No-bake mango cheesecake is a vibrant, creamy dessert perfect for warmer weather or when you want something sweet without turning on the oven. Its tropical mango flavor, combined with a silky cheesecake filling, makes it an irresistible treat. Here’s a detailed recipe to make this delightful dessert:
Ingredients
For the Crust:
- Graham Crackers: 1 1/2 cups, finely crushed
- Butter: 1/3 cup, melted
- Sugar: 2 tablespoons
For the Filling:
- Cream Cheese: 16 ounces (2 packages), softened
- Heavy Cream: 1 cup
- Powdered Sugar: 1/2 cup
- Mango Puree: 1 cup (from fresh ripe mangoes or canned mango pulp)
- Lemon Juice: 2 tablespoons
- Gelatin: 1 tablespoon (dissolved in 1/4 cup warm water)
For the Mango Topping:
- Mango: 1 large, thinly sliced
- Mango Puree: 1/2 cup
- Gelatin: 1 teaspoon (dissolved in 2 tablespoons warm water)
Tools
- 9-inch springform pan
- Mixing bowl
- Electric mixer
- Spatula
- Saucepan (for gelatin)