Why You’ll Love This Recipe
- No-Bake Convenience: Enjoy a decadent dessert without turning on the oven.
- Tropical Flavor: The sweet, juicy mangoes paired with a tangy cheesecake filling create a harmonious blend of flavors.
- Creamy Texture: Each bite melts in your mouth, offering a smooth and velvety experience.
- Visually Stunning: The vibrant orange hue of the mangoes makes this cheesecake a showstopper at any gathering
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- 1 ½ cups graham cracker crumbs (about 12 whole graham crackers)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened to room temperature
- 14 oz can sweetened condensed milk
- 1 cup mango puree (from about 2-3 ripe mangoes)
- ½ cup heavy cream
- ¼ cup fresh lime juice
- 1 teaspoon vanilla extract
- 1 packet (¼ ounce) unflavored gelatin
- ¼ cup cold water
For the Mango Topping (Optional):
- 1 ripe mango, peeled and sliced
- Fresh mint leaves, for garnish
- Mango coulis or sauce
Directions
1. Prepare the Graham Cracker Crust
- Crush the Graham Crackers: Place graham crackers in a zip-top bag and crush them into fine crumbs using a rolling pin or food processor.
- Combine Crust Ingredients: In a medium bowl, mix graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt until the mixture resembles wet sand.
- Press into Pan: Firmly press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
- Chill the Crust: Refrigerate the crust while preparing the cheesecake filling to set it.
2. Make the Mango Cheesecake Filling
- Bloom the Gelatin: Sprinkle unflavored gelatin over ¼ cup of cold water in a small bowl and let it sit for 5-10 minutes to soften.
- Soften Cream Cheese: In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy, ensuring no lumps remain.
- Add Sweetened Condensed Milk: Gradually add sweetened condensed milk to the cream cheese, mixing on low speed until well combined.
- Incorporate Mango Puree and Flavorings: Add mango puree, heavy cream, fresh lime juice, and vanilla extract to the mixture, blending until smooth and homogeneous.
- Melt the Gelatin: Gently melt the bloomed gelatin by microwaving it for 10-15 seconds or placing the bowl in a hot water bath, stirring until completely dissolved.
- Temper and Add Gelatin to Filling: To prevent clumping, mix a couple of tablespoons of the cheesecake filling into the melted gelatin, then pour this mixture back into the main filling, mixing on low speed until evenly distributed.
- Pour Filling into Crust: Pour the prepared mango cheesecake filling over the chilled crust, spreading it evenly with a spatula.
3. Chill and Set the Cheesecake
- Refrigerate to Set: Cover the springform pan and refrigerate for at least 6-8 hours, or preferably overnight, to allow the cheesecake to set completely.
4. Decorate and Serve (Optional)
- Prepare Mango Topping: Once set, arrange fresh mango slices on top of the cheesecake and garnish with mint leaves.
- Release from Springform Pan: Carefully remove the sides of the springform pan before serving.
Servings and Timing
- Servings: 12 slices
- Prep Time: 30 minutes
- Chill Time: 6-8 hours
- Total Time: Approximately 7-9 hours
Variations
- Coconut Twist: Add shredded coconut to the crust or sprinkle on top for an extra tropical flavor.
- Spiced Mango: Incorporate a pinch of cardamom or cinnamon into the filling for a warm spice note.
- Vegan Version: Use plant-based cream cheese and a gelatin substitute like agar-agar to make it vegan-friendly.
Storage/Reheating
- Refrigeration: Store the cheesecake in the refrigerator, covered, for up to 4-5 days.
- Freezing: Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before serving.
FAQs
1. Can I use frozen mangoes for the puree?
Yes, thaw frozen mangoes and blend them into a puree.
2. What can I use instead of graham crackers for the crust?
Digestive biscuits or vanilla wafers are good alternatives.
Velvety Mango Cheesecake Bliss
- Total Time: 7-9 hours
- Yield: 10-12 Servings
- Diet: Vegetarian
Description
This No-Bake Velvety Mango Cheesecake is a creamy, tropical dessert with a buttery graham cracker crust and a silky mango-infused cheesecake filling. Topped with fresh mango slices and a hint of lime, this refreshing and elegant treat is perfect for summer gatherings or special occasions!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (about 12 graham crackers)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 14 oz can sweetened condensed milk
- 1 cup mango puree (from 2-3 ripe mangoes)
- ½ cup heavy cream
- ¼ cup fresh lime juice
- 1 teaspoon vanilla extract
- 1 packet (¼ ounce) unflavored gelatin
- ¼ cup cold water
For the Mango Topping (Optional):
- 1 ripe mango, peeled and sliced
- Fresh mint leaves, for garnish
- Mango coulis or sauce (optional)
Instructions
1. Prepare the Graham Cracker Crust
- Crush the Graham Crackers: Use a food processor or rolling pin to crush graham crackers into fine crumbs.
- Mix the Crust Ingredients: In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Stir until the mixture resembles wet sand.
- Press into the Pan: Firmly press the mixture into the bottom of a 9-inch springform pan.
- Chill the Crust: Refrigerate while preparing the filling.
2. Make the Mango Cheesecake Filling
- Bloom the Gelatin: Sprinkle gelatin over cold water and let sit for 5-10 minutes.
- Beat the Cream Cheese: In a large bowl, beat cream cheese until smooth.
- Incorporate Sweetened Condensed Milk: Gradually mix in sweetened condensed milk until fully combined.
- Add Mango and Flavorings: Blend in mango puree, heavy cream, lime juice, and vanilla extract until smooth.
- Melt and Mix the Gelatin: Microwave the gelatin for 10-15 seconds until dissolved. Stir in a small amount of cheesecake filling to temper, then mix it back into the filling.
3. Assemble and Chill the Cheesecake
- Pour the Filling: Spread the mango cheesecake mixture evenly over the chilled crust.
- Refrigerate: Cover and chill for at least 6-8 hours or overnight.
4. Decorate and Serve
- Garnish: Top with fresh mango slices and mint leaves.
- Release from the Pan: Carefully remove the springform pan and slice to serve.
Notes
- Coconut Twist: Add shredded coconut to the crust or sprinkle on top for an extra tropical flavor.
- Spiced Mango: Incorporate a pinch of cardamom or cinnamon into the filling for a warm spice note.
- Vegan Version: Use plant-based cream cheese and a gelatin substitute like agar-agar to make it vegan-friendly.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
