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Mango Cheesecake Delight

A sweet and simple no-bake dessert that blends creamy cheesecake with tropical mangoes, perfect for busy days.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • 0.5 cups ½ cup unsalted butter, melted
  • 0.25 cups ¼ cup granulated sugar
For the filling
  • 16 oz 16 oz cream cheese, softened
  • 1 cup 1 cup granulated sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 cup 1 cup fresh mango puree (about 2 ripe mangoes)
  • 1 teaspoon 1 teaspoon lemon juice
  • 1.5 cups 1 ½ cups whipped cream (store-bought or homemade)
For the topping
  • Fresh mango slices for garnish
  • Additional whipped cream for decoration (optional)

Method
 

Make the Crust
  1. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are fully coated.
  2. Press this mixture firmly into the bottom of a 9-inch springform pan. Pop it into the fridge while you prepare the filling.
Prepare the Filling
  1. In another bowl, beat the softened cream cheese until smooth.
  2. Gradually add in the sugar, mixing until creamy.
  3. Stir in the vanilla extract, mango puree, and lemon juice until everything is well combined.
Fold in the Whipped Cream
  1. Gently fold in your whipped cream, creating a luscious, light filling.
Assemble the Cheesecake
  1. Pour the mango filling over your prepared crust, smoothing the top with a spatula.
  2. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight.
Serve and Garnish
  1. Once set, carefully release the springform pan.
  2. Garnish with fresh mango slices and a dollop of whipped cream.

Notes

Choose ripe, juicy mangoes for maximum flavor. Store covered in the fridge for up to three days. This dessert can be frozen in slices for later enjoyment.