Recipe of Favorite Mango Cheesecake (no bake)

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Before you jump to Mango Cheesecake (no bake) recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Select water over other refreshments. Soda and coffee, when consumed in moderation, aren’t that bad. It is definitely, however, a bad idea to exclusively drink soda or coffee. Choosing water as opposed to other beverage adds to your body’s health and allows it stay hydrated. You’re also cutting hundreds of calories away from your diet— without having to be forced to eat terrible tasting diet food. Effective weight loss efforts often depend solely on water consumption.

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We hope you got insight from reading it, now let’s go back to mango cheesecake (no bake) recipe. You can cook mango cheesecake (no bake) using 13 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to make Mango Cheesecake (no bake):

1. You need of For the base : •.
2. Prepare 1 1/2 (150g) of digestive biscuits, marigold Or any plain cookies crushed.
3. Prepare 1/4 cup (55g) of butter melted.
4. Use of For the filling : •.
5. Get 3/4 cup (180ml) of whipping cream.
6. Use 300 gm of cream cheese.
7. You need 1 1/2 cup of mango pulp.
8. Take 2 tbsp of fresh lemon juice.
9. Take 5 tbsp of geletin or Agar Agar.
10. Provide 1/2 cup (120ml) of water.
11. You need of For the topping : •.
12. Use 3-4 tbsp of mango pulp.
13. Take as needed of some mango slices.

Steps to make Mango Cheesecake (no bake):

1. Crush the biscuits using a food processor or by placing them into a ziplock bag and smashing them with a rolling pin..
2. Stir the crumbs with the melted butter and press on the bottom of an 8-inch(20cm) springform tin. Set the base aside.
3. In a bowl, whip the heavy cream until the result is soft peaks. Beat in the cream cheese..
4. Then add in the mango pulp and fresh lemon juice until everything is smooth..
5. In a microwave safe bowl, stir together the geletin and water. Let the mixture stand for about 5 minutes to bloom and thicken, then dissolve in the microwave over 15 second increments or over a stovetop over low heat, stirring constantly..
6. Gradually drip in 6 tablespoons of the cheesecake batter stirring continuously. Work quickly as the geletin will begin to set as soon as it has been melted..
7. Add the tempered geletin to the rest of the cheesecake batter stirring immediately after it has been added..
8. Pour the filling into the springform pan and dollop with the mango pulp..
9. Using a toothpick. Swirl the pulp into the cheesecake- but beware, over- swirling is actually over- mixing and you'll end up with a messy surface devoid of a swirl pattern..
10. Chill the cheesecake for a minimum of 6 hours or overnight, until set..
11. Garnish with fresh mango slices and mango pulp and serve chilled..

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