Refreshing No Bake Mango Cheesecake with Tropical Mango Flavor
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mango puree (fresh or canned)
- 1 cup heavy cream, whipped
For the Topping:
- 1 cup mango chunks
- 1/4 cup mango puree
- Fresh mint leaves, for garnish (optional)
Directions:
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- In a separate mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract, and beat until well combined.
- Gradually add the mango puree to the cream cheese mixture, beating until smooth and fully incorporated.
- Gently fold in the whipped heavy cream until no streaks remain.
- Pour the mango cheesecake filling over the chilled crust in the springform pan, spreading it out evenly.
- Refrigerate the cheesecake for at least 4 hours, or until set.
- Before serving, prepare the mango topping by blending the mango chunks and puree until smooth.
- Spread the mango topping over the chilled cheesecake.
- Garnish with fresh mint leaves, if desired, before slicing and serving.
- Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes
- Kcal: 280 kcal | Servings: 10 servings
FAQs:
- What ingredients do I need to make No Bake Mango Cheesecake?
- To make No Bake Mango Cheesecake, you’ll need graham crackers (or digestive biscuits) for the crust, butter, cream cheese, sugar, heavy cream (or whipping cream), mango puree (fresh or canned), gelatin (or agar-agar for a vegetarian option), and fresh mango slices for garnish.
- How do I prepare the crust for the cheesecake?
- To prepare the crust, crush graham crackers or digestive biscuits into fine crumbs and mix them with melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a springform pan or a pie dish to form an even layer. Place the crust in the refrigerator to set while you prepare the cheesecake filling.
- How do I make the mango cheesecake filling?
- To make the filling, beat the cream cheese and sugar together until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until well combined. In a small bowl, dissolve gelatin in warm water and let it cool slightly. Stir the gelatin mixture and mango puree into the cream cheese mixture until smooth and evenly distributed. Pour the filling over the prepared crust and smooth the top with a spatula.
- How long does the cheesecake need to chill before serving?
- The No Bake Mango Cheesecake needs to chill in the refrigerator for at least 4-6 hours, or until it is fully set. For best results, it’s recommended to chill the cheesecake overnight. This allows the flavors to meld and the cheesecake to firm up properly.
- Can I use fresh mangoes for the puree, and how do I prepare it?
- Yes, you can use fresh mangoes to make the puree. To prepare fresh mango puree, peel and dice ripe mangoes, then blend the mango pieces in a blender or food processor until smooth. You can strain the puree through a fine-mesh sieve to remove any fibers for a smoother texture. If fresh mangoes are not available, canned mango puree or pulp can be used as a substitute. Adjust the sweetness of the puree to taste if necessary.