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No Bake Mango Cheesecake Recipe

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4.1 from 10 reviews

A luscious No Bake Mango Cheesecake that combines a buttery graham cracker crust with a creamy mango-infused filling, topped with fluffy whipped cream and fresh mango chunks. This refreshing dessert requires no oven and is perfect for warm weather or when you want a tropical treat with minimal effort.

  • Total Time: 6 hours 30 minutes
  • Yield: 10 servings

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 2 tablespoons white granulated sugar
  • 1 stick unsalted butter (melted)

Gelatin Mixture

  • 4 envelopes unflavored gelatin (7 grams per envelope)
  • 2/3 cup water (cold)

Cheesecake Filling

  • 4 cups mango chunks (fresh or canned, divided)
  • 24 oz cream cheese (room temperature)
  • 8 oz mascarpone cheese (room temperature)
  • 1 ½ cups white granulated sugar
  • 1/2 cup heavy whipping cream (cold)
  • 1 teaspoon vanilla extract

Whipped Cream Topping

  • 1 cup heavy whipping cream (cold)
  • 3 tablespoons white granulated sugar

Instructions

  1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and 2 tablespoons sugar. Pour in the melted butter and mix thoroughly until all crumbs are coated and the mixture resembles wet sand.
  2. Form the Crust: Press the crust mixture firmly into the bottom and up the sides of a springform pan or a 9x13-inch cake pan using a measuring cup for even pressing. Chill in the refrigerator for 20-30 minutes to set.
  3. Bloom the Gelatin: Sprinkle the gelatin over 1 cup of cold water in a small bowl and let it absorb (bloom) for 1-2 minutes. Microwave for 30 seconds and whisk until completely dissolved. Set aside.
  4. Puree Mango: Process 2 cups of the mango chunks in a food processor until smooth. Set aside the puree.
  5. Mix Cheesecake Base: Using an electric hand or stand mixer on medium-low speed, combine the cream cheese, mascarpone cheese, and 1 ½ cups sugar until smooth, scraping down the sides occasionally. Be careful not to overmix to avoid separation.
  6. Whip Cream and Fold: In a chilled bowl, whip 1/2 cup cold heavy whipping cream with vanilla extract until stiff peaks form. Gently fold this whipped cream into the cheesecake mixture by hand to keep it light and airy.
  7. Combine Mango and Gelatin: Stir the mango puree into the gelatin mixture until smooth. Then add this mixture to the cheesecake batter, mixing gently until fully incorporated.
  8. Fold in Mango Chunks: Carefully fold the remaining 2 cups of mango chunks into the cheesecake filling, distributing them evenly without breaking them up.
  9. Assemble Cheesecake: Spread the cheesecake filling evenly over the chilled crust. Smooth out the top with a spatula.
  10. Chill to Set: Refrigerate the cheesecake for at least 6 hours or overnight to allow it to firm up properly.
  11. Prepare Whipped Cream Topping: Whip 1 cup cold heavy whipping cream with 3 tablespoons sugar on high speed until stiff peaks form. Transfer to a piping bag fitted with a large star tip.
  12. Decorate: Pipe the whipped cream decoratively over the chilled cheesecake. Garnish with additional mango chunks on top.
  13. Serve: Carefully remove the cheesecake from the pan, slice, and serve chilled. Store leftovers in the refrigerator for up to 4-5 days.

Notes

  • Use fresh mangoes if possible for the best flavor, but canned mango chunks work well too.
  • If you don’t have mascarpone cheese, you may substitute with additional cream cheese, but the texture will be slightly less creamy.
  • Do not overmix the mascarpone and cream cheese to prevent the mixture from separating.
  • Ensure gelatin is fully dissolved to avoid lumps in the cheesecake filling.
  • For easier slicing, dip your knife in hot water and wipe dry between cuts.
  • This cheesecake must be kept refrigerated as it contains no baking for structure.
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/no-bake-mango-cheesecake-recipe/