No-Bake Mango Cheesecake

In the world of desserts, few treats can transport you to a tropical paradise quite like a mango cheesecake. The Tropical Bliss No-Bake Mango Cheesecake is a delightful fusion of creamy goodness and fruity brightness, perfect for any occasion. With its luscious mango flavor and a buttery graham cracker crust, this cheesecake not only pleases the palate but also evokes feelings of summer, even in the heart of winter.

Discover the bliss of summer with this no-bake mango cheesecake that combines the richness of cream cheese with the vibrant flavor of fresh mangoes. This easy-to-follow recipe features a buttery graham cracker crust and a light, creamy filling that doesn’t require any baking—perfect for anyone wanting to indulge without the oven. Top it off with fresh mango cubes and toasted coconut flakes for a stunning finish. Embrace a taste of the tropics in every bite!

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened to room temperature

½ cup powdered sugar

1 cup heavy whipping cream

1 cup mango puree (fresh or canned)

2 teaspoons pure vanilla extract

1 tablespoon fresh lemon juice

2 tablespoons unflavored gelatin (or agar-agar for a vegetarian alternative)

¼ cup warm water

For the Topping:

1 ripe mango, diced into small cubes

2 tablespoons coconut flakes (toasted, optional)

Instructions

Prepare the Crust:

- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the texture resembles wet sand.

- Firmly press the mixture into the base of a 9-inch springform pan, ensuring it forms an even layer. Use the back of a measuring cup to help flatten and pack it tightly.

- Transfer the crust to the refrigerator to chill while you prepare the cheesecake filling.

Make the Cheesecake Filling:

- In a small bowl, add the gelatin to the warm water. Stir until the gelatin is completely dissolved, then set it aside to cool slightly.

- In a large mixing bowl, beat the softened cream cheese and powdered sugar together using an electric mixer until the mixture is smooth and creamy.

- Add the mango puree, vanilla extract, and lemon juice to the cream cheese mixture. Mix until all ingredients are fully incorporated.

- In another bowl, whip the heavy cream using an electric mixer until stiff peaks form.

- Carefully fold the whipped cream into the cream cheese mixture using a spatula until there are no visible streaks.

- Gradually pour in the dissolved gelatin while gently folding the mixture to ensure it is well combined.

Assemble the Cheesecake:

- Pour the creamy mango filling over the chilled crust, using a spatula to smooth out the top.

- Cover the springform pan with plastic wrap and place it in the refrigerator. Allow the cheesecake to chill and set for a minimum of 4 hours.

Serve:

- After the cheesecake has set, carefully remove it from the springform pan.

- Top the cheesecake with the diced mango and sprinkle with toasted coconut flakes, if desired, for an added layer of flavor and texture.

- Slice into wedges and serve chilled, allowing everyone to indulge in the tropical flavors of this delightful dessert.

Prep Time: 20 minutes | Total Time: 4 hours chilling | Servings: 8