Mango Cheesecake Dessert Box! [ No Steam, No Bake, No Oven ]
Mango Cheesecake Dessert Box! [ No Steam, No Bake, No Oven ]
No Bake Mango Cheesecake Dessert BoxRecipe!
Mango Cheesecake Dessert Box by Kirbyyy
No Oven Mango Cheesecake Dessert Box
Ingredients:
Crust:
1 cup crushed crackers
4 tablespoons melted butter
Cheesecake:
250g cream cheese (room temp)
1/4 cup sugar
250ml heavy cream/whipping cream
1 tablespoon unflavored gelatine powder
30ml water
1/3 cup mango puree
1/4 cup hot water
1 tbspo unflavored gelatine powder
2/3 cup mango puree
makes 2 500ml acrylic cake box
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Raw Mango Cheesecake
1. Ingredients:
2 dl oats
2 dl almonds
10 pitted dates (fresh)
4 dl fresh or defrosted mango
3 dl soaked cashews
2 dl melted coconut oil
3 tbsp maple syrup
1/3 tsp himalayan salt
2. Equipment
Cake tin 20 cm with a baking sheet, food processor & blender
3. Crust
Mix oats, almonds, dates, 1/2 tsp salt in the food processor and run until sticky
4. Mango cream
Blend mango, cashews, coconut oil, maple syrup & salt in the blender until very creamy and smooth
6. Pour the filling evenly on the crust
7. Place in the freezer or fridge until hardened
8. Store in freezer and let it defrost in fridge 30 min before indulging
Video by: Line Dammen
Recipe by: Tiril Refsum
Mango Cheesecake Creamy Macam AISKRIM, Tanpa Bakar Tanpa Telur
Hi semua, jom kita buat manggo cheesecake. Sebab banyak mangga yang dijual sekarang, Che Nom pun teringin nak makan…dah bila dah buat, mestilah share dengan anda semua.
Cheesecake ni tak terlalu heavy, tekstur pun lembut ala-ala macam ice cream aje. Sedang elok ada rasa buah dari mangga, dan di tambah sedikit jus lemon untuk enhance lagi rasa citrus tu. Sedap sangat kalau makan waktu sejuk.
***TIPS PENTING!! :
Kalau mangga tu macam bnyk serat kasar bila potong, boleh TAPIS dengan fine strainer dulu sebelum masuk dalam adunan cheese. Lepas tapis baru sukat/timbang.
//Bahasa Melayu
--------------------------------------------
Bahan-bahan untuk lapisan bawah:
12 keping /175g biskut digestive
5 sudu besar /71g mentega
Bahan-bahan untuk adunan cheese mangga:
500g krim keju atau cream cheese
3 sudu besar / 43g gula kastor
3 sudu besar / 58g susu pekat
1½ - 2 sudu besar jus lemon (Che Nom masukkan 2 sudu besar)
1 sudu kecil esen vanila (optional)
250ml krim putar tenusu atau whipping cream
1¾ cawan / 395g puri mangga
Bancuhan gelatin 1 (2 sudu besar serbuk gelatin + 60ml air panas)
Bahan-bahan untuk lapisan jeli mangga:
1 cawan / 225g puri mangga
2 sudu besar / 30g gula kastor
100ml air
Bancuhan gelatin 2 (1 sudu besar serbuk gelatin +30ml air panas)
//English
--------------------------------------------
** EXCUSE FOR 'MANGO' TYPO ERROR IN VIDEO CAPTION
Ingredients for the bottom layer:
12 pieces / 175g digestive biscuits
5 tbsp / 71g butter
Ingredients for mango cheese mixture:
500g cream cheese
3 tbsp / 43g castor sugar
3 tbsp / 58g sweetened condensed milk
1½ - 2 tbsp lemon juice (I put 2 tbsp)
1 tsp vanilla essence (optional)
250ml dairy whipping cream
1¾ cup / 395g mango puree
Gelatin mixture 1 (2 tablespoons gelatin powder + 60ml hot water)
Ingredients for mango jelly layer:
1 cup / 225g mango puree
2 tbsp / 30g castor sugar
100ml of water
Gelatin 2 (1 tbsp of gelatin powder + 30ml of hot water)
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How to make a PERFECT baked mango cheesecake with Lotus biscoff biscuit crust ????
