No-Bake Mango Cheesecake

A creamy and luscious no-bake mango cheesecake, perfect for a summer dessert. Made with a buttery biscuit base, a smooth mango-infused cream cheese filling, and topped with mango jelly.

By @shivesh17

Original recipe source

Cook time: 15 minutes

Servings: 8

Ingredients

• 25 pieces digestive biscuits crumbled
• 0.75 cup butter melted
• 1.5 cups cream cheese softened
• 1 cup mango puree
• 1.5 cups whipped cream beaten to stiff peaks
• 0 mango jelly prepared as per package instructions

Instructions

1. Grind the digestive biscuits into fine crumbs.
2. Mix the biscuit crumbs with melted salted butter until the mixture resembles wet sand.
3. Press the biscuit mixture into the bottom of a 1500ml dish or a 7-inch springform pan. Place it in the refrigerator to set for about 15 minutes.
4. In a mixing bowl, whisk together softened cream cheese, mango puree, and sweetened whipped cream until smooth and creamy.
5. Pour the cheesecake filling over the set biscuit crust and spread out into an even layer.
6. Refrigerate the cheesecake for at least 7-8 hours, or until it’s firm.
7. Prepare the mango jelly as per the instructions on the package.
8. Pour the mango jelly over the set cheesecake using the back of a spoon to spread it evenly.
9. Refrigerate again until the jelly sets completely, then serve and enjoy.