No-Bake Mango Cheesecake Trifle

A creamy, luscious dessert layered with sweet, juicy mangoes and a rich cheesecake filling, this No-Bake Mango Cheesecake Trifle is wonderfully refreshing and easy to make. It’s a beautiful treat for any occasion.

INGREDIENTS:

No-Bake Mango Cheesecake

• 2 ½ cups Ground Grahams
• 450 grams Cream Cheese
• 2 cups Whipping Cream
• 1 ½ cups Caster Sugar
• 1 sachet Knox Gelatin
• Zest of 1 Lemon
• 4 pcs of Ripe Mangoes, cut into slices

​Mango Puree

• 1 piece of ripe mango, cut into cubes
• ¼ cup Water
• ¼ cup Sugar

​Crème Chantilly

• 1 cup Non-Dairy Whipping Cream
• 1/4 cup Powdered Sugar

PROCEDURE:

1. Start making the mango puree. Cut a mango into cubes and place it in a food processor. Add the water and sugar. Puree until smooth. Transfer it to a bowl. Chill in the fridge until ready to use.
2. Slice the mangoes. Set it aside.
3. Make the cheesecake. Put the whipping cream into the pan and add 1 sachet of gelatin powder. Whisk until the granules are dissolved. Simmer it for 5-7 minutes over medium heat. Whisk to avoid lumps. Transfer it to a bowl using a strainer.
4. In a bowl, add cream cheese and sugar. Whisk all ingredients. Beat until creamy and smooth. Add the prepared cream and gelatin. Pour in some lemon zest and beat it until well blended. Set it aside.
5. Time to assemble. Pour the graham crust into the bottom of the bowl. Press it using your hand and place in the freezer for 10 minutes to set.
6. Pour the cheesecake mixture. Place in the freezer for 20 minutes to set.
7. Drizzle the mango puree on top of the cheesecake and arrange the mango slices.
8. Put the second layer of graham crust. Press firmly and set in the freezer for 10 minutes. Pour the second layer of cheesecake mixture and chill for another 20 minutes. Drizzle the mango puree again and add the mango slices. Chill in the fridge for 5 minutes.
9. Make some Crème Chantilly. In a mixing bowl, add the whipping cream and whisk to soft peak consistency. Add the powdered sugar and continue to whisk until firm.
10. Put the Crème Chantilly on top of the mangoes and drizzle some mango puree. Decorate the slices of mango on top. Chill in the fridge for 10 minutes.
11. Ready to serve.