No Bake Mango Cheesecake Bars Food
NO BAKE MANGO CHEESECAKE
This is the easiest, yummiest cheesecake ever. Of course, the problem with no effort is that you want to make it all the time!
Provided by LibraChick93093
Categories Cheesecake
Time 8h45m
Yield 1 cheesecake, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine graham cracker crumbs and melted butter. Press into bottom of 8" pan.
- Mix cream cheese, cream, and sugar.
- Add gelatine to hot water until completely dissolved. Add mango puree.
- Add half of this mixture to the cream cheese mix. Pour this on top of graham cracker crust.
- Refrigerate for 30 minutes. Pour remaining mango mix on top of chilled cheesecake.
- Refrigerate overnight.
Nutrition Facts : Calories 357.5, Fat 26, SaturatedFat 14.9, Cholesterol 76.4, Sodium 243.6, Carbohydrate 28.7, Fiber 0.7, Sugar 20.4, Protein 4.2
NO-BAKE MANGO CHEESECAKE
Easy egg-less, no-bake recipe! Best if refrigerated overnight and served chilled.
Provided by Nandini Pinge
Categories Desserts Cakes Cheesecake Recipes
Time 4h15m
Yield 10
Number Of Ingredients 9
Steps:
- Line a springform pan with aluminum foil. Place biscuits in a food processor and grind into fine crumbs. Blend in allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze biscuit layer until stiff, about 1 hour.
- Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.
- Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the biscuit layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.
- Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.
Nutrition Facts : Calories 278 calories, Carbohydrate 19.4 g, Cholesterol 65.4 mg, Fat 21.3 g, Fiber 0.3 g, Protein 3.8 g, SaturatedFat 13.1 g, Sodium 143.4 mg, Sugar 14.3 g
NO-BAKE MANGO CHEESECAKE BARS
Provided by Wanna Make This?
Categories dessert
Time 1h30m
Yield 9 to 12 servings
Number Of Ingredients 11
Steps:
- Spray a 9-by-9-inch straight-sided cake pan with cooking spray, and then line with 2 pieces of parchment paper that overlap each other, leaving at least 1-inch of overhang on each side of the pan.
- Add the graham crackers, almonds, brown sugar and salt to a large plastic resealable bag. Seal the bag, and then use a rolling pin to crush into fine crumbs. Add the butter, close the bag again and use your hands to thoroughly mix the butter into the crumbs. Press the crumbs into the bottom of the prepared pan and use a metal spatula to press the crust firmly into the corners. Place in the freezer while you prepare the filling.
- Whip the heavy cream in a large bowl with an electric hand mixer until stiff peaks form. Combine the cream cheese, yogurt and confectioners' sugar in a medium bowl. Beat with the hand mixer until the mixture is completely smooth, light and fluffy. Fold the whipped cream in thirds into the cream cheese mixture, folding until just combined.
- Spoon the cream cheese mixture onto the graham cracker crust and use an offset spatula to smooth out the top. Sprinkle evenly with the mango pieces, and then use your hands to gently press the mango into the top of the cheesecake. Put in the freezer for 1 hour to set.
- Use the parchment paper to carefully lift the cheesecake out of the pan and transfer to a cutting board. Cut into 9 to 12 pieces and serve immediately.
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- Crush the digestive biscuits into fine crumbs. Pour into a bowl and add in melted butter. Mix well and pour into a 7 inch springform pan. Press the crumbs to the base. Chill in the fridge for 30 minutes.
- In a bowl, add in cream cheese and whisk until fluffy. Add in whipping cream and mix until the mixture is a bit thicker. Do not over mix to avoid the cream from splitting.
- Spoon mango pulp randomly on top. Using a stick, make a swirls all around. Chill in the fridge overnight to let it set (minimum 8 hours in the coldest part of the fridge). Ready to serve.
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- In a large bowl, combine all ingredients for the crust and mix until well combined. There should be no lumps or clumps. Use an electric mixer if you have one.
- Pour the crumbs into prepared cake pan. Press down firmly and evenly. Place in the fridge to chill and set while preparing the filling.
- Sprinkle and dissolve the gelatin powder in 1/8 cup of water in a small bowl. Let it bloom for 3-5 minutes or until it becomes gelatinous. Pulse it in the microwave for 5-10 seconds to warm it or use a water bath by putting some hot water in another bowl with the same size and place the bowl of gelatin on top of it. Mix until completely dissolved and no more granules are visible. Let it cool down to room temperature.
