Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, no-bake mango cheesecake bar. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
No-Bake Mango Cheesecake Bar is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. No-Bake Mango Cheesecake Bar is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have no-bake mango cheesecake bar using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make No-Bake Mango Cheesecake Bar:
- Prepare Crust base
- Make ready 160 g (1 1/2 cup) graham cracker or digestive biscuit crumbs
- Make ready 80 g (6 tbsp) unsalted butter, melted
- Get Mango cheesecake
- Make ready 60 g (1/4 cup) cool water
- Get 8 g (2 1/2 tsp) gelatin powder
- Get 250 g (1 block) cream cheese
- Make ready 100 g (1/2 cup) granulated sugar
- Get 300 g (1 cup) mango puree
- Make ready 10 g (2 tsp) lemon juice
- Prepare 240 g (1 cup) whipping cream
Instructions to make No-Bake Mango Cheesecake Bar:
- Https://youtu.be/Pn4xT67Kk4E
- 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.
- 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.
- Mango cheesecake: Sprinkle gelatin evenly onto the cool water. Let it sit for at least 5 minutes to bloom.
- In a medium bowl, beat the cream cheese with a rubber spatula or whisk until creamy. Mix in sugar until it becomes really smooth.
- 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.
- 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.
- Combine the remaining puree with the cream cheese. Then add the cream and mix well.
- 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.
- Cover and refrigerate for at least 4 hours or best overnight. Slice and enjoy!
So that is going to wrap it up for this exceptional food no-bake mango cheesecake bar recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
