Description
A cool, creamy no-bake cheesecake that captures the tropical essence of mangoes, perfect for hot days and special occasions.
Ingredients
Crust
- 1.5 cups Graham cracker crumbs (Substitute with digestive biscuits, vanilla wafers, or crushed shortbread.)
- 5 tablespoons Melted butter (Substitute with coconut oil for a tropical vibe.)
Filling
- 16 ounces Cream cheese, softened (Full fat preferred; reduced fat works with longer chilling.)
- 1 cup Powdered sugar (Substitute with honey or maple syrup, but add slowly.)
- 1 cup Whipping cream (Use store bought whipped topping if short on time.)
- 1 cup Mango puree (Fresh or frozen mango both work.)
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 1 tablespoon Gelatin or agar agar (Optional but helps for cleaner slices.)
Instructions
Preparation
- Mix graham cracker crumbs with melted butter until it looks like wet sand. Press into the bottom of a springform pan and refrigerate.
- In a cold bowl, whip the heavy cream until it forms soft peaks and set aside.
- Beat softened cream cheese until smooth. Gradually mix in powdered sugar, vanilla, and salt, then add mango puree and adjust sweetness to taste.
- Gently fold the whipped cream into the mango cream cheese mixture until well combined.
- Spoon the filling over the crust and smooth the top. Cover and refrigerate for at least 6 hours, ideally overnight.
Topping
- For fresh mango topping, dice ripe mango and toss it with a squeeze of lime right before serving.
- For jelly style topping, blend mango into puree, warm with sugar if needed, add gelatin or agar agar, let cool slightly, then pour over the cheesecake and chill until set.
Notes
Store covered in the fridge for 3 to 4 days. If using fresh mango on top, add just before serving.
- Prep Time: 30 minutes
- Category: Dessert, No-bake
- Cuisine: American, Tropical