No-Bake Mango Cheesecake

Layers of cream cheese and mango jelly are poured over a Marie Biscuit crust and chilled completely to form this no-bake mango cheesecake.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 278 Calories

Ingredients

• ½ teaspoon ground allspice
• 1 (8 ounce) package cream cheese, softened
• ⅓ cup butter
• ½ cup hot water
• ¾ cup heavy whipping cream
• ½ cup brown sugar
• 1 cup mango puree
• 1 tablespoon unflavored gelatin
• 20 tea biscuits (such as Marie Biscuits), or more as needed

Recipe Instructions

Step 1

Line a springform pan with aluminum foil. Place biscuits in a food processor and grind into fine crumbs. Blend in allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze biscuit layer until stiff, about 1 hour.

Step 2

Line a springform pan with aluminum foil. Place biscuits in a food processor and grind into fine crumbs. Blend in allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze biscuit layer until stiff, about 1 hour.

Step 3

Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.

Step 4

Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.

Step 5

Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the biscuit layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.

Step 6

Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.