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No-Bake Mango Tango Cheesecake topped with fresh mango slices
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Mango Tango No-Bake Cheesecake

A delightful dessert capturing the essence of ripe mangoes blended into a creamy cheesecake with a crunchy crust and vibrant topping.
Prep Time30 minutes
Total Time5 hours
Course: Dessert, Sweet Treat
Cuisine: American, Tropical
Keyword: Easy Dessert, Mango Cheesecake, No-Bake Cheesecake, Summer Treat, Tropical Dessert
Servings: 8 servings
Calories: 350kcal

Ingredients

Crust

  • 2 cups graham cracker crumbs Golden and crumbly, they provide the perfect crunchy base.
  • 1/2 cup unsalted butter, melted Rich and aromatic, it binds the crust while adding a luxurious flavor.

Cheesecake Filling

  • 24 oz cream cheese, softened Silky and creamy, it's the heart of the cheesecake.
  • 1 cup powdered sugar Sweet and fine, to ensure a balanced flavor.
  • 1 teaspoon vanilla extract Infuses the cheesecake with fragrant notes.
  • 1 cup mango puree Bright and juicy, it adds a tropical flair.
  • 1 cup whipped cream Lends a cloud-like consistency.
  • 1 tablespoon gelatin powder Essential for achieving the right firmness without baking.

Mango Topping

  • 2 ripe mangoes, diced ripe mangoes, diced Fresh and colorful, adding a beautiful topping.
  • 1/4 cup sugar To enhance the natural sweetness.
  • 1/4 cup water Helps in cooking the topping.
  • 1 tablespoon cornstarch Acts as a thickening agent.

Instructions

Create the Perfect Crust

  • Mix the graham cracker crumbs with melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Refrigerate to chill.

Prepare the Cheesecake Filling

  • Beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing well. Fold in mango puree until combined.

Fold in Whipped Cream

  • Whip the cream until stiff peaks form, then carefully fold into the cheesecake mixture to maintain airiness.

Incorporate Gelatin

  • Dissolve gelatin powder in hot water. Cool slightly, then fold into cheesecake mixture.

Assemble the Cheesecake

  • Pour filling onto the chilled crust and smooth the top. Refrigerate for at least 4 hours or overnight.

Prepare the Mango Topping

  • In a saucepan, combine diced mangoes, sugar, and water. Cook until mangoes soften, about 5-10 minutes.

Thicken Your Topping

  • Mix cornstarch with a tablespoon of water to create a slurry. Add to softened mango mixture, cooking until thickened.

Adorn the Cheesecake

  • Once cheesecake is set and topping cooled, pour the mango topping over the cheesecake.

Final Chill Before Serving

  • Chill the cheesecake for another hour before slicing and serving.

Notes

Ensure cream cheese is softened to avoid lumps. Chill the crust for at least 30 minutes. Adjust sweetness of mango topping as desired.