ISLAMABAD: This no-bake mango cheesecake is not only incredibly delicious but also super easy to make. Serve in individual portions to impress your guests with this perfect summer dessert.
Ingredients:
250 grams cream cheese
170 grams cream
1/2 cup sugar
3/4 cup mango (fresh or canned)
1 tbsp gelatine powder
1/4 cup hot water
2 cups graham cracker crumbs
75 grams unsalted butter
Instructions:
Coarsely powder the graham crackers in a food processor.
Add melted butter and process until the mixture comes together.
Press into the bottom of a pan lined with aluminum foil or use individual glasses.
Then, refrigerate while preparing the rest of the cheesecake.
Whisk the cream cheese, cream, and sugar in a bowl until well combined, either by hand or on low speed with a KitchenAid. An electric beater is not needed.
Dissolve the gelatine in hot water.
Add the mango puree and stir well.
Set aside half of this mixture and add the rest to the cream cheese mixture.
Stir gently until well combined.
Pour this mixture over the graham cracker base. Return to the fridge for 10-30 minutes.
Gently pour the remaining mango mixture as the third layer, ensuring the layers do not combine. If using a springform pan, the top layer will be thinner.
Refrigerate overnight and serve chilled.
