No Bake Mango Cheesecake
With no baking required, this super easy no gelatin no bake Mango Cheesecake is an excellent summer treat that's bursting with tangy and fruity flavors!
Servings: 10
Ingredients
For the Crust:
- 1 ½ cups digestive biscuits, crushed into crumbs
- ⅓ cup unsalted butter, melted
For the Filling:
- 24 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 ½ cups mango puree
- 1 tablespoon lemon juice
- 1 ½ cups whipped cream
For the Topping:
- 1 cup diced mango
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
For the Crust:
- In a medium mixing bowl, combine the digestive biscuit crumbs with the melted butter.1 ½ cups digestive biscuits, crushed into crumbs, ⅓ cup unsalted butter, melted
- Press the mixture into the base of a springform pan to create a level crust. Place it in the refrigerator to set while preparing the filling.
For the Filling:
- In a large mixing bowl, beat the cream cheese to soften, until smooth.24 ounces cream cheese, softened
- Add the powdered sugar and vanilla extract, beating until well combined.1 cup powdered sugar, 2 teaspoons vanilla extract
- Mix in mango puree and lemon juice until the mixture is smooth.1 ½ cups mango puree, 1 tablespoon lemon juice
- Gently fold in the whipped cream until the filling is light and airy.1 ½ cups whipped cream
- Pour the filling over the crust, spreading it evenly. Refrigerate for 4 hours or more, until set.
For the Topping:
- In a saucepan, combine the diced mango, sugar, and lemon juice.1 cup diced mango, 2 tablespoons sugar, 1 tablespoon lemon juice
- Cook over medium heat until the mango is softened, and the sugar is dissolved.
- Allow the mixture to cool before spreading it over the chilled cheesecake. Scatter the mango pieces over the cheesecake. Slice and serve.
Notes
- Use ripe, sweet mangoes for the best flavor.
- Choose full-fat cream cheese for a rich and creamy texture in your cheesecake.
- You can substitute graham crackers for the digestive biscuits, if desired.
- Make your own mango puree by placing fresh mango in a blender or food processor and blending until smooth. Taste and add a bit of sugar or honey if needed.
- Cover the cheesecake with plastic wrap or a lid when chilling to keep it from drying out.
- Use a sharp knife dipped in hot water to slice the cheesecake cleanly.
Nutrition
Calories: 359kcal | Carbohydrates: 54g | Protein: 13g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 545mg | Potassium: 294mg | Fiber: 2g | Sugar: 40g | Vitamin A: 3191IU | Vitamin C: 19mg | Calcium: 276mg | Iron: 2mg
