There's just one word to describe these....Yum! These are for the serious cheesecake lover, Sweet and creamy. I was never a lover of Mango but these are my new favorite way to have it. Yes! there are many ways to make a dessert like this more healthy...but, in moderation everything is good :)
Ingredients
2 tubs Tofutti Cream Cheese (sat at room temp)
3-4 Mangoes or canned
1 can of Condensed Milk I use
1 cup of Coconut Cream
5 Tbsp lemon Juice
1 pkt Nice Biscuits (any plain sweet biscuits vegan)
1/2 cup Butter
Instructions
In a blender add the mangoes and blend till liquefied and set aside.
In a food processor add the biscuits and process till sand texture, put in to a bowl and add the butter mix to combine and starts to clump.
Scoop in to glasses or mini spring form pans and press down till firm, Put in to the fridge while you get on to the next stage.
Add the cream cheese to a mixer and slowly mix till no lumps appear, Add the coconut cream, condensed milk and mix on a higher speed till well incorporated, Add half of the mango puree now and lemon juice... mix well on high till it becomes light and fluffy (mousse like) get the glasses and spoon any way you like the mixture into the glasses, Add the reminder of mango puree to each glass.
Put the glasses back into the fridge to chill, This amount makes enough for 6-8 people or one large cheesecake but must be frozen to serve and has no binding agents in it, Can halve the recipe. Enjoy! =)
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