NO BAKE MANGO CHEESECAKE CUPS

SERVES: 4 mini cakes.

PREP TIME: Prep Time: 20 minutes Cook Time: 55 minutes Total Time: 1 hour 15 minutes.

INGREDIENTS:

Crust:

• 150g Nilla wafers (about 40 wafers).

• 40g unsalted butter, melted (3 tbsp).

Mango cheesecake filling:

• 2 tbsp cold water + 2 tsp gelatin powder.

• 2 blocks room temperature cream cheese (16 oz or 450g).

• ½ tsp vanilla.

• 2-4 tablespoon sugar (to taste, depending on sweetness of mangoes).

• ¾ cup Natures Flavorz® mango pulp (170g).

• ½ cup heavy cream, chilled (120g).

Decoration:

• ¾ cup mango pulp (170g).

• ½ cup heavy cream, whipped.

• 1-2 mangoes, chopped into small cubes.

  
  

DIRECTIONS:

Crust:

• Blitz the Nilla wafers in your food processor until they form a fine crumb. Add the melted butter and gently mix.

• Divide the crumbs evenly between the dessert cups. Lightly press them down using the bottom of a thinner glass. You don't want the crust to be packed too tightly, as that can make it hard to break it with a spoon when eating out of a dessert cup.

• Place the cups in the fridge while you work on the filling.

Mango cheese filling:

• Add 2 tablespoon cold water to a small bowl or a glass, and sprinkle over 2 teaspoon of gelatin powder. Place in the fridge for 5-10 minutes while you work on the filling.

• Add the cream cheese, sugar and vanilla to a large bowl. Use an electric hand mixer to whisk on medium speed for 2-3 minutes until the mixture is creamy, making sure to scrape the edges and bottom of the bowl with a rubber spatula halfway through.

• Strain in the mango pulp and whisk again until just combined. Do not overmix

• Remove the gelatin from the fridge and stir. It should be clumpy / firm. Microwave it for ~10-15 seconds until it warms up and the gelatin dissolves in the water.

• Add the dissolved gelatin to the cheesecake filling and whisk on low speed until just combined.

• In a separate bowl, add the chilled heavy cream. Whisk on high speed until the cream reaches stiff peaks.

• Add the whipped cream to the cheesecake filling, and use a rubber spatula to gently fold it in until just combined. At this point, you should have a light and fluffy cheesecake batter.

• Divide the batter evenly between the cups with the crust inside, and tap them so the filling spreads out evenly.

• Place in the fridge overnight to set (at least 6 hours recommended)

Decoration:

• When you are ready to serve, add 1-2 tablespoon of mango pulp on top of each cheesecake cup, and tilt the cups to spread it out.

• Whip cold heavy cream until it forms stiff peaks. Transfer to a piping bag with any piping tip you like, and pipe onto the cheesecake cups.

• Cut a mango into small cubes and place them on top of the cups

• Serve and enjoy!