Strawberry and mango pastel cheesecake
Description
A delicious Strawberry and mango pastel cheesecake recipe made with warm water, gelatine powder, cream cheese, chopped, at room temperature and finished in 3 simple steps.Ingredients
Directions
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Lightly grease the side. Process the biscuits in a food processor until fine crumbs form.
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Add the butter and pulse to combine. Transfer the mixture to the prepared pan and press firmly into the base and up the side. Place in the fridge until required.
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Place the strawberry Lindor balls in a heatproof bowl. Place over a pan of simmering water (don’t let the bowl touch the water), stirring occasionally, for 5 minutes or until melted.
Nutrition Facts
Servings 39
- Amount Per Serving
- Calories 120kcal
