Easy, No Bake, Eggless Mango Cheesecake with Mini Cheesecakes
This no bake and eggless mango cheesecake recipe is easy, delicious and perfect for the summer! The sweet and fruity mango flavor goes hand in hand with the fluffy and dense cream cheese filling, and the texture of the crust pulls everything together. It is an absolute delight and is sure to impress anyone!
Mango Cheesecake Recipe:
Ingredients:
Water-50ml
Gelatin-14g
For crust:
Marie biscuit-180g(around 20 pieces)
Butter-3 tablespoons
Mango cheesecake filling:
Cream cheese-400g
powdered sugar-60g
Fresh cream(Heavy cream)-250ml
Mango purée-350g
Lemon zest-1 tbsp
Lemon juice-1 ½ tbsp
Mango jelly:
Mango purée-200
Water-60ml
powdered sugar-20g
Gelatin-10g
Water-1 tablespoon
Procedure:
Pour 50ml of water in a bowl
Add 14g of gelatin powder
Place 200g of biscuits in a food processor/blender jar
Grind into fine crumbs
Pour the crumbs in a mixing bowl
Add 3 tbsp of butter
Mix it until it is well combined
Take a springform pan
Pour the crumbs into it
Press into bottom with a flat surface to even out the base
Do the same thing for the mini cheesecakes using a cupcake pan
Refrigerate for 1 hour
Take 1 tbsp of water
Add 10g of gelatin powdered
Let it bloom for 10 mins
Put 400 g of cream cheese in a mixing bowl
Add 60g powdered sugar
Beat until soft and smooth
Add 250 ml heavy cream
Beat until there are soft peaks
Add 350g mango purée
Add 1 tbsp of lemon zest
2 tbsp of lemon juice
Beat until well combined and smooth
Melt the bloomed gelatin in the microwave for 10 seconds
Pour the gelatin into the cheesecake mixture
Mix until well combined
Take out the pans from the refrigerator
Pour the mixture into it
Tap/Shake it gently to even it out
Put it in the fridge
To make the mango jelly, take 1 tablespoon of water in a bowl
Add 10 g of gelatin
Let it bloom for 10 mins
Place a saucepan on low heat
Add 200 ml mango purée
Add 60ml water
Add 20g powdered sugar
Cook on medium low heat
Stir it occasionally until the sugar dissolves
Now add the bloomed gelatin
Mix it well
Let it cool at room temperature
Pour over the cakes
Refrigerate the cakes overnight.
Notes:
If you are making your mango purée, make sure that the mangoes are sweet. Cut the mangoes into cubes and place them in a blender jar. Blend until it is completely smooth.
If you don’t have an electric mixer you can use a regular whisk.
Enjoy and don't forget to comment, like and subscribe!
Background Music:
Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
Artist: http://www.twinmusicom.org/
Follow me on my socials:
Instagram @the_spice_girll