No-Bake Mango Cheesecake

Shopping list

• 2 cups graham cracker/digestive biscuits

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• 0.5 cup unsalted butter — melted

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• 16 ounces cream cheese — softened

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• 1 cup heavy cream

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• 0.5 cup powdered sugar

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• 1 teaspoon vanilla extract

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• 2 cups mango puree

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• 1 tablespoon lemon juice

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• 1 unit fresh mango slices — for garnish

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Step by step

1. 1

   In a bowl, combine biscuit crumbs and melted butter. Mix until evenly coated.

2. 2

   Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.

3. 3

   In a large mixing bowl, beat the cream cheese until smooth and creamy.

4. 4

   Add powdered sugar, vanilla extract, mango puree, and lemon juice. Mix until well combined.

5. 5

   In a separate bowl, whip the heavy cream until soft peaks form. Fold gently into the mango mixture.

6. 6

   Pour the filling over the chilled crust and smooth the top with a spatula.

7. 7

   Refrigerate for at least 6 hours, or overnight, until fully set.

8. 8

   Garnish with fresh mango slices before serving.