No-Bake Mango Cheesecake recipe

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Ingredients

20 tea biscuits (such as Marie Biscuits), or more as needed
½ teaspoon ground allspice
⅓ cup butter
1 (8 ounce) package cream cheese, softened
¾ cup heavy whipping cream
½ cup brown sugar
½ cup hot water
1 tablespoon unflavored gelatin
1 cup mango puree

Nutrition Info

278 calories
carbohydrate: 19.4 g
cholesterol: 65.4 mg
fat: 21.3 g
fiber: 0.3 g
protein: 3.8 g
saturatedFat: 13.1 g
servingSize: -
sodium: 143.4 mg
sugar: 14.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Line a springform pan with aluminum foil. Place biscuits in a food processor and grind into fine crumbs. Blend in allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze biscuit layer until stiff, about 1 hour.

  2. Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.

  3. Stir hot water and gelatin together in a small bowl until dissolved, mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture, beat until fully combined. Pour over the biscuit layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.

  4. Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.

Recipe Yield

1 9-inch springform pan

Recipe Note

Easy egg-less, no-bake recipe! Best if refrigerated overnight and served chilled.

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