No-Bake Mango Cheesecake

As the sun shines brighter and the temperatures rise, our cravings shift towards light, refreshing desserts that offer a burst of flavor without the need for hours of baking. Enter the Tropical Delight No-Bake Mango Cheesecake, a luscious treat that encapsulates the essence of warm, sunny days with its vibrant mango flavor and creamy texture. This cheesecake not only delights the taste buds but also brings a splash of tropical flair to any gathering, whether it's a summer barbecue, a festive celebration, or a casual family dinner.

Get ready to impress your guests with the Tropical Delight No-Bake Mango Cheesecake! This refreshing dessert features a smooth cream cheese filling infused with vibrant mango flavor, making it a perfect treat for summer gatherings. Easy to prepare without an oven, it's ideal for those who love deliciously simple recipes. Garnished with fresh mango slices and mint, this cheesecake brings a taste of the tropics right to your table. Dive into the delightful blend of flavors and textures in every bite!

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Ingredients

For the crust:

200g digestive biscuits (or graham crackers)

100g unsalted butter, melted

2 tablespoons sugar (optional)

For the filling:

400g cream cheese, softened

200ml heavy whipping cream

100g powdered sugar

300g ripe mango puree (about 2 large mangoes, blended)

2 teaspoons vanilla extract

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

3 tablespoons warm water

For the topping:

Fresh mango slices

Mint leaves (for garnish)

Instructions

Prepare the crust: In a food processor, blend the digestive biscuits until they reach a fine crumb consistency. Add the melted butter and sugar (if using) to the crumbs, and pulse until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even base. Place in the refrigerator to set while preparing the filling.

Make the filling: In a large mixing bowl, beat the softened cream cheese with handheld or stand mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

Whip the cream: In another mixing bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the air from the whipped cream.

Add mango puree: Fold in the mango puree until fully incorporated, creating a luscious and creamy filling.

Prepare the gelatin: In a small bowl, dissolve the gelatin powder in warm water, stirring until fully dissolved. Allow it to cool slightly before adding it to the mango filling. Stir well to combine.

Combine and pour: Carefully pour the mango cheesecake filling over the prepared crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.

Chill and set: Cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or overnight if possible, until the cheesecake is firmly set.

Garnish and serve: Once set, carefully remove the sides of the springform pan. Top the cheesecake with fresh mango slices and mint leaves for decoration. Slice and serve chilled.

Prep Time, Total Time, Servings: 30 mins | 6-8 hours (chill time) | 8 servings