Recipe: Appetizing Mango Chocolate Cheesecake – No Bake

Mango Chocolate Cheesecake – No Bake. Then I added melted white chocolate to the mixture. I cut the white chocolate cooking bar into small chunks and placed them in a microwave. 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.

This No-Bake Mango Cheesecake is a refreshing summer dessert loaded with mangoes. No bake mango cheesecake with smooth creamy texture and delicious mango cheese flavor enriched with white chocolate. What more could you ask for a summer. You can cook Mango Chocolate Cheesecake – No Bake using 22 ingredients and 15 steps. Here is how you cook it.

Ingredients of Mango Chocolate Cheesecake – No Bake

1. Prepare of For crust.
2. It’s 150 g of digestive or Marie biscuits.
3. You need 100 of unsalted melted Butter.
4. It’s 2 tbsp of Sugar.
5. Prepare of For Mango Chocolate layer.
6. It’s 2 of medium ripe Mangoes chopped.
7. Prepare 200 g of white chocolate chopped.
8. You need 400 g of Cream-cheese at room temperature.
9. Prepare 200 ml of whipping Cream.
10. You need 41/2 teaspoon of gelatin.
11. It’s 120 ml of cold Water.
12. It’s 2/3 cup of Sugar.
13. You need of For Mango Glaze.
14. You need 1 teaspoon of gelatin.
15. Prepare 1/4 cup of cold Water.
16. It’s 3/4 cup of sweetened Mango puree.
17. Prepare 1 tbsp of Lemon juice.
18. Prepare of For topping.
19. It’s 1 of ripe Mango cubed.
20. You need 300 ml of whipping Cream.
21. Prepare 2 tbsp of Sugar.
22. You need 1/2 teaspoon of vanilla extract.

This mango white chocolate cheesecake is ideal for this. Both my no bake vanilla strawberry cheesecake recipe and lemon Under no circumstances switch out full fat ingredients for lighter versions, particularly the cream cheese. Brighten your day with this beautiful cheesecake made with fresh mangoes. A make-ahead dessert apt for stress free To make this layer, beat together cream cheese and sugar in a bowl.

Mango Chocolate Cheesecake – No Bake step by step

1. Use a nine inch springfoam pan. Place the base upside down and add square sheet of baking paper on the base, now secure springfoam pan with the excess paper hanging outside. This will help in easing out the cheesecake smoothly from the pan later.
2. Grease the sides of pan with butter and line with the parchment paper.
3. Crush the biscuits to crumbs in a bowl. Add sugar and butter. Mix well. Add the mixture to the base of the pan and press evenly to bottom.
4. Chill the crust for 15 minutes..
5. For Mango Chocolate layer: Blend chopped mangoes with the sugar to form a smooth puree.
6. Sprinkle gelatin over cold water, stir partly to dissolve. Keep it aside for 5 to 10 minutes until spongy.
7. Microwave for 30 seconds stirring in between until gelatin dissolves completely. Allow to cool for 5 minutes Add gelatin to mango puree and mix well.
8. Using Double boiler, melt chocolate and mix well until smooth.
9. Blend cream-cheese and cream in a bowl until creamy. Add white chocolate, mango puree mixture and mix well.
10. Pour mixture to the pan over the crust and spread evenly. Refrigerate for 3-4 hours until top is set.
11. Prepare Mango glaze: Sprinkle gelatin over cold water. Stir partly to dissolve. Keep it aside for 5-10 minutes until spongy.
12. Microwave for 15 second. Stir and dissolve gelatin completely. Add gelatin and lemon juice to sweetened mango puree. Mix well. Pour this mango mixture over cheesecake layer. Refrigerate for 10-12 hours.
13. Release the pan and Remove parchment paper from sides. Using bottom paper transfer to serving plate and now ease off the bottom square parchment paper.
14. In a bowl, whip cream and icing sugar to form soft peaks. Add vanilla extract and blend again. Add the cream to centre of the cheesecake and gently spread.
15. Top with chopped mangoes. Additionally you can add nuts etc too. Cut and serve.

You'll also need to add in gelatin mixture made with gelatin powder and water. Fold through chocolate and whipped cream. Whisk gelatine with hot water until dissolved. Cover with plastic wrap and refrigerate overnight. Arrange mango slices over top and cut cheesecake into.