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Mango Jelly Cheesecake

Ingredients

  • 200 g digestive biscuits crushed
  • 80 g butter

For cheesecake

  • 180 g cream cheese
  • 250 ml thick cream
  • 1 sachet whipping cream powder
  • ¼-½ cup sweetened condensed milk
  • ½ cup mango puree

For jelly topping:

  • 1 packet mango jelly
  • mangoes

Instructions

  • Crush biscuits into very fine crumbs.Mix with melted butter until it feels like wet sand.Press firmly into a tray to form an even base.Chill in the fridge for 20 minutes.
  • Add all ingredients for filling in a blender and blend for 2-3 minutes until thick or just whip it up with an electric whisk
  • Pour the filling over the chilled biscuit base. Spread evenly. Let it set for an hour.
  • Add mango pieces on top of the cream layer.
  • prepare jelly according to package instructions. Let the jelly cool until it’s no longer hot (but still pourable). Gently pour over the top.
  • Refrigerate for at least 4 hours (overnight is best).