This is our take on an easy, no-bake cheesecake that delivers all the flavours of a classic version with a light, airy texture. The secret? A cream whipper, which creates a beautifully soft mousse, perfectly balanced with the spiced crunch of Speculoos biscuits and the fresh sweetness of ripe mango.
This method takes just a few minutes of prep, with the real magic happening as the mixture sets in the fridge. Whether you’re making this for a casual treat or a dinner party, it’s an effortless yet elegant dessert that’s sure to impress.
This recipe was part of Experience #6, where it was served as the final course. There, you can find other dishes from the evening, along with wine pairings.
Ingredients
200g Philadelphia cheese
200ml double cream (35% fat)
2 egg yolks
80g icing sugar
1tsp vanilla
10 Speculoos biscuits
1 ripe mango (peeled and diced)
Method
You will need a cream whipper for this recipe.
Step 1
Mix the cheese, cream, egg yolks, vanilla and icing sugar until smooth.
Step 2
Sieve the mixture into the whipper to ensure you get rid of the lumps, give it a good shake (15 times), and leave it in the fridge for at least two hours.
Step 3
To serve, crumble some biscuits onto a plate and (shake the whipper a few times) carefully dispense the mixture on top and garnish with the mango and a few more crumbs.