A no bake cheesecake is a tropical/summer treat. If you do not know how to bake or simply hate baking, this cheesecake is a perfect option.
250g tea biscuits ( 20 -30 digestives or ginger biscuits)
1/2 teaspoon ground allspice (optional or replace with Vanilla essence)
60g unsalted butter, melted
500g cream cheese, softened
300g Double whipping cream
150g castor sugar
1/2 cup hot water
1 tablespoon unflavored gelatin
1 cup mango puree
Line a springform pan with aluminium foil. Place biscuits in a food processor and grind into fine crumbs. Blend in allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze biscuit layer until stiff, about 1 hour.
Beat cream cheese, heavy cream, and sugar in a large bowl with an electric mixer until well combined. (if you use double cream, whip the cream until thicken then add to your mixture)
Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree.
Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the biscuit layer. Cover with plastic wrap and freeze until nearly firm (approximately 1 hour)
After about 1 hour, Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set (approximately 3 hours)
Refrigerate for 2 hours to overnight before serving.