Easy Mango Cheesecake Dessert recipe to make with cream cheese and lemon and biscuit base. No Bake creamy filling with mango slices.
Easy Mango Cheesecake Dessert
You will love this easy mango cheesecake dessert recipe with a biscuit base. Homemade Delicious No Bake Desserts idea with mango puree and lemon juice. No gelatin used, only creamy cream cheese and whipped cream a full flavorful mango snack for tea. All chilled to perfections and glazed with fresh sauté sliced fresh mango pieces glazed with sugar for a decorative topping. To die for, my type of recipe.
FAQ’S
What can I do with excess mangoes?
- Make a mango sorbet ice cream.
- Creamy mango cheesecake.
- Use mango in a chicken curry.
- Fruit salads.
- Mango parfait for breakfast with Greek yogurt.
- Use mango in healthy smoothies. Healthy Gut Soothing Turmeric Smoothie
How long does mango cheesecake last?
You can keep the mango cheesecake dessert in the fridge in a sealed container for up to 4 days, it family don’t eat it up in two days. You can also freeze a cheesecake without the fresh fruit toppings. Wrap with cling wrap and foil and keep in a sealed container. Will be good for a month. Top the defrosted cheesecake with some fresh toppings before serving.
Ingredients for Easy Mango Cheesecake Dessert.
Crust: using any biscuit available in your country, such as graham crackers, tennis biscuits and coconut biscuits. Crush the biscuits. Melted butter to blend together for a delicious simple crust for this easy mango cheesecake dessert recipe.
The Filling: Softened room temperature cream cheese. Fine Powdered sugar. Mango puree, or blended fresh mango pieces, with lemon juice, vanilla extract and full cream or whipped cream. To add all together for a creamy tasty fillings for this cheesecake.
Topping: Diced fresh mango pieces, sugar and lemon juice. Cooke in a saucepan to soften the mango pieces and the sugar to sweeten it.
How to make an easy no bake Easy Mango Cheesecake Dessert.
Step 1. Biscuit base: In a medium mixing bowl, combine the digestive biscuit crumbs with the melted butter. Press the mixture into the base of a springform pan to create an even crust. press in a spring form pan and chill in fridge while preparing the filling.
Step 2. Filling: In a large mixing bowl, beat the cream cheese with a spatula to soften, until smooth. Add the powdered sugar and vanilla extract, beating until well combined. Mix in mango puree and lemon juice until the mixture is smooth. Gently fold in the whipped cream until the filling is light and airy. Pour the filling over the crust, spreading it evenly.
Refrigerate for at least 4 hours or until set.
Step 3. Topping: In a saucepan, combine the diced mango, sugar, and lemon juice. Cook over medium heat until the mango is softened, and the sugar is dissolved.
Allow the mixture to cool before spreading it over the chilled cheesecake. Scatter the mango pieces over the cheesecake.
Slice and serve. A chilled no bake easy mango cheesecake dessert recipe idea for tea any time. So simple and yet no gelatin was used.
Recommendations
(click the highlighted heading or image for the recipe)
Get more Oven Baked cheesecakes dessert recipes.
PrintEasy Mango Cheesecake Dessert
Easy Mango Cheesecake Dessert recipe to make with cream cheese and lemon and biscuit base. No Bake creamy filling with mango slices.
- Prep Time: 30 min
- Cook Time: 4 hrs chill
- Total Time: 4 hrs 30 min
- Yield: 10 1x
- Category: Desserts, snack
- Method: Stove top No Bake
Ingredients
For the Crust:
- 1 1/2 cups digestive biscuits crushed into crumbles
- 1/3 cup melted unsalted butter
For the Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups mango puree
- 1 tablespoon lemon juice
- 1 1/2 cups whipped cream
For the Topping:
- 1 cup diced mango
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
Base:
- In a medium mixing bowl, combine the digestive biscuit crumbs with the melted butter.
- Press the mixture into the base of a springform pan to create an even crust.
- Place it in the refrigerator to set while preparing the filling.
For the Filling:
- Add the powdered sugar and vanilla extract, beating until well combined.
- Mix in mango puree and lemon juice until the mixture is smooth.
- Gently fold in the whipped cream until the filling is light and airy.
- Pour the filling over the crust, spreading it evenly.
- Refrigerate for at least 4 hours or until set.
For the Topping:
- In a saucepan, combine the diced mango, sugar, and lemon juice.
- Cook over medium heat until the mango is softened, and the sugar is dissolved.
- Allow the mixture to cool before spreading it over the chilled cheesecake. Scatter the mango pieces over the cheesecake. Slice and serve.
This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page. Does not effect your purchase cost.
A Selection of Bakeware Molds
A Selection of Bakeware Molds to bake mini cakes or larger cakes. Sets of baking pans silicon or nonstick, and skewers and kebobs, stainless.
Leave a Reply