Hey everyone, it’s Kayley, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, no bake mango cheesecake. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
No bake mango cheesecake is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. No bake mango cheesecake is something which I’ve loved my whole life. They’re nice and they look fantastic.
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. Mangos have a soft spot in my heart.
To begin with this recipe, we must prepare a few ingredients. You can have no bake mango cheesecake using 12 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make No bake mango cheesecake:
- Prepare Biscuits (Belvita bran biscuits, each packet 62g)
- Make ready Butter
- Take Whipping Cream
- Prepare Cream Cheese
- Get Icing Sugar
- Make ready vanilla essence
- Get Gelatin Powder
- Take warm Water
- Get Mango puree
- Take Gelatin Powder
- Get Sugar
- Make ready warm Water
No bake mango cheesecake is simple and delicious. The most difficult part of making it is waiting while it sets in the fridge. In light of this, I usually make it up the night before, place it in the fridge, and serve it the next day for dessert. A perfect no bake Mango Cheesecake made from scratch.
Step by Step to make No bake mango cheesecake:
- Usually this recipe works great with Graham cracker or digestive biscuits, but I have found that Belvita bran biscuits taste even better in a no-bake crust. As Belvita biscuits is made with wheat bran it's more healthy. - This creamy, sweet, and melt in mouth No Bake Mango Cheesecake is so simple and easy to make. This is a light and creamy cheesecake, different than average dense version.
- I have used 4 mini packets of Belvita bran biscuits, each packet is of 62 g. These biscuits are harder than digestive biscuits, hence I put them into a food processor and processed until it fine crumbs.
- Melt the butter and add it to the crumbs and give a quick whisk in the food processor for few seconds, until the biscuit crumbs and butter is mixed well.
- I have used the removable cake tin. Layer the crumbs into a cake tin and use the back of a spoon or a bowl to compact down. Thus the base of our cake is ready to be refrigerated for approximate 15 minutes or more.
- While the biscuit crumbs settled down in the fridge, dissolve the gelatin powder in warm water and allow it to bloom and mix well with spoon.
- In a heavy bottom bowl, whip the cream with the help of a hand mixer until the cream starts to thicken (don’t make it too thick). Set to the side.
- In another medium sized bowl, add the room temperature cream cheese and icing sugar. With the help of a hand mixer whisk until smooth and lump free. Add to this mixture, the bloomed gelatin and vanilla essence. Whisk again. Finally, add the whisked cream to the cream cheese mixture and gently hand fold together until all well combined.
- Take out the cake tin from the fridge and pour the cheesecake filling on top of the cake base. At this point if required, you can add in small diced mangoes. This is completely optional. Smooth align the cream with a help of spatula and just tap the tin 2 or 3 times to remove any air bubbles. Place the mixture into the fridge for few hours to set.
- Mango puree can be made by chopping the mangoes and puree it well in the food processor. If required add sugar. Dissolve the gelatin in the warm water and allow it to bloom, mix well and then pour into the mango puree. Mix until well blended.
- Take out the cake tin from the fridge and pour the mango puree on top of the cheesecake and spread it over to cover the cheese. Now your cheesecake just needs to be refrigerated to set for at least 6 to 8 hours or overnight. The filling needs proper chilling to set into sliceable sections.
- Garnish with fresh fruits and unmold the cake. Voilà! your No Bake Mango Cheesecake is ready!
This cold cheesecake succeeds every time and it's almost too easy! Fresh Mangoes turned into a puree and added to the cream cheese mixture. The base is prepared out of crushed cookies and butter and hold together firmly. This No-Bake Mango Cheesecake is probably the easiest cheesecake I've done. It is very mildly sweetened to This Mango cheesecake recipe uses gelatin powder to help it retain its form once set.
So that is going to wrap this up with this exceptional food no bake mango cheesecake recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope this page becomes “the place to be” when it comes to no bake mango cheesecake cooking. Go on get cooking!
