No Cheese Mango Cheesecake
No Cheese Mango Cheesecake

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, no cheese mango cheesecake. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

For the cream cheese no bake filling you will need regular cream cheese, whipped cream, sugar and mango pulp. For the Mango, I used a variation close to Alphonso. Mango Cheesecake Recipe made with simple ingredients, homemade paneer and sugar.

No Cheese Mango Cheesecake is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. No Cheese Mango Cheesecake is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have no cheese mango cheesecake using 3 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make No Cheese Mango Cheesecake:
  1. Take 1 Can/300 ml Condensed milk (sweetened)
  2. Take 1.5 Cups/750 ml Greek yogurt (5% milk fat)
  3. Take 1/2 Cup/125 ml Mango pulp (Canned)

This No Bake Mango Cheesecake is a classic example of what started out as a cruisy week ending up in a whirlwind of mango pureed chaos / bliss. This No-Bake Mango Cheesecake is probably the easiest cheesecake I've done. It is very mildly sweetened to highlight the natural sweetness of the fresh mangoes and tartness of cream cheese. I also like the contrasting flavor of the salted graham crust and the touch of bitter-sweet chocolate sauce.

Steps to make No Cheese Mango Cheesecake:
  1. Combine the Condensed Milk, Greek Yogurt and Mango Pulp in a medium bowl.
  2. Whisk well with the help of a balloon whisk.
  3. Pour the mixture into 4 Dessert Cups OR in a greased 6-inches or 7-inches nonstick Springform Cake Pan with a removable bottom.
  4. Cover tightly with aluminum foil. - *This is very important. If you do not cover it, water will seep-in the cake altering the taste & texture.
  5. Add 2 cups of water into the the Instant Pot/Pressure Cooker/Regular Pot/Steamer, whatever you are using.
  6. Place a trivet/wire rack in the bottom.
  7. Place 2 Dessert Cups at a time OR Springform Cake Pan, whatever you are using on top of the trivet/wire rack.
  8. Secure the lid. - Steam for 30 minutes on high. - Release the pressure after 20 minutes.
  9. Take out the cheesecake gently. - Let it cool down completely.
  10. Chill in the refrigerator for 5-6 hours.
  11. Enjoy!

Crush the digestive biscuits into fine crumbs. Pour into a bowl and add in melted butter. Press the crumbs to the base. Mix cream cheese, cream, and sugar. Add gelatine to hot water until completely dissolved.

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