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- Line a 9x9-inch baking pan with parchment paper. In the bowl of a food processor, pulse the graham cracker crumbs and shredded coconut until combined. Drizzle in the melted butter and pulse until combined and the mixture is like wet sand, about 10-15 pulses. Distribute the mixture evenly into the bottom of the prepared pan, firmly pressing with a bottom of a glass or measuring cup, or your hand, making sure the mixture is packed in. Place in the refrigerator while you make the filling.
- To make the filling, place the cream cheese, coconut cream, sugar, coconut extract, and salt in the bowl of a stand mixer, fitted with the paddle attachment. Beat on medium-high speed until creamy, and very fluffy about 2-3 minutes. Spread the mixture evenly over the crust and place back the fridge while you make the mango topping.
- Bring the 3/4 cup water to a boil. Immediately remove from the heat and sprinkle the gelatin over the water. Let bloom for 5 minutes. Meanwhile, slice the mangoes and scoop out the filling (or extract flesh with your desired method) and place in a blender or food processor. Blend until smooth, 1-2 minutes. Pour the bloomed gelatin into the blender with the mango purée and blend again until combined and smooth, another 1 minute or so. Pour the mango mixture over the cheesecake mixture and place in the refrigerator.
- Refrigerate the bars until set and the mango topping is firm, at least 3 hours, or overnight. To slice, run a knife under warm water, wipe dry then slice bars, wiping clean between slices. Refrigerate any leftovers up to 3-4 days.
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- Use a 22 cm / 9" springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).
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- In a small bowl, mix the melted butter, crushed graham crackers, and white sugar together until you get a sandy mixture. Press onto the bottom of a 4-by-4-inch dish with a rim at least 3 inches high. Let set in the refrigerator until firm.
- In a medium-sized bowl, beat cream cheese with a hand mixer or stand mixer until light and fluffy. Add the powdered sugar and vanilla, and beat until combined. Add the whipping cream, and mix on low speed to combine. Increase the speed to medium and beat until light and fluffy. Set aside.
- In a small bowl, mix the cold water and unflavored gelatin, and set aside for 3 minutes to bloom. Transfer into a small saucepan, and heat over low heat, stirring, until the gelatin dissolves. Alternatively, microwave for 20 seconds or until the gelatin dissolves. Let cool for 5 minutes.
- Add the gelatin into the cream cheese mixture, and beat for 30 seconds until thoroughly combined. Pour over the cold crust, and let set in the refrigerator overnight or for at least 2 hours.
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- Crush the graham cracker/biscuits in a food processor. Add sugar and the melted butter and stir to combine.Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them.
- Whipping cream - In the bowl of a stand mixer with the whisk attachment whip the whipping cream to stiff peaks. Remove from the bowl and set aside.
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- In a small bowl, combine 1/3 cup sugar and gelatin. Add boiling water; stir about 5 minutes or until gelatin is dissolved. In a large bowl, combine cream cheese and vanilla; beat with an electric mixer on medium speed until combined. Gradually add the gelatin mixture, beating until combined. Pour mixture into the crust.
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- Crush the biscuits until they resemble small crumbs.. You can do this using a food processor or by placing the biscuits into a large ziplock bag and crushing them with a rolling pin.
- Transfer the crushed biscuits to a bowl and add the melted butter. Stir to combine and then press the mixture of the base of your prepared springform tin. Place the tin into the fridge to chill until needed.
- Place the water into a microwave safe bowl and sprinkle over the gelatine. Cook for 15 seconds before stirring the gelatine through the water and cook for another 20 seconds or until the gelatine has completely melted. Set the bowl aside to cool.
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- In a food processor or a ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.
- Mango puree: (if you using canned mango skip to the nest step): cut mango into cubes and place in a food processor or a blender. Blend until completely smooth. Divide into 2 portions, 500 grams (17.6oz) and 300 grams (10.6oz). Set aside.
- In a large bowl beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat to soft peaks.
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- Add the toasted coconut flakes to your food processor and blitz for 1-2 minutes. Add the cashews and salt and blend again until the mixture reaches a light crumb consistency. Lastly add the pitted dates and blend again until everything is evenly mixed and sticks together like a dough.
