Description
A creamy, no-bake mango cheesecake with a buttery biscuit base, silky mango-infused filling, and a tropical finish. Perfect for summer gatherings or a refreshing treat any time.
Ingredients
Scale
- 1 ½ cups graham crackers or digestive biscuits, crushed
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- ¾ cup powdered sugar
- 1 cup heavy whipping cream
- 2 large ripe mangoes, pureed
- 2 teaspoons unflavored gelatin, bloomed in ¼ cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Line the base of a springform pan with parchment paper.
- Mix crushed biscuits with melted butter and press into the pan to form a crust. Chill for 30 minutes.
- Whip heavy cream until soft peaks form and set aside.
- In a blender, combine cream cheese, powdered sugar, mango puree, lemon juice, and vanilla extract until smooth.
- Dissolve bloomed gelatin gently over low heat and stir into the filling mixture.
- Fold in the whipped cream until well combined.
- Pour filling over the chilled crust and smooth the top.
- Refrigerate for at least 6 hours or overnight until set.
- Garnish with fresh mango slices or toppings of your choice before serving.
Notes
- Use ripe mangoes for maximum flavor and sweetness.
- Let the cheesecake chill overnight for the best texture.
- Swap heavy cream for coconut cream for a tropical variation.
- Freeze individual slices for longer storage and a chilled treat.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: mango cheesecake, no-bake cheesecake, summer dessert, tropical cheesecake, easy cheesecake recipe