Description
A delightful creamy cheesecake made with mango puree and topped with fresh mango chunks.
Ingredients
Scale
- 16 ounces cream cheese (softened)
- 1 ½ cups mango puree
- 1 cup sugar
- 1 cup heavy cream
- 1 ½ cups graham cracker crumbs
- ½ cup butter (melted)
- 2 teaspoons gelatin
- ¼ cup cold water
- 1 cup fresh mango chunks (for topping)
- 1 tablespoon lime juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Mix graham cracker crumbs and melted butter in a bowl until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Refrigerate for at least 15 minutes to set.
- Prepare Gelatin: In a small bowl, sprinkle gelatin over cold water and let stand for a few minutes until it blooms. Gently heat to dissolve the gelatin, then set aside to cool slightly.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and mix until fully incorporated. Gradually beat in mango puree, heavy cream, lime juice, and vanilla extract until smooth. Pour in the dissolved gelatin mixture and mix until well combined.
- Assemble the Cheesecake: Pour the mango cream cheese mixture over the prepared crust in the springform pan. Smooth the top with a spatula.
- Chill: Refrigerate the cheesecake for at least 4 hours or until set.
- Prepare the Topping: Once the cheesecake is set, carefully remove it from the springform pan. Top with fresh mango chunks.
Notes
- Use ripe mangoes for a more intense flavor.
- If you prefer a firmer cheesecake, increase the gelatin by an additional teaspoon.
- For a tangier flavor, consider adding an extra tablespoon of lime juice.
- To easily slice the cheesecake, use a knife dipped in warm water.
- Prep Time: 30 minutes
- Category: dessert
- Method: no-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice