No Bake Mango Cheesecake
A creamy, tropical no-bake mango cheesecake that's easy to make and perfect for summer gatherings.
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
Filling
- 1 cup cream cheese, softened Should be at room temperature
- 0.5 cups powdered sugar
- 0.5 cups heavy whipping cream Use chilled for better results
- 1 cup mango puree Use fresh or high-quality canned
- 1 tablespoon lemon juice
Topping
- 1 package mango jelly (or gelatin) Prepare according to package instructions
- 1 cups fresh mango slices Optional for garnish
Instructions
Prepare the crust
- In a bowl, mix graham cracker crumbs with melted butter until fully combined. Press the mixture firmly into the bottom of a springform pan to form a compact crust. Set aside.
Make the filling
- In another mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add mango puree and lemon juice, mixing until thoroughly combined.
- In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the mango mixture until no white streaks remain.
Assemble
- Pour the mango cheesecake filling over the prepared crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or until filling is set.
- Prepare the mango jelly according to package instructions. Let it cool slightly, then pour it over the set cheesecake. Return to the refrigerator until jelly is firm, about 1-2 hours.
Serve
- Once jelly is set, remove cheesecake from the springform pan. Garnish with fresh mango slices if desired. Serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 2 months.