This Mango Cheesecake is perfect for any occasion or just to satisfy your sweet cravings. It has no eggs or gelatin and and there's no need to use an oven to prepare it.
Prep Time20 minutesmins
Chilling Time4 hourshrs
Total Time4 hourshrs20 minutesmins
Course: Dessert
Cuisine: American
Keyword: mango, mango cheesecake, no bake mango cheesecake, cheesecake jars
Servings: 6People
Author: Sandhya Hariharan
Ingredients
Cheesecake Base
125gDigestive Biscuits
50Unsalted Buttermelted
Mango Cheesecake Filling
300gCream Cheese
1/2CupCaster Sugar
1 ¼CupMango Pulp
1tspVanilla Extract
150mlDouble Cream
Toppings as needed
Mango,Blueberries & Mint
Instructions
Cheesecake base
Place the digestive biscuits in a plastic food bag and seal it. Crush them with a rolling pin and transfer the crumbs to a mixing bowl. Pour the melted butter and mix through.
The other method to make Cheesecake base, is place the digestive biscuits in a food processor and pulse a few times, until it resembles crumbs like. Add melted butter and process until its coated through.
Mango Cheesecake filling -
Place the cream in a bowl of a stand mixer and whip until the cream resemble soft peak. Set it aside.
In another bowl, whip cream cheese, sugar, mango pulp & vanilla extract until well-combined and smooth.
Simply fold the cream into the cream cheese mixture in two steps until combined.
Assembly
Divide the biscuit filling between 6 Jars approximately 1 tablespoon in each of them. Press it with the back of the spoon.
Either spoon or pipe the cheesecake filling into the jars until 3/4 from the top. Chill it in the refrigerator for 3-4 hours .
Top it up with cubed mangoes, blueberries & mint and serve chilled.