Easiest Way to Cook Yummy No-Bake Mango Cheesecake Bar

No-Bake Mango Cheesecake Bar. No bake cheesecake: laat je online inspireren door de lekkerste gerechten van Allerhande. Allerhande helpt je met kiezen én koken. Hier vind je voor elk moment een lekker recept.

Mango cheesecake bar made without oven, but with ease and fun swirl. It's light and refreshing, perfect for hot summer days. Making a no-bake mango cheesecake is easier than one would think. You can have No-Bake Mango Cheesecake Bar using 11 ingredients and 10 steps. Here is how you cook that.

Ingredients of No-Bake Mango Cheesecake Bar

1. You need of Crust base.
2. It's 160 g (1 1/2 cup) of graham cracker or digestive biscuit crumbs.
3. You need 80 g (6 tbsp) of unsalted butter, melted.
4. Prepare of Mango cheesecake.
5. You need 60 g (1/4 cup) of cool water.
6. It's 8 g (2 1/2 tsp) of gelatin powder.
7. You need 250 g (1 block) of cream cheese.
8. It's 100 g (1/2 cup) of granulated sugar.
9. You need 300 g (1 cup) of mango puree.
10. It's 10 g (2 tsp) of lemon juice.
11. Prepare 240 g (1 cup) of whipping cream.

It's creamy and tasty with a hint of sweet mango. The top is swirled with mango puree that is especially fun and easy to do. This delightful cheesecake variation will just not fail to. Alejandra Ramos mixes a fluffy, flavorful concoction with the No-Bake Mango Cheesecake Bars from the New Year's Eve Cake-Off.

No-Bake Mango Cheesecake Bar step by step

1. Https://youtu.be/Pn4xT67Kk4E.
2. Crust base: Crush the biscuit into fine crumbs using a food processor. Or seal them in a Ziploc plastic bag and roll them with a rolling pin. Transfer into a bowl. Combine well with butter..
3. Place into a 20 cm square cake pan that has been lined with parchment paper (with an overhang around the sides if you plan to unmold the cake). Spread evenly before pressing the mixture onto the base to pack it firm. Refrigerate until the cheesecake is ready..
4. Mango cheesecake: Sprinkle gelatin evenly onto the cool water. Let it sit for at least 5 minutes to bloom..
5. In a medium bowl, beat the cream cheese with a rubber spatula or whisk until creamy. Mix in sugar until it becomes really smooth..
6. In a separate bowl, whip the cream until thick with a whisk or electric mixer. Tips: the whipping process will be much faster if everything is cold, ie. bowl and whisk. Set aside once thickened..
7. In a saucepan, bring the mango puree and lemon juice to a boil. Remove from heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved. Set aside 3 tablespoons of the mixture for decorating the cheesecake..
8. Combine the remaining puree with the cream cheese. Then add the cream and mix well..
9. Pour cream cheese filling into the prepared pan. Spread and smoothen the top as needed. Drop the mango puree by the teaspoon randomly over the top. Using a wooden skewer, swirl the puree into filling to create a marbled effect..
10. Cover and refrigerate for at least 4 hours or best overnight. Slice and enjoy!.

The balance of crunchy almonds, tangy Greek yogurt and fruity mango. This No Bake Mango Cheesecake is a complete and utter celebration of summer! No Bake Mango Cheesecake When I photograph beautiful cakes like this, it sometimes makes me wish I wasn't the Queen of Brown Food. In a separate medium bowl, whisk the mango pulp with the sugar. Pour this mixture over the top of the cheesecake, swirl the pan to coat evenly, cover the top of the pan with plastic wrap.