No-Bake Mamey Cheesecake

Name: No-Bake Mamey Cheesecake
Prep time: 240 min
Yield: 12
Cuisine: Internacional
Ingredients: 3 palmier bread, large puff pastry, for the base; 1/2 cups walnuts, chopped, for the base; 1/4 cups cajeta, for the base; 1 1/2 cups whipping cream; 1 cup condensed milk; 1 1/2 mameyes, ripe; 3 cream cheese, 190 g each; 2 envelopes unflavored gelatin powder, hydrated and melted, 7g each; 1/2 mameyes, for the mirror; 1/2 cups orange juice, for the mirror; 1 envelope unflavored gelatin powder, melted and hydrated, 7g; 1 cup whipped cream, for decoration; orange food coloring, for decoration

Yamilette González

To prepare a creamy and very practical dessert, the best option is to make this No-Bake Mamey Cheesecake. To cook this easy dessert, you can use fresh mamey, as the season for this fruit begins in February and lasts until the end of June.

We know that choosing a good mamey can be a challenge, but a great tip is to ensure that it is not too soft or bruised.

Reviewed by Editorial Team of Kiwilimón

Published: 21-05-2019

Preparation

Low

For the base, place the little ears in a resealable bag and use a rolling pin to crush them into a powder. In a bowl, mix the crushed little ears with the nuts and cajeta until you have a homogeneous mixture. Place in a 20 cm diameter cake mold and press to compact. For the cheesecake, blend the whipping cream with the mamey and condensed milk. Beat the cream cheese until smooth and add the previous mixture. Beat until incorporated, then add the gelatin in a stream, continuing to beat until you obtain a homogeneous mixture. Pour the cheesecake mixture over the cake base and refrigerate until set. For the mirror, blend the mamey with the orange juice and the gelatin. Once the cheesecake is set, pour the mirror on top and smooth it out. Return to the refrigerator until completely set. Unmold. In a bowl, tint the whipped cream with the orange coloring and place it in a pastry bag with a star tip. Decorate the cheesecake with the whipped cream, serve.