Sugar Free Mango Pineapple Cheese Cake

Ingredients :
Digestive biscuits 125 grams,
Unsalted butter melted 50 grams,
Coarsely chopped Cashew 2 tbsp,
Natura Sugar Free 2 tbsp,
Cocoa Powder 1 tablespoon,
For Filling :
Natura Sugar free 100 gm,
Eggs 3,
Cream Cheese 200 gm,
Mango Pulp 100 gm,
Tinned Pineapple chopped 3/4 cup,
Some Mango and Pineapple piece to garnish.

Method :
Take crushed biscuits in a bowl. Add melted butter, Cashew, Sugar free and mix. Take a spring bottom tin and line the bottom with this mixture.
Press lightly and keep the tin in the refrigerator to chill.
For Filling :
Break eggs into a bowl. Add Sugar free and whisk with a hand blender till frothy.
Take cream cheese in another bowl. Add mango pulp and mix with a hand blender. Add chopped pineapple. Add eggs and mix. Pour this mixture over the biscuit base in the spring bottom tin. Keep the tin in the preheated oven and bake for about 30 minutes at 180'C or till well set. Take it out of the oven and let it cool. Garnish with Mango and Pineapple pieces. Keep it in the refrigerator to chill.

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