How to make the best no-bake mango cheesecake recipe ever
It’s so easy to make that everyone can do it. See step-by-step photographs of creating the no-bake mango cheesecake. Mangoes are one of my most favorite fruits, love the flavors. Two of my favorite things in a single dessert, mangoes, and cheesecakes. The texture and smell of mangoes enhance the flavors of cheesecake.
Fresh Mangoes are difficult to get locally, particularly during the winter. Mango pulp was my choice for this recipe. Optional: If the mango has too many fibers then strain it through a mesh strainer to extract any fibers before adding this to cream cheese.
How to Make No-Bake Mango Cheesecake
To make the gelatin:
Add 1/4 cup water (room temperature) to a bowl, sprinkle the gelatin over the water, and set aside for 5 minutes, or until the gelatin granules soaked. (There should be no dry gelatin flecks.) After that, add 1/4 cup hot water over the hydrated gelatin and stir until it dissolves.
To Make Whipping Cream:
Whisk the heavy cream and 1/2 cup sugar on medium speed for 2 to 3 minutes, or until stiff peaks develop. You can either use a stand mixer with the whisk attachment or a hand mixer. Place in a medium mixing bowl and set aside.
To make the Crust:
Combine graham crackers fine powder, brown sugar, and melted butter. You can use either a food processor or hand to mix them thoroughly. Transfer the graham cracker mixture to the prepared pan and press it into an even layer with your fingers. Freeze the pan for 10 to 15 minutes, or until it is fully frozen.
To Prepare the Filling:
Make sure there are no lumps in cream cheese – use an electric mixer or blender to beat the cream cheese, mango puree, and gelatin mixture until smooth and creamy. I used a Vitamix blender to mix cream cheese and mango pulp and it came out very smooth and creamy.
Zest limes and put aside zest, then juice the limes. Add lime zest, sugar, cardamom, lime juice, and whipped cream to the cream cheese mango pulp mixture. Using a spatula or hand mixer, fold the cream into the mango mixture until it is fully incorporated. The finished product will be light and airy, similar to a mousse.
In the prepared crust, pour the cheesecake batter.
Refrigerate for at least 4 hours, or until solid.
You can garnish with any fresh fruit or with mango pulp and lime zest. I garnished it with fresh blueberries. You can add a mango jelly layer to this no-bake mango cheesecake to make it extra pretty. We made this recipe many times and have tried different garnish and it is sooo good!!!
Mango Cheesecake
Ingredients
- ¼ cup unsalted butter, melted
- 2 tablespoons dark brown sugar
- 150 grams graham crackers (fine powder)
For the Filling
- 1 cup heavy cream
- 16 ounce cream cheese, at room temperature
- 1 ½ packet granulated gelatin, (10-gram)
- ¼ cup hot water 120 to 140 degrees
- 1 cup granulated sugar
- ½ teaspoon ground cardamom
- 1 Juice from one lemon and zest of one lemon.
- 1 cup canned unsweetened puréed mango pulp
For the glaze (Optional)
- 1 teaspoon lime juice and 1 teaspoon zest from 1 lime
- 1 packet granulated gelatin
- ¼ cup hot water 120 to 140 degrees
- 1 cup canned unsweetened puréed mango pulp
- 2 tablespoons granulated sugar
Instructions
- Prepare the pan: Butter the inside of an 8- or 9-inch pan generously. Place the pan in the refrigerator to chill.
Making the Crust
- Combine graham crackers fine powder, brown sugar, and melted butter. You can use either a food processor or hand to mix them thoroughly. Transfer the graham cracker mixture to the prepared pan and press it into an even layer with your fingers. Freeze the pan for 10 to 15 minutes, or until it is fully frozen.
Prepare the filling
- To make the gelatin: Add 1/4 cup water (room temperature) to a bowl, sprinkle the gelatin over the water, and set aside for 5 minutes, or until the gelatin granules soaked. (There should be no dry gelatin flecks.) Add 1/4 cup hot water over the hydrated gelatin and stir until it dissolves.
- Whisk the heavy cream and 1/2 cup sugar on medium speed for 2 to 3 minutes, or until stiff peaks develop. You can either use a stand mixer with the whisk attachment or a hand mixer. Place in a medium mixing bowl and set aside.
- Add cream cheese and 1/2 cup sugar, beat on medium-high for 5 minutes or until it is smooth, fluffy, and light. Scrape the bowl and then add gelatin mixture, lime juice, mango pulp. Beat on medium-low, then increase the speed to medium-high until the mango pulp and lemon juice is completely incorporated with cream cheese, about 2 minutes. Stop the mixer and scrape the sides of the bowl. You can use either a stand mixer or Vitamix blender to mix these.
- Add lime zest, cardamom, and whipped cream to the cream cheese mango pulp mixture. Using a spatula, fold the cream into the mango mixture until it is fully incorporated. The finished product will be light and airy, similar to a mousse.) Pour the mango mixture over the chilled crust and use a spatula to level the top.
- Refrigerate and chill the pan for 30 minutes.
Prepare the glaze
- Add 1/4 cup water (room temperature) to a bowl, sprinkle the gelatin over the water, and set aside for 5 minutes, or until the gelatin granules soaked. (There should be no dry gelatin flecks.) Add 1/4 cup hot water over the hydrated gelatin and stir until it dissolves.
- Add mango pulp and sugar into a medium bowl and whisk together. Add gelatin, 1 tsp lime juice, 1 tsp lime zest, and whisk all together thoroughly until well combined. Pour this mixture over the top of the cheesecake, swirling the pan to evenly spread it, and then covering it with plastic wrap. Refrigerate the cheesecake for at least 6 hours and up to overnight, or until the gelatin layer is fully set and strong.
- When it is ready to serve slice the cheesecake using a sharp knife.
Notes
Watch How To Make No Bake Mango Cheesecake
Why Is This One Of The Best No Bake Mango Cheesecake?
It has the perfect ratio of cream cheese, mango pulp, lemon juice, and spices like cardamom. I have tried many mango cheese cake recipes but this has the perfect balance of all flavors.
In the comments section below, I’d love to hear from you. If this recipe was helpful to you, please share it!!
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