This No-Bake Mango Biscoff Cheesecake is a complete and utter celebration of summer! A creamy mousse-like cheesecake loaded with mangoes and unique taste and crunchiness of Lotus Biscuits.
Happy May! A delicious NO FUSS recipe with the king of fruits – MANGO. I loved how this No-bake Mango Biscoff Cheesecake came together, almost like magic. Its a super easy recipe that just needs everything thrown in and VOILA.. a smooth batter ready to be poured into the mould.
You can also puree the mangoes separately and then mix it up with a hand blender into the rest of the ingredients. The white chocolate in the recipe gives enough sweetness, combined with the mango, and helps the cheesecake set.
Don’t have Cream Cheese? Make it at home!
I made this recipe using Homemade Cream Cheese. Try it here
Storing the Mango Biscoff Cheesecake
Store the cheesecake in an air tight container, to prevent it from drying out, in the refrigerator for up to 3 days.
Like this recipe? Try more Cheesecake recipes –
- Baked Blueberry Cheesecake Bars
- No-Bake Coconut Rose Cheesecake Pudding
- Death By Chocolate Cheesecake
- Passion Fruit Cheesecake With Caramelized Rum Pineapple
- Burnt Basque Cheesecake
- Baked Mini Black Plum Cheesecakes | Made With HOMEMADE CREAM CHEESE
No-Bake Mango Biscoff Cheesecake
Course: Dessert4
servings30
minutes8
minutesThis No-Bake Mango Biscoff Cheesecake is a complete and utter celebration of summer! A creamy mousse-like cheesecake loaded with mangoes and unique taste and crunchiness of Lotus Biscuits.
Ingredients
- Biscuit Base
50 g Lotus Biscuits
15 g Butter, Melted
- Filling
135 g Mango, diced
125 g White Chocolate, melted
150 g Cream Cheese, Softened (Try Homemade Cream Cheese)
35 g Cream, 25% fat
- To Top
Fresh Mangos
Lotus Biscuit, crumbs
Directions
- Run the biscuits in a blender to fine crumbs. Add the melted butter and process briefly to mix.
- Transfer to a 4 inch spring foam pan and flatten into a base and freeze till firm.
- Cheesecake filling
- Blend the mangoes, melted white chocolate, cream cheese and cream together in a high speed blender until smooth.
- Line the sides of the spring foam pan with a strip of baking paper.
- Spoon in the filling and smoothen the top. Set in the freezer for 3-4 hours until firm and de-mould and peel off the baking paper from the sides. Leave the cheesecake to firm up in the refrigerator overnight.
- Top the cheesecake with biscuit crumbs and chopped mangoes to serve.
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