This No Bake Mango Cheesecake is a tropical dessert that’s creamy, refreshing, and perfect for any occasion. With a smooth mango-infused cream cheese filling set on a buttery graham cracker crust, this cheesecake captures the vibrant flavor of fresh mangoes without needing to turn on the oven. It’s easy to make and makes for a beautiful centerpiece dessert for summer gatherings or whenever you need a taste of sunshine!
Table of Contents
- Ingredients
- Instructions
- Cook Notes & Tips
- Recipe Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Mango Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup mango puree (fresh or canned)
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 2 teaspoons unflavored gelatin
- 3 tablespoons water
For the Mango Topping
- 1 cup mango puree
- 1 teaspoon unflavored gelatin
- 2 tablespoons water
Instructions
Make the Crust
- Prepare the Crust
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until all the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon or the bottom of a glass to help press the crumbs down tightly. Place in the refrigerator to set while you prepare the filling.
Make the Cheesecake Filling
- Prepare the Gelatin
- In a small bowl, mix the unflavored gelatin with 3 tablespoons of water. Let it sit for 5 minutes to bloom. Then, microwave for about 10 seconds or until dissolved. Set aside to cool slightly.
- Make the Cream Cheese Mixture
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together with an electric mixer until smooth and creamy. Add the mango puree and lemon juice, and mix until well combined.
- Whip the Cream
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Combine All Components
- Gently fold the whipped cream into the cream cheese mixture until well combined. Then, add the dissolved gelatin and mix until incorporated.
- Pour and Chill
- Pour the mango cheesecake filling over the prepared crust, spreading it out evenly. Smooth the top with a spatula. Place in the refrigerator to set for at least 4 hours, or overnight for best results.
Make the Mango Topping
- Prepare the Gelatin
- In a small bowl, mix the unflavored gelatin with 2 tablespoons of water. Let it sit for 5 minutes to bloom. Then, microwave for about 10 seconds or until dissolved.
- Add the Mango Puree
- Mix the dissolved gelatin with the mango puree. Pour the mango topping over the chilled cheesecake, spreading it evenly over the surface.
- Chill Again
- Return the cheesecake to the refrigerator and chill for another hour, or until the topping is set.
Cook Notes & Tips
- Mango Puree: You can use fresh or canned mango puree. If using fresh, ensure the mangoes are fully ripe for the best flavor.
- Gelatin Blooming: Make sure the gelatin blooms properly by allowing it to absorb the water fully before heating. This ensures a smooth, even texture in your cheesecake.
- Storage: Store the cheesecake in the refrigerator, covered, for up to 4 days. This dessert is best served chilled.
Recipe Variations
- Coconut Mango Cheesecake: Replace half of the heavy cream with coconut cream for a tropical coconut twist.
- Mango Swirl Cheesecake: Reserve a few tablespoons of mango puree and swirl it through the cheesecake filling before setting it in the fridge.
- Passion Fruit Topping: Replace the mango topping with passion fruit puree for a tangy contrast to the creamy cheesecake filling.
Frequently Asked Questions (FAQs)
Q: Can I use a different type of crust? A: Yes, you can use a cookie crust made from crushed digestive biscuits, vanilla wafers, or even chocolate cookies for a different flavor.
Q: Can I make this cheesecake without gelatin? A: Gelatin helps the cheesecake set firmly. If you prefer not to use gelatin, you can substitute it with agar-agar, though the texture may be slightly different.
Q: How do I prevent the cheesecake from cracking? A: Since this is a no-bake cheesecake, cracking is not usually an issue. However, be sure to mix the filling thoroughly to avoid lumps.
Q: Can I freeze this cheesecake? A: Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and place it in an airtight container. Thaw in the refrigerator before serving.
This No Bake Mango Cheesecake is a simple yet impressive dessert that’s perfect for warm-weather gatherings or whenever you need a burst of tropical flavor. With its creamy texture and refreshing mango taste, this cheesecake is sure to be a hit with everyone. Give it a try, and enjoy the vibrant, sweet flavors of mango in every bite!
