Eggless No Bake Frozen Mango Custard Cheesecake Recipe

Cooking Directions

• STEP 1.In a food processor, pulse the biscuits until they resemble fine crumbs. Add the melted butter and pulse again until well combined.
• STEP 2.Press the biscuit mixture into the bottom of a springform pan to form the crust. Place the pan in the refrigerator to chill while preparing the filling.
• STEP 3.In a mixing bowl, whisk together the mango puree, condensed milk, and vanilla extract until smooth.
• STEP 4.In a separate bowl, beat the cream cheese until smooth and creamy. Gradually add the mango mixture to the cream cheese, beating until well combined.
• STEP 5.Pour the mango custard cheesecake filling over the chilled crust and smooth the top with a spatula.
• STEP 6.Cover the pan with plastic wrap and freeze for at least 4 hours or until firm.
• STEP 7.Before serving, remove the cheesecake from the freezer and let it sit at room temperature for a few minutes to soften slightly.
• STEP 8.Garnish the frozen mango custard cheesecake with fresh mango slices or a sprinkle of shredded coconut.
• STEP 9.Slice and serve the cheesecake chilled.

Cooking Tips

• For the biscuit crust, you can use any type of plain sweet biscuits or graham crackers.
• Make sure the cream cheese is at room temperature for easier mixing.
• To easily remove the cheesecake from the springform pan, run a knife around the edges before releasing the sides.

Storage and Serving

• Leftover frozen mango custard cheesecake can be stored in an airtight container in the freezer for up to 1 month.
• To serve, let the cheesecake thaw in the refrigerator for a few hours until it reaches the desired consistency.
• Serve the frozen mango custard cheesecake chilled for a refreshing and tropical dessert.