Ingredients
250g Digestive biscuits, finely crushed
100g Unsalted butter, melted
500g Cream cheese, room temperature
200ml Coconut cream
300g Mango puree
15g Gelatin powder
100g Sugar
Instructions
Combine crushed biscuits and melted butter until the mixture looks like wet sand.
Press the mix firmly into the bottom of a springform pan and refrigerate for 30 minutes.
Whip the cream cheese and sugar together until light and fluffy.
Fold in the coconut cream gently until smooth.
Dissolve the bloomed gelatin into the filling mixture.
Pour the batter over the chilled crust and smooth the top with a spatula.
Spread the mango puree evenly over the surface once the filling is partially set.
Refrigerate the cheesecake for at least 6 hours until it is completely firm and set.
Notes
Ensure your cream cheese is at room temperature to avoid lumps in the batter. For a cleaner slice, dip your knife in hot water and wipe it dry between cuts. Keep refrigerated until ready to serve.
- Prep Time: 30
- Category: No-Bake Creamy Desserts
- Method: No-bake
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 28g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg