Mango Passionfruit No Bake Cheesecake 1026cm Size Recipes
NO-BAKE PASSION FRUIT AND MANGO CHEESECAKE
This is a creamy dessert with the perfect balance between tangy and sweet. Serve as is, or with sliced mango.
Provided by mapachula
Categories Desserts Cakes Cheesecake Recipes
Time 2h10m
Yield 10
Number Of Ingredients 8
Steps:
- Blend cream cheese and condensed milk in a bowl with an electric mixer until well combined. Dissolve gelatin in water in a separate bowl.
- Beat dissolved gelatin, passion fruit puree, mango puree, and lime juice into the cream cheese mixture with the electric mixer until fully blended.
- Pour cream cheese mixture over the prepared crust. Let chill until set, 2 to 3 hours.
Nutrition Facts : Calories 433.5 calories, Carbohydrate 44.3 g, Cholesterol 62.9 mg, Fat 25.5 g, Fiber 0.5 g, Protein 9.1 g, SaturatedFat 13.4 g, Sodium 333.5 mg, Sugar 35.4 g
EASY PEASY NO BAKE MANGO PASSIONFRUIT CHEESECAKE POTS
A delicious mango passionfruit cheesecake dessert, ready in less than 10 minutes!
Provided by Cliona Keane
Yield 2
Number Of Ingredients 8
Steps:
- Add the cream cheese, vanilla yogurt and sweetener and whisk until smooth. Add the vanilla extract and whisk again.
- Add two thirds of the passionfruit and combine, and then add half of the mango chunks and stir through the mixture.
- Crush the Cheerios either in a food processor or by hand until you have a course mixture.
- Layer the Cheerios on the bottom of a jar and then layer the cheesecake mixture with fresh fruit, more cheesecake mixture and some more Cheerios.
- Repeat for the second cheesecake pot. Keep back some of the passionfruit and mango for garnish.
- When you're ready to tuck in, top with squirty cream and garnish with the leftover mango and passionfruit.
Nutrition Facts : Servingsize 2 serving, Calories 771 kcal, Fat 1 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 194 g, Sugar 0 g, Protein 5 mg
MANGO & PASSIONFRUIT NO-BAKE CHEESECAKE (10"/26CM SIZE)
Steps:
- 1. Line base of springform tin with a piece parchment paper before clamping the ring around the base. 2. Add melted butter to biscuit crumbs and mix well. 3. Pour biscuit crumb mixture into the prepared tin and press into the base using the back of a spoon. 4. Chill in fridge for half an hour. 5. Sprinkle gelatine over hot water and stir well to dissolve. Microwave for 1 min and stir further to make sure all gelatine granules have dissolved. Set aside. 6. Beat softened cream cheese and sugar till smooth and creamy. Add in sour cream and beat till combined. Add in mango puree and passionfruit pulp and beat well. 7. Pour in gelatin mixture and beat well to combine. 8. Fold in diced mango and pour cream cheese mixture into the prepared cake tin. Smooth top. Chill in fridge overnight till cake has set. 9. To make Passionfruit Jelly Glaze - Sprinkle gelatin over hot water. Stir well and microwave for 1 min to dissolve gelatine granules. Stir in sugar to dissolve before adding passionfruit pulp. Set aside. 10. Remove cake from fridge and arrange mango slices over the top of cake. Carefully spoon jelly glaze over the mango slices ensuring that the passionfruit seeds are evenly distributed and jelly has covered all surface area. 11. Place in fridge to set.
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