Delicious no-bake mango cheesecake: the dessert has a rich color and pleasant texture

Recipe

Place the cookies in a ziplock bag. We take a rolling pin and start running it over the bag, trying to crush the cookies. Next we need a deep plate. Place the crushed cookies into it.

Place a small saucepan or a special plate on the stove in which we melt the butter. Pour the resulting liquid into the cookies. Mix everything with a tablespoon or pastry spatula.

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Take a round mold and grease it with a small amount of oil. Place the cookie mixture into it. Level and press to the bottom with a spoon. We put it in a cool place.

Place mango puree in a saucepan and add sugar. We put it on the stove. We heat it up. Add lemon juice. The sugar should completely dissolve. Remove from the stove and let cool slightly. Strain through a strainer into a plate.

Place the gelatin in water; it should swell well. After ten minutes, you can remove the gelatin mass from the water. Squeeze it lightly.

Add gelatin to a plate with warm puree. Mix well. Pour in the cream and stir gently.

Take out the cookie tin and pour some of the mango puree and cream into it.

Flatten and refrigerate for twenty minutes. We take it out of the refrigerator. We will need three rings, smaller in volume than the one in which we cook. We put the first ring for dessert. And then we take the smaller one and put it inside the first one. And the third to the second. Fill the center with mango mixture. Pour the remainder into the space between the second and third rings.

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Level it out and put it in the refrigerator for a couple of hours. Let's start preparing the cream.

Place the cheese in a deep container. Beat with a whisk. Add yogurt, powder and vanillin. Beat again. Add gelatin swollen in water. Stir well. In a separate bowl, whip the cream. We put them in the cream. Mix carefully.

Now we need to remove the rings from the mold. Take your time so you don't break anything. Now fill all the gaps with the prepared cream. Pour the rest on top, level it and put it in a cool place for two hours.

No bake mango cheesecake. I'm giving away the recipe on my birthday!

And today is my birthday (thanks to those who congratulated me personally, and be-be-be to those who forgot about me))))

And it is for this reason that I drink tea all day long with delicious homemade cheesecake))) I love mangoes, that’s why mango cheesecake))

So, drum roll...RECIPE!!!

You will need:

Grind the cookies in a blender (or grind in a meat grinder) into fine crumbs.

Add 10% cream to the crumbs. Approximately you will need about 70 ml. The mass should be dense, but at the same time soft (like a soft “potato” cake). Cream can be replaced with milk or juice.

Place the ring from the springform pan on a flat hard surface (flat dish or baking sheet), covering it with parchment. You can make cheesecake in a regular form, but you won’t be able to pull it out beautifully.

Pour out the cookie mixture and smooth it out carefully. If desired, you can make sides. We put it in the refrigerator.

15 gr. Soak gelatin in 90 ml. cold water. Leave to swell for 10 minutes.

300 ml. Whip 33% cream until creamy. The cream must be cold, otherwise it will quickly turn into butter.

In a separate bowl, beat cream cheese, yogurt and powdered sugar. I used mango flavored yogurt, but you can use any other yogurt you like.

Soak the swollen gelatin in a water bath or in the microwave. But the main thing is that it doesn’t boil! Pour gelatin into 30 ml. cream 10% and mix.

Pour the cream and gelatin into the curd and yoghurt mixture in a thin stream, stirring constantly.

Add whipped cream and stir gently.

To give the cheesecake a nice cut, I added mango pieces to the mixture. To do this you will need 1 small jar of canned mango. You can also use fresh ripe mango.

Mix everything carefully.

Spread the mixture onto the cookie base and carefully level it with a spoon or spatula.

Place the cheesecake in the refrigerator. Meanwhile, prepare the mango jelly. To do this, lay out mango slices from 1 jar and puree with a blender.

5 gr. Soak gelatin in 30 ml. water, let it swell for 10 minutes and heat until completely dissolved in the microwave or in a water bath. Add gelatin to mango puree and mix everything well.

Pour the puree over the cheesecake and smooth it out. Place in the refrigerator for 2 - 3 hours.

