How to Cook Delicious Mango Cheesecake (no bake)

Mango Cheesecake (no bake). Disclosure: Some of the links below are affiliate links, meaning at no extra cost to you, I will get a small commission if you click through and make a purchase. This No Bake Mango Cheesecake is a classic example of what started out as a cruisy week ending up in a whirlwind of mango pureed chaos / bliss. I happened across bargain scruffy looking mangoes at Harris Farm Markets (Instagram followers know I'm there practically every day!) – This no bake mango cheesecake is so delicate, rich and delicious.

This no-bake mango cheesecake pie is perfect to serve as a fancy Solero Ice cream Cake! You can simply freeze leftover cake slices or even the If you try this Vegan No-Bake Mango Cheesecake Recipe with Passion fruit Topping or maybe another of my Vegan Cake Recipes, please leave me a. Easy no bake Mango Cheesecake made from scratch with fresh cream cheese, gorgeous flavored mangoes, whipped cream and butter cookie crust. You can cook Mango Cheesecake (no bake) using 13 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Mango Cheesecake (no bake)

1. You need of For the base : •.
2. It’s 1 1/2 (150g) of digestive biscuits, marigold Or any plain cookies crushed.
3. You need 1/4 cup (55g) of butter melted.
4. You need of For the filling : •.
5. Prepare 3/4 cup (180ml) of whipping cream.
6. Prepare 300 gm of cream cheese.
7. You need 1 1/2 cup of mango pulp.
8. You need 2 tbsp of fresh lemon juice.
9. Prepare 5 tbsp of geletin or Agar Agar.
10. It’s 1/2 cup (120ml) of water.
11. Prepare of For the topping : •.
12. You need 3-4 tbsp of mango pulp.
13. It’s as needed of some mango slices.

A perfect no bake Mango Cheesecake made from scratch. This cold cheesecake succeeds every time and it's almost too easy! This is the easiest, yummiest cheesecake ever. Of course, the problem with no effort is that you want to make it all the time!

Mango Cheesecake (no bake) step by step

1. Crush the biscuits using a food processor or by placing them into a ziplock bag and smashing them with a rolling pin..
2. Stir the crumbs with the melted butter and press on the bottom of an 8-inch(20cm) springform tin. Set the base aside.
3. In a bowl, whip the heavy cream until the result is soft peaks. Beat in the cream cheese..
4. Then add in the mango pulp and fresh lemon juice until everything is smooth..
5. In a microwave safe bowl, stir together the geletin and water. Let the mixture stand for about 5 minutes to bloom and thicken, then dissolve in the microwave over 15 second increments or over a stovetop over low heat, stirring constantly..
6. Gradually drip in 6 tablespoons of the cheesecake batter stirring continuously. Work quickly as the geletin will begin to set as soon as it has been melted..
7. Add the tempered geletin to the rest of the cheesecake batter stirring immediately after it has been added..
8. Pour the filling into the springform pan and dollop with the mango pulp..
9. Using a toothpick. Swirl the pulp into the cheesecake- but beware, over- swirling is actually over- mixing and you'll end up with a messy surface devoid of a swirl pattern..
10. Chill the cheesecake for a minimum of 6 hours or overnight, until set..
11. Garnish with fresh mango slices and mango pulp and serve chilled..

Pour remaining mango mix on top of chilled cheesecake. Mango cheesecake Recipe with step by step photos – this is a delicious no bake vegetarian mango cheese cake recipe made without eggs and gelatin. I have made this cake thrice in this mango season. One of the favorite mango desserts at home and no wonder I end up making this delicious. Two Ingredient Crustless CheesecakeA Communal Table.