Category: Dessert

Blueberry Ice Cream (No Eggs)

Fresh Blueberry Ice Cream is smooth, creamy and swirled with a simple homemade blueberry sauce in every scoop. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. This dessert is sweet, simple and fun to make. It is bursting with fresh blueberry flavor for a treat everyone will absolutely love. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Follow the instructions below to have two scoops of your new favorite Fresh Blueberry ice cream ready to serve. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment. Let us know if you and your family enjoyed this easy to make, delicious ice cream.

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If you loved this recipe, be sure to check out more of my homemade ice cream flavors: Homemade Fresh Strawberry Ice Cream, Homemade Mango Ice Cream, Homemade Cherry Ice Cream, and Homemade Pineapple Ice Cream. And don’t forget to pair any of these with my homemade waffle cones!

Make the blueberry sauce. In a saucepan, add the blueberries and sugar. Simmer for 10–15 minutes, until the blueberries are soft and the sugar is fully dissolved. Let cool for 10 minutes.

Mix the base. In a bowl, combine the blueberry sauce, heavy whipping cream, whole milk, vanilla extract, and salt. Whisk everything together until well blended.

Then cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

Churn. Turn on the ice cream maker and make sure it’s churning properly. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40–60 minutes.

Serve or freeze. Enjoy it immediately as soft-serve, or transfer it to an airtight container with a lid and freeze for at least 6 hours to let it firm up to the perfect scoopable texture.

Enjoy!

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Blueberry Ice Cream (no eggs)

Fresh Blueberry Ice Cream is smooth, creamy and swirled with a simple homemade blueberry sauce in every scoop.
Print Recipe Pin Recipe
Prep Time 15 minutes
Churn 1 hour
Course Dessert
Cuisine American
Servings 6
Calories

Equipment

  • Ice Cream Machine
  • Ice Cream Machine Built-in Compressor

Ingredients
  

  • 4 cups blueberries (fresh or frozen)
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 1 ½ cups granulated sugar
  • 2 tsp vanilla extract
  • ⅛ tsp salt

Instructions
 

  • Prep your ice cream maker. Follow your manufacturer's instructions for best results (usually in the user manual, which may also be available online). If your machine has a built-in compressor, you can make ice cream right away. Otherwise, place the ice cream bowl in the freezer for at least 24 hours before you start.
  • Make the blueberry sauce. In a saucepan, add the blueberries and sugar. Simmer for 10–15 minutes, until the blueberries are soft and the sugar is fully dissolved. Let cool for 10 minutes.
  • Mix the base. In a bowl, combine the blueberry sauce, heavy whipping cream, whole milk, vanilla extract, and salt. Whisk everything together until well blended, then cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.
  • Churn. Turn on the ice cream maker and make sure it's churning properly. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40–60 minutes.
  • Serve or freeze. Enjoy it immediately as soft-serve, or transfer it to an airtight container with a lid and freeze for at least 6 hours to let it firm up to the perfect scoopable texture.

Video

Keyword blueberry ice cream, easy blueberry ice cream, fresh blueberry ice cream

Tips and Ideas

  • Use fresh, ripe blueberries for the best flavor — they break down into a richer sauce than frozen berries. If using frozen, thaw and drain excess liquid first.
  • Let the blueberry sauce cool completely before mixing it into the cream base, so the ice cream churns properly and doesn’t end up icy.
  • Chilling the base for a few hours (or overnight) before churning helps it freeze faster and gives a creamier final texture.
  • For a swirled look instead of a fully blended one, reserve a few tablespoons of the blueberry sauce and fold it in during the last minute of churning.
  • A squeeze of fresh lemon juice in the blueberry sauce brightens the flavor and balances the sweetness.
  • Try folding in graham cracker crumbs, white chocolate chips, or a swirl of lemon curd for a fun twist on the classic.
  • Store in an airtight container with plastic wrap pressed directly on the surface to help prevent ice crystals from forming.

Desserts

EatFoodlicious1 Comment

Easy Cookies and Cream Ice Cream

Easy Cookies and Cream Ice Cream is smooth, rich and absolutely loaded with chopped Oreos in every scoop. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. This dessert is sweet, simple and fun to make. It is bursting with vanilla flavor and crunchy cookie bits for a treat everyone will absolutely love. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Follow the instructions below to have two scoops of your new favorite Cookies and Cream ice cream ready to serve. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment. Let us know if you and your family enjoyed this easy to make, delicious ice cream.

That’s it! A rich, creamy, cookies-and-cream ice cream made right at home — no fancy equipment or complicated steps required. Give it a try this weekend and let me know how it turns out.

