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RECIPE
11 INGREDIENTS10 STEPS5hr

No Bake Mango Cheesecake

No-bake cheesecake with a crunchy cookie crust and a sweet mango filling.
No Bake Mango Cheesecake Recipe | SideChef
No-bake cheesecake with a crunchy cookie crust and a sweet mango filling.
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
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Fulfilled by
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
5hr
Total Time
30min
Active Time
$14.62
Cost Per Serving

Ingredients

US / METRIC
Servings:
1
Serves 1

Cheesecake Base

1 1/2 cups
Digestive Biscuits
1/3 cup
Butter , melted

Cream

1 3/4 cups
Cream Cheese
1 cup
Ricotta Cheese
0.5 oz
Gelatin Sheets
1/3 cup

Mango Mousse

1 3/4 cups
0.5 oz
Gelatin Sheets
1 1/2 Tbsp
1.5 oz
Water
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Nutrition Per Serving

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CALORIES
3833
FAT
265.8 g
PROTEIN
71.7 g
CARBS
309.5 g

Cooking Instructions

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Step 1
First, soak the Gelatin Sheets (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 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 6
Moving on to the cream. Soak Gelatin Sheets (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 Cream 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 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!
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Nutrition Per Serving
Calories
3833
% Daily Value*
Fat
265.8 g
341%
Saturated Fat
158.5 g
792%
Trans Fat
5.5 g
--
Cholesterol
705.9 mg
235%
Carbohydrates
309.5 g
113%
Fiber
14.8 g
53%
Sugars
205.8 g
--
Protein
71.7 g
143%
Sodium
2615.6 mg
114%
Vitamin D
0.5 µg
2%
Calcium
1076.0 mg
83%
Iron
5.1 mg
28%
Potassium
1603.3 mg
34%
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