Mango Cheesecake | No Bake Mango cheesecake

Mango Cheesecake
  • Prep Time
    30 Mins
  • Serving
    4
  • View
    180

Mango Cheesecake | Mango cheesecake recipe

Our Mango Cheesecake is a wonderful blend of tropical delight and creamy richness. This delectable delicacy is expertly crafted, with a silky smooth cream cheese filling that is seamlessly combined with the sweet and tangy essence of ripe mangos. Each delicious bite is a symphony of flavours that transports you to a culinary paradise.

Prep time: 30 mins, 3 hours to set
Serves: 4- 8 persons

Ingredients

Crust

100g of raw coconut flakes
Peeled mature coconut chunks of 1⁄2 a small mature coconut
2 handfuls of pitted soft dates
1 tsp of lemon juice
Optional – 1 handful of dehydrated mango

Mango Cheesecake


Coconut Cream

Flesh of 2 fresh young coconuts, mature can do too but it won’t be
as smooth
3 handfuls of fresh light brown dates (for the cream to remain white)
Juice of 1 lemon
1 tbsp of psyllium husk
Water of coconut milk if needed

Mango Cream

3-4 ripe and sweet mangoes
1 handful of pitted dates
Extra mango chunks to add on top


Preparation

Crust

Place the coconut flakes and mature coconut in the food processor and grind until fine, add the rest of the ingredients and continue grinding until you get a dough consistency.

Place a baking paper at the bottom of a round cake mould, place the dough in and press it down until the surface is even.

Coconut Cream

Place all ingredients in the blender and blend until real smooth and creamy.

Raspberry Cheesecake

Mango Cream

Place all ingredients in the blender and blend until real smooth and creamy.

Mango Cheesecake


Assembly

Assemble layers as shown in the photo starting by pouring the Coconut Cream on top of the Crust and then the Mango Cream and Mango chunks on top.

Place the cake while in the cake mould in the freezer for 3 hours, then it’s ready to take out and enjoy!

 

Equipment needed: Blender, Food Processor, Spatula, Cake Mould, Baking Paper

Cookwell Bullet Mixer Grinder: https://amzn.to/48i6Pnz

  1. Cheesecake Filling (per slice):
    • Cream Cheese: 200 calories
    • Sugar: 50 calories
    • Eggs: 70 calories
    • Sour Cream: 60 calories
    • Vanilla Extract: 10 calories

    Total for Cheesecake Filling: ~390 calories per slice

  2. Crust (if applicable, per slice):
    • Graham Cracker Crust: 100 calories

    Total for Crust: ~100 calories per slice

  3. Mango Topping (if applicable, per slice):
    • Mango Puree or Slices: 20 calories

    Total for Mango Topping: ~20 calories per slice

Ingredients

Crust

Coconut Cream

Mango Cream

Directions

Step 1

Place the coconut flakes and mature coconut in the food processor and grind until fine, add the rest of the ingredients and continue grinding until you get a dough consistency.

Step 2

Place a baking paper at the bottom of a round cake mould, place the dough in and press it down until the surface is even.

Step 3

For Coconut Cream, Place all ingredients in the blender and blend until real smooth and creamy.

Step 4

For Mango Cream, Place all ingredients in the blender and blend until real smooth and creamy.

Step 5

Assemble layers as shown in the photo starting by pouring the Coconut Cream on top of the Crust and then the Mango Cream and Mango chunks on top.

Step 6

Place the cake while in the cake mould in the freezer for 3 hours, then it’s ready to take out and enjoy!

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