Eggless No-Bake Mango Cheesecake Recipe

Eggless No-Bake Mango Cheesecake Recipe

Ingredients:

Cream cheese - 1 block (250gm, Philadelphia Cream Cheese)

Cream - 170 gm (I used Nestle)

Sugar - Half a cup

Mango puree - 3/4 of a cup

Gelatine - 2 Tbsp

Hot Water - 1/4 cup

Graham cracker crumbs or Marie gold biscuits - 1.5 to 2 cups (Depending on how thick you want the base to be)

Unsalted butter, melted - 75 gm (about 1/3 of a cup)

method

 Whiz the biscuits  in a food processor. Add melted butter and whiz again until the mixture comes together. Press into the bottom of an 8" springform pan that's lined with aluminium foil or use individual glasses. Refrigerate while preparing the rest of the cheesecake.  Mix the cream cheese, cream, and sugar in a bowl until well combined. You can do it by hand or use low speed on your Kitchenaid. An electric beater is not needed. Add the gelatine to the hot water and stir till it completely dissolves. Add the mango puree and stir well. Keep half of this mixture aside and add the rest to the cream cheese mixture. Stir gently until well combined. Pour on top of the biscuits base. Return to fridge for another 10-30 mins.  Pour the mango mixture as the third layer. Do this gently so that the layers don't combine. If you use a springform pan, the top layer will be much thinner.Refrigerate overnight and get ready to serve a yummy dessert at your party that can be prepared well in advance.