NO BAKE MANGO CHEESECAKE

This No Bake Mango Cheesecake is a complete and utter celebration of summer! A creamy mousse-like cheesecake layered with crumbled buttery biscuit, mixture of cream cheese and hung yogurt flavored with fresh seasonal mango puree and topped with fresh cut mango chunks and mint leaves. This itself is a mango lovers paradise that you just can't get enough of. A must try recipe before the season of mango ends.

Ingredients:

• Multigrain Digestive Biscuits – 8-10 or any biscuits of your choice

• Butter (Salted) – half of ¼ cup (softened)

• Britannia Cream Cheese - 180 grams (1 pack)

• Hung Curd (Greek Yogurt) - 200 grams (1 cup)

• Mango Puree - ½ cup

• Honey – ¼ cup (or sugar)

For Topping:

• 2 Mango (Ripe), cut and pureed for topping

• Mint Leaves (Pudina), for garnish

Method:

· To begin making the No Bake Eggless Mango Cheesecake, we will first make crumbs of the biscuits using a small mixer jar.

· Combine the biscuit crumbs and the butter in a bowl. Mix well to get a firm crumb like texture.

· Now start layering the glass/ jar/ Tart mould in which you are going to set the mango cheese cake with the biscuit crumble.

· Use a spoon to flatten it and make it firm. If you are setting it in a tart mould, use the backside of a bowl to press the biscuit crumble. Refrigerate for 10-15 minutes.

· Take a big bowl add the add the cream cheese, hung curd, honey/ sugar and mango puree and whisk until soft smooth and stiff peaks form, using electric mixer.

· Now spoon in the mango cheese cake mixture on top of the glass/ jar with the biscuit crumbs. Or spread it on a tart mould. Refrigerate for at least 5-6 hours or overnight.

· While serving top it with some mango puree and chopped mangoes. Garnish with mint leaves. Mango puree is completely optional.

· Serve this No Bake Eggless Mango Cheesecake chilled, enjoy with your family and friends.