INSTRUCTIONS

• For the base – Put the biscuits inside a clean plastic bag, and using a rolling pin, crush them till they become a fine powder. You can even do this in a mixer. Add the melted butter and mix with a spoon.
  
• Add 2 tbsp of this mix to your glasses/bowls you’re using for the dessert, and press with the back of a spoon to create an even layer. Chill it in the fridge till you make the cheesecake layer.
  
• Cheesecake – In a bowl, combine the cream cheese, fresh cream and sugar. Beat well with an electric beater till it’s smooth – 2-3 minutes.
  
• Add the mango pulp and beat for 1 minute more till combined well. You can taste it at this stage to adjust for sugar.
  
• Pour the cheesecake into the glasses on top of the biscuit base. Let it sit in the fridge for atleast 30 minutes. Top with nuts/chopped mango pieces, mint, or whipped cream and serve. You can make this one day ahead also and keep it covered in the fridge.