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Creamy no bake mango cheesecake topped with fresh mango slices.

Easy Mango Cheesecake — No Bake Tropical Dessert

A creamy and refreshing no-bake mango cheesecake that feels like a mini vacation, perfect for hot days and easy preparation.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 10 servings
Course: Dessert, No Bake
Cuisine: American, Tropical
Calories: 290
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup crushed graham crackers or digestive biscuits
  • 1/4 cup melted butter
  • a pinch salt
Filling
  • 8 oz full fat cream cheese Let it sit at room temp for 30 to 45 minutes
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream Whip until thick but not dry
Mango Layer
  • 1 cup mango pulp or blended ripe mango
  • 1 tablespoon lime juice Squeeze to brighten the flavor
  • 1 tablespoon gelatin or agar agar

Method
 

Preparation
  1. Mix the cookie crumbs with melted butter and a pinch of salt. Press it into a lined pan.
  2. Beat the cream cheese until smooth. Add powdered sugar and vanilla. Fold in whipped cream gently and spread over the crust.
  3. Chill the cheesecake base in the fridge for at least 20 minutes.
  4. Blend fresh mango until smooth. Warm a small portion to dissolve gelatin, then mix back in with lime juice.
  5. Pour the mango mixture over the cheesecake layer slowly.
  6. Chill the cheesecake until set, preferably overnight for clean slices.

Notes

Store covered in the fridge for up to 4 days. Freezing is possible but may affect the mango layer's texture.