MINI MANGO NO-BAKE CHEESECAKE

 Biscuit Base:

100gm Digestive Biscuits - finely crushed

60gm Melted Butter

Combine the above together in a bowl and spoon into the mould firmly. Chill in the fridge for later use.

Filling:

250gm Cream Cheese 

50gm Fine Sugar 

200gm Mango Puree

3tsp Gelatin Powder 

60ml Warm Water

150gm Bulla Thickened Cream 

1. Sprinkle gelatin powder with warm water and set aside. 

2. Whisk cream cheese and sugar together until smooth. 

3. Add in gelatin mixture and thickened cream until fully incorporated.

4. Add mango purée into the mixture and mix well. 

5. Spoon mixture into the prepared biscuits mould/pan. Chill in the fridge for 4 to 6 hours.

Topping:

200ml Bulla Double Cream 

1tbsp Icing Sugar 

Whisk double cream and icing sugar until firm peak. 

Transfer into a piping bag, pipe onto the chilled cheesecake.