When the cheesecake has hardened, run a knife along the inside of the ring and remove it. If desired, you can transfer the cheesecake to a beautiful dish.

Light, fresh, not greasy cheesecake is ready! You can experiment and replace mangoes with more affordable peaches or strawberries.

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Decorating the cake

We have the last stage left. Take a mango, peel and remove seeds. Cut into thin slices. Takes out the cake and carefully removes it from the mold.

Decorate with mango pieces.

Cut into pieces and serve.

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Grind the cookies in a blender (or grind in a meat grinder) into fine crumbs.

Add 10% cream to the crumbs. Approximately you will need about 70 ml. The mass should be dense, but at the same time soft (like a soft “potato” cake). Cream can be replaced with milk or juice.

Place the ring from the springform pan on a flat hard surface (flat dish or baking sheet), covering it with parchment. The diameter of my ring is 22 cm. You can make a cheesecake in a regular form, but you won’t be able to pull it out beautifully.

Pour out the cookie mixture and smooth it out carefully. If desired, you can make sides. We put it in the refrigerator.

15 gr. Soak gelatin in 90 ml. cold water. Leave to swell for 10 minutes.

300 ml. Whip 33% cream until creamy. The cream must be cold, otherwise it will quickly turn into butter.

In a separate bowl, beat cream cheese, yogurt and powdered sugar. I used mango flavored yogurt, but you can use any other yogurt you like.

Soak the swollen gelatin in a water bath or in the microwave. But the main thing is that it doesn’t boil! Pour gelatin into 30 ml. cream 10% and mix.

Pour the cream and gelatin into the curd and yoghurt mixture in a thin stream, stirring constantly.

Add whipped cream and stir gently.

To give the cheesecake a nice cut, I added mango pieces to the mixture. To do this you will need 1 small jar of canned mango. You can also use fresh ripe mango.

Mix everything carefully.

Spread the mixture onto the cookie base and carefully level it with a spoon or spatula.

Place the cheesecake in the refrigerator. Meanwhile, prepare the mango jelly. To do this, lay out mango slices from 1 jar and puree with a blender.

5 gr. Soak gelatin in 30 ml. water, let it swell for 10 minutes and heat until completely dissolved in the microwave or in a water bath. Add gelatin to mango puree and mix everything well.

Pour the puree over the cheesecake and smooth it out. Place in the refrigerator for 2 - 3 hours.

When the cheesecake has hardened, run a knife along the inside of the ring and remove it. If desired, you can transfer the cheesecake to a beautiful dish.

Light, fresh, not greasy cheesecake is ready!
You can experiment and replace mangoes with more affordable peaches or strawberries. Desserts, Step by step recipe

Cold mango cheesecake

Note: we take a mold for making cheesecake with a diameter of 18 cm, the height of the cheesecake is about 5-6 cm + cm layer with mango

Ingredients: Base: 180 grams of cookies (choose the one you like - either store-bought “Yubileinoye” or something you baked yourself) 90 ml of milk or butter

Cheesecake: 600 g of curd cheese (I use Hochland) 200 ml of cream 33% 100-200 g of powdered sugar (to taste) 20 g of instant gelatin powder 100 ml of milk

Mango layer: 300 grams of puree (I used 230 grams of mango +70 grams of passion fruit) 10 grams of instant gelatin powder 50 grams of water 25 grams of sugar

1. First of all, soak the gelatin. To do this, pour it into a deep bowl and fill it with cold milk. Stir and leave to swell for 15 minutes in the refrigerator. 2. Prepare the mold: first line its bottom with parchment, and line the walls with acetate film or parchment. Without this, your cheesecake will not come out of shape! 3. Grind the finished cookies in any possible way into fine crumbs. The easiest way to do this is with a food processor, but if you don’t have one, you can use a bag and a rolling pin. Add milk or melted butter to the crumbs, mix until it becomes “wet sand”. Pour the mixture into the mold, compact it well and evenly with the bottom of the glass. Place the mold in the refrigerator and make the cheesecake.

2 preparation options: 1. Place curd cheese, cream, powder into the bowl of a food processor and mix until smooth using a paddle attachment with a silicone pad.

