No Bake Mango Cheesecake

Recipe

11 INGREDIENTS • 10 STEPS • 5HRS

No Bake Mango Cheesecake

No-bake cheesecake with a crunchy cookie crust and a sweet mango filling.

No Bake Mango Cheesecake

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The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

No-bake cheesecake with a crunchy cookie crust and a sweet mango filling.

5HRS

Total Time

$1.46

Cost Per Serving

Ingredients

Servings

10

US / Metric

Cheesecake Base

1 1/2 cups

Digestive Biscuits

1/3 cup

Butter, melted

Cream

1 3/4 cups

Philadelphia Original Soft Cheese

1 cup

Ricotta Cheese

0.5 oz

Gelatin Sheet

1/2 cup

Granulated Sugar

1/3 cup

Mango Mousse

1 3/4 cups

0.5 oz

Gelatin Sheet

1 1/2 Tbsp

Granulated Sugar

1.5 oz

Water

Nutrition Per Serving

VIEW ALL

Calories

383

Fat

26.6 g

Protein

7.2 g

Carbs

31.0 g

No Bake Mango Cheesecake

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Cooking InstructionsHide images

step 1

First, soak the Gelatin Sheet (0.5 oz) in cold water.

step 2

Peel and dice up the Mangoes (1 3/4 cups).

step 3

Blend the diced mango then bring to a boil with Water (1.5 oz) and Granulated Sugar (1 1/2 Tbsp). Let it simmer for a few minutes then stir in the gelatin sheets. Set aside to cool down.

step 3 Blend the diced mango then bring to a boil with Water (1.5 oz) and Granulated Sugar (1 1/2 Tbsp). Let it simmer for a few minutes then stir in the gelatin sheets. Set aside to cool down.

step 4

In a food processor pulse Digestive Biscuits (1 1/2 cups) into powder, then pour in the Butter (1/3 cup) and keep mixing.

step 4 In a food processor pulse Digestive Biscuits (1 1/2 cups) into powder, then pour in the Butter (1/3 cup) and keep mixing.

step 5

Press down the mixture at the bottom of your springform pan, refrigerate for at least 30 minutes.

step 5 Press down the mixture at the bottom of your springform pan, refrigerate for at least 30 minutes.

step 6

Moving on to the cream. Soak Gelatin Sheet (0.5 oz) in cold water. Then squeeze out the water. Bring Milk (1/3 cup) to a boil, then dissolve the gelatin in the hot milk. Let it cool down.

step 7

Whip up Philadelphia Original Soft Cheese (1 3/4 cups), Ricotta Cheese (1 cup), and Granulated Sugar (1/2 cup). Add in the milk and keep whipping for a few more minutes.

step 7 Whip up Philadelphia Original Soft Cheese (1 3/4 cups), Ricotta Cheese (1 cup), and Granulated Sugar (1/2 cup). Add in the milk and keep whipping for a few more minutes.

step 8

Pour half of the cream on the cookie base. Cover with the mango mousse, try to leave 1-centimeter from the edges.

step 8 Pour half of the cream on the cookie base. Cover with the mango mousse, try to leave 1-centimeter from the edges.

step 9

Cover with the remaining cream, level it up and refrigerate for at least 4 hours. I left mine in the fridge the whole night.

step 9 Cover with the remaining cream, level it up and refrigerate for at least 4 hours. I left mine in the fridge the whole night.

step 10

You can decorate the top with a few drizzles of mango mousse (save some before adding the gelatine) and some crushed pistachio nuts, but this is totally optional!

step 10 You can decorate the top with a few drizzles of mango mousse (save some before adding the gelatine) and some crushed pistachio nuts, but this is totally optional!

Tags

No-Bake Dessert

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