Description
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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Ingredients
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.
Instructions
Step 1: Prepare the Crust
- In a bowl, mix crushed biscuits with melted butter until well combined.
- Press the mixture evenly into the base of a springform pan.
- Chill in the refrigerator for 15 minutes to set.
Step 2: Make the Cheesecake Filling
- In a small bowl, dissolve 2 teaspoons of gelatin in 2 tablespoons of warm water and let it bloom for 5 minutes.
- In a large bowl, beat the cream cheese and powdered sugar until smooth.
- Add mango puree and vanilla extract, mixing well.
- Fold in the whipped heavy cream until fully combined.
- Gently mix in the dissolved gelatin, ensuring it’s evenly distributed.
- Pour the filling over the chilled crust and smooth the top.
- Refrigerate for at least 4 hours or until firm.
Step 3: Prepare the Mango Glaze
- Dissolve 1 teaspoon of gelatin in 1 tablespoon of warm water and let it bloom.
- In a bowl, mix mango puree and sugar until smooth.
- Stir in the dissolved gelatin and mix well.
- Gently pour the glaze over the set cheesecake and spread evenly.
- 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.
Notes
- 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.
- Prep Time: 20 minutes
- Cuisine: American