— EatFoodlicious

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If you loved this recipe, be sure to check out more of my homemade ice cream flavors: Homemade Chocolate Chip Ice Cream, Homemade Mint Chocolate Chip Ice Cream, Homemade Vanilla Bean Ice Cream, and Coffee Ice Cream. And don’t forget to pair any of these with my homemade waffle cones!

Mix the base. In a bowl, combine the sugar, heavy whipping cream, whole milk, vanilla extract, and salt. Whisk everything together until well blended.

Churn. Turn on the ice cream maker and make sure it’s churning properly. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40–60 minutes. Chop your Oreos. Chop the Oreos and set them aside until you’re ready to add them in. Add the mix-ins. Add the chopped Oreos during the last 5 minutes of churning so they stay crunchy and evenly distributed.

Serve or freeze. Enjoy it immediately as soft-serve, or transfer it to an airtight container with a lid and freeze for at least 6 hours to let it firm up to the perfect scoopable texture.

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Easy Cookies & Cream Ice Cream

Easy Cookies and Cream Ice Cream is a rich, creamy homemade vanilla ice cream loaded with chopped Oreos. No eggs, no custard — just churn and freeze.
Print Recipe Pin Recipe
Prep Time 5 minutes
Churn 55 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 6
Calories

Equipment

  • Ice Cream Machine

Ingredients
  

  • 2 cups Heavy Whipping Cream
  • 1 cup Whole Milk
  • ¾ cup Sugar
  • 2 tsp Vanilla Extract
  • ⅛ tsp salt
  • 15 Oreos

Instructions
 

  • Prep your ice cream maker. Follow your manufacturer's instructions for best results (usually in the user manual, which may also be available online). If your machine has a built-in compressor, you can make ice cream right away. Otherwise, place the ice cream bowl in the freezer for at least 24 hours before you start.
  • Mix the base. In a bowl, combine the sugar, heavy whipping cream, whole milk, vanilla extract, and salt. Whisk everything together until well blended.
  • Chop your Oreos. Chop the Oreos and set them aside until you're ready to add them in.
  • Churn. Turn on the ice cream maker and make sure it's churning properly. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40–60 minutes.
  • Add the mix-ins. Add the chopped Oreos during the last 5 minutes of churning so they stay crunchy and evenly distributed.
  • Serve or freeze. Enjoy it immediately as soft-serve, or transfer it to an airtight container with a lid and freeze for at least 6 hours to let it firm up to the perfect scoop-able texture.

Serve & Enjoy! Don’t forget to try out my homemade waffle cones with the ice

    Video

    Keyword best cookie and cream ice cream, easy cookie and cream ice cream, quick and easy cookie and cream ice cream

    Tips for the Best Batch

    • Don’t skip the pre-freeze on your bowl if your machine doesn’t have a built-in compressor — a fully frozen bowl is key to getting that creamy texture.
    • Chop your Oreos into small-to-medium pieces; too fine and they’ll disappear, too big and they’re hard to scoop through.
    • Patience pays off — resist the urge to eat it straight from the churner if you want that classic scoopable ice cream texture.

    Desserts

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    Upside Down Apple Puff Pastry

    I am thrilled to share my go-to recipe for Upside Down Apple Puff Pastry! These treats offer a soothing, soft texture bursting with natural flavors, featuring perfect seasonal notes of cinnamon and sugar. They are the ultimate mid-morning snack or a comforting treat alongside a cold glass of milk. Honestly, I make these all the time, and they disappear in minutes! With their glistening sugar top and golden-brown pastry, they look better than anything from a bakery. Plus, they are incredibly fun and easy for kids to help make. Check out the video and detailed instructions below to whip up a batch today. Be sure to subscribe for more delicious inspiration, and remember—while they keep in the fridge, they are absolute magic when served warm!

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    Preheat the oven to 400°F. Place parchment paper on a baking sheet. Lightly dust a work surface with flour to avoid sticking. Unfold the dough and cut it into 3 long sections, then bisect those to create 6 pieces in total. Keep aside until needed.

    Prepare the apple by removing the core, peeling, and slicing it. Meanwhile, create an egg wash by whisking an egg and water in a small bowl. Assemble in this order: Drizzle 1 tbsp honey, add 1 tsp butter and 1 tbsp brown sugar

    Layer 6 apple slices, and top with puff pastry (see video).

    Use a fork and seal the dough edges together. Brush the egg wash on top. 

