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Mango Cheesecake (no bake)
Mango Cheesecake (no bake)

Before you jump to Mango Cheesecake (no bake) recipe, you may want to read this short interesting healthy tips about Information on How to Improve Your Mood with Food.

Many of us have been trained to believe that comfort foods are not good and to be avoided. At times, if your comfort food is a sugary food or some other junk food, this holds true. Otherwise, comfort foods may be super nutritious and good for you. Some foods really do improve your mood when you eat them. If you feel a little bit down and you’re needing an emotional pick me up, try some of these.

Eggs, you may be surprised to discover, are great at combating depression. Just see to it that you don’t toss out the yolk. Every time you would like to cheer yourself up, the egg yolk is the most important part of the egg. Eggs, the egg yolk especially, are rich in B vitamins. B vitamins can really help you elevate your mood. This is because they help improve the function of your neural transmitters, the components of your brain that control your mood. Consume an egg and feel happier!

As you can see, you don’t have to turn to junk food or foods that are terrible for you just so to feel better! Try these tips instead!

We hope you got insight from reading it, now let’s go back to mango cheesecake (no bake) recipe. To make mango cheesecake (no bake) you need 13 ingredients and 11 steps. Here is how you do it.

The ingredients needed to cook Mango Cheesecake (no bake):
  1. Provide For the base : •
  2. Take 1 1/2 (150g) digestive biscuits, marigold Or any plain cookies crushed
  3. Use 1/4 cup (55g) butter melted
  4. You need For the filling : •
  5. Use 3/4 cup (180ml) whipping cream
  6. Get 300 gm cream cheese
  7. Take 1 1/2 cup mango pulp
  8. Prepare 2 tbsp fresh lemon juice
  9. Take 5 tbsp geletin or Agar Agar
  10. Take 1/2 cup (120ml) water
  11. You need For the topping : •
  12. Get 3-4 tbsp mango pulp
  13. Use as needed some mango slices
Steps to make Mango Cheesecake (no bake):
  1. Crush the biscuits using a food processor or by placing them into a ziplock bag and smashing them with a rolling pin.
  2. Stir the crumbs with the melted butter and press on the bottom of an 8-inch(20cm) springform tin. Set the base aside
  3. In a bowl, whip the heavy cream until the result is soft peaks. Beat in the cream cheese.
  4. Then add in the mango pulp and fresh lemon juice until everything is smooth.
  5. In a microwave safe bowl, stir together the geletin and water. Let the mixture stand for about 5 minutes to bloom and thicken, then dissolve in the microwave over 15 second increments or over a stovetop over low heat, stirring constantly.
  6. Gradually drip in 6 tablespoons of the cheesecake batter stirring continuously. Work quickly as the geletin will begin to set as soon as it has been melted.
  7. Add the tempered geletin to the rest of the cheesecake batter stirring immediately after it has been added.
  8. Pour the filling into the springform pan and dollop with the mango pulp.
  9. Using a toothpick. Swirl the pulp into the cheesecake- but beware, over- swirling is actually over- mixing and you'll end up with a messy surface devoid of a swirl pattern.
  10. Chill the cheesecake for a minimum of 6 hours or overnight, until set.
  11. Garnish with fresh mango slices and mango pulp and serve chilled.

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