vegetarisch
nootvrij
sojavrij
dessert
zomer
feestdagen
Light and Creamy Mango Cheesecake
A touch of summer in every bite! This refreshing, creamy mango cheesecake is the perfect dessert to end a delicious meal. It has a light, creamy filling with a hint of lemon and a crispy biscuit base. And best of all, it's super easy to make! No stress, this will turn out great!
Prep time
30 min
Difficulty
Makkelijk
Servings
4
Ingredients
- 200 grams Digestive biscuits
- 100 grams unsalted butter
- 500 grams cream cheese
- 200 ml whipping cream
- 100 grams sugar
- 1 lemon
- 2 ripe mangoes
- 10 grams gelatin
Nutrition facts
fat
30g
kcal
450
protein
7g
carbs
35g
Instructions
- 1 Grease a cake tin with butter.
- 2 Crush the Digestive biscuits in a food processor and melt the butter.
- 3 Mix the melted butter with the biscuit crumbs and press the mixture onto the bottom of the cake tin. Chill in the fridge to set.
- 4 Whisk the cream cheese, whipping cream, sugar, and lemon juice until smooth.
- 5 Soak the gelatin in cold water and dissolve it in a saucepan with a little hot water. Add this to the cream cheese mixture.
- 6 Cut the mangoes into cubes and puree half of them. Mix the puree into the cream cheese mixture.
- 7 Pour the cream cheese mixture over the biscuit base and scatter the remaining mango cubes on top. Chill the cheesecake for at least 4 hours to set.
- 8 Serve the cheesecake cold, enjoy this summery treat!
