Description
Tropical Mango Cheesecake Bliss is a creamy, no-bake dessert that perfectly combines the rich smoothness of cream cheese with the vibrant sweetness of fresh mangoes. Ideal for summer, this light and refreshing cheesecake features a buttery graham cracker crust, luscious mango puree, and a hint of citrus, delivering bold tropical flavors that are sure to impress. Easy to make with simple ingredients and customizable options, it’s a perfect treat for any occasion.
Ingredients
Scale
Crust Base
- 1 1/2 cups graham crackers or digestive biscuits, finely crushed
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- 1 cup fresh mango puree (from about 2 ripe mangoes)
- 1/2 cup sour cream or Greek yogurt
- 2/3 cup granulated sugar
- 1 tablespoon lemon or lime juice (freshly squeezed)
- 1 tablespoon gelatin powder or agar-agar (for vegetarian alternative)
- 1/4 cup warm water (to dissolve gelatin or agar-agar)
Garnishes (Optional)
- Extra mango slices or mango glaze
- Fresh mint leaves
- Toasted coconut flakes
Instructions
- Prepare the crust: Finely crush the graham crackers and mix them with the melted butter until the mixture holds together. Press the mixture evenly into the base of a springform pan. Chill in the fridge while preparing the filling to firm up the crust.
- Make the mango puree: Peel and chop ripe mangoes, then blend them until smooth. Optionally strain the puree for an ultra-silky texture. Add a squeeze of fresh lime juice to brighten the natural sweetness.
- Whip the filling: Beat the softened cream cheese with sugar until creamy and smooth. Stir in the sour cream or Greek yogurt, then gently fold in the mango puree. Dissolve the gelatin or agar-agar in warm water and blend it into the mixture to ensure it sets properly without baking.
- Assemble the cheesecake: Pour the mango cheesecake filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, preferably overnight, to let the cheesecake set and flavors meld.
- Add final touches: Before serving, decorate with extra mango slices or drizzle mango glaze on top. Add fresh mint leaves or edible flowers for visual appeal and a refreshing contrast.
Notes
- Use ripe mangoes for the best flavor and texture.
- Soften cream cheese thoroughly to avoid lumps and achieve a silky filling.
- Chill the cheesecake well for clean slices and optimal taste.
- Use agar-agar as a vegetarian alternative to gelatin, following the package instructions.
- Fold ingredients gently to maintain light and airy texture.
- Can substitute graham crackers with crushed toasted coconut for a coconut crust.
- For a dairy-free version, use vegan cream cheese and coconut yogurt.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: mango cheesecake, tropical dessert, no bake cheesecake, summer dessert, mango puree cheesecake, tropical cheesecake