This baked mango cheesecake is delicious as it looks. It’s silky smooth, creamy, no cracks, no crumbling crust, loaded with the fragrance and deliciousness of Alphonso mangoes. Every bite melts in mouth and makes you want for even more.
I have topped this mango cheesecake with Alphonso mango pulp that gives the cake the best absolute mango flavor. You could also leave out this layer if you prefer & leave the swirl effect on top of the cheesecake but the taste of Mango pulp dripping while you bite bring to the next level of deliciousness.
This recipe will give you the best tasting and a perfect cheesecake that's worth eating from top down to the crust. You can use any other kinds of biscuits for the crust but for me the best and crunchiest by far is the BISCOFF (I'm not sponsored by them) and you will definitely not regret using it. I also used canned Alphonso mango pulp in this recipe but you can use other fresh ripe sweet mango, peel them, take out the flesh and blitz into very fine puree using food processor or blender.
In this video, I shared several tips on how to make a perfect mango cheesecake from the preparation of springform pan, proper mix quantity of mango cheese ingredients up to the finished product. Just follow the steps with correct timing and I’m sure you can come up with a perfectly baked delicious mango cheesecake. Just make sure all the ingredients are in room temperature.
INGREDIENTS:
➡️Crust
250g Lotus Biscoff biscuits, crushed
70g unsalted butter, melted
➡️Filling
600g cream cheese
3 pcs eggs
200g sour cream or full fat greek yogurt
200g white chocolate
150g sugar
380g mango pulp
15g cornstarch
1 tsp vanilla extract
1/4 tsp salt
➡️Toppings
300g mango pulp
9g cornstarch
70g water
➡️Other Cheesecake Recipes:
Oreo cheesecake -
Lotus biscoff cheesecake -
Classic cheesecake -
#mangocheesecake #cheesecake
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???? In This Video…
My Knife
My Knife
My Wok
Portable Gas Stove
My Blender
Coconut Cream
Almond Flour
Medjool Dates
???? Cameras Canon EOS 5D Mark IV
Canon EOS R5
Panasonic LUMIX GH5s
???? Lens
Canon EF 85mm f1.2L II USM
Canon EF 100mm f/2.8L IS USM Macro
Canon EF 50mm f/1.8 STM Lens
PANASONIC LUMIX Professional 12-60mm
Mango Cheesecake
Ingredients
For Crust
1 cup almond flour or quick oat
1 1/4 cup walnut, pecan, almond or any nuts you have in your hand
10 large whole dates, remove seeds
1 tbsp agave nectar or maple syrup, optional
1/4 tsp salt
For Cheesecake
2 cups raw cashews, soaked in hot water for 1 hour
2 cups coconut cream, mostly the thick creamy part. If you're using in a can, place in a fridge over night & take only the solid part (same for coconut milk)
2 tsp vanilla extract
1/4 tsp salt
1/3 cup to 1/2 cup agave nectar or maple syrup (adjust to your liking)
Zest from 2 lemons
Fresh juice from 3 large lemons (approximately 1/2 cup)
For Mango Pure
5 to 6 Mangoes, peeled and cut into chunks (approximately 4 cups)
Coconut flakes, optional
Directions
Combine all ingredients for crust in a high-speed blender and blend until it looks like cookie dough. Transfer to a cheesecake mold or 8x8 baking sheet that is lined with parchment paper. Press with your hand or a flat bottom cup. Place in a freezer while making cheesecake portion.
Drain cashews and add into same blender along with rest of ingredient for cheesecake. Blend high speed until super smooth, about 1 minute. Pour cheesecake mixture on top of crust we made earlier. Tap to get rid of some bubbles. Place back to freezer for 6 hours. You can actually finish cheesecake here and enjoy it as plain cheesecake or add seasonal freshly cut fruits to your taste. So delicious! If you want to go extra, keep following next direction.
Add mango into a blender and blend until smooth. Pour over frozen cheesecake and place back to freezer until mango puree settles, about 6 hours. Top with more mango chunks and coconut flakes if you like. Keep cheesecake in a freezer and thaw in a refrigerator for 2 hours before serving. Enjoy!
No Bake, No Mixer❗Ituturo ko sayo ang Creamy na Mango Graham Cheesecake Float❗ No Blender ????
No Bake, No Mixer❗Ituturo ko sayo ang Creamy na Mango Graham Cheesecake Float❗ No Blender ????