No Bake Eggless Gelatine Free Mango Cheese Cake Recipe

Cooking Directions

• STEP 1.In a food processor, crush the biscuits until they resemble fine crumbs. Add melted butter and mix well. Press the mixture into the base of a springform pan to form the crust.
• STEP 2.In a mixing bowl, beat the cream cheese until smooth. Add condensed milk, mango puree, and lemon juice. Mix until well combined and creamy.
• STEP 3.Pour the cream cheese mixture over the biscuit crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set.
• STEP 4.In a small saucepan, heat the mango puree and sugar over low heat until the sugar dissolves. Remove from heat and let it cool.
• STEP 5.Pour the cooled mango topping over the set cheesecake and spread evenly. Return to the refrigerator and chill for another 2 hours.
• STEP 6.Once fully chilled and set, remove the cheesecake from the springform pan. Slice and serve chilled. Enjoy!

Cooking Tips

• Make sure to use ripe and sweet mangoes for the best flavor.
• For a smoother texture, strain the mango puree before using it in the recipe.
• You can garnish the cheesecake with fresh mango slices or whipped cream for an extra touch of indulgence.

Storage and Serving

• Store the leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
• Serve the mango cheesecake chilled for the best taste and texture.
• This cheesecake is a perfect dessert for summer parties or special occasions.