Description
This Creamy and Indulgent No-Bake Mango Cheesecake is a tropical delight that combines a smooth and rich cream cheese filling with the sweet, refreshing flavor of ripe mango. With a buttery biscuit crust and no need for baking, this easy cheesecake comes together quickly and is perfect for warm weather or when you want a light yet indulgent dessert.
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- 2 cups cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups mango puree (from about 2 ripe mangoes)
- 1 tablespoon gelatin (optional, for extra firmness)
- 2 tablespoons warm water (if using gelatin)
- For the Mango Topping:
- 1 cup mango puree (from about 1 ripe mango)
- 2 tablespoons sugar (adjust to taste)
- 1 tablespoon lime juice (optional, for extra tang)
Instructions
- For the Crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of a 9-inch springform pan or tart pan. Refrigerate for at least 15 minutes.
- For the Cheesecake Filling: Peel and chop the mangoes into chunks. Blend them into a puree. Whip the heavy cream until soft peaks form. Beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Add the mango puree, mixing until smooth. If using gelatin, dissolve it in warm water and add it to the mixture. Gently fold in the whipped cream.
- Fill the crust with the cheesecake mixture and smooth the top. Refrigerate for at least 4 hours or overnight.
- For the Mango Topping: Blend mango, sugar, and lime juice (optional). For a thicker topping, simmer the mixture for a few minutes. Let it cool before adding to the cheesecake.
- Once the cheesecake has set, spoon the mango topping evenly over the cheesecake. Garnish with fresh mango slices or mint leaves if desired.
Notes
For a tropical twist, add coconut extract or coconut milk to the filling.You can substitute mango with other fruits like strawberries or blueberries for a different flavor.This cheesecake can be made ahead and stored in the refrigerator for up to 3 days.If using frozen mangoes, thaw them before blending for a smooth consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 32g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
