Description
Indulge in a luscious tropical delight with our irresistibly creamy no-bake mango cheesecake!
Ingredients
- 1 ½ cups ginger snap cookies, crushed fine
- ¼ cup melted butter
- 1 ½ cups cream cheese, softened
- 2 tbsp powdered sugar
- ⅔ cup heavy whipping cream
- ⅓ cup mango pulp (available on Amazon or local Indian grocery store – you can use any variety)
- 1 tbsp gelatin powder
- ¼ cup water
- Mango pulp and fresh mango
Instructions
- Let us first prepare the base.
- In a blender crumble the ginger snaps to a coarse powder.
- Add melted butter and sugar and combine well.
- Transfer this mixture into the prepared cake tin. (Use a springform cake tin and grease it well).
- Press the ginger biscuits, butter and sugar mixture firmly into the base of the cake tin. Keep it in the fridge for at least 2 hours to cool.
- Cheesecake prep: Dissolve the gelatin in boiling water stirring continuously to dissolve without lumps. Keep aside for 5 minutes. It will “bloom” or in other words become gelatinous.
- Blend the cream cheese and powdered sugar till whipped and fluffy. Add the whipping cream and blend till soft peaks form.
- Now fold in the mango pulp and add the gelatin mixture. Stir gently so they are all well mixed.
- Pour this mixture onto the cake tin on top of the ginger snap base and keep it in the refrigerator for 6-8 hours.
- Top with some mango pulp and fresh mango cubes and enjoy!
Notes
You can also add a layer of mango jelly on top of the cheesecake for a fancier option.
- Prep Time: 30 mins
- Cook Time: 20 mins + 12 hrs freezing