No Bake Mango Cheesecake

Craving for mango and summer vibes? Make no-bake, eggless cheesecake with mango puree, and enjoy the summer vibes.

This three-layered cheesecake consists of a layer of biscuit crumbs, mango flavoured cream cheese, and whipped cream with mango slices. The best part is, you need not bake it and it is completely veg, meaning it is eggless.

While styling the mango cheesecake, remember to show off the layers perfectly, and for that choose different colours of the layer. Use biscuits that are fibrous in taste and texture combined with the creaminess of the cheesecake are just perfect. The key to a perfect base is grinding the biscuits really well.

Key points to remember while using Gelatin

• Try to use cold water to dissolve gelatine, always.
• Let the gelatine-water mixture stand 5-10 minutes undisturbed.
• Once the gelatine is dissolved, always add the warm liquid to the gelatine

• 

One serving of cheesecake consists of 128 calories.

• Fat 6.06g
• Cholesterol 12.97mg
• Sodium 83.72mg
• Potassium 14.83mg
• Total Carbs 15.73g
• Sugars 6.65g
• Dietary Fiber 0.61g
•  Protein 2.15g
• Vitamin C 0.1mg
•  Iron 0.5mg
•  Calcium 16mg

Ingredients

• 1 ½ cup biscuit crumbs
• ½ cup butter
• 2 cups cream cheese
• 1 cup of sugar
• 1 cup mango purée
• 4.5 teaspoons of gelatine
• ½ cup of water
• 1 cup heavy cream

Preparation

1. Take a food processor, and add biscuits and blend into a fine powder.
2. Place it in a bowl, and add the melted butter and mix well until all the crumbs are nicely coated.
3. Pour this mixture into a springform pan.
4. Form an even and smooth surface by spreading the crumbs evenly and pressing gently. Refrigerate it for about 30 minutes.
5. Take a small bowl, and add cold water and gelatine powder.
6. Mix it well and let it sit for 10 minutes.
7. In a separate bowl, add the cream cheese, sugar, mango puree, and vanilla extract.
8. Combine everything together, using an electric mixer.
9. The gelatine mixture should look coagulated by now.
10. Next, heat it in a microwave until it is melted.
11. Let it cool for 10 minutes.
12. Add the cooled gelatine and heavy cream into the mango cream cheese mixture.
13. Mix this properly until smooth.
14. Pour the filling over the biscuit crust and let it set in the refrigerator for at least 4 hours or you can keep it overnight also.
15. Garnish the top with whipped cream, fresh mango slices, once the cake is set.

Enjoy this summer dessert with your friends and family.