Eggless No Bake Mango Cheesecake

Eggless No Bake Mango Cheesecake

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Serves: 10-12

Ingredients

For the base

• Digestive biscuits - 250 gms, finely crumbled
• Butter - 100 gms, melted (I used unsalted butter)

For the filling

• Philadelphia full fat cream cheese - 340 gms/ 
• Whipping cream - 250 ml (1 cup approx)
• Mango pulp - 1½ cup
• Mango - 1-2, cut into small bite size pieces (optional)
• Gelatine - 1 tbsp/10 gms
• Hot water - ½ cup
• icing sugar - 2-3 tbsp
• Sugar - ⅓-1/2 cup (refer notes)

For glaze topping

• Mango pulp - 1 cup
• Gelatine - 1 tbsp/10 gms
• Hot water - ½ cup

Instructions

1. For the base:
2. Combine the finely crumbled biscuits and melted butter. Press this mixture to a loose bottom tin or the dish you are using. Refrigerate it while you make the rest of the cheesecake.
3. For the filling:
4. Dissolve gelatine in hot water. Whip the whipping cream with 2-3 tbsp icing sugar, till soft-medium peaks form. Combine the cream cheese and sugar, till it becomes smooth. Combine the mango puree and warm gelatine mixture. Add this to the cream cheese mixture. Mix well. Add the whipping cream to this in two batches and combine well. Add the mango pieces (if using) and mix well. Pour this mixture over the biscuit base and return it to the fridge. Make sure that this layer is refrigerated for a minimum of 2 hours, before adding the glaze topping.
5. For the glaze topping:
6. Dissolve the gelatine in hot water. When it is warm, add it to mango puree and mix well. Pour this over the cream layer, once it is set. Refrigerate for another 2 hours or till you serve. Garnish with strawberry/ mint leaves.
7. Keep @ room temp 10 mins before serving, so that the biscuit layer softens a bit.
8. You can store in the fridge for 3-4 days.