    Bake for 15-20 minutes or until golden. Remove from the oven and let rest for 10 minutes before serving.

    Serve & enjoy!

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    Upside Down Apple Puff Pastry

    I wanted to share a quick and easy recipe for an Upside Down Apple Tart. This version uses puff pastry instead of the traditional crust and is filled with sliced apples plus a hint of sweet honey with brown sugar.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Baked Goods
    Cuisine American
    Servings 6
    Calories

    Ingredients
      

    • 1 medium apple
    • 6 tbsp honey
    • 6 tbsp brown sugar
    • 6 tsp unsalted butter
    • 1 puff pastry sheet

    Egg Wash

    • 1 egg
    • 1 tbsp water

    Instructions
     

    • Preheat the oven to 400°F. Place parchment paper on a baking sheet.
    • Lightly dust a work surface with flour to avoid sticking. Unfold the dough and cut it into 3 long sections, then bisect those to create 6 pieces in total. Keep aside until needed.
    • Prepare the apple by removing the core, peeling, and slicing it. Meanwhile, create an egg wash by whisking an egg and water in a small bowl.
    • Assemble in this order: Drizzle 1 tbsp honey, add 1 tsp butter and 1 tbsp brown sugar, layer 6 apple slices, and top with puff pastry (see video).
    • Use a fork and seal the dough edges together. Brush the egg wash on top.
    • Bake for 15-20 minutes or until golden. Remove from the oven and let rest for 10 minutes before serving.

    Enjoy! Store leftovers in the refrigerator.

      Video

      Keyword easy upside down apple puff pastry, quick upside down apple puff pastry, upside down apple puff pastry

      Baked Goods

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      Pumpkin Basque Cheesecake

      This pumpkin basque cheesecake takes the deeply caramelized, no-crust “burnt” Basque style and folds in pumpkin puree and warm spice for a fall-ready twist — a dark, almost-burnt top giving way to a center that’s rich, creamy, and deliberately jiggly. Unlike a traditional cheesecake, there’s no crust to build and no water bath to fuss over, just high heat and a handful of pantry ingredients. It’s the kind of dessert that looks impressive on a holiday table but takes barely 10 minutes of hands-on prep.

      Watch the video and follow the simple instructions below to have these delicious Pumpkin Basque Cheesecakes ready to share in your home tonight. Fall is a cooler time of the year and pumpkin is a fun seasonal puree to make that is moist rich and delicious in these Cheesecakes. Like and share this or any of my recipes you find interesting. Thanks and come back again soon. Also get the kids to help make these to share with their friends. Best part from a family bonding experience cooing this recipe is the reward of passing along tips in the kitchen that have been around for as long as good home cooking.

      Serving Suggestions

      If you’re building out a fall dessert spread, this pairs well with other pumpkin favorites like Pumpkin Cream Cheese Muffins.

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      Preheat the oven to 450°F. Tear 2 large piece of parchment paper 16″ x 12″. Place the scrunched paper to the bottom and sides of 6″ or 7″ springform pan. Watch video for reference.

      In bowl: beat/mix cream cheese until smooth. Tip: microwave cream cheese in 30 seconds increments or until soft. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add sugar, pumpkin puree and beat until smooth. Add heavy cream, vanilla extract, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. 

      Add pumpkin spice & cornstarch (make sure to sift it) and mix everything together until smooth. 

      Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. 

      Use a spatula to transfer the batter to the springform. Let the batter rest in the pan for 15 minutes to remove extra air bubbles in the cheesecake. Place the cheesecake on a baking sheet.

      Bake for 27-30 minutes or until dark brown on top. It should be a puffy and jiggly when you remove it from the oven (27 minutes for a 6″ pan & 30 minutes for a 7″ pan).

      Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely. 

      Serve at room temperature or refrigerate uncovered for 8 hours or overnight. Just before serving- gently remove the parchment paper from the cake.

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      Pumpkin Basque Cheesecake

      This pumpkin basque cheesecake has a deeply caramelized top, a creamy custard center, and no crust or water bath needed — just 9 pantry ingredients.
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 27 minutes
      Total Time 37 minutes
      Course Dessert
      Cuisine American
      Servings 6
      Calories

      Equipment

      • 6" or 7" Springform Pan

      Ingredients
        

      • 16 oz cream cheese room temperature
      • 1 cup pumpkin puree not pie filling
      • ¾ cup sugar
      • ½ cup heavy whipping cream
      • 1 tbsp cornstarch
      • 2 tsp vanilla extract
      • 2 tsp pumpkin spice
      • ¼ tsp salt
      • 3 large eggs room temperature

