Mango & White Chocolate Cheesecake (No Bake)

1. 1

   Place biscuits in a food processor and pulse until fine crumbs form.

2. 2

   Add melted butter and pulse to combine.

3. 3

   Press into a base of a 20cm springform pan.

4. 4

   Chill for 15 minutes, until base is firm.

5. 5

   Meanswhile, using an electric mixer, beat cream cheese and sugar together until smooth and creamy.

6. 6

   Fold through chocolate and whipped cream.

7. 7

   Whisk gelatine with hot water until dissolved.

8. 8

   Stir 1/4 cup of cream cheese mixture into gelatine, return to cream cheese mixture and mix well.

9. 9

   Pour cheesecake over biscuit base.

10. 10

    Cover with plastic wrap and refrigerate overnight.

11. 11

    Arrange mango slices over top and cut cheesecake into wedges to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.