No-Bake Mango & Raspberry Swirl Cheesecake
Ingredients (easy & colorful):
• 200g digestive biscuits
• 100g melted butter
• 300g cream cheese
• 200ml heavy cream
• 100g mango purée (fresh or canned)
• 50g raspberry jam or purée
• 2 tbsp sugar (optional, if fruit isn’t sweet)
• Dark chocolate chunks & fresh raspberries for topping
Quick Preparation:
1. Crush biscuits, mix with butter, and press into a cake mold. Chill.
2. Whip cream cheese, heavy cream, and sugar until smooth.
3. Add mango purée and mix until creamy.
4. Pour over crust and spoon raspberry purée on top. Use a toothpick to swirl.
5. Chill 4–6 hours or overnight.
6. Garnish with raspberries, chocolate chunks, and crushed cookies.
¿Quieres la versión en español o una más ligera (sin azúcar o vegana)? Te la adapto al toque.