Directions
- 1Crush Nilla wafers into fine crumbs using a food processor.
- 2Add melted butter to the crumbs and mix.
- 3Press the mixture into dessert cups and chill.
- 4Bloom gelatin in cold water and refrigerate.
- 5In a bowl, mix room temperature cream cheese, sugar, and vanilla until creamy.
- 6Strain canned mango pulp and whisk it into the cream cheese mixture.
- 7Warm up the gelatin and add it to the mixture.
- 8Whip heavy cream to stiff peaks and gently fold it into the cheesecake mixture.
- 9Divide the cheesecake mixture among the dessert cups and refrigerate overnight.
- 10Decorate with mango pulp, whipped cream, and fresh chopped mango.
Ingredients
- 1 package Nilla wafers
- 1 cup melted butter
- 1 tablespoon gelatin
- 1 tablespoon cold water
- 8 oz room temperature cream cheese
- 1 cup sugar
- 1 tablespoon vanilla
- 1 can canned mango pulp
- 1 cup heavy cream
- 1 fresh mango
Equipment
food processormixing bowlhand mixer
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