No Bake Mango Cheesecake
This no bake mango cheesecake tastes exactly like a mango Weiss Bar but with a buttery biscuit base. With ribbons of mangoes throughout a creamy filling, this rich and indulgent dessert will be the ultimate sweet treat.
Servings: 10
Ingredients
Biscuit Base
- 300 g Arrowroot biscuits
- 1 tbsp brown sugar
- 200 g Westgold butter unsalted and melted
Mango Cheesecake
- 3 mangoes large and ripe
- 500 g cream cheese softened
- 1/2 cup icing sugar sifted
- 1 tsp vanilla essence
- 2 cups thickened cream (600ml)
- 1 tbs gelatin
Instructions
Biscuit Base
- Place the biscuits and sugar into a food processor. Blend for 30 seconds. Continue to blend and slowly pour in the melted butter until you have a wet sand-like crumb. The crumb should be able to hold together when pinched between your fingers.
- In a 25cm cake tin with a removable base, add the biscuit crumb and flatten with your hands until you have a firm base. Place your cake tin into the fridge and leave to set while you prepare the cream cheese filling.
Mango Cheesecake
- Separate the mango flesh from the seed and scoop the flesh out with a spoon. Set one mango flesh to the side as we will be using this later. Slice the mango flesh from the other two mangoes into long ribbons. Set to the side.
- In a small bowl or cup, mix the gelatin with 1/4 cup hot water until it’s lump free. Set to the side and leave to slightly cool.
- Combine the cream cheese, icing sugar and vanilla essence into the food processor and blend for 60 seconds or until the ingredients are well combined. Add the cream to the processor and pulse several times until the cream has mixed through with the other ingredients. Add the gelatin and mangoes to the processor and fold through the with a spatula. Using your hands, squeeze the flesh of the third mango into the cream cheese filling so it creates a thick puree. Fold through with the spatula.
- Take the cake tin with the biscuit base out of the fridge and pour the cream cheese filling into it. Smooth out with a spatula. Cover and leave to set in the fridge for a minimum of 6 hours or ideally overnight.
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