No-Bake Mango Cheesecake

If you love creamy, fruity desserts, this No-Bake Mango Cheesecake is a dream come true! With a buttery biscuit crust, a rich mango-infused cheesecake filling, and a smooth mango glaze on top, this dessert is bursting with tropical flavor. Plus, it’s super easy to make—no oven required!

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Why You’ll Love This Recipe

• No Oven Needed – Perfect for warm days when you don’t want to bake.
• Creamy & Fruity – A rich cheesecake texture with fresh mango flavor.
• Easy to Make – Simple steps with impressive results.
• Great for Special Occasions – A beautiful dessert that everyone will love.

Ingredients You’ll Need

For the Crust:

• Digestive Biscuits or Graham Crackers (1½ cups, crushed) – The perfect crunchy base.
• Unsalted Butter (⅓ cup, melted) – Helps bind the crust together.

For the Cheesecake Filling:

• Cream Cheese (1½ cups, softened) – The creamy base of the cheesecake.
• Heavy Cream (¾ cup, whipped) – Adds a light and airy texture.
• Powdered Sugar (½ cup) – Sweetens the filling without making it grainy.
• Fresh Mango Puree (¾ cup) – Gives a natural fruity flavor.
• Vanilla Extract (1 tsp) – Enhances the overall taste.
• Gelatin (2 tsp) + Warm Water (2 tbsp) – Helps the cheesecake set properly.

For the Mango Glaze:

• Fresh Mango Puree (½ cup) – A smooth, vibrant topping.
• Sugar (2 tbsp) – Slightly sweetens the glaze.
• Gelatin (1 tsp) + Warm Water (1 tbsp) – Ensures a smooth, set glaze.

Tools You’ll Need

• Springform pan (7 or 8-inch)
• Mixing bowls
• Blender or food processor
• Whisk
• Spatula

How to Make No-Bake Mango Cheesecake

Step 1: Prepare the Crust

1. In a bowl, mix crushed biscuits with melted butter until well combined.
2. Press the mixture evenly into the base of a springform pan.
3. Chill in the refrigerator for 15 minutes to set.

Step 2: Make the Cheesecake Filling

1. In a small bowl, dissolve 2 teaspoons of gelatin in 2 tablespoons of warm water and let it bloom for 5 minutes.
2. In a large bowl, beat the cream cheese and powdered sugar until smooth.
3. Add mango puree and vanilla extract, mixing well.
4. Fold in the whipped heavy cream until fully combined.
5. Gently mix in the dissolved gelatin, ensuring it’s evenly distributed.
6. Pour the filling over the chilled crust and smooth the top.
7. Refrigerate for at least 4 hours or until firm.

Step 3: Prepare the Mango Glaze

1. Dissolve 1 teaspoon of gelatin in 1 tablespoon of warm water and let it bloom.
2. In a bowl, mix mango puree and sugar until smooth.
3. Stir in the dissolved gelatin and mix well.
4. Gently pour the glaze over the set cheesecake and spread evenly.
5. Refrigerate for another 1–2 hours until the glaze is firm.

Step 4: Serve and Enjoy!

Carefully remove the cheesecake from the springform pan. Slice and serve chilled.

What to Serve with Mango Cheesecake

• Fresh Mango Slices – For extra tropical goodness.
• Whipped Cream – A light and fluffy topping.
• Mint Leaves – Adds a refreshing contrast.

Tips for the Perfect No-Bake Mango Cheesecake

• Use Ripe Mangoes – The sweeter, the better for maximum flavor.
• Chill Properly – Let the cheesecake set fully for the best texture.
• Smooth Texture – Blend the mango puree well to avoid lumps.

Storing and Freezing

• Refrigerate – Store in an airtight container for up to 3 days.
• Freeze – Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.

Frequently Asked Questions

Can I make this without gelatin?
Yes! Use agar-agar as a vegetarian alternative.

Can I use canned mango puree?
Absolutely! Just make sure it’s unsweetened to control the sweetness.

How do I make it more firm?
Increase the gelatin by ½ teaspoon for a firmer texture.

Conclusion

This No-Bake Mango Cheesecake is a tropical delight that’s creamy, smooth, and bursting with fresh mango flavor! It’s an easy, impressive dessert perfect for any occasion.

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Preparation Time: 20 minutes
Chilling Time: 6 hours
Cuisine: Dessert

Nutritional Information (Per Serving):
Calories: 320 | Protein: 5g | Carbohydrates: 28g | Fat: 20g | Fiber: 1g | Sodium: 150mg

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