No Bake Mango Cheesecake
The simplest & most delicious Mango Cheesecake ... A recipe that uses just 4 ingredients for the cheesecake filling, this is the quickest, eggless, no bake mango cheesecake I've ever made!
Makes one 4" cheesecake
Ingredients
Biscuit base
- 50 g Digestive biscuits
- 15 g clarified butter/ghee room temperature
Mango Cheesecake filling
- 135 g mango diced
- 125 g white chocolate melted
- 150 g cream cheese softened
- 35 g cream 25% fat
Instructions
Biscuit base
- Run the biscuits in a blender to fine crumbs. Add the clarified butter / ghee and process briefly to mix. Turn into a 4" foil lined dessert ring, flatten into a base and freeze until firm.
Cheesecake filling
- Blend all 4 ingredients together in a high speed blender until smooth.
Assemble
- Demold the biscuit base, secure an acetate sheet around the frozen biscuit base and spoon in the filling.
- Set in the freezer for 3-4 hours until firm, peel off the acetate sheet and leave the cheesecake to set in the fridge overnight.
- Top the cheesecake with a white chocolate ganache and mangoes etc.