No-Bake Mango Chocolate Cheesecake Recipe

Instructions

Garnish Mango and Puree

1. Peel the mango, cut the flesh, then shape it into rectangles and slice thinly.
   (Cover with plastic wrap and put in the refrigerator)
2. Collect the remaining pulp separately, cut it into small pieces, and put it in a pot.
3. Add water to the powdered gelatin and let it sit for a while, add sugar to the pot and boil until thick.
4. Add lemon juice, boil a little more, and strain through a sieve.
5. Add soaked gelatin, mix evenly, and cool at room temperature.
6. Add the melted butter to the crumbled whole wheat cookies, mix, then pour into mousse strip molds, press flat, and place in the refrigerator.

Making Cheesecake Batter

7. Add water to the powdered gelatin and let it sit for about 10 minutes.
8. Heat the cream cheese in the microwave for about 20 seconds and stir with a hand whisk to soften.
9. Add sugar and mix, then add plain yogurt, vanilla extract, and lemon juice and mix.
10. Heat the soaked gelatin in the microwave for about 20 seconds, then add it to the cheesecake batter and mix.
11. Whip about 50% of the fresh cream, then add it to the cheesecake batter and mix.
12. Take 220g of cheesecake batter, add melted dark chocolate, and mix.
13. Take 240g of cheesecake batter, add condensed milk, and mix.
14. Add 70g of mango puree to the remaining cheesecake batter and mix.
15. Put chocolate cheesecake, condensed milk cheesecake, and mango cheesecake in order in the mousse mold.
16. Harden in the refrigerator for about 3 hours and put sliced mango on top.
17. Pour the mango puree into the center, flatten it, and set it in the refrigerator for about 30 minutes.