If you want an easy and fresh dessert, we give you this delicious no-bake lemon cheesecake with mango, featuring a crunchy cookie crust and a creamy mango-flavored filling with a hint of yellow lemon.
3 envelopes unflavored gelatin powder, (7 g each) hydrated and melted
whipped cream, for decoration
3/4 cups orange jam
2 cups mango, in large cubes, for decoration
1 sprig peppermint, for decoration
Preparation
2h 30 mins
0 mins
Low
For the crust, in a food processor, process the cookies and granola until you get a fine powder. Add the zest and butter, and process for another minute until you have a dough.
Pour the crust mixture into a 20 cm diameter cake pan lined with parchment paper, compact it with a spoon, and set aside.
For the cheesecake, blend the mango with the condensed milk, yellow lemon juice, and vanilla until you achieve a homogeneous mixture.
Meanwhile, beat the cream cheese with the heavy cream until you get a homogeneous mixture, add the zest, mango mixture, and gelatin, and beat until fully combined.
Pour the cheesecake mixture over the cookie crust and spread well with a spatula. Refrigerate for about 2 hours in the Samsung Family HubTM refrigerator or until set.
Unmold the cheesecake, create a border with whipped cream on top, and pour the orange jam in the center, add the mango cubes, and decorate with a sprig of mint. Refrigerate until serving.
Cut into slices and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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