No Bake Mango Cheesecake - double versions included

I would personally like to thank and dedicate this "No Bake Mango Cheesecake" post to each and everyone of you as Busy Mom Creates on Facebook reached 10K followers and counting...

Every single follow, like, comment, DM, email means so much to me and none of it goes unnoticed, ever. Thank you so much for being apart of this journey. It was a distant dream reaching this milestone and finally come true. I didn't prepare for this milestone as it came as a surprise to me, and by the time I could get this post ready we reached 11k :) Your encouragement motivated me to resume and here we are with strength in numbers. Your continued support is greatly appreciated!

Coming to "No Bake Mango Cheesecake", its deliciously mango flavored dessert that even a kid can prepare in a jiffy. Do you know that not all cheesecake requires the crust? Well, I'm not talking about traditional cheesecake. The difference between the 2 versions mentioned are the crust and the mango flavor being layered.

I used a square mold for the mini personal cheesecake. To secure and seal the bottom I used a cling wrap and an elastic to hold it in place.  Mini tart container, mini springform form pan or any bowl you have handy can be an alternative to mention a few. 

This easy cheesecake recipe is egg and gelatin free which holds its shape without any special setting agent. The 2 ingredients butter and confectioners sugar play the vital role to set the cake. Butter when cools condenses and holds the biscuits firm to form the crust. While the confectioners sugar along with the whipped cream firms the cheesecake as it cools in the refrigerator. It took just about an hour to set being mini sized. 

Heavy whipping cream is freshly whipped to stiff peaks without any sweetner to balance with the mango pulp. It's then folded gently into the softened cream cheese to voluminous the cheesecake. Reserve some whipped cream for decoration.

A surprise element incorporated is none other than the chia seeds which replaces gelatin to create the jello topping. BTW, it's not carrots nor celery pieces (as my little ones guessed :D ) but fresh papaya and kiwi pieces adds punch of color and flavor. Popping colors, flavors and texture completes this dessert. Recreate this delish with your kid to enjoy preparing and relishing!

PREP TIME

 10 mins

COOK TIME

0 mins

SET TIME

1-2 hours

Category: Dessert

Cuisine: International
Level: Easy

Yields: 1 mini cheesecake (4"X4") + 2 cups

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 388
% Daily Value *
Total Fat 36 g	55 %
Saturated Fat 21 g	105 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 122 mg	41 %
Sodium 271 mg	11 %
Potassium 46 mg	1 %
Total Carbohydrate 18 g	6 %
Dietary Fiber 1 g	5 %
Sugars 11 g
Protein 5 g	10 %
Vitamin A	23 %
Vitamin C	7 %
Calcium	9 %
Iron	2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

INGREDIENTS

Crust: (optional)

Belvita (blueberry flavor used) - 1 packet - used 2 pieces

Butter - 3/4 tsp

Cheesecake:

Version 1:

Heavy whipping cream - 1 cup (yields 2 cups of whipped cream)

Cream cheese - 1 + 1/4 cup (softened - at room temperature)

Confectioners sugar - 3 tablespoons

Pure vanilla extract - 1/2 tsp

Version 2:

Mango pulp - 1/2 cup (used only for the container cheesecake) - optional

Toppings: (optional)

Mango pulp - 2 tbsp

Chia seeds - 1 teaspoon (soaked in hot water)

Any fresh fruit for decoration (used Papaya and Kiwi), papaya seeds (roasted)  

DIRECTIONS

Crust:

1. Break 2 pieces of Belvita and crush it with a rolling pin or pulse it in a food processor. 
2. Mix in the melted butter and set it as a base in your prepared mould or pan. 
3. Use a cup or a spoon to press it firmly and set aside.

Cheesecake:

Version 1:

1. Whip up the heavy whipping cream until stiff peaks using a stand or hand blender. 
2. In a bowl, mix in the softened cream cheese along with the vanilla essence and confectioners sugar. 
3. Fold in gently 3/4 of the whipped cream into the above cream cheese mixture. Spoon in the cream cheese into your mould/ pan and spread evenly. Reserve the remaining cream cheese for the 2nd version.
   
   
   
4. Add your desired toppings. I have mixed soaked and drained chia seeds and mango pulp as a textured gel top layer. 
   
   
   
5. Pipe in additional whipped cream and decorated with fresh papaya, kiwi and sprinkle few papaya seeds. Refrigerate covered for 1-2 hours to set firm.
6. Set on the plate you desire to serve in and remove the elastic and the cling wrap. Run a knife along the sides to release from the mould easily. Gently remove the mould and serve immediately.

Version 2:

1. Pour 1 tsp of mango pulp into your container to create layers of colors. 
2. Fold in about 1/2 cup of mango pulp along with the remaining cheesecake and fill in 3/4 of your containers only. 
3. Repeat above step 5 for topping decorations. 

NOTES AND TIPS

• Use a cling wrap to cover the dessert as you refrigerate.
• Make this dessert a day ahead but add the topping about couple of hours before serving to keep the fruits fresh.