NO BAKE MANGO CHEESECAKE
My No Bake Mango Cheese Cake recipe is; simple, fresh, and totally stress free!
Base
250 g Anzac biscuits
120 g butter, melted
Cheesecake Filling
300 ml thickened cream
500 g cream cheese, softened
3/4 cup caster sugar
1/2 cup mango purée*
Topping
2 fresh mangoes, diced
1 packet mango jelly**
* Mango purée is simply fresh mango flesh blitzed until smooth.
** Prepare jelly according to packet instructions.
Step 1. Process the Anzac biscuits in a food processor until they reach a fine, sand-like texture. Add the
melted butter and process until the mixture is evenly moist. Press the biscuit mixture firmly into the base of a 20x10cm serving dish. Use the bottom of a glass or mug to press down and smooth out the edges. Place in the fridge until the butter hardens.
Step 2. In a separate bowl, whisk the thickened cream until firm peaks form. Place the whipped cream
in the fridge while you prepare the filling.
Step 3. In another bowl, mix the cream cheese, caster sugar, and mango purée until light, smooth, and
fluffy. Gently fold the whipped cream into the mango cream cheese mixture until fully combined.
Step 4. Spoon the cheesecake mixture over the chilled biscuit base and smooth the top. Return to the
fridge for a couple of hours, or until set.
Step 5. Arrange the fresh mango slices over the top of the cheesecake. Place back in the fridge.
Step 6. Prepare the jelly according to the packet instructions. Allow to cool to room temp. Gently pour it over the mango topping. Return the cheesecake to the fridge and allow the jelly to fully set. Once set, slice and serve.