Mango cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the sweet, tropical flavor of mango. This no-bake version is perfect for warm weather or any occasion where you want a refreshing, fruity dessert. With a buttery graham cracker crust, a smooth and creamy cheesecake layer, and a vibrant mango topping, this dessert is as beautiful as it is delicious. In this article, we’ll guide you through a simple recipe to create this stunning mango cheesecake.
Ingredients
To prepare this delicious mango cheesecake, you will need the following ingredients:
For the Crust:
1 1/2 cups of graham cracker crumbs
1/4 cup of granulated sugar
1/2 cup of unsalted butter, melted
For the Cheesecake Filling:
24 ounces of cream cheese, softened
1 cup of granulated sugar
1 teaspoon of vanilla extract
1 1/2 cups of heavy whipping cream
2 tablespoons of powdered gelatin
1/4 cup of water
For the Mango Topping:
2 cups of fresh mango puree
1/4 cup of granulated sugar
2 tablespoons of powdered gelatin
1/4 cup of water
Instructions
Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Chill the crust in the refrigerator while you prepare the filling.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the granulated sugar and vanilla extract, beating until well combined.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
In a small saucepan, combine the powdered gelatin and water. Heat over low heat, stirring until the gelatin is completely dissolved. Allow to cool slightly.
Gradually fold the dissolved gelatin into the cream cheese mixture until well combined.
Pour the cheesecake filling over the chilled crust, spreading it evenly. Refrigerate for at least 2 hours or until set.
Prepare the Mango Topping:
In a medium saucepan, combine the fresh mango puree and granulated sugar. Heat over medium heat until the sugar is dissolved and the mixture is smooth.
In a small bowl, combine the powdered gelatin and water. Heat over low heat, stirring until the gelatin is completely dissolved. Allow to cool slightly.
Gradually fold the dissolved gelatin into the mango puree until well combined.
Pour the mango topping over the set cheesecake layer, spreading it evenly.
Chill the cheesecake in the refrigerator for at least 2 hours or until the mango layer is set.
Serve and Enjoy:
Once the cheesecake is fully set, carefully remove it from the springform pan.
Garnish with fresh mango slices, berries, and mint leaves if desired.
Slice and serve this refreshing mango cheesecake chilled.
Tips and Variations
Fruit Variations: Substitute mango with other fruits like strawberries, blueberries, or passion fruit for different flavors.
Graham Cracker Substitutes: Use digestive biscuits or vanilla wafers for a different crust flavor.
Decorations: Top the cheesecake with whipped cream or a drizzle of white chocolate for extra indulgence.