No Bake Mango Cheesecake
No-Bake Mango Cheesecake is an alternate mixture of soft and sweetened pastry. Like the common cheesecake, it is comprise of delicate cream-cheese on crust biscuit then topped with mango coat. Refrigerate until firm before serving.
Feb 22, 2014 by
Servings: 4-5
Prep Time: 20-30 minutes
Total Time: 8 hours and 30 minutes
Prep Time: 20-30 minutes
Total Time: 8 hours and 30 minutes
Related Categories: Dessert,
Ingredients:
Ingredients Crust: 1 1/2 cups crushed graham cracker 1 tbs sugar 1/2 cup butter, melted 1/2 teaspoon cinnamon powder(optional) Cheesecake Filling: 1 cup cream cheese 1 cup whipping cream or all-purpose cream 1/2 cup sugar Mango Glaze: 1 tbsp unflavored gelatin 2 cups hot water 1 cup ripe mango Procedures: Crust 1. Combine crushed graham, cinnamon powder, sugar and butter in a mixing bowl then blend until well combined. 2. Mixture ought to be moist, add more butter if excessively dry. 3. Spread and press down the crust mixture up to 1/2 inch thick in your desired container (can be cup, wine glass and molding pan) then refrigerate for no less than 10 minutes. Mango Glaze 1. Dissolve gelatin in a mixing bowl with hot water. 2. Combine mango, water and sugar in a blender. Blend until smooth. Use strainer to remove any fibers. 3. Combine mango mixture and dissolved gelatin in a mixing bowl then boil over low heat for 5 minutes or until slightly thicken. Filling 1. Mix cream cheese in a bowl until smooth then gradually add sugar and whipping cream. Mix until well blended. 2. Mix cream cheese mixture and half of mango gelatin mixture. Mix well. Assembly 1. Pour and spread evenly the topping into the crust up to 1 inch thick then refrigerate for no less than 15 minutes or until firm. 2. Pour and spread the mango coat on top then refrigerate for no less than 8 hours. Serve Chilled.