1.2. If you don’t have such an attachment and only have a whisk, you will have to whip the cream separately, the cheese separately and then combine everything: Pour the heavy cream into a deep bowl/machine bowl. Pour powdered sugar into it. When whipping cream, remember that only cold cream whips well, so be sure to keep the cream in the refrigerator before whipping, and you can also additionally cool the whipping bowl and mixer beaters. Whip the cream to “tight peaks” - this is when the cream does not float in the bowl, but is whipped tightly, with a clear pattern from the whisk. In this case, it is also important not to overdo it, otherwise the cream can be “beaten” and it will turn into sweet butter. Transfer the cream cheese to another bowl and lightly knead with a spatula or beat with a mixer for 1 minute. Combine both mixtures. Mix carefully, the mass should be very light. We put it aside.

4. Heat the swollen gelatin in the microwave. Do not bring it to a boil under any circumstances! Gelatin should completely dissolve. Let the resulting solution cool slightly. 5. Pour the gelatin solution into the creamy cheese mass. Mix everything. We take the mold out of the refrigerator and fill it with the creamy cheese mixture. Place the cheesecake in the refrigerator for 3-4 hours. Let's start with the mango layer.

6. Soak the gelatin. Place 1/3 of the mango puree in a saucepan and add sugar. Place over medium heat and stir until the sugar dissolves. Bring to a boil, set aside and let cool to 85 degrees, then add the gelatin mass. Stir until smooth. Now combine with the remaining 2/3. We did this so as not to wait long for the mass to cool down. Since the hot mass would spoil the surface of the filling. If you are not in a hurry, you can heat everything together, but let the mango mixture cool for 15-20 minutes, up to 35 degrees, stirring occasionally. But here you need to not miss a moment so that it doesn’t start to freeze in your saucepan. 7. Fill the cheesecake with mango filling and put it in the refrigerator for another couple of hours. Then decorate with berries on top and serve. 8. Enjoy a light cake with a delicate taste and a bright tropical note!

Cheese mass for cheesecake:

• 400 g Mascarpone or Philadelphia cheese
• 500 g mango pulp (preferably from a jar)
• 2 tablespoons freshly squeezed lemon juice
• 130 g powdered sugar
• 22 g gelatin powder (7 teaspoons x 5 ml)
• 70 ml cold water
• 300 ml cream 33%, whipped and chilled

1. All ingredients, except the whipping cream, should be at room temperature.
2. Place cheese, mango puree, lemon juice and sugar in a mixing bowl. Turn the mixer on medium speed (use the mixer attachment to beat the egg whites) until the mixture is smooth and free of lumps.
3. Pour gelatin powder into 70 ml of cold water and leave for 10 minutes to swell.
4. After swelling, place the gelatin on the stove and heat, stirring, until the gelatin is completely dissolved or heat it in the microwave.
5. Do not bring to a boil (gelatin will lose its gelling properties). Remove from heat and cool slightly. Add a tablespoon of curd mass to the still slightly warm gelatin and stir thoroughly.
6. Add 2 more tablespoons and stir again, watching for any lumps. Then add this mass to the entire cheese filling and immediately mix thoroughly to distribute all the gelatin so that there is not a single lump.
7. Pour the chilled cream into a separate bowl. Beat until stiff peaks form. Add whipped cream to the cheese mixture with gelatin in two additions. Stir gently with a spatula.
8. Place the entire cheese mixture on the cookie base placed in the mold. Level with a spatula and refrigerate overnight or 12 hours to stabilize.

Besides:

• 150 ml whipped cream 36%, chilled
• 1 teaspoon powdered sugar
• 1 spoon passion fruit puree
• 1/4 pomegranate seeds
• a few slices of fresh mango

1. Whip the cream with powdered sugar.
2. Spoon the whipped cream onto the top of the pre-cooled cheesecake. Drizzle some passion fruit puree over the top and garnish with pomegranate seeds and fresh mango pieces.

The result is a very refreshing no-bake cheesecake, that is, a so-called cold cheesecake, which is perfect on a hot summer day as a dessert for coffee or tea.

Bon appetit.