Raw Mango cheese cake…No bake
Raw Mango cheese cake…No bake

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, raw mango cheese cake…no bake. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Raw Mango cheese cake…No bake is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Raw Mango cheese cake…No bake is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook raw mango cheese cake…no bake using 9 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Raw Mango cheese cake…No bake:
  1. Get 2 cups raw mango pulp
  2. Make ready 225 grams cream cheese
  3. Prepare 1 cup heavy creamchilled
  4. Take 10 oreo biscuit crumbs or left over chocolate cake crumbs
  5. Take 2 tbsp powdered sugar
  6. Prepare 3 tbsp melted butter
  7. Make ready 8 inch cake cutter or mould
  8. Take 2 tbsp eggless gelatin
  9. Make ready 4 tbsp water to bloom gelatin
Steps to make Raw Mango cheese cake…No bake:
  1. Take cake crumbs.Add butter on it.Now mix well.
  2. Transfer into cake tin.Take cream cheese in room temperature.
  3. Add sugar and mix well.Till soft.Now add heavy chilled cream on it.
  4. Beat till fluffy. Take one part of cream for later use.Now add a cup of raw mango pulp. Combine well.
  5. After mixing it transfer all in top of cake crumb layer. flatten it in equal.
  6. Dissolve gelatine in water to bloom nicely. Take another cup of mango pulp in pan.
  7. Boil it nicely. Add gelatin and mix. Now sieve it and cool nicely.
  8. Transfer this mango pulp in the 2 nd layer of cream.leave it to set in the fridge. After that the last layer of leftover cream cheese and flatten it.
  9. Give a smooth finish.Pour some drops of mango pulp.Give a design with toothpick.
  10. Keep in the fridge for 6 to 8 hours or overnight. Cut with a sharp knife and enjoy the raw mango cream cheesecake.

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