Making mango cheesecake without an oven is a great option for those who don't have access to one or prefer not to use it. This no-bake version of mango cheesecake is just as delicious and creamy as its baked counterpart. Here's how you can make it:
- For the crust, you'll need around 200 grams of crushed digestive biscuits or graham crackers and 80 grams of melted butter. Mix them together until the crumbs are evenly coated with butter.
- Press the mixture firmly onto the base of a springform pan to create an even layer. Make sure to also press it up the sides slightly, which will help hold the filling. Place the pan in the fridge to allow the crust to set for about 15-20 minutes.
- Next, prepare the filling. In a bowl, combine 400 grams of cream cheese, 200 grams of powdered sugar, and 1 teaspoon of vanilla extract. Beat the mixture using an electric mixer until it becomes smooth and well-incorporated.
- In another bowl, whisk 250 milliliters of heavy cream until it becomes thick and forms soft peaks.
- Gently fold the whipped cream into the cream cheese mixture, ensuring not to overmix and deflate the whipped cream.
- Peel and dice a ripe mango. Reserve a few small pieces for garnish and blend the rest until smooth. You can also add a squeeze of lime juice for extra tanginess.
- Fold the mango puree into the cream cheese mixture until it's fully combined. This will give the cheesecake a beautiful mango flavor.
- Remove the springform pan from the fridge and pour the mango cream cheese mixture onto the crust. Smooth the top with a spatula or the back of a spoon.
- Cover the pan with plastic wrap and let it set in the refrigerator for at least 4-6 hours, or preferably overnight. This will allow the cheesecake to firm up and develop its flavors.
- Once set, carefully remove the cheesecake from the springform pan by releasing the sides. Transfer it to a serving plate.
- Garnish the cheesecake with the reserved mango pieces or some additional diced mango if desired.
- Slice and serve the mango cheesecake chilled. It's now ready to be enjoyed!
Note: For an even more luxurious texture, you can also incorporate gelatin into the filling. Follow the package instructions and dissolve the gelatin in hot water before adding it to the cream cheese mixture. This will help the cheesecake set faster and hold its shape better.
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How to prepare a crust for a no-bake mango cheesecake?
To prepare a crust for a no-bake mango cheesecake, you can follow these steps:
- Choose a type of crust: There are several options for a no-bake cheesecake crust, including graham cracker crust, cookie crust, or even a nut crust. Consider the flavor and texture you'd like to complement your mango cheesecake.
- Crush the cookies or crackers: If you're using graham crackers, chocolate cookies, or any other type of crust base, crush them into fine crumbs. You can use a food processor or place the cookies/crackers in a ziplock bag and crush them with a rolling pin.
- Mix in melted butter: In a bowl, combine the cookie or cracker crumbs with melted butter. Use a spatula or your hands to thoroughly mix the butter into the crumbs until it becomes similar to wet sand. The butter helps bind the crumbs together.
- Press the mixture into the pan: Take the crust mixture and press it firmly into the bottom of a springform pan or a pie dish, making sure to create an even layer. Use the back of a spoon or a measuring cup to help you press the crumbs down firmly and ensure they adhere.
- Chill the crust: Place the crust in the refrigerator for at least 30 minutes or until it's firm. This step will help the crust set and hold its shape when you add the cheesecake filling.
- Proceed with the no-bake mango cheesecake recipe: Once the crust is chilled and set, you can proceed with your no-bake mango cheesecake recipe. Pour the cheesecake filling over the crust and refrigerate the entire cheesecake until firm.
After following these steps, you'll have a delicious no-bake mango cheesecake with a perfectly prepared crust. Enjoy!
