Mango Cheesecake Recipe (No-Bake)
This no-bake mango cheesecake is a perfect treat for Summer, and couldn’t be easier to make.
Serves 12 | Preparation Time: 15 minutes | Requires overnight chilling
Ingredients required:
- 200g Digestive Biscuits
- 80g Unsalted Butter (melted)
- 300ml Double Cream
- 200g Soft Cheese
- 100ml Sweetened Mango Pulp (and a little extra for decoration)
- 50 Icing Sugar
Method:
- Line a 15cm springform cake tin.
- Process the digestive biscuits to crumbs in a food processor. Alternatively, place the biscuits in a zip-sealed food bag and crush using a rolling pin.
- Add the melted butter to the biscuits and process until well combined.
- Add the biscuit/butter mix to the cake tin, and press down using the back of a spoon until you have an even biscuit base.
- Refrigerate for 30 minutes to allow the base to set.
- In a large mixing bowl, add the double cream and whisk until stiff peaks are formed.
- Add the icing sugar, soft cheese and mango pulp, and mix together until well combined.
- Pour the filling over the biscuit base and spread evenly.
- Decorate with swirls using the mango pulp.
- Chill overnight (or for at least 4 hours) in the refrigerator.
Serve and enjoy 🙂
