Buttery biscuit base, smooth cream cheese filling, and a bright mango finish — this no-bake cheesecake keeps things simple while delivering big flavor. Frudo Freeze-Dried Mango adds natural sweetness, vibrant color, and a light fruity lift, making it perfect for a chilled, make-ahead dessert.
The Mango Magic Makers 🥭
- For the base: 1½ cups crushed digestive biscuits, 6 tablespoons melted butter, 1 tablespoon sugar (optional)
- For the filling: 1 cup cream cheese (softened), 1 cup chilled heavy cream, ½ cup powdered sugar, 1–2 tablespoons Frudo freeze-dried mango powder, 1 teaspoon vanilla extract, 1 tablespoon lemon juice
The Chill & Set Plan 👩🍳
- Build the Base — Mix crushed biscuits with melted butter and sugar. Press firmly into a tart pan. Refrigerate for 20–30 minutes until set.
- Flavor the Filling — Beat cream cheese until smooth. Add powdered sugar, mango powder, vanilla, and lemon juice. Mix until combined.
- Whip It Light — Whip chilled cream until soft peaks form. Gently fold into the mango cream cheese mixture.
- Layer It Up — Pour the filling over the chilled crust and smooth the surface.
- Chill Time — Refrigerate for 4–6 hours until firm.
- Serve & Sprinkle — Dust with extra mango powder and top with chopped freeze-dried mango bits for crunch.
Quick Tips 💡
- Chill overnight for cleaner slices.
- Add more mango powder for stronger flavor.
- Use a springform pan for easy removal.
- Keep refrigerated until serving.
Creamy, tropical, and Frudo-ly irresistible. 🥮
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