Mango cheesecake | A no bake & eggless recipe

First up, make the base. I put the whole packet of biscuits in the food processor and got a nice crumbly mixture. I added the butter and mixed it with my hands. Press this on to the base of a springform baking pan and place it in the fridge while we get the filling together

On to the filling! I have broken it down into steps to make it easy to follow

Dissolve a tbsp of gelatine in 1/2 cup of hot water

In a bowl, add the cream with 3 tbsps of icing sugar, and whip till soft peaks are formed

In another large bowl, beat the cream cheese and the sugar until it is nice and smooth

Take out your third bowl, and combine the mango puree and the gelatine that was dissolved in some water

Add this puree to the cream cheese mixture and mix well. Next add the whipped cream in two batches to this bowl and mix well

Pour this onto the biscuit base that has been sitting in the fridge and let it sit it in the fridge for a couple of hours

The final step is the glaze, so after a couple of hours, in 1/2 cup of hot water dissolve the gelatine and add it to one cup of mango pulp. Pour this over the cream layer. Put it back in the fridge for a couple more hours or until you want to serve it

Garnish it with mangoslices or strawberries or mint leaves