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.Â
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.Â
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
Equipment
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.Â1 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!
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