No-Bake Mango Cheesecake

Well...Mango Ice-Creams are such regular in my home...that for a change this time...I added some passion fruit juice into it. Its nothing but the same ice cream recipe with a drizzle of the fruit de la passion in generous amount...to make the dessert tangy and sour...and it was sweet like hell already. But to save you from that same but a little changes recipe...here I am with another mango recipe...No-bake Mango Cheesecake.

Well...most of the recipes call for gelatin in this case. But if you are using a proper ratio of caster sugar and cream cheese, the cake comes out perfectly firm and with a feathery texture. I loved it...and if you are a lover of mangoes...this is surely will get you hooked!!

No-Bake Mango Cheesecake

Makes 12 muffin size cheesecakes

Ingredients:

400gm cream cheese

150gm of sour cream / crème fraiche

1 cup caster sugar

2 cups of heavy whipping cream

1 can of condensed milk or as per taste

½ cup fresh mango pulp

1 packet of graham crackers / digestive biscuits to make the crust

¼ cup melted butter

Method:

In a large bowl whisk the cream cheese and sour cream / crème fraiche until smooth. Then add the caster sugar and whisk until well combined.

Transfer this to another bowl.

Clean the previous bowl and pour the whipping cream in it.

Whip with a hand blender or wire whisk until medium stiff peak arise.

Now transfer this to the bowl to cream cheese.

Add in the mango pulp and condensed milk.

Gently fold them to mix everything together. If required and depending on the sweetness of the mango add more condensed milk.

In a plastic zip log bag put all the graham crackers / digestive biscuits and with a rolling pin mash them well.

Take this mix in a bowl and pour the melted butter over them.

Mix them with a spoon until well combined and then distribute this mix evenly among all the cups of the muffin tray.

Press them with the back of the spoon to make a smooth crust.

Leave them to chill in the refrigerator for 15 minutes.

After 15 minutes take out the pan and pour the cheesecake mix into individual tins.

Freeze in the refrigerator for 3-4 hours and serve chilled with some chopped mangoes, whipped cream, mint leaves and slivered pistachios on top.

Or, you can make the cheesecake in a bowl or jar as per your choice.