Should you’re in search of a tropical twist on a traditional dessert, look no additional than this creamy no-bake mango cheesecake.
This show-stopping recipe mixed a buttery cinnamon crust, a cool vanilla filling and candy mango items set completely in jelly (jello!).
With it is gleaming deep orange topping and refreshing style, this mango cheesecake is ideal for summer time gatherings or any time you wish to impress your visitors.
It is also extremely straightforward to make and does not require any baking, making it the perfect dessert to whip up the evening earlier than and go away to set within the fridge in a single day, able to benefit from the subsequent day.
To make this no bake mango cheesecake, you will begin by crushing digestive biscuits (graham crackers), mixing them with melted butter and cinnamon and urgent them into the bottom of a tin.
For the filling, you will merely whisk cream cheese, cream, sugar and vanilla collectively till thick , fold in white chocolate after which unfold over the bottom.
And for the topping, the key to a extremely flavourful completed result’s tinned mango. It is pre-sliced, so all it is advisable do is prepare it attractively on prime of the cheesecake, after which make a fast jelly utilizing the juice from the tins, a bit sugar and powdered gelatine.
The result’s so fairly, it seems prefer it’s straight out a restaurant!
This mango cheesecake is the proper stability of candy and tangy, with a creamy filling, crispy biscuit base and contemporary mango topping.
This is the complete recipe with plenty of step-by-step images to indicate you easy methods to make it completely first time.
Substances
For the bottom
- 250 g (8.8 oz) digestive biscuits
- 100 g (3.5 oz) barely salted butter melted
- 1/2 tsp (0.5 tsp) cinnamon
For the cheesecake filling
- 200 g (7.1 oz) white chocolate melted
- 300 ml (10.1 floz) double cream
- 560 g (1.2 lb) cream cheese
- 1 tsp vanilla
- 100 g (3.5 oz) caster sugar
For the mango topping
- 2 cans mango slices in juice 230g/8oz drained weight per can – do not throw away the juice
- 10 g (0.4 oz) powdered gelatine
- 25 g (0.9 oz) caster sugar
Gear
Directions
Make the bottom
Break the digestive biscuits all the way down to a nice crumb – you are able to do this in a bag with a rolling pin, or in a meals processor. Tip the crumbs right into a bowl.
Add the cinnamon.
Combine.
Add the melted butter.
Stir.
Tip the crumb right into a greased 23cm (9in) springform tin. Press down firmly to create an excellent base, then place within the fridge to relax.
Make the cheesecake filling
Soften the white chocolate and put aside to chill – it may’t go into the cheesecake combination scorching.
Put the cream cheese, cream, vanilla and sugar in a bowl.
Whisk till thick.
Add the cooled melted white chocolate.
Whisk briefly to mix.
Tip the filling into the tin, degree off with a spatula and place within the fridge.
Make the mango topping
Put the gelatine in a small bowl.
Add 2 tablespoons of liquid from the jug.
Depart for a couple of minutes and it ought to flip to a thick gel.
Open the mango tins and measure 240ml (1 cup) of juice right into a jug. Heat the juice within the jug so it’s scorching however not boiling.
Add the gelatine and sugar and stir till dissolved.
Set the juice apart to chill to room temperature.
Retrieve the cheesecake from the fridge and prepare the drained mango slices on prime. Chop a remaining piece into chunks to rearrange within the centre, in case you like.
Pour the cooled juice excessive – you may not want all of it. Place within the fridge to relax over evening.
Serve
Whenever you’re able to serve your cheescake, run a knife across the inside the tin then unclip and permit the perimeters to drop away.
Slide the cheesecake onto a board.
Slice with a pointy knife to serve.
Take pleasure in!
Print this mango cheesecake recipe
Mango Cheesecake
Should you’re in search of a tropical twist on a traditional dessert, look no additional than this creamy no-bake mango cheesecake.
Servings: 16 slices
Substances
For the bottom
- 250 g (8.8 oz) digestive biscuits
- 100 g (3.5 oz) barely salted butter melted
- 1/2 tsp (0.5 tsp) cinnamon
For the cheesecake filling
- 200 g (7.1 oz) white chocolate melted
- 300 ml (10.1 floz) double cream
- 560 g (1.2 lb) cream cheese
- 1 tsp vanilla
- 100 g (3.5 oz) caster sugar
For the mango topping
- 2 cans mango slices in juice 230g/8oz drained weight per can – do not throw away the juice
- 10 g (0.4 oz) powdered gelatine
- 25 g (0.9 oz) caster sugar
Directions
Make the bottom
-
Break the digestive biscuits all the way down to a nice crumb – you are able to do this in a bag with a rolling pin, or in a meals processor. Tip the crumbs right into a bowl.
-
Add the cinnamon and blend.
-
Stir within the melted butter.
-
Tip the crumb right into a greased 23cm (9in) springform tin. Press down firmly to create an excellent base, then place within the fridge to relax.
Make the cheesecake filling
-
Soften the white chocolate and put aside to chill – it may’t go into the cheesecake combination scorching.
-
Put the cream cheese, cream, vanilla and sugar in a bowl and whisk till thick.
-
Add the cooled melted white chocolate and whisk briefly to mix.
-
Tip the filling into the tin, degree off with a spatula and place within the fridge.
Make the mango topping
-
Put the gelatine in a small bowl and add 2 tablespoons of liquid from the jug.
-
Depart for a couple of minutes and it ought to flip to a thick gel.
-
Open the mango tins and measure 240ml (1 cup) of juice right into a jug. Heat the juice within the jug so it’s scorching however not boiling.
-
Add the gelatine and sugar and stir till dissolved. Set the juice apart to chill to room temperature.
-
Retrieve the cheesecake from the fridge and prepare the drained mango slices on prime. Chop a remaining piece into chunks to rearrange within the centre, in case you like.
-
Pour the cooled juice excessive – you may not want all of it. Place within the fridge to relax over evening.
Serve
-
Whenever you’re able to serve your cheescake, run a knife across the inside the tin then unclip and permit the perimeters to drop away.
-
Slide the cheesecake onto a board and slice with a pointy knife to serve.
Vitamin
Energy: 399kcal | Carbohydrates: 30g | Protein: 5g | Fats: 30g | Saturated Fats: 17g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 8g | Trans Fats: 1g | Ldl cholesterol: 73mg | Sodium: 248mg | Potassium: 129mg | Fiber: 1g | Sugar: 21g | Vitamin A: 909IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
* Word: dietary info is estimated, primarily based on publicly out there information. Nutrient values could range from these revealed. Info on this web site shouldn’t be taken as medical recommendation. Cuisines determine the first area of inspiration for a dish.
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