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Easy No-Bake Mango Cheesecake Recipe

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4.9 from 133 reviews

This No-Bake Mango Cheesecake is a luscious and refreshing dessert that's perfect for warm days or effortless entertaining. Combining a crunchy graham cracker crust with a creamy mango-flavored filling, this recipe requires no baking and comes together quickly. The smooth cream cheese and mango puree blend seamlessly, topped with whipped cream and fresh mango slices for a tropical finish.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted

Filling

  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup mango puree
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Garnish

  • Fresh mango slices for garnish

Instructions

  1. Prepare the crust: In a bowl, thoroughly mix the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Press this evenly into the bottom of a springform pan to form a compact crust layer.
  2. Make the cream cheese base: In a separate bowl, beat the softened cream cheese together with the powdered sugar until the mixture is smooth and creamy, ensuring no lumps remain.
  3. Add mango and vanilla: Stir in the mango puree and vanilla extract into the cream cheese mixture. Mix carefully until all ingredients are well combined to achieve a consistent mango flavor.
  4. Whip the cream: In another bowl, whip the heavy cream until it forms stiff peaks. This means when you lift the whisk out of the cream, peaks hold their shape firmly without drooping.
  5. Combine whipped cream and mango mixture: Gently fold the whipped cream into the mango cream cheese mixture. Use a spatula and careful motions to keep the mixture light and airy without deflating the whipped cream.
  6. Assemble the cheesecake: Pour the combined filling mixture over the prepared graham cracker crust in the springform pan, spreading it out evenly.
  7. Chill to set: Refrigerate the cheesecake for at least 4 hours, or ideally overnight, until it is fully set and firm to the touch.
  8. Garnish and serve: Just before serving, decorate the cheesecake with fresh mango slices for an attractive and fresh topping.

Notes

  • For best results, use ripe, sweet mangoes to make the puree for maximum flavor.
  • You can substitute the graham cracker crust with digestive biscuits or any similar crumbly cookie.
  • If you want a firmer cheesecake, refrigerate it overnight.
  • This cheesecake should be stored in the refrigerator and consumed within 2-3 days for optimal freshness.
  • To make mango puree, blend peeled mango chunks until smooth.

Find it online: https://ameliameals.com/easy-no-bake-mango-cheesecake-recipe/