Description
Mango Cheesecake is a tropical delight that brings the sweet, creamy taste of ripe mangoes to your dessert table. With its buttery graham cracker crust and luscious filling, each slice offers a refreshing escape reminiscent of sun-kissed beaches. This no-bake recipe is simple to prepare and perfect for summer gatherings or any special occasion, ensuring you’ll impress family and friends alike.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sour cream
- ¾ cup granulated sugar
- 2 cups fresh ripe mangoes, pureed (about 3 medium mangoes)
- 1 tsp vanilla extract
- 1 tbsp gelatin powder
- 3 tbsp cold water
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter in a bowl; press into the bottom of a springform pan.
- Beat cream cheese until smooth in another bowl. Gradually add sugar; mix until fluffy. Stir in sour cream and vanilla extract until combined.
- Puree mangoes until smooth; fold into the cream cheese mixture.
- Bloom gelatin in cold water for five minutes, then dissolve over low heat before mixing into cheesecake filling.
- Pour filling over the crust; smooth the top and refrigerate for at least four hours or overnight.
- Remove from pan and serve chilled.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 26g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg