Directions:
1. Prepare the Crust:
In a food processor, blitz the graham crackers until they turn into fine crumbs.
Mix the crumbs with melted butter until well combined.
Press the mixture into the base of a 9-inch springform pan. Use the back of a spoon to smooth it out evenly.
Chill in the refrigerator while you prepare the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract, and continue to beat until fully incorporated.
Gently fold in the whipped cream until the mixture is smooth and fluffy.
Fold in the mango puree until well combined.
Pour the filling over the prepared crust, spreading it out evenly.
Return to the refrigerator and let it chill for at least 4 hours, or until set.
3. Prepare the Mango Topping:
In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
Heat the mango puree in a saucepan over medium heat until warm (do not boil).
Add the bloomed gelatin to the warm mango puree and stir until completely dissolved.
Let the mixture cool slightly, then pour it over the set cheesecake.
Return the cheesecake to the refrigerator and let it chill for another 2 hours, or until the topping is set.
4. Garnish and Serve:
Before serving, garnish the cheesecake with fresh mango slices.
Carefully remove the cheesecake from the springform pan.
Slice and enjoy!
Nutrition Information:
Prep Time: 30 minutes
Total Time: 6 hours 30 minutes (including chilling time)
Calories: Approximately 350 per serving
Servings: 10
Dive into the tropical bliss of this No Bake Mango Cheesecake! Perfectly creamy and bursting with mango flavor, this dessert is sure to impress.