      Instructions
       

      • Preheat oven to 450°F. Tear two 16" x 12" parchment paper pieces; crunch and line a 6" or 7" springform pan.
      • Beat cream cheese until smooth (microwave in 30-second increments if needed). Add sugar and pumpkin puree; beat until smooth. Incorporate heavy cream, vanilla extract, and salt.
      • Sift pumpkin spice and cornstarch together; mix into batter until smooth.
      • On low speed, add eggs one at a time, beating after each addition to avoid air bubbles.
      • Transfer batter to springform; let rest 15 minutes. Place on baking sheet.
      • Bake 27–30 minutes until dark brown and puffy with slight jiggle.
      • Cool at room temperature for 2–3 hours until completely cool.
      • Serve at room temperature or refrigerate uncovered 8 hours overnight. Just before serving, gently remove the parchment paper from the cake.

      Video

      Keyword best pumpkin basque cheesecake, easy pumpkin basque cheesecake, pumpkin basque cheesecake

      Storage

      Store covered in the refrigerator for up to 5 days. To freeze, wrap the fully chilled, unsliced cheesecake tightly in plastic wrap and foil and freeze up to 1 month; thaw overnight in the fridge before serving.

      Recipe FAQs

      Why is the top so dark, almost burnt? That’s intentional — it’s the signature of Basque-style cheesecake. The high oven temperature caramelizes the top into a deep brown, almost-bitter contrast to the creamy interior, rather than the pale, cracked-free top of a traditional baked cheesecake.

      Do I need a water bath for this recipe? No — that’s part of what makes Basque cheesecake different. It’s baked uninsulated at high heat, which is what produces the dark top and custardy center, so skip the water bath entirely.

      Why is the center so jiggly when it comes out of the oven? That’s expected and correct — a pronounced jiggle in the middle (not the edges) means it’s done. The residual heat continues to set the custard as it cools, so pulling it early actually gets you the right texture.

      Can I use fresh pumpkin puree instead of canned? Yes, though fresh puree tends to hold more moisture than canned. Straining it through a fine mesh or cheesecloth for a bit before measuring helps avoid a wetter, looser batter.

      Can I make this ahead for a holiday gathering? Yes — it’s a great make-ahead dessert since it needs to cool and chill anyway. Baking it a day ahead and refrigerating overnight actually makes for cleaner slices.

      Cheesecake Recipes

      Desserts

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      Homemade Pineapple Ice Cream

      Made from scratch Homemade Pineapple Ice Cream is smooth sweet and delicious. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. This dessert is sweet, simple and fun to make. It is bursting with pineapple flavor that everyone will absolutely love. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is. Don’t forget to try out my homemade waffle cones with the ice cream. You won’t regret it.

      Watch the video and follow the instructions below to have two scoops of your new favorite pineapple ice cream ready to serve. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment. Let us know if you and your family enjoyed this easy to make, delicious ice cream.

      Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

      Place the pineapple chucks in a blender or food processor and puree until smooth.

      Ice Cream Base

      In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. 

      In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.

      Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently). 

      Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer.

      Add pineapple puree to the bowl and mix well. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

      Churn

      Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min. 

      Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

      Scoop & Enjoy!

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      Homemade Pineapple Ice Cream

      Homemade Pineapple Ice Cream is an elegant treat that is sweet, delicious, and full of naturally authentic flavors making this recipe a classic.
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Churn 40 minutes
      Total Time 50 minutes
      Course Dessert
      Cuisine American
      Servings 8 cups
      Calories

      Equipment

      • Ice Cream Machine
      • Ice Cream Machine Built-in Compressor

      Ingredients
        

      • 2 cups pineapple chucks without juice
      • 2 cups heavy whipping cream
      • 1 ½ cups whole milk
      • ¾ cup granulated sugar
      • 1 tbsp lemon juice
      • 5 large egg yolks

      Instructions
       

      • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
      • Place the pineapple chucks in a blender or food processor and puree until smooth.

      Ice Cream Base

      • In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
      • In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
      • Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add pineapple puree to the bowl and mix well.
      • Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

      Churn

      • Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min.
      • Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

      Serve with a waffle cone or in a cup.

        Video

        Keyword best pineapple ice cream, easy fresh pineapple ice cream, pineapple ice cream

        Ice Cream Recipes

        Desserts

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        No Bake Mango Cheesecake

        Easy No Bake Mango Cheesecake is beautifully simple to make and is full of fresh flavors everyone will love. A slice of this smooth dessert is sweet with comforting creamy textures making this beginner friendly recipe a must try. Serve as a dessert and enjoy the atmosphere created by this sweet and decadent dessert treat. This dish keeps well when refrigerated and keeps the table looking fancy with an elegant visual appeal. Everyone’s will drool anticipation as this dish makes it way to the center of the table. 

