Description
A refreshing no-bake cheesecake featuring a creamy filling and a stunning mango jelly topping, perfect for any occasion.
Ingredients
- 1 cup crushed digestive biscuits
- ½ cup unsalted butter, melted
- 1 cup cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 2 ripe mangoes, pureed
- 2 tablespoons gelatin powder
- ¼ cup sugar (adjust based on the sweetness of mangoes)
- 1 cup water
Instructions
- Prepare the crust: Mix the crushed digestive biscuits with melted butter in a bowl until well combined. Press into the bottom of a springform pan and refrigerate.
- Make the cheesecake filling: In a bowl, mix softened cream cheese, powdered sugar, and vanilla extract. Whisk until smooth, then gently fold in whipped cream.
- Assemble the cheesecake: Pour the filling over the crust and smooth the top. Refrigerate for about 1 hour to set.
- Prepare the mango jelly: In a saucepan, combine water and sugar, bring to a boil. Stir in the gelatin until dissolved. Remove from heat, cool slightly, and mix in the mango puree.
- Top the cheesecake with jelly: Once set, pour cooled mango jelly over the cheesecake. Refrigerate for 2-3 hours until firm.
- Serve: Release the springform pan, slice, and serve chilled.
Notes
Garnish with fresh mango slices or mint for an elevated presentation.