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Before you jump to Mango Chocolate Cheesecake - No Bake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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We hope you got insight from reading it, now let’s go back to mango chocolate cheesecake - no bake recipe. To make mango chocolate cheesecake - no bake you only need 22 ingredients and 15 steps. Here is how you do it.

The ingredients needed to make Mango Chocolate Cheesecake - No Bake:

1. Prepare For crust
2. You need digestive or Marie biscuits
3. You need unsalted melted Butter
4. Get Sugar
5. Prepare For Mango Chocolate layer
6. Get medium ripe Mangoes chopped
7. Use white chocolate chopped
8. Provide Cream-cheese at room temperature
9. Use whipping Cream
10. Prepare gelatin
11. Use cold Water
12. You need Sugar
13. Provide For Mango Glaze
14. You need gelatin
15. Take cold Water
16. Prepare sweetened Mango puree
17. Provide Lemon juice
18. Prepare For topping
19. Prepare ripe Mango cubed
20. You need whipping Cream
21. Take Sugar
22. Take vanilla extract

Steps to make Mango Chocolate Cheesecake - No Bake:

1. Use a nine inch springfoam pan. Place the base upside down and add square sheet of baking paper on the base, now secure springfoam pan with the excess paper hanging outside. This will help in easing out the cheesecake smoothly from the pan later
2. Grease the sides of pan with butter and line with the parchment paper
3. Crush the biscuits to crumbs in a bowl. Add sugar and butter. Mix well. Add the mixture to the base of the pan and press evenly to bottom
4. Chill the crust for 15 minutes.
5. For Mango Chocolate layer: Blend chopped mangoes with the sugar to form a smooth puree
6. Sprinkle gelatin over cold water, stir partly to dissolve. Keep it aside for 5 to 10 minutes until spongy
7. Microwave for 30 seconds stirring in between until gelatin dissolves completely. Allow to cool for 5 minutes Add gelatin to mango puree and mix well
8. Using Double boiler, melt chocolate and mix well until smooth
9. Blend cream-cheese and cream in a bowl until creamy. Add white chocolate, mango puree mixture and mix well
10. Pour mixture to the pan over the crust and spread evenly. Refrigerate for 3-4 hours until top is set
11. Prepare Mango glaze: Sprinkle gelatin over cold water. Stir partly to dissolve. Keep it aside for 5-10 minutes until spongy
12. Microwave for 15 second. Stir and dissolve gelatin completely. Add gelatin and lemon juice to sweetened mango puree. Mix well. Pour this mango mixture over cheesecake layer. Refrigerate for 10-12 hours
13. Release the pan and Remove parchment paper from sides. Using bottom paper transfer to serving plate and now ease off the bottom square parchment paper
14. In a bowl, whip cream and icing sugar to form soft peaks. Add vanilla extract and blend again. Add the cream to centre of the cheesecake and gently spread
15. Top with chopped mangoes. Additionally you can add nuts etc too. Cut and serve

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