NO-BAKE MANGO CHEESCAKE

For the crust:

250 g finely crushed graham crackers

*100 g melted unsalted butter

For the filling:

340 g cream cheese *250 ml heavy cream

1/2 cup hot water

*1/2 cup mango pulp

*100 g white sugar

*1-2 pcs mango, coarsely chopped *1/2 cup powdered sugar *1 tbsp gelatin

For the glaze topping:

1 cup mango pulp *1 tbsp gelatin *1/2 cup hot water

For the crust:

*1 pc mango, sliced thinly (half moon shape)

Combine the graham crackers, sugar and melted butter.

Press this mixture to a loose bottom tin or the dish you are using.
Refrigerate it while you make the rest of the cheesecake.

For the filling:

Dissolve gelatin in hot water.

Whip the whipping cream with two to three tbsps icing sugar>>>till soft-medium peaks form.>>>Combine the cream cheese and sugar till it becomes smooth.
Combine the mango puree and warm gelatin mixture.
Add this to the cream cheese mixture. Mix well.>>>Add the whipping cream to this in two batches and combine well.
Add the mango pieces and mix well.
Pour this mixture over the biscuit base and return it to the fridge.
Make sure that this layer is refrigerated for a minimum of two hours
before adding the glaze topping

For the glaze topping:

Dissolve the gelatin in hot water.

Once it is dissolved, add it to the mango puree and mix well.
Pour this over the cream layer.
Once it is set, put sliced mangoes to garnish the cheesecake.
Refrigerate for another two hours before serving.

NO-BAKE MANGO CHEESCAKE

: Ingredients:

500g/18oz mango pulp, diced *500g/18oz cream cheese * cup/125g/4oz sugar *7 tablespoons warm water
300ml/10fl oz fresh cream
*1 cup biscuits (any unsalted variety, digestive biscuits go well)
*75g/3oz plain unsalted butter

*1 tablespoon gelatine

Method

Blend biscuits in a food processor and mix in melted butter., Press into the bottom of the cheesecake tin.
Place in the freezer compartment while you work with the rest of the ingredients, so that the base is firm.
Process cream cheese and sugar in the food processor until smooth,., ,Mix the gelatine with warm water and allow to cool.
Add cream to mango cheese mixture and blend for less than a minute. To avoid curdling, make sure the cream is chilled.
Add cooled gelatine mix and blend for about 40 seconds. ,Fold in remaining mango dices into mixture.
Pour over biscuit base and refrigerate covered in the fridge. Generally, it is ready to serve in 5 6 hours.
Decorate with mango pieces and serve.

NO BAKE MANGO CHEESECAKE

: Ingredients:
1 Big Can evaporated milk *1 Box (250 g) cream cheese *400 Grams ripe mango *1 Can (170 ml) all purpose cream
*1/2 Cup water
*1 1/4 Cups of Honey Graham Crumbs
*1/4 Cup of softened margarine or butter

*2 Tablespoon unflavored gelatin

Procedures:
Combine thoroughly 1 1/4 cups of Honey Graham Crumbs with 1/4 cup of melted butter and press it against the bottom of 9 inch spring pan or a 9 inch pie plate.
Dissolve the gelatin in 1/2 cup of hot water.
Blend together the cream cheese, evaporated milk, dissolved gelatine in a blender or food processor.
Add slices ripe mango and blend for another minute, saving some slices for topping.
Whip the all purpose cream well and gently fold into the cream cheese mixture.
Pour into a 9 inch spring pan and refrigerate until set.
Top with mango slices and serve.

NO BAKE OREO CHEESECAKE

Ingredients:
24 oreo cookies divided into 3 sets of 8 *2 tbsp melted butter *5 inch springform pan or any round container *1 pack (250ml) whipping cream,
chilled
1 pack (100 grams) cream cheese, at room temperature *3 tbsp confectioner's sugar *1/4 tspn vanilla extract

Procedures:
1. Put 8 pcs of oreo cookies in a mixing bowl and crush them using something like a meat tenderizer...until very fine and crumbly.
2. Add in melted butter and mix thoroughly.
3. Place mixture in a round container (preferably a 5 inch spring form) and flatten using a spatula.
4. In a separate mixing bowl, place whipping cream and beat, using an electric mixer, for 3 to 5 minutes or until it doubles in volume.
5. In another mixing bowl, put together cream cheese, confectioner's sugar and vanilla extract in that order. Beat until a nice cream forms. Add the whipping cream
mixture and then beat together for 3 to 5 minutes.
6. Using your hands, break the 2nd set of oreo cookies (8 pcs.) into tiny bits and add them to the whip cream and cheese cream mixture. Using a spatula, fold and
mix everything together until nicely combined.
7. Add the cream mixture on top of the crushed oreas in the round container and build it up until you reach the top. Flatten using your spatula.
8. Top it off with some oreo cookie chunks or decorate it the way you want it.
9. Put in the fridge to chill or in the freezer until set to give you a kind of an ice cream texture.

NO BAKE CHEESE CAKE

Ingredients:
For the crust:
cup sugar
1 pack graham crackers crushed
cup melted butter
For the filling:
1 pack of softened cream cheese
1 cup of whipped cream
1 cup of peanut butter
Fruits/Nuts (optional)
Procedures:

1 can of condensed milk

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For the crust, mix the crushed graham crackers, sugar, and melted butter in a bowl.
After mixing, spread and press the mixture onto the bottom and one inch up the sides of the glass pan and refrigerate.
For the filling, combine the cream cheese, whipped cream, and condensed milk. Beat well until you get the smooth consistency.
Add the peanut butter and mix again.
Get the crust out of the refrigerator and fill it with the cheesecake mixture.
Top it off with your desired fruits or nuts.

7. Chill for about 5-7 hours.

NO BAKE CHEESE CAKE

1 graham cracker crust *2 8-ounce packages cream cheese, softened *1/4 cup white sugar *1 teaspoon pure vanilla extract *1 cup heavy
whipping cream
Directions:
1. Beat the cream cheese until smooth, then slowly add the sugar and vanilla. Beat mixture until well blended.
2. In a clean chilled bowl, beat the whipping cream until soft peaks form.
3. Slowly beat the whipped cream into the cream cheese mixture.
4. Spoon filling mixture into graham cracker crust. Chill for 4-6 hours before serving.