This no-bake cheesecake mango recipe is perfect for hot summer days when you want something sweet without heating up the kitchen. With its creamy texture and vibrant mango flavor, it's an excellent choice for parties, gatherings, or simply a special dessert for yourself.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
3 tablespoons granulated sugar
16 ounces cream cheese, softened
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
1 cup heavy whipping cream, chilled
1 cup mango puree
1 tablespoon fresh lemon juice
Fresh mango slices for topping
Mint leaves for garnish
Instructions
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated with butter.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Place the crust in the refrigerator to set while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated and smooth.
Add the mango puree and lemon juice to the cream cheese mixture and mix until combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the mango cream cheese mixture using a spatula.
Pour the mango cream cheese filling over the prepared crust in the springform pan and spread it evenly.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Once set, carefully remove the cheesecake from the springform pan and top with fresh mango slices and mint leaves before serving.
