No-Bake Mango Cheesecake

Written By Grace Yoon & Samita Pandit

Edited by Neve Walker, Myint Myat Theingi, & Taruni Manam

Mangoes are a sweet and refreshing treat to our taste buds. What would be a better way to enjoy mangoes than in a creamy and delicious cheesecake? This simple No-Bake Mango Cheesecake is the perfect dessert to whip up for the summer.

Ingredients:

For the Base:

2-3 biscuits of your choice-you can use Biscoff, Graham Crackers, Digestive Biscuits 1 tsp of granulated sugar 1 tbsp of melted butter (adjust as needed)

For the Filling:

⅔ cup of softened full fat cream cheese (the block kind works best) ⅓ cup of powdered sugar 1 tsp of vanilla extract ½ cup of mango puree + 1 tbsp ⅓ cup of heavy whipping cream that is room temperature

Materials:

Small-sized bowl Medium-sized bowl Whisk 4 inches-long springform pan Toothpicks

Process:

For the base, add crushed biscuits and sugar into a small bowl. Then, add 1 tablespoon of melted butter and mix until the small clumps start to form. Add more as needed.

Put this mixture into the bottom of the springform pan. Using a little bit of pressure, press the crumbs in by using the back of a spoon. Place it in the fridge for a minimum of 10 minutes to set.

For the filling, whisk the softened cream cheese, powdered sugar, and vanilla extract together in a medium-sized bowl. Then add ½ cup of mango puree and whisk until it is well combined. Add heavy whipping cream and whisk until the texture turns smooth and light in color.

Carefully spoon the filling into the springform pan and use the bottom of a spoon to level the mixture.

To decorate, put drops of mango puree on top of the filling and use a toothpick to create a swirl pattern.

To set, place the cheesecake in the freezer for at least 4 hours.

Once set, carefully remove the sides of the springform pan and slice.

Enjoy!

Tips:

Apply a good amount of pressure as you press the biscuit crumbs into the bottom of the pan since there can be holes created from the unevenness which can result in the base falling apart when slicing at the end.

Whisk in the mango puree completely before adding heavy whipping cream as the mixture can curdle.

Use a spoon or small knife to go around the cheesecake to help release the sides of the pan.