No Bake Creamy Mango Cheesecake

By Savor Easy · 360 min

Ingredients

Instructions

1. Blend ripe sweet mangoes into 3 cups of purée and set aside.
2. Mix graham crackers, sugar and melted butter until well combined.
3. Press the mixture evenly into an 8x3" or 9x3" loose-base tin or springform pan, then refrigerate while making the filling.
4. Mix gelatin powder with the cold water and let it bloom for 5 minutes. Stir the bloomed gelatin into boiling water until melted, then set aside.
5. Beat softened cream cheese until creamy, add sugar and beat until smooth.
6. Mix in mango purée, vanilla and lemon juice, scraping the sides and bottom of the bowl.
7. Whip the cream until thick and fold it into the cheese mixture until incorporated.
8. Gently stir in the cooled gelatin mixture.
9. Pour the batter into the prepared pan and run a skewer or chopstick through it to remove small bubbles.
10. Cover and refrigerate at least 4 hours, or until set (preferably overnight).
11. Glaze: in a saucepan, mix mango purée, sugar and gelatin powder, let stand 5 minutes, then cook until the gelatin and sugar dissolve.
12. Transfer the glaze to a bowl and let it cool completely.
13. Wrap the pan in a towel soaked in hot water, then push up the chilled cake from the pan.
14. Place the cake on a serving plate, top with glaze and fresh cubed mango, and drizzle more glaze over the top.

Summarized from Savor Easy's video. Watch it for the details.

More recipes with

LemonCreamBrown sugarHeavy creamCream cheeseMangoGraham cracker