One last recipe for a parting mango season. Super delicious, beautiful and no-fuss no-bake mango cheesecake. This recipe is simple and can feed at least 6 people. Since it has fruit in it, it is better to finish cheesecake within 3 days. This is a recipe for dinner party dessert which everyone will adore.
Ingredients for cheesecake :
- 15-17 Biscoff Cookies
- ¼ cup Almond flour
- ¼ cup Melted unsalted butter
- 8 oz or 1 pack Cream cheese
- ½ cup Mango Purée
- 1 cup Heavy cream
- 1 tsp Vanilla extract
- ½ cup Icing sugar
Ingredients for Mango glaze :
- 1 cup Mango Purée
- ¼ cup Water
- ¼ cup Granulated sugar
- 2 tbsp Corn flour
Tip:
- Use fresh and room temperature ingredients except heavy cream.
- You can use any cookies if you do not have biscoff cookies but if they are bland just add a little bit of granulated sugar.
Directions:
- In a bowl, add Biscoff cookies with almond flour and grind into a coarse mixture.
- Add melted unsalted butter to cookie mixture, mix well, put it into a tart pan, even out the level and put pan in the refrigerator to chill.
- Take another bowl, add cream cheese, icing sugar and vanilla extract. Whisk everything together and add mango purée with heavy cream and whisk again till the mix is fluffy.
- Spread and even out cream cheese mix on to the refrigerated tart pan, keep some aside and put it in the refrigerator again.
- To make glaze, add mango purée, water and granulated sugar to a saucepan and put it on medium flame while continuously stirring.
- Once sugar is dissolved, add corn flour and keep stirring till the liquid starts bubbling and take the saucepan off heat.
- Let the glaze cool down for a couple of minutes and add it to the top of cheesecake.
- Add dollops of kept aside cream cheese mix on top and try to spread them by making circles through them using a skewer to create beautiful pattern.
- Put the cheesecake in the refrigerator overnight and enjoy later.