Description
A creamy and delicious mango cheesecake with a buttery crust.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 300g cream cheese
- 100g powdered sugar
- 200ml heavy cream
- 200g ripe mango puree
- 2 teaspoons gelatin
- 3 tablespoons water
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 175°C (350°F).
- Crush the digestive biscuits and mix with melted butter.
- Press the mixture into the bottom of a springform pan.
- In a bowl, beat cream cheese and powdered sugar until smooth.
- Add heavy cream and mango puree, mix until combined.
- Dissolve gelatin in water and add to the mixture.
- Stir in vanilla extract.
- Pour the filling over the crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Slice and serve chilled.
Notes
- Use ripe mango for better flavor.
- Chill the cheesecake overnight for best results.
- Top with fresh mango slices if desired.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: mango cheesecake, dessert, no-bake cheesecake