Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mango cheesecake (no bake). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Mango Cheesecake (no bake) is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Mango Cheesecake (no bake) is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have mango cheesecake (no bake) using 13 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Mango Cheesecake (no bake):

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

Instructions to make Mango Cheesecake (no bake):

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.
12. Ready to serve and ENJOY!

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