The Ultimate No-Bake Mango Cheesecake 🥭🍰
The Ultimate No-Bake Mango Cheesecake 🥭🍰
Prep Time: 30 minutes | Chilling Time: 6 hours | Total Time: 6 hours 30 minutes | Kcal: 320 kcal per serving | Servings: 10 servings
_____Ingredients:_____
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup mango puree (fresh or canned)
1 cup whipped cream
For the Mango Topping:
1 1/2 cups mango puree (fresh or canned)
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon gelatin powder
_____Directions:_____
Prepare the Crust:
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture into the bottom of a 9-inch springform pan, using the back of a spoon or a measuring cup to pack it firmly. Chill in the refrigerator while preparing the filling.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract, and beat until well combined and fluffy.
Gently fold in the mango puree until evenly incorporated.
In a separate bowl, whip the cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until smooth.
Assemble the Cheesecake:
Pour the mango cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.
Refrigerate the cheesecake for at least 4 hours or until set.
Prepare the Mango Topping:
In a small saucepan, combine the mango puree, granulated sugar, and lemon juice. Heat over medium heat, stirring occasionally, until the sugar is dissolved.
Sprinkle the gelatin powder over 1/4 cup of cold water and let it bloom for 5 minutes. Then, gently heat the gelatin mixture until it dissolves completely.
Remove the mango mixture from the heat and stir in the dissolved gelatin until smooth.
Allow the mango topping to cool slightly before pouring it over the chilled cheesecake. Spread it evenly with a spatula.
Chill and Serve:
Return the cheesecake to the refrigerator and chill for an additional 2 hours, or until the topping is set.
Once set, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
Slice and serve chilled, garnished with fresh mango slices or whipped cream, if desired.
