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No-Bake Mamey Cheesecake
Sweet mamey sapote pulp gives this no-bake cheesecake its rosy color and gentle sweetness, balanced by tangy sour cream and set with a little gelatin. The Speedy Chef whips the cream that lightens the filling, and a chocolate syrup drizzle finishes each chilled slice.
- Total time
- 255 min
- Prep
- 60 min
- Cook
- 0 min
- Rest
- 195 min
Ingredients
Method
Whip the cream to stiff peaks in the Tupperware Speedy Chef and set aside. At the same time, bloom the gelatin in the cold water in a Tupperware round bowl and melt it in the microwave for 1 minute.
Purée the mamey pulp with a little water, then mix it in a Tupperware bowl with the cream cheese, powdered sugar, vanilla and sour cream until smooth. Stir in the melted gelatin, then fold in the whipped cream.
Pour the filling into a Tupperware silicone round mould and refrigerate for 3 hours.
Crush the biscuits with the melted butter in a Tupperware chopper, then press the crumbs over the set filling and refrigerate for a further 15 minutes before unmoulding carefully.
Pour the chocolate syrup into a small Tupperware pitcher and drizzle it over the cheesecake just before serving.
