Make in individual pots or multiply the recipe by 3 to make a big cheesecake. No baking, no gelatine and no fuss. Whisking the double cream creates a velvety texture for a light but creamy cheesecake. Honey brings out the sweetness of the mangos and pairs perfectly with the strong ginger flavour and textured biscuit base.
Total time to make : 20 minutes + chill time (1hr minimum)
Servings : 4 regular (like re-used Gu dessert pots) or 2 x large share glasses as photographed
Ingredients
Base 120g ginger nut biscuits
45g butter
1 tsp salt
Filling 2 mangoes 1 tbsp honey 125ml double cream 125g cream cheese, softened Extra crushed ginger nut biscuits to top
Toppings
Extra crushed ginger nut biscuits to top
Drizzle of honey
Edible flowers
Method
For the base, put the biscuits in food processor (or use a ziplock bag and rolling pin) and blitz into crumbs. Melt the butter in a small saucepan over a low heat, once melted add in the biscuit crumbs and salt and mix together. Spoon the base mixture into individual containers or glasses and chill in the fridge whilst you prepare the filling
Slice the mango into cubes and place in a blender with the honey, blend until pureed and leave to one side
In a bowl, pour the cream and use a standing or hand held electric whisk to whip the cream until soft peaks form. They should form after a few minutes whisking
In another bowl, use the same electric whisk (no need to wash) to beat the cream cheese until it’s smooth. Add in the mango and honey puree and gently beat again until just combined. Finally, fold through the whipped double cream with a spatula or spoon. Pour this filling over the chilled biscuit base and place back in the fridge for at least an hour to set
To serve, top with extra ginger nut biscuit crumbs, fresh mango slices or edible flowers
Nutritional Information
(per individual cheesecake (4))
506 calories
35g fat, 42g carbs, 5g protein
Good to know:
Skip the double cream for a lighter dessert-pot
Keep in the fridge for up to 3 days
Multiply the recipe by 3 and use an 8" springform cake tin for a larger cheesecake