No-Bake Mango Cheesecake

This refreshing no-bake mango cheesecake is bursting with tropical flavor. It's the perfect dessert for warm weather, featuring a creamy mango filling and a buttery graham cracker crust.

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Course: Dessert

Cuisine: American, Tropical

Prep Time: 20

Chill Time: 4

Total Time: 4 20

Servings:

Calories: 290kcal

Cost: $10–$12 USD

Equipment

1 9-inch springform pan for shaping the cheesecake
1 Electric or stand mixer for mixing cream cheese and whipped cream
1 Food processor or blender to puree mango and crush crackers
1 Medium saucepan to dissolve gelatin
1 Rubber spatula for folding and scraping
1 Measuring cups/spoons for accuracy
1 Plastic wrap to cover the cheesecake
1 Offset spatula for smooth top finish

Ingredients

2 cups Fresh mangoes peeled and chopped
1 cup Graham cracker crumbs finely crushed
5 tablespoon Unsalted butter melted
1 tablespoon Lime juice fresh
1 teaspoon Vanilla extract
1 pinch Salt enhances sweetness
2 teaspoon Unflavored gelatin bloomed and dissolved
1 cup Heavy whipping cream chilled
0.5 cup Powdered sugar sifted
16 oz Cream cheese room temperature
Mango slices for garnish
Mint leaves optional decoration

Instructions

Crush crackers & mix with butter for crust.
Press crust into pan & chill.
Bloom & dissolve gelatin.
Puree mango until smooth.
Beat cream cheese & sugar.
Fold in mango, lime, vanilla, gelatin.
Whip cream & fold into mango mixture.
Pour into pan, smooth top, refrigerate.
Garnish with mango slices & mint before serving.

Notes

Chilling time is essential to set the cheesecake properly. You can prepare it a day ahead and garnish before serving for best results.

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