Recipe- Creamy And Perfect For Summers No Bake Mango Cheesecake

This No Bake Mango Cheesecake is a complete and utter celebration of summer! A creamy mousse-like cheesecake loaded with 3 BIG mangoes and is surprisingly straightforward to make with your food processor. A super-easy and irresistible cheesecake made of buttery biscuit base topped with a thick layer of cream cheese and finished with a luscious layer of mango pulp.

Ingredients

250g oats biscuits or digestives
2 tablespoons unsalted melted butter
300g cream cheese
150 ml double cream or whipping cream
1 tablespoon gelatine powder
1/2 cup + 2 tablespoons granulated/powdered sweetener (can be replaced by regular sugar)
1 teaspoon vanilla essence
1 cup mango pulp
1/2 cup mango, peeled & chopped
1/2 cup sliced mango & a mint sprig for garnishing

Method

- Cook the mango pulp in a thick-bottomed pan on medium heat until it starts boiling. Keep it aside and let it cool completely.

- To prepare the base of cheesecake, grind the biscuits into fine crumbs in a food processor. Melt the butter and combine it with the biscuits crumbs in a large bowl. Mix well.

- Grease the base of a spring foam cake tin with melted butter. Spoon the biscuits-butter mixture in the cake tin and press firmly with the help of a potato masher or spatula to make an even base for the cheesecake. Keep it in the fridge for 40 minutes to set firmly.

- Whip the cream to stiff peaks using an electric whisk. Keep it aside.

- For the cheesecake layer, combine cream cheese, sugar and vanilla essence in a large mixing bowl. Mix well using a whisk till it becomes light and fluffy.

- Add 1/2 cup of mango puree to the cream cheese mixture. Make sure the mango puree has cooled down completely before adding it to the cream cheese mixture.

- Add the whipped cream to the cream cheese mixture and fold it in the mixture till well combined.

- Take 8 tablespoons hot water in a bowl. Add 1 tablespoon gelatine powder stir well till the gelatine powder dissolves completely. Let it rest for 5 minutes.

- After letting the gelatine mixture rest for 5 minutes, add it (a little at a time) to the whisked cream cheese and mix well.

- Prick holes in the chilled biscuits base using a fork. Pour half of the cream cheese mixture on the biscuit base. Scatter the chopped mango on it. Pour the remaining cream cheese mixture on top of scattered mangoes. Cover and refrigerate it for 6-8 hours or overnight to allow the cream cheese layer to set properly.

- For the topmost layer, combine the remaining 1/2 cup of mango pulp with 1 cup of water and 2 tablespoons of sweetener. Mix well.

- Take 8 tablespoons hot water in a bowl. Add 1 tablespoon gelatine powder stir well till the gelatine powder dissolves completely. Let it rest for 5 minutes.

- Add the gelatin mixture to the mango pulp and mix well. Let it cool completely.

- Once cooled, gently pour the gelatine-mango pulp mixture over the cream cheese which was set in the refrigerator for 6-8 hours.

- Cover and refrigerate for about 4 hours or till the mango pulp layer sets properly.

- Garnish with mango slices and a sprig of mint.