No Bake Mango Cheesecake

Ingredients

CRUST

• 150 g / 5 oz Graham Crackers or other plain sweet biscuit
• 100 g / 3.5 oz unsalted butter, melted and cooled
• 2 tbsp white sugar

 

FILLING

• 700g / 1.4 lb of mango flesh
• 6 tsp gelatin powder (Note 2)
• 1/2 cup / 125 ml cold tap water
• 500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)
• 2/3 cup / 150g caster sugar (superfine white sugar)
• 300 ml / 10 oz whipping cream or heavy cream

MANGO JELLY

• 100g of mango flesh
• 2 tsp gelatin powder (Note 2)
• 1/4 cup / 65 ml cold tap water
• 1 tbsp lemon juice

Note: each envelope of gelatin is 4 tsp; need 2 envelopes

Directions

• Put crackers in the food processor until fine with sugar. Pour in butter and mix to combine. Firmly pack onto your pan and set aside.
• For the filling gelatin, sprinkle gelatin on top of the water, mix a bit and microwave 15 seconds twice until it’s dissolved. Set aside and let cool.
• For the filling, put all ingredients in food processor (including the gelatin), pour in mixture and put in the refrigerator to set for 3 hours.
• For topping, once the cake is set, mix the gelatin with the water and microwave for 15 seconds twice until dissolved, set aside and let cool.
• Combine all toppings in food processor and pour on top of the cake.
• Let set for 24-48 hours.