Mermaid cheesecake

Crumble the cookies in the food processor. Melt the butter in a saucepan. Mix the cookie crumbs with the butter.

Line the bottom of the spring mold with the baking paper. Push the cookie crumb mixture firmly onto the bottom. Put in the refrigerator.

Meanwhile, peel the mango, cut the flesh along the kernel and cut into cubes of ½ cm.

Beat the whipped cream with the vanilla sugar and granulated sugar. Beat the fresh cream cheese in a separate bowl and mix in parts with the whipped cream.

Divide the mixture over 3 different bowls.

Add in 1 bowl the 0.5 tl blue dye, to the 2nd bowl 1 tl red dye and leave the last white. The yellow dye from the packet of dye sticks is not used.

Take the spring form out of the refrigerator. Divide the mango cubes over the bottom. Use a tablespoon to spoon the colored cream cheese into dots on top.

Smooth the cream cheese with the back of the spoon.

Let the fresh cream cheese cake stiffen in the refrigerator for at least 4 hours. Remove from the refrigerator and drizzle with 1 tsp pink and 1 tsp blue glitter sugar.