There are a lot of ways to enjoy sweet ripe Philippine Mangoes especially during summer season. One way you could enjoy them is by making a Mango Cheesecake! Cheesecakes are popular desserts worldwide because of its unique sweet and salty taste.
Fortunately, unlike other cakes, there’s an easy way to make cheesecakes. No oven or baking needed! This recipe shows us the ingredients and the layer-by-layer instructions on how to make the perfect No-Bake Mango Cheesecake. It’s so easy! Try to do this at home and enjoy it with the whole family.
Ingredients:
For the crust:
- 250 g finely crushed graham crackers
- 100 g melted unsalted butter
- 100 g white sugar
For the filling:
- 340 g cream cheese
- 250 ml heavy cream
- 1/2 cup mango pulp
- 1-2 pcs mango, coarsely chopped
- 1/2 cup powdered sugar
- 1 tbsp gelatin
- 1/2 cup hot water
For the glaze topping:
- 1 cup mango pulp
- 1 tbsp gelatin
- 1/2 cup hot water
- 1 pc mango, sliced thinly (half moon shape)
Cooking Instructions:
For the crust:
- Combine the graham crackers, sugar and melted butter.
- Press this mixture to a loose bottom tin or the dish you are using.
- Refrigerate it while you make the rest of the cheesecake.
For the filling:
- Dissolve gelatin in hot water.
- Whip the whipping cream with two to three tbsps icing sugar
till soft-medium peaks form. - Combine the cream cheese and sugar till it becomes smooth.
- Combine the mango puree and warm gelatin mixture.
- Add this to the cream cheese mixture. Mix well.
- Add the whipping cream to this in two batches and combine well.
- Add the mango pieces and mix well.
- Pour this mixture over the biscuit base and return it to the fridge.
- Make sure that this layer is refrigerated for a minimum of two hours
before adding the glaze topping
For the glaze topping:
- Dissolve the gelatin in hot water.
- Once it is dissolved, add it to the mango puree and mix well.
- Pour this over the cream layer.
- Once it is set, put sliced mangoes to garnish the cheesecake.
- Refrigerate for another two hours before serving.
