No Bake Mango Cheesecake
No bake mango cheesecake is simple and delicious. The most difficult part of making it is waiting while it sets in the fridge. In light of this, I usually make it up the night before, place it in the fridge, and serve it the next day for dessert. It makes an excellent break time snack, as well.
As always, there are a few tips to making this fruity, creamy treat. First, make sure you use heavy whipping cream and not all purpose cream. All purpose cream does not whip that well. Also, make sure your whipping cream is good and cold. I usually whip my cream for 2 to 2 1/2 minutes. You don’t want to over mix it, or it will become too watery. Two teaspoons of sugar makes the mango puree just perfect. Of course, if you want it a little sweeter, you can add more sugar. I usually make a spoke wheel effect using small wedges of mango to decorate the top, but you can add whatever artistic touch you like. You can probably get away with letting the mango cheesecake set in the fridge for 3 or 4 hours, but you’re best to leave it in overnight. I even place mine in the chiller. When removing the cheesecake from the springform pan, It’s best to take a sharp knife and run it along the inside edge of the pan just to loosen it a bit. If you don’t have a springform pan, you’ll probably have to cut it out in pieces.
For the Crust:
- 1 cup of graham crackers, crushed
- 4 tbs of melted butter
- 3 tbsp of brown sugar
For the Filling:
- 1 pack (8 oz) Philadelphia cream cheese at room temperature
- 3/4 cup of confectioner’s sugar
- 3/4 tsp of vanilla extract
- 3 mangoes for the filling + 1 mango for the topping
- 1 tbsp of unflavored gelatin
- 2 tbsp of warm water
- 200 ml of heavy whipping cream
- Servings: 5-6
- Time: 40 minutes
- Level: Easy
- Cuisine: American
(5 / 5)
- Crush the graham crackers using a blunt object, blender, or food processor. Add them to a mixing bowl. Put the butter and the sugar in and mix until everything is well combined. It should resemble a wet, sandy mixture.
- Add the mixture to the base of a spring form pan or the container of your choice. If you don’t use a spring form pan, you won’t be able to remove the cheesecake. Spread the graham filling out to about to about 1/2 an inch thick. Using a spoon or spatula, press it down until it’s smooth and flat.
- Remove the flesh of 4 mangoes from the skins. Place them in a blender. Pulse for a few seconds. Then, blend them on high speed for about a minute.
- In a separate bowl, combine the gelatin and the water. Mix until they are combined.
- Add the sugar and gelatin to the mango mixture. Stir until everything is incorporated. Set the mixture aside.
- Add the Philadelphia cream cheese, confectioner’s sugar, and vanilla extract to a separate bowl. Mix until is well combined with an electric mixer or spoon. A creamy mixture should form.
- Using an electric mixer or whisk, beat the whipping cream for 2 to 2 1/2 minutes.
- Add the cream cheese mixture into the whipped cream. Using a spatula, fold everything together so it’s well combined and smooth.
- Add the cheese mixture over the Graham Cracker mixture so it comes about 3/4 way to the top. Smooth it out using a tablespoon or spatula.
- Spoon the mango puree over the top and smooth it out.
- Slice the fourth mango into wedges. Using a sharp knife, make small slits, about 1/2 and inch apart lengthwise down the wedges. Make another slit, in the opposite direction, halfway down the mango. Remove the pieces and place them on top of the mango puree. I usually start along the outside edge and fan them out to make a spoke effect. Add a few more pieces to the center.
- Place the mango cheesecake in the fridge for 4 hours – overnight in the chiller is preferred.
- Remove the cheesecake from the fridge. Take a sharp knife and gently cut around the outside edge of the cake to loosen it from the springform pan. Remove the cake.
- Serve and enjoy your no bake mango cheesecake.
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