- To make the filling, add all of the ingredients to your high speed blender and blend until smooth and creamy. Pour the filling into the pan and gently tap it on your work counter to remove the air bubbles. Place in the freezer to set for about an hour while you prepare the mango topping.
- Add the cornflour, agar-agar and water to a saucepan and whisk well. Add the remaining ingredients (mango pulp, caster sugar, lime juice, lime zest) and bring to a simmer, while whisking continuously. Continue to whisk vigorously for 2-3 minutes until the mixture has thickened. Remove from the heat and pass through a sieve to remove any lumps.
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- Mix together the crumbs or nuts, and butter. Line the bottom of the pan with parchment paper. Pat the crust firmly into the bottom of a 7-inch springform pan, and up to about 1 inch along the sides if you prefer. Set this pan into the freezer to allow the crust to set.
- When baking this cheesecake recipe, you'll follow all of the standard preparation steps and then follow these steps:
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- When you set your cream cheese out, put your can of coconut cream into the refrigerator. You want it to get a bit cold, so the cream separates from the liquid in the can. When it's cold, open one side of the can and gently scoop all of the coconut cream from the top, avoiding the water that has sunk to the bottom.
- Add your softened cream cheese and the coconut cream to a food processor. Process for 20 seconds. Add powdered sugar, lemon juice, vanilla bean paste, and salt. Process until completely smooth.
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From pinterest.com
5/5 (110)Estimated Reading Time 5 minsServings 12Total Time 30 mins
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From thedessertedgirl.com
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From globalportal48h.com
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From therecipes.info
From therecipes.info
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From fahop.com
From fahop.com
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No bake cheesecakes are done in different ways, in widely available recipes on the web, ideally setting it with a setting agent like gelatin/agar agar. Usually cream cheese is expected to be used in cheesecakes, but it is equally acceptable when cottage cheese, commonly called paneer is used as well. In our recipe we will be using paneer as the main component and as a common …
From fondbites.com
From fondbites.com
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From yummly.com
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From cookpad.com
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No-Bake Cheesecake Recipes. A variety of no-bake cheesecake recipes that are very easy to make and more than that is, they are guaranteed to be successful. From decadent chocolate flavour to good old plain vanilla. And of course, our readers' favourite, this beautiful swirl mango cheesecake. Almost all of them are gelatine-free!
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These blueberry swirl cheesecake bars are a must try for you cheesecake lovers. A classic. Super creamy luscious cheese filling with coconuty lemony base and sweet tangy blueberry coulis. Read my tips on how to get it right. Follow my instructions, refer to my tips and you will have amazing, super yum and beautiful cheesecake bars. Yes! NOTE: If you've made any of …
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From gigarecipes.com
NO BAKE CHEESECAKE RECIPES KRAFT - ALL INFORMATION ABOUT ...
Kraft No-Bake Cool Whip Cheesecake * Marilyn Dishes new marilyndishes.com. Here is the recipe from Kraft Ingredients 1 pre-made graham wafer crust. 9 inch 1 250g pkg of cream cheese, softened 1/3 cup sugar 1 1L tub of Cool Whip, defrosted Method Unwrap the crust & set it aside Mix the softened cream cheese & the sugar together, I did this in my food processor so it was …
From therecipes.info
From therecipes.info
NO-BAKE MANGO CHEESECAKE BARS RECIPE - FOOD NEWS
Jan 26, 2019 - A no-bake coconut cheesecake topped with mango panna cotta, this tropical dessert showstopper is an easy to make Summer on a plate. It's a great make ahead dessert recipe too, This recipe requires some advance planning, since there are a couple of things that need to be popped in the refrigerator the night before you assemble this. The actual hands-on …
From foodnewsnews.com
From foodnewsnews.com
RECIPE: PERFECT NO-BAKE MANGO CHEESECAKE BAR – FOODCOOKING
No-Bake Mango Cheesecake Bar. You can have No-Bake Mango Cheesecake Bar using 11 ingredients and 10 steps. Here is how you achieve that. Ingredients of No-Bake Mango Cheesecake Bar . It’s of Crust base. Prepare 160 g (1 1/2 cup) of graham cracker or digestive biscuit crumbs. Prepare 80 g (6 tbsp) of unsalted butter, melted. You need of Mango …
From foodcooking.info
From foodcooking.info
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