No bake Mango Kiwi Cheesecake

Cheesecake, can be no bake!!!! Yes. This is a cheesecake where you do not need to bake, easy and quick to prepare. This recipe can be prepared easily with the kids. I have used my favorite summer fruit, mango to prepare the cake and the kiwi adds tartness to the cheesecake. I have prepared and served them in bowls but they can be frozen overnight and demolded.

Course: Dessert

Cuisine: International

Preparation time: 20 mins

Wait time: 1 1/2 hour

Servings: 2

Ingredients

• 1 Mango
• 2  Kiwi
• 4 tablespoons of cream cheese
• 4 tablespoons of heavy cream
• 3 tablespoons of powdered sugar(may vary according to sweetness of mangoes)
• 6 digestive biscuits
• 1 ½ tablespoons of room temperature butter
• Pomegranate seeds for garnishing (optional)

Directions

1. Take the biscuits, one tablespoon in a blender and blend it to form a powder.
2. Now, add the butter to the biscuits and blend it again. The biscuits along with the butter will be of the consistency of wet sand.
3. Divide the biscuits between two bowls or molds. These bowls or molds will be used to set the cheesecake.
4. Now, with a glass, press the biscuits firmly at the bottom of the bowls. Keep the bowls in refrigerator while you prepare the cheese mixture.
5. Peel the mango and kiwi. Chop them and transfer them to a blender to form smooth paste
6. In a bowl, take the cream cheese and 2 tablespoons of mango, kiwi paste. Beat the cheese such that there are no lumps in the cheese. You can use a whisk or an electric beater. Store the remaining mango, kiwi paste for the third layer.
7. In another bowl, take the cream and whisk it till it becomes frothy. Now add 1 tablespoon of sugar and beat again till you see soft peaks.
8. Now, fold the cream into the cheese mixture properly. Your cream mixture is now ready.
9. Divide the cream mixture between the two bowls or molds.
10.  Freeze the cheese for about an hour.
11. After one hour, pour the remaining kiwi mango paste to the bowls. This forms the third layer of the cheesecake.
12. You cheesecake is ready to serve. You can store it in refrigerator till you want to serve it.
13. While serving, garnish with pomegranate seeds.

Take the biscuits, in a blender and blend it to form a powder.

Now, add the butter to the biscuits and blend it again. The biscuits along with the butter will be of the consistency of wet sand.

Divide the biscuits between two bowls or moulds. These bowls or moulds will be used to set the cheesecake. Now, with a glass, press the biscuits firmly at the bottom of the bowls. Keep the bowls in the refrigerator while you prepare the cheese mixture.

Peel the mango and kiwi. Chop them and transfer them to a blender to form smooth paste.

In a bowl, take the cream cheese and 2 tablespoons of mango, kiwi paste. Beat the cheese such that there are no lumps in the cheese. You can use a whisk or an electric beater. Store the remaining mango, kiwi paste for the third layer.

In another bowl, take the cream and whisk it till it becomes frothy. Now add 1 tablespoon of sugar and beat again till you see soft peaks.

Now, fold the cream into the cheese mixture properly. Your cream mixture is now ready.

Divide the cream mixture between the two bowls or molds. Tap the bowls for the cheese mixture to set properly.

Freeze the cheese for about an hour.

After one hour, pour the remaining kiwi mango paste to the bowls. This forms the third layer of the cheesecake. Your cheesecake is ready to serve. You can store it in the refrigerator till you want to serve it. While serving, garnish with pomegranate seeds.