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We hope you got benefit from reading it, now let’s go back to mango chocolate cheesecake - no bake recipe. To cook mango chocolate cheesecake - no bake you need 22 ingredients and 15 steps. Here is how you achieve that.
The ingredients needed to make Mango Chocolate Cheesecake - No Bake:
- You need For crust
- Use digestive or Marie biscuits
- You need unsalted melted Butter
- Prepare Sugar
- Take For Mango Chocolate layer
- You need medium ripe Mangoes chopped
- You need white chocolate chopped
- Get Cream-cheese at room temperature
- Get whipping Cream
- Use gelatin
- Take cold Water
- Prepare Sugar
- Prepare For Mango Glaze
- Get gelatin
- Prepare cold Water
- Prepare sweetened Mango puree
- Take Lemon juice
- Get For topping
- Provide ripe Mango cubed
- Get whipping Cream
- You need Sugar
- You need vanilla extract
Steps to make Mango Chocolate Cheesecake - No Bake:
- Use a nine inch springfoam pan. Place the base upside down and add square sheet of baking paper on the base, now secure springfoam pan with the excess paper hanging outside. This will help in easing out the cheesecake smoothly from the pan later
- Grease the sides of pan with butter and line with the parchment paper
- Crush the biscuits to crumbs in a bowl. Add sugar and butter. Mix well. Add the mixture to the base of the pan and press evenly to bottom
- Chill the crust for 15 minutes.
- For Mango Chocolate layer: Blend chopped mangoes with the sugar to form a smooth puree
- Sprinkle gelatin over cold water, stir partly to dissolve. Keep it aside for 5 to 10 minutes until spongy
- Microwave for 30 seconds stirring in between until gelatin dissolves completely. Allow to cool for 5 minutes Add gelatin to mango puree and mix well
- Using Double boiler, melt chocolate and mix well until smooth
- Blend cream-cheese and cream in a bowl until creamy. Add white chocolate, mango puree mixture and mix well
- Pour mixture to the pan over the crust and spread evenly. Refrigerate for 3-4 hours until top is set
- Prepare Mango glaze: Sprinkle gelatin over cold water. Stir partly to dissolve. Keep it aside for 5-10 minutes until spongy
- Microwave for 15 second. Stir and dissolve gelatin completely. Add gelatin and lemon juice to sweetened mango puree. Mix well. Pour this mango mixture over cheesecake layer. Refrigerate for 10-12 hours
- Release the pan and Remove parchment paper from sides. Using bottom paper transfer to serving plate and now ease off the bottom square parchment paper
- In a bowl, whip cream and icing sugar to form soft peaks. Add vanilla extract and blend again. Add the cream to centre of the cheesecake and gently spread
- Top with chopped mangoes. Additionally you can add nuts etc too. Cut and serve
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