No-Bake Mango Cheesecake Bars by @millsandbuns

25 min
Medium

8 servings

🍪

120 g

Crushed Biscuits

🧈

30 g

Butter

🧀

140 g

Cream Cheese

🍚

30 g

Icing Sugar

🍫

80 g

White Chocolate

🍦

100 g

Whipped Cream

🥭

100 g

Mango Curd

Preparation Steps

  1. Step 1/12

    Melt 30 g butter in the microwave in short bursts, stirring between bursts until liquid but not hot.

    butter
    🥣mixing bowl
    🥄spoon

  2. Step 2/12

    Combine 120 g crushed biscuits with the melted butter until all crumbs are evenly moistened.

    crushed biscuits
    butter
    🥣mixing bowl
    🥄spoon

  3. Step 3/12

    Press the biscuit mixture firmly into the base of the 8 x 4 inch loaf pan to form an even crust.

    crushed biscuits
    butter
    🍞8 x 4 inch loaf pan
    🥄spoon

  4. Step 4/12

    Refrigerate the crust while preparing the cheesecake filling.

    🍞8 x 4 inch loaf pan

  5. Step 5/12

    Melt 80 g white chocolate in the microwave in short bursts, stirring until completely smooth.

    white chocolate
    🥣mixing bowl
    🥄spoon

  6. Step 6/12

    Whisk 140 g cream cheese with 30 g icing sugar until the mixture is smooth and lump-free.

    cream cheese
    icing sugar
    🥣mixing bowl
    🌀whisk

  7. Step 7/12

    Whisk the melted white chocolate into the cream cheese mixture until fully incorporated.

    white chocolate
    cream cheese
    icing sugar
    🥣mixing bowl
    🌀whisk

  8. Step 8/12

    Fold 100 g whipped cream into the cheesecake mixture gently until evenly combined and airy.

    whipped cream
    cream cheese
    icing sugar
    white chocolate
    🥣mixing bowl
    🥄rubber spatula

  9. Step 9/12

    Transfer the cheesecake filling onto the chilled biscuit crust.

    crushed biscuits
    butter
    cream cheese
    icing sugar
    white chocolate
    whipped cream
    🍞8 x 4 inch loaf pan
    🥣mixing bowl
    🥄rubber spatula

  10. Step 10/12

    Smooth the filling into an even layer and refrigerate until set, about 1 to 2 hours.

    🍞8 x 4 inch loaf pan
    🔪offset spatula

  11. Step 11/12

    Spread 100 g mango curd evenly over the set cheesecake layer.

    mango curd
    🍞8 x 4 inch loaf pan
    🔪offset spatula

  12. Step 12/12

    Slice the chilled cheesecake into 6 bars and serve cold.

    🍞8 x 4 inch loaf pan
    knife

Composition

Ingredients

Types

Baked Goods, Dairy, Sweeteners, Confectionery, Fruit Preserves

Ingredients

Crushed biscuits, Butter, Cream cheese, Icing sugar, White chocolate, Whipped cream, Mango curd

Allergens

Gluten, Milk, Soy, Egg

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Gluten-free option

Calories

310 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 29g, Sugars: 22g, Fat: 20g, Saturated fat: 12g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 110mg, Sodium: 170mg, Potassium: 120mg, Iron: 0.5mg

Vitamins

Vitamin A: 145µg, Vitamin C: 9mg, Vitamin D: 0.5µg, Vitamin B12: 0.3µg

Preparation

Time Information

Preparation

25 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

8 x 4 inch loaf pan, mixing bowl, whisk, rubber spatula, measuring scale, spoon, offset spatula

Appliances

refrigerator, microwave

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Summer, Party, Afternoon tea, Celebration, Potluck

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Contemporary, Fusion

Geographic

to inform

Various

Aspect

Texture

Creamy, Silky, Smooth, Buttery, Crumbly, Firm

Flavors

Tropical, Fruity, Sweet, Tart, Rich, Milky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave in warm conditions,Refrigerate promptly after serving), fridge : 3 days (Store in an airtight container,Keep at or below 4°C,Keep topping protected from drying out), freezer : 30 days (Freeze without mango curd if possible,Wrap bars individually,Thaw overnight in the refrigerator)