Wednesday, July 30, 2014

Mango Cheesecake - Eggless & No Bake!


Before I start this post, I want to say that I did not make this yummy dessert. It was prepared by my best friend - Haritha. After seeing and tasting this delicious dessert, I just could not resist blogging about it. I informed her that I just had to blog about it and share the recipe :)
This was one of the cutest dessert I have seen. And when I made a note of the recipe, it did look easy too.
Most important it is a No-Bake cheesecake, so you just need the help of your fridge for cooling and setting.
I have just tasted a cheesecake once before this at the 'The Cheesecake Factory', but I can say for sure that this one is many times more yummier!
This has Mango Puree for the mango taste and she made it in the cupcake pans, so the serving size is just perfect.

Makes 12 cupcake size Cheesecake
Ingredients Required:
For the Crust:
Graham Cracker Powder crumbs - 1 cup
Butter - 3 Tbsp (melted)
Sugar - 1.5 Tbsp

For the Filling:
Cream Cheese - 8 oz
Sweetened Condensed Milk - 1/2 can - 7 oz
Mango Puree - 3/4 to 1 Cup
Whipping Cream - 1 Cup

Topping:
Broken Pistachios

How to make?
Take a mixing bowl, add the ingredients for the crust. Crumble with fingertips to a wet sand consistency.
Line the Cupcake tray with liners.
Spoon equal amounts to all the cups and press down firmly with hand to flatten.
Place in freezer while you prepare the filling.

Now to prepare the filling:
In a large mixing bowl, beat the cream cheese, condensed milk, and mango puree till a smooth consistency is formed.
In another mixing bowl, beat the whipping cream at high speed till soft peaks are formed. This may take 4-5 minutes.
Now gently fold in the whipped cream to the cream cheese mixture till well blended.
Do a taste test to see if the mango flavor is correct. Else add more mango puree.
Top each cupcake mold with equal amount of the filling.
Decorate the top with nuts of your choice.
Freeze for 5 - 6 hours.
Serve Chilled.

The beauty is out of the pan.

Undressing it :)