Indulge in the delightful flavors of summer with this creamy cheesecake with mango. With its no-bake technique and refreshing tropical taste, it's a perfect dessert for any occasion.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
2 cups cream cheese, softened
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
1 cup heavy whipping cream, chilled
1 cup ripe mango puree (about 2 large ripe mangos)
1 ripe mango, diced
Mint leaves (optional)
Instructions
Prepare the Crust: In a medium bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup melted butter, and ¼ cup granulated sugar. Mix until well combined.
Form the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan.
Make the Filling: In a large mixing bowl, beat 2 cups of softened cream cheese until smooth and creamy.
Add 1 cup of sifted powdered sugar and 1 teaspoon of vanilla extract to the cream cheese. Mix until fully incorporated.
Whip the Cream: In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.
Combine the Mixtures: Gently fold the whipped cream into the cream cheese mixture using a spatula until no streaks remain.
Add the 1 cup of mango puree and mix gently until fully blended.
Assemble the Cheesecake: Pour the filling over the chilled crust, spreading it evenly with a spatula.
Chill the Cheesecake: Cover the springform pan with plastic wrap and refrigerate for at least 4 hours or until set.
Prepare the Topping: Just before serving, top the cheesecake with 1 diced ripe mango.
Serve: Carefully release the sides of the springform pan and slice to serve.
