Description

A creamy no-bake cheesecake layered over a crisp graham cracker crust, topped with glossy mango purée and juicy fresh mango cubes. This tropical dessert is refreshing, rich, and perfect for warm-weather gatherings or elegant finales.

Ingredients

Units Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
2 tsp unflavored gelatin
2 tbsp warm water
1 1/2 cups mango purée (fresh or canned)
2 tbsp sugar (optional, depending on mango sweetness)
1 tsp lemon juice
1 tsp gelatin (bloomed in 1 tbsp water)
1 cup diced ripe mango
Fresh mint leaves (optional)

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Instructions

Mix graham cracker crumbs, sugar, and melted butter in a bowl.
Press into the base of a springform pan and chill for 20 minutes.
Bloom 2 tsp gelatin in 2 tbsp warm water for 5 minutes.
Beat cream cheese, powdered sugar, and vanilla until smooth.
Whip heavy cream in a separate bowl to stiff peaks.
Stir bloomed gelatin into the cream cheese mixture.
Gently fold in whipped cream until combined. Pour over crust and smooth. Chill for 4 hours.
Combine mango purée, sugar (if using), and lemon juice in a saucepan over low heat.
Add bloomed gelatin (1 tsp in 1 tbsp water) and stir until dissolved. Let cool slightly.
Pour mango layer over set cheesecake and chill for another 2 hours.
Top with diced ripe mango and mint leaves before serving.

Notes

Adjust sugar in the mango purée based on the natural sweetness of your mangoes.
Use a springform pan for easy release and clean layers.
Chill the cheesecake overnight for best results.

Nutrition

Serving Size: 1 slice
Calories: 370
Sugar: 22g
Sodium: 220mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg