Description
This Mango Cheesecake features a creamy, smooth filling infused with fresh pureed mangoes atop a buttery graham cracker crust. Perfectly balanced with a touch of gelatin for stability, this no-bake dessert is chilled until set, making it an elegant and refreshing treat for any occasion.
Ingredients
Scale
For the Crust
- 1 ½ cups graham cracker crumbs
- â…“ cup unsalted butter, melted
For the Filling
- 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
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a springform pan to form the crust.
- Make the Cream Cheese Mixture: In a separate large bowl, beat the softened cream cheese until completely smooth and creamy. Gradually add granulated sugar while continuing to beat until the mixture is fluffy. Stir in the sour cream and vanilla extract until everything is well combined.
- Add Mango Puree: Puree the fresh ripe mangoes until completely smooth. Gently fold the mango puree into the cream cheese mixture, ensuring an even distribution without deflating the airiness of the mixture.
- Dissolve Gelatin: Sprinkle the gelatin powder over the cold water and let it bloom for about five minutes. Then, heat the gelatin mixture over low heat just until dissolved completely, making sure it does not boil. Stir this dissolved gelatin into the cheesecake filling promptly to incorporate it evenly.
- Assemble and Chill: Pour the mango cream cheese filling over the prepared crust, smoothing the top with a spatula. Cover and refrigerate the cheesecake for at least four hours, preferably overnight, to allow it to set firmly.
- Serve: Once set, carefully remove the cheesecake from the springform pan. Slice and serve chilled to enjoy the refreshing tropical flavors and creamy texture.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in your filling.
- Blooming the gelatin is essential for proper texture and to prevent clumps in the cheesecake.
- If fresh mangoes are out of season, use frozen mangoes thawed completely before pureeing.
- The cheesecake must chill for at least 4 hours to set properly; overnight chilling is best.
- For a more intense mango flavor, add a tablespoon of mango juice or extract to the filling.
- Use a springform pan to easily release the cheesecake without damage.
