No Bake Mango Cheesecake

Ingredients

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Method

1. Process the Anzac biscuits in a food processor until they reach a fine, sand-like texture. Add the.
2. Melted butter and process until the mixture is evenly moist. Press the biscuit mixture firmly into the base of a 20 x 10cm serving dish.
3. Use the bottom of a glass or mug to press down and smooth out the edges. Place in the fridge until the butter hardens.
4. In a separate bowl, whisk the thickened cream until firm peaks form. Place the whipped cream.
5. In the fridge while you prepare the filling.
6. In another bowl, mix the cream cheese, caster sugar, and mango purée until light, smooth, and.
7. Fluffy. Gently fold the whipped cream into the mango cream cheese mixture until fully combined.
8. Spoon the cheesecake mixture over the chilled biscuit base and smooth the top. Return to the.
9. Fridge for a couple of hours, or until set.
10. Arrange the fresh mango slices over the top of the cheesecake. Place back in the fridge.
11. Prepare the jelly according to the packet instructions. Allow to cool to room temp. Gently pour it over the mango topping.
12. Return the cheesecake to the fridge and allow the jelly to fully set. Once set, slice and serve.