Mango Biscoff Layered Cheesecake (Print Version)
A chilled no-bake Mango Biscoff Layered Cheesecake with mango cream, cookie layers, fresh fruit, and a crunchy spiced topping.
# Ingredients:
For the mango cheesecake filling
01 -
16 oz (450 g) full-fat cream cheese, softened
02 -
3/4 cup (90 g) powdered sugar, sifted
03 -
1 teaspoon vanilla extract
04 -
1 tablespoon fresh lime juice
05 -
1 cup (240 ml) thick ripe mango puree
06 -
2 cups (480 ml) cold heavy whipping cream
For the layers and topping
07 -
34-38 Biscoff cookies, divided
08 -
2 cups (330 g) ripe mango, finely diced
09 -
1/2 cup (150 g) Biscoff spread, warmed until pourable
10 -
1/4 teaspoon fine salt
# Instructions:
01 -
Line an 8-inch square dish with parchment if you want easy lifting. Dice the mango small and blot very juicy pieces. Puree enough mango to make 1 cup.
02 -
Beat the softened cream cheese, powdered sugar, vanilla, lime juice, mango puree, and salt until completely smooth. Scrape the bowl well.
03 -
In a separate cold bowl, whip the heavy cream to stiff peaks. Fold it into the mango cream cheese mixture in two additions until fluffy and even.
04 -
Spread a thin layer of mango filling over the bottom of the dish. Add a single layer of Biscoff cookies, breaking cookies as needed to fill gaps.
05 -
Spread about one-third of the filling over the cookies. Scatter with diced mango and drizzle lightly with warmed Biscoff spread.
06 -
Repeat with another cookie layer, filling, mango, and Biscoff spread. Finish with the remaining filling, then top with more diced mango and crushed Biscoff cookies.
07 -
Cover and refrigerate for at least 6 hours, preferably overnight. Slice cold with a clean sharp knife and serve chilled.
# Notes:
01 -
Chill at least 6 hours for soft cookie layers and clean slices.
02 -
Best eaten within 3 days.
03 -
Add extra crushed Biscoff just before serving for crunch.