Description
Transport yourself to a tropical paradise with this Mango Cheesecake! Creamy, refreshing, and topped with a luscious mango layer, this no-bake dessert is a perfect blend of tropical flavors and rich cheesecake indulgence.
Ingredients
Units
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 cup heavy cream
- 2 large ripe mangoes, peeled and diced (divided)
For the Mango Topping:
- 1 tbsp unflavored gelatin
- 1/4 cup water
- Fresh mango slices or mint leaves for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar in a medium bowl.
- Press mixture into the bottom of a springform pan. Bake for 10 minutes. Let cool completely.
2. Make the Cheesecake Filling:
- Beat softened cream cheese until smooth. Gradually add sugar and continue beating until combined.
- Mix in vanilla extract and lemon juice. Pour in heavy cream and beat until light and fluffy.
3. Add Mango Puree:
- Puree half of the diced mangoes until smooth. Gently fold into the cheesecake mixture.
- Spread filling over the cooled crust and refrigerate for at least 4 hours to set.
4. Prepare the Mango Topping:
- Puree the remaining mangoes and sweeten to taste. Dissolve gelatin in 1/4 cup water over low heat, then stir into the mango puree.
- Allow topping to cool slightly, then spread over the chilled cheesecake. Refrigerate for another 2 hours.
5. Serve:
- Remove cheesecake from the springform pan. Garnish with mango slices or mint leaves if desired. Serve chilled.
Notes
- Make-Ahead: Prepare the cheesecake a day in advance; add the topping on the day of serving.
- Freezing Option: Freeze the cheesecake (without topping) for up to 3 months. Thaw overnight in the fridge before adding the topping.
Nutrition
- Serving Size: 1
- Calories: 382 kcal
