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 caloriescarbohydrate: 19.4 gcholesterol: 65.4 mgfat: 21.3 gfiber: 0.3 gprotein: 3.8 gsaturatedFat: 13.1 gservingSize: -sodium: 143.4 mgsugar: 14.3 gtransFat: : -unsaturatedFat: : -
Directions No-Bake Mango Cheesecake
Directions
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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.
Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.
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.
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.