        Watch the video and follow the easy instructions below to add this decadent mango infused dessert to your home menu selections. Like and share this video if you have a cheesecake lover that is looking for a sweet and easy to make treat. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Try this recipe for a creamy sweet rich elegant cheesecake that is perfectly topped with fresh mangoes that makes this recipe look nice and fancy. Thanks for stopping by and see you again real soon!

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        Remove 3 mangoes flesh and cut/dice.

        Place the mangos in a blender or food processor and puree until smooth.

        In a bowl: add graham crackers and melted butter. Mix everything together until the crumbs are moist.

        Place the crumbs mixture in the 7″ pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Place the springform pan in the freezer for at least 30 minutes. 

        Cheesecake

        In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside. In bowl: beat/mix cream cheese and sugar until smooth.

        Add mango puree, lemon juice, heavy whipping cream and mix until smooth. Tip: microwave the cream cheese for 30 seconds. Gently fold them together with a spatula and mix until well combined. Add gelatin mixture and mix well.

        Remove the crust from the refrigerator. Transfer the mango cheesecake filling to the pan. Gently spread the filling to form an even layer. 

        Mango Jelly

        In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & let cool. In a bowl: add mango puree and gelatin mixture. Mix everything together. Gently spread the mango jelly on top of the cheesecake. Use a spatula or bench scraper to form a even layer. Refrigerate uncovered for at least 6 hours but preferably 8 hours.

        Garnish with sliced mangoes.

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        No Bake Mango Cheesecake

        No Bake Mango Cheesecake is elegantly delicious with creamy fruity flavors that is so easy to prepare anyone can make it and everyone will enjoy it.
        Print Recipe Pin Recipe
        Prep Time 20 minutes
        Total Time 20 minutes
        Course Dessert
        Cuisine American, Asian
        Servings 6
        Calories

        Equipment

        • 7" springform pan

        Ingredients
          

        Crust

        • 1 cup crushed graham crackers about 8 full sheets
        • 3 tbsp unsalted butter melted

        Mango Cheesecake

        • 12 oz cream cheese softened
        • ¾ cup mango puree
        • ¾ cup heavy whipping cream
        • ¼ cup granulated sugar
        • 2 tbsp lemon juice
        • 3 tbsp cold water
        • 2 ¼ tsp unflavored gelatin powder 1 package

        Mango Jello

        • ¾ cup mango puree
        • ¼ cup cold water
        • 2 ¼ tsp unflavored gelatin powder 1 package

        Instructions
         

        • Remove 3 mangoes flesh and cut/dice. Place the mangos in a blender or food processor and puree until smooth.

        Crust

        • Optional: place a clear acetate cake collar band or parchment paper around the 7" springform pan.
        • In a bowl: add graham crackers and melted butter. Mix everything together until the crumbs are moist. Place the crumbs mixture in the 7" pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Place the springform pan in the freezer for at least 30 minutes. 
          1 cup crushed graham crackers, 3 tbsp unsalted butter

        Cheesecake

        • In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside.
          3 tbsp cold water, 2 ¼ tsp unflavored gelatin powder
        • In bowl: beat/mix cream cheese and sugar until smooth. Add mango puree, lemon juice, heavy whipping cream and mix until smooth. Tip: microwave the cream cheese for 30 seconds. Gently fold them together with a spatula and mix until well combined. Add gelatin mixture and mix well.
          12 oz cream cheese, ¾ cup mango puree, ¾ cup heavy whipping cream, ¼ cup granulated sugar, 2 tbsp lemon juice
        • Remove the crust from the refrigerator. Transfer the mango cheesecake filling to the pan. Gently spread the filling to form an even layer.

        Mango Jelly

        • In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & let cool.
          ¼ cup cold water, 2 ¼ tsp unflavored gelatin powder
        • In a bowl: add mango puree and gelatin mixture. Mix everything together. Gently spread the mango jelly on top of the cheesecake. Use a spatula or bench scraper to form a even layer.
          ¾ cup mango puree
        • Refrigerate uncovered for at least 6 hours but preferably 8 hours.

        Garnish with sliced mangoes. Slice and enjoy!

          Video

          Keyword best no bake mango cheesecake, easy no bake mango cheesecake, fresh mango cheesecake, no bake mango cheese cake

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