Description
A creamy, refreshing no-bake mango cheesecake made with a buttery biscuit crust and a smooth mango-infused filling that sets perfectly in the fridge.
Ingredients
- 2 cups crushed graham crackers or digestive biscuits
- ½ cup melted butter
- 16 ounces (450 g) cream cheese, softened
- ¾ cup heavy cream, cold
- ¾ cup mango purée (fresh or canned)
- ½ cup granulated sugar
- 2 teaspoons lemon or lime juice
- 2 teaspoons powdered gelatin
- 3 tablespoons warm water
- ½ cup mango purée or diced mango (optional topping)
Instructions
- Crush the biscuits into fine crumbs and mix with melted butter.
- Press the mixture firmly into the base of a springform pan.
- Chill the crust in the refrigerator for at least 20 minutes.
- Sprinkle gelatin over warm water and let it bloom for 5 minutes.
- Stir the gelatin until fully dissolved and set aside to cool slightly.
- Whip the cold heavy cream until soft peaks form.
- Beat the cream cheese and sugar until smooth.
- Add mango purée and lemon or lime juice and mix well.
- Slowly mix in the dissolved gelatin.
- Gently fold in the whipped cream until light and smooth.
- Pour the filling over the chilled crust and smooth the top.
- Refrigerate for 4–6 hours or overnight until fully set.
- Top with mango purée or diced mango before serving.
Notes
Use ripe mangoes for the best flavor and allow enough chilling time for the cheesecake to fully set.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International