Mango Cheesecake

Name: Mango Cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups digestive biscuits, crushed; ½ cup desiccated coconut; 6 tbsp melted butter; 16 oz cream cheese, softened; ½ cup caster sugar; 1 tsp vanilla; 2 cups heavy cream, whipped; 1 cup mango purée; 2 tsp gelatine bloomed in ¼ cup water

A tropical no-bake mango cheesecake, set over a coconut biscuit base and finished with a glossy mango gelee topping.

Total time

30 min

Prep

30 min

Cook

0 min

Difficulty

medium

Cuisine

American

comfortdessertsweetno-bake

Ingredients

2 cupsdigestive biscuits, crushed

½ cupdesiccated coconut

6 tbspmelted butter

16 ozcream cheese, softened

½ cupcaster sugar

1 tspvanilla

2 cupsheavy cream, whipped

1 cupmango purée

2 tspgelatine bloomed in ¼ cup water

Instructions

Mix crushed biscuits, coconut, and butter; press into springform pan.

Beat cream cheese, sugar, and vanilla; fold in whipped cream.

Pour over base; smooth. Refrigerate 3 hours.

Bloom gelatine; whisk into mango purée; pour over set cheesecake.

Refrigerate 1 more hour; unmould to serve.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

1277

Protein

10.9g

Fat

111.7g

Carbs

63.2g

Fiber

3.4g

Sodium

407mg

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