Easy No Bake Mango Peach Cheesecake – Melissa’s Home Cooking

Easy No Bake Mango Peach Cheesecake – Melissa’s Home Cooking This recipe makes up to 36 mini cheesecakes Who would'nt love cheesecakes? These super easy mini cheesecakes have creamy texture and taste so good! One of my family's favourite desserts! Great for parties! It also freezes well for later use, when you need to bring a dessert or a plate to a party or gathering! Follow Melissa's Home Cooking: Instagram:   / melissahomecooking   Facebook:   / melissahomecooking   Subscribe to You Tube: Melissa’s Home Cooking:    / @melissashomecooking1807   Ingredients: For the base 250 g of wine biscuits – crushed finely 125 g butter – melted For the filling 300 ml Whipping Cream 250 g Cream Cheese 60 g caster sugar 100 ml mango or peach Syrup or Juice or Water 10 g Gelatine Powder 1 can 425 g mango slices * or **For Variations, see note below. -200 g mango – pureed, rest cut into cubes for garnishing on top 1 can 410 g peach slices * -200 g peach – pureed, rest cut into cubes for garnishing on top 2 drops of yellow food colouring *You may use fresh mango and peaches if you have any. For glazing 3 tsp instant jelly powder 3 tsp caster sugar 9 tbsp water For garnishing Mango and peach cubes Mint leave Instructions: 1.Grease all 36 mini muffin tin. 2.In a food processor, crush the biscuits then add the melted butter. (If you do not have a food processor, just put the biscuits inside a plastic bag and use a rolling pin to crush the biscuits). 3. Mix and press about 1 teaspoon each of the biscuit mixture into all the mini tin with removable bottom and chill for 30 minutes. 4. In a food processor or mixer, beat whipping cream till thicken, remove and set aside. 5. Add the mango and peach pieces and beat until pureed, set aside. 6. Add cream cheese and castor sugar and beat until smooth. 7. In a bowl, heat syrup or juice until hot enough to dissolve gelatine powder. Stir in to cream cheese mixture (5). 8. Using a spatula gently fold in cream, mango and peach puree into the cream cheese mixture until everything is combined. 9. Pour into mini tin base and level out, and leave to firm up in the freezer for at least 3 hours. 10. Remove from the tin by popping the bottom of the tin out to a plate. 11. Decorate with mango and peach cubes and mint leaves. 12. In a small pot, make the glazing by adding the jelly powder, sugar and water. Bring to boil until jelly powder dissolved. 13. With a brush, put some glazing on top of the fruit. 14. Serve by itself or with a scoop of ice cream. Enjoy! Variations: Replace the mango and peach with crush pineapple, strawberry, blueberry etc. Thanks for watching, Enjoy and Happy Baking!!! For my other Divine Desserts recipes, please check the playlist below:    • Divine Desserts   Please like, comment and let me know if you have enjoyed baking and eating this recipe. If you would like to receive notifications of new weekly releases, please click on the link below to subscribe and be sure to click the notification bell to receive All post notifications. Also please check out my other videos.    / @melissashomecooking1807   Music: Wild Illusion by Nikolaos Taramanidis    • Acoustic Guitar Background Music: Nik...