Description
This no bake mango cheesecake is smooth, creamy, and bursting with tropical mango flavor. With a buttery crust and a rich mango cream filling, it sets in the refrigerator for an easy and refreshing dessert perfect for warm days.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons butter, melted
- 2 cups cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mango puree
- 1 cup heavy cream
Instructions
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of an 8-inch pan to form the crust. Refrigerate for 20 minutes to set.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Add mango puree and mix until fully combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into the mango mixture until light and creamy.
- Spread filling evenly over the chilled crust.
- Refrigerate for at least 4 hours or until fully set.
- Slice and serve chilled.
Notes
- For clean slices, chill overnight and wipe the knife between cuts.
- Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American