Mango Cheesecake
A refreshing and vibrant no-bake Mango Cheesecake featuring a buttery graham cracker crust and a silky, tropical fruit glaze.
Ingredients
Scale
- 200 grams Graham Crackers
- 80 grams Unsalted Butter
- 500 grams Cream Cheese
- 400 milliliters Mango Puree
- 250 milliliters Heavy Whipping Cream
- 100 grams Powdered Sugar
- 15 grams Gelatin Powder
- 1 teaspoon Vanilla Extract
- 1 whole Fresh Mango
Instructions
- Crush the graham crackers into fine crumbs and mix with melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan and chill in the freezer for 15 minutes.
- Bloom the gelatin powder in 3 tablespoons of cold water, then melt gently in the microwave or over hot water.
- Beat the softened cream cheese with powdered sugar and vanilla until smooth and creamy.
- Stir in 300ml of the mango puree and the melted gelatin.
- In a separate bowl, whip the heavy cream to soft peaks and gently fold it into the cream cheese mixture.
- Pour the filling over the crust and refrigerate for 4 hours.
- Mix the remaining 100ml of mango puree with a little extra gelatin to create a glaze, pour over the cake, and chill for another 2 hours.
- Garnish with fresh mango slices before serving.
Notes
- Ensure cream cheese is at room temperature to prevent lumps.
- Strain the mango puree for the smoothest possible texture.
- Use a hot knife for clean slices.
Find it online: https://dishmio.com/mango-cheesecake/