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EGGLESS NO BAKE MANGO CHEESECAKE

EGGLESS NO BAKE MANGO CHEESECAKE - featured image

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A light, creamy, and refreshing no-bake cheesecake bursting with fresh mango flavor, perfect for any occasion.

Ingredients

Scale
  • 25 digestive biscuits
  • ½ cup (113gm) butter, melted
  • 1 + ½ cup (345gm) cream cheese
  • 1 cup mango puree
  • ⅓ cup (60gm) white chocolate, melted
  • 1 + ½ cup whipped cream (3/4 cup whipping cream, beaten to stiff peaks)
  • Mango slices
  • Mango jelly, for topping

Instructions

  1. Grind the digestive biscuits into fine crumbs.
  2. Pour the melted butter over the biscuit crumbs.
  3. Mix the butter and biscuit crumbs until it resembles wet sand.
  4. Press the biscuit mixture firmly into the bottom of an oval dish.
  5. Place the dish in the refrigerator to set while preparing the filling.
  6. In a mixing bowl, add the softened cream cheese.
  7. Add the mango puree to the cream cheese.
  8. Add the melted white chocolate to the mixture.
  9. Add the whipped cream to the bowl.
  10. Whisk all the ingredients together until smooth and creamy.
  11. Pour the cheesecake filling over the set biscuit crust.
  12. Spread the filling out into an even layer in the dish.
  13. Refrigerate the cheesecake for at least 7-8 hours, or until firm.
  14. Slice the mangoes thinly for garnish.
  15. Arrange the mango slices over the set cheesecake in a pattern of your choice.
  16. Make the mango jelly according to the instructions on its package.
  17. Pour the mango jelly mix over the mango slices with the help of the back of a spoon.
  18. Refrigerate the cheesecake again until the jelly sets completely.
  19. Serve and enjoy your EGGLESS NO BAKE MANGO CHEESECAKE!

Notes

Ensure cream cheese is at room temperature for a smooth filling.
Use ripe, sweet mangoes for the best flavor in your puree.
Do not overmix the filling once whipped cream is added to keep it light.
Chill the cheesecake for the full recommended time for optimal setting.