No-Bake Layered Tropical Cheesecake with Jelly Shell

No-Bake Layered Tropical Cheesecake with Jelly Shell

May 27, 2019

Today we’re making an all-natural tropical deluxe cheesecake that will take your upcoming luau to the next level! There are 3 distinct parts.

You will need: 
1000 mg active hash
Full-size Springform Pan

Crust 

Whole box of Vanilla Wafers 
Butter or Coconut Oil 
   (about 4 heaping tablespoons)
1/2 cup sugar, optional

Pulse ingredients in a food processor. Stop and scrape down sides if necessary. Repeat until fully crumbled. Spread evenly on bottom of springform pan and press down.

Baking isn’t necessary--however, if you’re like me and prefer a firm crust, bake 10 minutes at 350 degrees.

Jelly Frosting (the “Goo”)

4 Mangos - puréed 
3/4 cup sugar
1/2 Papaya - puréed
6 packs unflavored gelatin

Heat for 10-15 min on medium with 3 packs unflavored gelatin. Allow to cool. Reserve one and a half cups for cake layers and set aside. Repeat fully with the papaya purée. Both will need to cool before combining with layers or mixing to make the covering.

Layers of the Cake

2  8oz bricks of cream cheese each
3/4 cup sugar each
2 tsp vanilla each
1 and a half cup reserved portion of fruit for each layer (from step above)
3/4 cup heavy whipping cream each
Hash - 1/2 in each cake layer

You will create a mango layer and papaya layer, but prep only one at a time, waiting for first to fully cool. Mix softened cream cheese with sugar , hash and vanilla until blended, then fold in the fruit mix from either papaya or mango. It doesn’t matter which layer comes first. In a separate bowl, whip the 3/4 cup cream until medium stiff, and fold into the fruit and cream cheese mix.

Pour onto crust layer and let cool. I recommend freezing while you prep the next layers.Prep the “goo” frosting. Combine the remaining mango and papaya purée, reheating slightly if necessary but allow to cool to about room temperature. 

Pull the first layer out of the freezer and pour 1/8 inch layer of goo into pan. Return to freezer. Prep second layer with the second fruit as before. Pour over top of middle gel layer and allow to freeze. When set, remove from pan. Pour remaining goo over the top and sides. It will trickle and fall a little, but as it sets spread with a knife to cover bare spots. Chill again until firm -- then serve and enjoy!