Eggless No-Bake Mango Cheesecake
“Eggless no-bake mango cheesecake recipe” is cheesecake you don’t need to bake. It really doesn’t get easier than that. This is an easy dessert that makes you look really good for making it.
| Cuisine | : | American | Calorie count | : | |
| Type | : | Vegetarian | Serving Size | : | 6 to 8 |
| Course | : | Dessert | Preparation Time | : | 6 Hrs |
INGREDIENTS:
| No | Ingredient Name | Quantity | Measuring Type |
| 1 | Cream cheese | 250 | Gms |
| 2 | Cream | 170 | Gms |
| 3 | Sugar | 1/2 | Cup |
| 4 | Mango Puree | 3/4 | Cup |
| 5 | Gelatine | 1 | Tablespoon |
| 6 | Hot Water | 1/4 | Cup |
| 7 | Graham cracker crumbs | 2 | Cup |
| 8 | Unsalted Butter | 75 | Gms |
Cooking Instructions:
- Whiz the graham crackers in a food processor. Add melted butter and whiz again until the mixture comes together.
- Press into the bottom of an 8″ springform pan that’s lined with aluminium foil or use individual glasses. Refrigerate while preparing the rest of the cheesecake.
- Mix the cream cheese, cream, and sugar in a bowl until well combined. You can do it by hand or use low speed on your Kitchenaid. An electric beater is not needed.
- Add the gelatine to the hot water and stir till it completely dissolves. Add the mango puree and stir well. Keep half of this mixture aside and add the rest to the cream cheese mixture. Stir gently until well combined.
- Pour on top of the graham cracker base. Return to fridge for another 10-30 mins.
- Pour the mango mixture as the third layer. Do this gently so that the layers don’t combine. If you use a springform pan, the top layer will be much thinner, as it should be.
- Refrigerate overnight and get ready to serve a yummy dessert at your party that can be prepared well in advance!
Garnishing Instructions: Garnish with some whipped cream and mint leaves.
Serving Instructions: Serve chilled.
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