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No-Bake Mango Cheesecake
Tangy, cool, and moreish, this no-bake mango cheesecake is loaded with fresh fruit flavors that cut through the rich, creamy filling, with butter-laced crumbs rounding off the mini masterpieces.
Prep Time
20
minutes
mins
Chilling time
2
hours
hrs
Course:
Dessert
Keyword:
Mango no-bake cheesecake, no-bake mango cheesecake cups, mango cheesecake
Servings:
5
Servings
Calories:
Author:
Natasha Minocha
Ingredients
Cookie Base
75g
gms ( 3/4 cup)
Digestive biscuits, crushed
65
gms (1/4 cup)
Butter, melted
Mango Cheesecake Filling
250
gms ( 1 1/4 cup)
Mango curd *
200
gms ( 1 cup)
Cream cheese
70
gms ( 5/8 cup)
Icing sugar
200
gms ( 1 cup)
Cream
I used Amul cream, with 25% fat
1
tsp
Lemon juice
1
tsp
Saffron dissolved in 1 tbsp cream
Mango cubes, pistachio slivers for topping
Instructions
Cookie Base
Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand. Keep aside.
Mango Cheesecake Filling
With a hand whisk or electric beater, beat mango curd, cream, cream cheese, and icing sugar till you have a nice, thick, creamy mixture.
Whisk in lemon juice and saffron-soaked cream.
Taste and adjust for sweetness and flavor.
Assembly
Spoon the crushed cookie mixture into the bottom of your dessert glasses. Press it down slightly.
Pipe the cream cheese
filling on top of the crust base. Smoothen the top.
You can pipe some cheesecake filling flowers along the edge of the bowl for a decorative pattern, using a star nozzle.
Chill well for at least 2 hours.
Top with fresh mangoes, and pistachio slivers before serving. Enjoy!
Notes
* You can find the recipe for
mango curd
here
.