:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/P3GGcq9PDUMDWRr4jRRO/456876a76c3a3a7ce8798049c40422.png "No-Bake Mango Cheesecake")
No-Bake Mango Cheesecake
This recipe is true to its name and doesn't require you to turn your oven on. It is truly a vibrant, tasty, and easy-to-make dessert.
Ingredients
Crust:
- 11⁄2 cups graham cracker crumbs
- 1⁄2 Cup unsalted butter, melted
- 2 tbls crystal sugar
Filling:
- 3 ripe mangoes, peeled and diced
- 2 packages cream cheese, softened
- 1⁄2 Cup crystal sugar
- 1 spoon vanilla extract
- 2 tbls gelatin, dissolved in a quarter cup warm water
- 1⁄2 Cup heavy whipping cream, chilled
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Directions
Begin by preparing the crust. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. I usually do this step first; it gives the crust ample time to set
Press the mixture into the bottom of a 9-inch springform pan, ensuring that it is tightly packed and leveled. Place it in the fridge to set while we work on the cheesecake filling.
Puree 2 mangoes and set them aside. Chopping the mangoes into smaller pieces makes it easier to puree. Reserve the remaining mango for topping.
In a large bowl, beat together the cream cheese, 1/2 cup granulated sugar, and vanilla extract until smooth. Remember that the cream cheese should be softened to room temperature to ensure a luscious, lump-free filling.
Stir the dissolved gelatin into the cream cheese mixture, followed by the mango puree, and beat until well combined.
In a separate chilled bowl, whip up the heavy cream until soft peaks form. Fold this into your mango-cream cheese mixture until everything is well incorporated.
Pour the cream cheese filling over the set crust in the springform pan. Smooth it out using a spatula, then place the pan back into the fridge. Allow it to chill for at least 3 hours, or overnight if feasible.
When ready to serve, remove cheesecake from the pan and garnish with diced mangoes on top. Cut into slices and enjoy.
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TammersNo-Bake Mango Cheesecake
This recipe is true to its name and doesn't require you to turn your oven on. It is truly a vibrant, tasty, and easy-to-make dessert.
Begin by preparing the crust. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. I usually do this step first; it gives the crust ample time to set
Press the mixture into the bottom of a 9-inch springform pan, ensuring that it is tightly packed and leveled. Place it in the fridge to set while we work on the cheesecake filling.
Puree 2 mangoes and set them aside. Chopping the mangoes into smaller pieces makes it easier to puree. Reserve the remaining mango for topping.
In a large bowl, beat together the cream cheese, 1/2 cup granulated sugar, and vanilla extract until smooth. Remember that the cream cheese should be softened to room temperature to ensure a luscious, lump-free filling.
Stir the dissolved gelatin into the cream cheese mixture, followed by the mango puree, and beat until well combined.
In a separate chilled bowl, whip up the heavy cream until soft peaks form. Fold this into your mango-cream cheese mixture until everything is well incorporated.
Pour the cream cheese filling over the set crust in the springform pan. Smooth it out using a spatula, then place the pan back into the fridge. Allow it to chill for at least 3 hours, or overnight if feasible.
When ready to serve, remove cheesecake from the pan and garnish with diced mangoes on top. Cut into slices and enjoy.
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