No Bake Mango Cheesecake A Summer Treat

Indulge in a taste of tropical paradise with a heavenly no-bake mango cheesecake—an exquisite dessert that brings the vibrant flavors of ripe mangoes together with creamy cheesecake goodness, all without the need for an oven. Picture a velvety-smooth filling, luxuriously infused with the sweet essence of fresh mangoes, nestled atop a buttery graham cracker crust. Each decadent bite offers a symphony of flavors and textures—creamy, tangy cheesecake mingling with the juicy sweetness of mangoes, all enveloped in a delicate embrace of golden crust. But the magic of this dessert doesn’t stop there. With its effortless preparation and minimal fuss, this no-bake mango cheesecake is the perfect dessert for any occasion, whether you’re hosting a summer soirée or simply craving a taste of sunshine on a lazy afternoon. Garnish with slices of ripe mangoes or a drizzle of mango coulis for an extra touch of elegance, and watch as this stunning dessert becomes the star of the show, captivating taste buds and hearts alike with its irresistible charm. So go ahead, take a culinary journey to the tropics with this delightful no-bake mango cheesecake, and let its heavenly flavors transport you to a place of pure bliss with every spoonful.

Step-by-step: No-bake mango cheesecake

Crust

Crush the graham cracker/biscuits in a food processor. Add sugar and the melted butter and stir to combine.Pro tip – You can also place them in a ziplock bag and use a rolling pin to crush them. Pour crumbs into a 9-inch springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust. I am using an 8-inch springform pan because I like a little height in my cheesecakes.Pro tip – Pressing down firmly will ensure a good base for the cheesecake and it won’t fall apart when you cut slices. Place the crust in the fridge for 15 minutes to chill. This will ensure the crust sets which prevents crumbs in the batter.

Cream cheese mixture

Whipping cream – In the bowl of a stand mixer with the whisk attachment, whip the whipping cream to stiff peaks. Remove from the bowl and set aside. Cream cheese – In the same bowl with the paddle attachment, combine cream cheese and sour cream. Make sure there are no lumps. Add the powdered sugar, cornstarch, salt, vanilla extract, lemon juice, and mango puree. Combine – Fold the whipped cream into the cream cheese mixture with a spatula. Combine well.Pro tip – At this point, you can also add other ingredients, such as fruit fillings or sauces, if you plan to make a flavored cheesecake ice cream, such as strawberry puree for strawberry cheesecake ice cream. Pan – Pour the mixture over the chilled cookie crust. Tap on the counter 2 to 3 times to help the mixture settle. Use an offset spatula to level the top well.

Chill the cheesecake

Chill the cheesecake in the refrigerator for a minimum of 6 hours – I prefer to leave it overnight for 12 hours. This cheesecake can be served as is and needs nothing else. I like to garnish with fresh fruits and whipped cream swirls.

Prepare the jello top

Soak the gelatin in 1/4 cup water. Pour the remaining water and sugar into a saucepan. Set aside to cool until barely warm

Assemble

Once chilled, place the sliced mangoes on the cheesecake. Pour the jello mixture over the sliced mangoes – use the back of a spoon to ensure a gradual pour so the slices don’t move too much. Chill in the refrigerator for at least 6 hours until the jello is set. Then, run a knife or offset spatula around the edge of the cake but do not remove it from the pan.Pro tip – wipe the knife with a paper towel between cuts to make slices with clean neat edges. Enjoy!