Description
This Mango Cheesecake is like a tropical vacation in dessert form! I absolutely love its creamy texture, the sweet and tangy burst of fresh mango and strawberries, and the fact that it requires no baking for the filling. It’s pure, effortless indulgence
Ingredients
For the Crust:
- 1 ¼ cups graham cracker crumbs
- ⅓ cup butter, melted
- ¼ cup sugar
For the Filling:
- 1 envelope unflavored gelatin
- 3 tablespoons cold water
- 2 packages (8 ounces each) cream cheese, softened
- 1 ⅓ cups sugar
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- ½ large mango, peeled and cubed (about ¾ cup)
- 4 fresh strawberries, chopped
For the Glaze:
- 1 envelope unflavored gelatin
- 3 tablespoons plus ½ cup cold water, divided
- ½ large mango, peeled and cubed (about ¾ cup)
- Optional: Whipped cream, mango pieces and sliced strawberries
Using room temperature cream cheese is key for a smooth filling!
Instructions
1. Make the Crust:
In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture firmly onto the bottom of a greased 8-inch springform pan. This recipe version doesn’t specify baking the crust, making it truly no-bake if you use pre-made crumbs or skip baking. If you prefer a baked crust, bake at 350°F for 8-10 minutes and cool completely.
2. Bloom the Filling Gelatin:
In a small microwave-safe bowl, sprinkle 1 envelope of unflavored gelatin over 3 tablespoons of cold water. Let it stand for 1 minute to “bloom” (absorb the water).
Microwave on high for 10-20 seconds, or just until the water is warm but not hot.
Stir well and let stand until the gelatin is completely dissolved, about 1 minute. Cool slightly until partially set (it shouldn’t be hot, but still liquid).
3. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth.
Gradually beat in the heavy whipping cream, vanilla extract, and the slightly cooled, dissolved gelatin mixture until blended. Don’t overbeat once the cream is added.
Gently fold in the cubed mango and chopped strawberries.
4. Pour Filling into Crust:
Pour the filling over the prepared crust in the springform pan.
5. Chill While Preparing Glaze:
Refrigerate the cheesecake while you prepare the glaze.
6. Bloom the Glaze Gelatin:
In another small microwave-safe bowl, sprinkle the second envelope of unflavored gelatin over 3 tablespoons of cold water. Let stand 1 minute.
Microwave on high for 10-20 seconds, or just until the water is warm but not hot.
Stir well and let stand until the gelatin is completely dissolved, about 1 minute. Cool until partially set.
7. Make the Mango Puree:
Meanwhile, place the remaining cubed mango and the remaining ½ cup of cold water in a food processor or blender.
Process until completely pureed and smooth.
8. Combine Glaze:
Stir the slightly cooled, dissolved glaze gelatin mixture into the mango puree.
9. Pour Glaze and Chill Overnight:
Pour the mango glaze mixture evenly over the chilled cheesecake filling.
Refrigerate, loosely covered, overnight (or at least 6-8 hours) until the filling and glaze are completely firm.
10. Serve:
Loosen the side of the springform pan with a thin knife. Remove the rim.
If desired, garnish the cheesecake with whipped cream, additional mango pieces, and strawberry slices. Slice and serve chilled!