Mango Tango No-Bake Cheesecake
A refreshing no-bake cheesecake with layers of creamy filling and a vibrant mango topping, perfect for warm days.
Servings: 8 servings
Calories: 350kcal
Ingredients
For the crust
- 2 cups graham cracker crumbs Provides a buttery, crunchy base.
- 1/2 cup unsalted butter, melted Adds richness and helps form the crust.
For the cheesecake filling
- 24 oz cream cheese, softened The creamy star providing a rich texture.
- 1 cup powdered sugar Adds sweetness to balance the tang of the cream cheese.
- 1 teaspoon vanilla extract Enhances the flavor profile.
- 1 cup mango puree Provides fruity essence and vibrant color.
- 1 cup whipped cream Lends fluffiness to the filling.
- 1 tablespoon gelatin powder Helps set the cheesecake.
For the mango topping
- 2 ripe mangoes, diced Adds texture and bursts of sweetness.
- 1/4 cup sugar Balances the tartness of the mangoes.
- 1/4 cup water Essential for cooking the mangoes.
- 1 tablespoon cornstarch Used to thicken the mango topping.
- 1 tablespoon water Used to create a slurry with cornstarch.
Instructions
Preparation of Crust
- In a large mixing bowl, combine the graham cracker crumbs with the melted butter.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
- Chill in the refrigerator.
Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until well combined.
- Fold in the mango puree gently.
Whipping the Cream
- Whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture carefully.
Incorporating Gelatin
- Dissolve the gelatin powder in 1/4 cup of hot water.
- Let it cool slightly, then fold into the creamy mixture.
Combining the Cheesecake
- Pour the cheesecake filling over the chilled graham cracker crust.
- Cover and refrigerate for a minimum of 4 hours.
Mango Topping
- In a medium saucepan, combine the diced mangoes, sugar, and water over medium heat.
- Stir gently until the mangoes soften.
- Mix cornstarch with 1 tablespoon of water to create a slurry and add to the mango mixture, stirring continuously.
- Remove from heat and let cool.
Final Assembly
- Pour the cooled mango topping over the cheesecake.
- Chill in the refrigerator for another hour before serving.
Notes
For a zestier flavor, consider adding lime juice to the mango puree. This dessert is perfect for various occasions.