Episode 26 of #SmallServeDesserts, a series where I bring you recipes for people who want to experiment with baking in small batches and want to avoid investing in ingredients in big quantities ❤️✨Before we bid adieu to the king of fruits🥭, time to make my favourite no-bake mango cheesecake 💁🏻‍♂️This super smooth & creamy no-bake recipe is super simple to make and guarantees to fulfil all your weekend dessert cravings in a jiffy 🤌🏻🥰

Ingredients:
🥭5 digestive biscuits
🥭1 tbsp butter
🥭1/2 cup cream cheese
🥭4 tbsp mango puree
🥭2 tsp icing sugar
🥭1/2 cup whipped cream

Topping
🥭Mango jelly
🥭3 tbsp mango purée
🥭1/2 cup water
🥭2 tsp sugar  
🥭1/4 tsp agar agar

Method-
1. For the base , crush the digestive biscuits , add the melted butter and mix well.
2. Transfer the biscuit mixture into two ramekins and press down into an even layer. Set it in fridge for 10-15 minutes.
3. For the filling, in a bowl add softened cream cheese, mango puree, icing sugar and whipped cream.
4. Mix everything well combined and you see no lumps.
5. Transfer the mixture onto the biscuit base and get rid of the air bubbles.
6. Let the mixture set in the fridge for 15-20 minutes.
7. Meanwhile for the mango jelly, add mango purée , water and sugar into a saucepan set. Cook it until the mixture comes to a simmer. Add in agar agar. Bring the mixture to a boil and then take it off heat.  
8. Carefully pour the mango jelly on the top of the cheesecake. Let it set in the fridge for 1-2 hours before serving.

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