Ingredients Needed for Pineapple and Mango No-Bake Cheesecake
For the base:
5 ounces of digestive biscuits
⅔ cup melted butter
For the filling:
2 cups of cream cheese
¼ cup maple syrup
1 tablespoon vanilla extract
2 tablespoons of heavy whipping cream
1 tablespoon grated chocolate
For the glaze:
1 pineapple, cubed
1 mango, chopped
¼ cup gelatine
3 tablespoons of water
How to Cook Pineapple and Mango No-Bake Cheesecake
- For the base:
Add the biscuits to your food processor and pulse until you get small crumbs. Add the melted butter and pulse again.
- Transfer the resulting dough to an 8-inch (20 cm) diameter cake pan. Spread it evenly and press gently using a spatula. Refrigerate for 30 minutes.
- For the filling:
Add the cream cheese, maple syrup, vanilla extract, whipping cream, and grated chocolate to a bowl. Mix them until even using a hand mixer.
- Transfer this cream to the cake pan. Spread it evenly, then refrigerate again for 30 minutes.
- For the glaze:
Add the mango and pineapple to your food processor and pulse until you blend the fruit well. Strain this mixture into a pot using a fine strainer and a spoon. Remove the remaining pulp.
- Combine the gelatine and water in a small bowl and set this mixture aside for a few minutes. Then add the gelatine to the pineapple and mango puree. Stir for 1-2 minutes.
- Pour the fruit glaze on top of the cake. Refrigerate the cheesecake for 30 more minutes.