Ingredients
Scale
- 150g Nilla wafers
- 40g unsalted butter
- 2 blocks cream cheese (450g)
- 3/4 cup mango pulp (340g)
- 1/2 cup heavy cream
- Sugar (to taste)
Instructions
- Prepare the crust by blending Nilla wafers into crumbs, mixing with melted butter, and pressing into dessert cups.
- For the filling, combine room temperature cream cheese and sugar until creamy. Add mango pulp and dissolved gelatin, mixing gently.
- Whip heavy cream to stiff peaks and fold into the cheesecake mixture until light and fluffy.
- Divide filling among crusts and refrigerate for at least 6 hours or overnight until set.
- Serve topped with additional mango pulp and chopped fruit.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 18g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg