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No bake mango and gingernut cheesecake

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


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


Extra crushed ginger nut biscuits to top

Drizzle of honey

Edible flowers


  1. 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

  2. Slice the mango into cubes and place in a blender with the honey, blend until pureed and leave to one side

  3. 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

  4. 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

  5. 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


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