No-Bake Mango Cheesecake
A refreshing no-bake mango cheesecake featuring a creamy filling infused with tropical flavors, perfect for any occasion.
Ingredients
For the crust
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
For the filling
- 2 cups cream cheese, softened Use high quality for best results
- 1 cup powdered sugar
- 1/4 cup sour cream Can substitute with plain Greek yogurt
- 1 cup fresh mango puree Blended fresh mangoes
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup whipped cream or whipped topping
For garnish
- Fresh mango slices Optional for serving
Instructions
Preparation of the crust
- In a large bowl, combine the crushed graham crackers and melted butter. Mix well until resembling wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- Refrigerate the crust while preparing the filling.
Preparation of the filling
- In another large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, sour cream, mango puree, vanilla extract, and lemon juice. Mix until smooth and well combined.
- Gently fold in the whipped cream until fully incorporated, being careful not to overmix.
Assemble the cheesecake
- Pour the filling over the refrigerated crust and spread it evenly with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours, or until firm.
- Once set, remove the sides of the springform pan and garnish with fresh mango slices if desired.
- Slice into pieces to serve.
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Notes
For a firmer cheesecake, consider adding dissolved gelatin to the filling. Store the cheesecake covered in the refrigerator for up to 3-4 days, or wrap tightly and freeze for up to 2 months.