Recipe: Appetizing Mango cheesecake | A no bake & eggless recipe

Mango cheesecake | A no bake & eggless recipe. Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. Stir cracker crumbs and sugar in medium bowl to blend. This mango cheesecake gets its golden color and tropical flavor from stirring a mango puree into the cream cheese mixture.

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. Mango cheesecake mixture is ready Assembling. This is the fun and easiest part! You can cook Mango cheesecake | A no bake & eggless recipe using 12 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Mango cheesecake | A no bake & eggless recipe

1. It's 1 packet of Graham Crackers   (crumbled).
2. Prepare gms of unsalted Butter melted.
3. Prepare gms of cream cheese.
4. You need cup of Cream.
5. You need 1/2 cup of sugar.
6. It's 1/2 cups of Mango pulp.
7. Prepare tbsp of Gelatine.
8. Prepare 2 cups of water hot.
9. It's 3 tbsps of icing sugar.
10. Prepare cup of Mango pulp.
11. Prepare tbsp of Gelatine.
12. It's 2 cups of water Hot.

I simply poured in the cheesecake mixture into the prepared base. After that I hit the pan against the kitchen top for a few times. This is to release any air bubbles. Then I spooned some mango pulp on top.

Mango cheesecake | A no bake & eggless recipe step by step

1. First up, make the base. I put the whole packet of biscuits in the food processor and got a nice crumbly mixture. I added the butter and mixed it with my hands. Press this on to the base of a springform baking pan and place it in the fridge while we get the filling together.
2. On to the filling! I have broken it down into steps to make it easy to follow.
3. Dissolve a tbsp of gelatine in 1/2 cup of hot water.
4. In a bowl, add the cream with 3 tbsps of icing sugar, and whip till soft peaks are formed.
5. In another large bowl, beat the cream cheese and the sugar until it is nice and smooth.
6. Take out your third bowl, and combine the mango puree and the gelatine that was dissolved in some water.
7. Add this puree to the cream cheese mixture and mix well. Next add the whipped cream in two batches to this bowl and mix well.
8. Pour this onto the biscuit base that has been sitting in the fridge and let it sit it in the fridge for a couple of hours.
9. The final step is the glaze, so after a couple of hours, in 1/2 cup of hot water dissolve the gelatine and add it to one cup of mango pulp. Pour this over the cream layer. Put it back in the fridge for a couple more hours or until you want to serve it.
10. Garnish it with mangoslices or strawberries or mint leaves.

In my original recipe, you can use any whole milk yogurt but for this mango cheesecake, I highly recommend using whole milk greek yogurt. It is thicker and works better in this recipe since we are also adding a fruit puree. When you're looking for the smoothest, most scrumptious cheesecake, the exotic flavor of this mango cheesecake recipe is hard to beat. It's irresistible and beautiful, even giving you the chance to play with decorative swirls that will impress anyone. This is the perfect dessert for family dinners and small parties, and everyone will love it.

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