You Will Thank Us...The no bake mango cheesecake mystery...
Preparation time: 20 minutes
Chill time: 4 hours
Total time: 4 hours 20 minutes
Proportion: 6 people
Course: Dessert
Nutrition Guideline
Calories: 347kcal
Fat: 26g
Carbs: 24g
Protein: 7g
Ingredients:
Cheesecake Base
∆ 125g biscuits 🍪
∆ 50g unsalted butter 🧈
Mango Cheesecake Filling
∆ 300g cream cheese 🥯
∆ 1/2 cup caster sugar
∆ 1 1/4 cup mango pure 🥭
∆ 1 tsp vanilla extract
∆ 150ml double cream
Toppings
∆ Mango cubes 🥭
∆ Blueberries 🫐
Instructions:
Cheesecake Base
1. Place the digestive biscuits in a plastic food bag and seal them. Crush with a rolling pin and pass the crumbs to a mixing bowl. Pour in the melted butter and mix.
2. The other way to make the Cheesecake base is to put the digestive biscuits in the food processor and pulse a few times, until they look like crumbs. Attach the melted butter and process until it has been coated.
Mango Cheesecake Filling
1.Place the cream in a bowl have a stand mixer and whip until the mixture has risen. The cream looks like a gentle peak. Just put it aside.
2.In another cup, whisk cream cheese, sugar, mango purée and vanilla extract until well blended and smooth.
3.Put the cream in the cream cheese mixture in two stages until mixed.
Assembly
1.Divide the biscuit filling in around 1 tablespoon in each of 6 jars. Push the back of the spoon.
2.Either spoon or pipe the cheesecake in the jars until 3/4 from the end.Chill in the refrigerator for 3-4 hours.
3.Top up with that.
Eat heartily!