No-Bake Mango Cheesecake

In the realm of desserts, few things can match the decadence and tropical allure of a no-bake cheesecake. Our Tropical Bliss No-Bake Mango Cheesecake is a delightful fusion of creamy textures and fruity flavors, making it the perfect treat for warm days or any occasion that calls for a little sweetness. Imagine a dessert that captures the essence of summer, transporting you to sun-soaked beaches with each luscious bite. This cheesecake stands out not just for its taste but also for its simplicity and elegance, proving that indulgence doesn't have to mean hours spent in the kitchen.

Discover the joy of Tropical Bliss No-Bake Mango Cheesecake, the perfect dessert that brings a taste of summer to your table! This easy-to-make cheesecake blends creamy textures with the refreshing flavor of mango, making it a delightful treat for any occasion. Learn about the key ingredients and their benefits, from luscious cream cheese to the nutritional powerhouse that is mango. Indulge without the hassle of baking and impress your guests with this elegant dessert!

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup sugar

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened

½ cup powdered sugar

1 cup heavy whipping cream

1 cup mango puree (fresh or canned)

2 teaspoons vanilla extract

1 tablespoon lemon juice

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

¼ cup water

For the Topping:

1 ripe mango, diced

2 tablespoons coconut flakes (toasted, optional)

Instructions

Prepare the Crust:

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

- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to even it out. Ensure it's packed tightly.

- Chill the crust in the refrigerator while preparing the filling.

Make the Cheesecake Filling:

- In a small bowl, dissolve the gelatin in warm water. Stir until fully dissolved and let it cool slightly.

- In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

- Add the mango puree, vanilla extract, and lemon juice. Mix until completely combined.

- In another bowl, whip the heavy cream until stiff peaks form.

- Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

- Slowly pour in the dissolved gelatin while continuing to fold the mixture gently.

Assemble the Cheesecake:

- Pour the creamy mango filling over the chilled crust, smoothing the top with a spatula.

- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until completely set.