No-Bake Mango Cheesecake

No-bake desserts have taken the culinary world by storm, offering the delightful combination of convenience and decadence. They require minimal preparation, no time in the oven, and are often lighter in texture, making them perfect for warm weather or casual gatherings. Among the many options available, the Tropical Dream No-Bake Mango Cheesecake stands out as a refreshing treat that captures the essence of summer in each bite.

Indulge in a slice of paradise with this Tropical Dream No-Bake Mango Cheesecake! This refreshing dessert combines the sweetness of ripe mangoes with a creamy filling and a crumbly crust, making it an ideal treat for any occasion. With a simple preparation process and no baking required, you can easily whip it up and let it chill. Perfect for summer gatherings or cozy family dinners, this cheesecake is a tropical escape in every bite. Discover how to create this delightful dessert and impress your loved ones!

Print Recipe Pin Recipe

Ingredients

For the crust:

200g digestive biscuits (or graham crackers)

100g unsalted butter, melted

For the cheesecake filling:

400g cream cheese, softened at room temperature

200ml heavy whipping cream

150g powdered sugar (adjust to taste)

1 teaspoon vanilla extract

200g ripe mango puree (fresh or canned)

2 teaspoons gelatin powder (or agar-agar for a vegetarian option)

3 tablespoons cold water

For the mango topping:

1 large ripe mango, diced

2 tablespoons honey (or maple syrup)

1 teaspoon lime juice

Instructions

Prepare the crust:

- In a food processor, blend the digestive biscuits until they resemble fine crumbs.

- In a mixing bowl, combine the biscuit crumbs with melted butter, mixing until well-coated.

- Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Use the back of a spoon to compact it tightly.

- Place the crust in the refrigerator to set while preparing the filling.

Make the cheesecake filling:

- In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for about 5 minutes until it blooms.

- Meanwhile, in a large mixing bowl, beat the softened cream cheese until smooth and creamy.

- Add powdered sugar and vanilla extract; mix until well combined.

- Slowly add the mango puree and continue mixing until fully incorporated.

- In another bowl, whip the heavy cream until soft peaks form. Gently fold this whipped cream into the mango mixture until just combined.

Incorporate the gelatin:

- Once the gelatin has bloomed, gently heat it in the microwave for about 10-15 seconds, or until melted. Allow it to cool slightly before adding to the cheesecake filling.

- Pour the melted gelatin into the mango cheesecake mixture, folding it in delicately to ensure even distribution.

Assemble the cheesecake:

- Pour the filling over the chilled crust in the springform pan, spreading it evenly.

- Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight, allowing it to firm up completely.

Prepare the mango topping:

- In a small bowl, combine the diced mango, honey (or maple syrup), and lime juice. Toss to coat the mango in the mixture.

- Once the cheesecake is set, gently remove it from the springform pan and place it on a serving plate.

- Top the cheesecake with the diced mango mixture before serving.

Slice, serve, and enjoy!

- Slice your tropical mango cheesecake, serve chilled, and enjoy each creamy, fruity bite!

Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 10