No-Bake Mango Cheesecake
A refreshing, two-layered no-bake mango cheesecake that blends creamy mango flavour with a smooth texture and a crunchy biscuit base. An easy-to-make dessert that’s perfect for special occasions or a summer treat.
Makes
6 cheesecakes
Ingredients
For the filling:
- 100g cream cheese
- ¾ Tbsp powdered sugar
- 1 pack mango jelly (beef) from Foster Clark’s
- ½ pack additional mango jelly (for topping)
- 1 pack whipped topping mix from Foster Clark’s
- 100ml cold milk
- 30ml boiling water
For the base:
- 10 crushed tea biscuits
- 30ml melted butter
Instructions
- Dissolve the mango jelly pack in boiling water and set aside to cool slightly.
- In a bowl, mix the crushed biscuits with melted butter and press into mini cheesecake or cupcake moulds to form the base.
- In a separate bowl, beat the cream cheese with powdered sugar until smooth and lump-free.
- Add the dissolved mango jelly to the cream cheese mixture and mix well.
- In another bowl, whip the whipping cream powder with cold milk for 3 minutes until firm.
- Gently fold the whipped cream into the mango and cream cheese mixture until fully combined and smooth.
- Spoon the mixture over the biscuit bases and refrigerate for at least 2 hours.
- For the topping: dissolve ½ pack of mango jelly in ¼ cup boiling water, then let it cool to room temperature.
- Pour a thin layer of the cooled jelly over each cheesecake and return to the fridge to set completely (about 2 more hours).
- Once fully set, remove from moulds, garnish with fresh mango pieces or whipped cream, and serve chilled.
Foster Clark’s Tip:
You can recreate the same recipe with our full range of jelly flavours.
Made With
