Description
A delightful no-bake mango cheesecake that combines tropical mango flavor with creamy cheesecake, perfect for any occasion.
Ingredients
Scale
- 2 cups digestive biscuits, crushed
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup mango puree
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Prepare the crust: In a medium bowl, combine the crushed digestive biscuits and melted butter. Mix until resembling wet sand and press into the bottom of a springform pan. Chill.
- Make the filling: In a large bowl, beat the cream cheese and powdered sugar until smooth.
- Incorporate mango flavor: Add mango puree, lemon juice, and vanilla extract. Mix until combined.
- Whip the cream: In a separate bowl, whip the heavy cream to stiff peaks.
- Combine: Gently fold the whipped cream into the mango mixture.
- Pour and smooth: Pour the filling over the chilled crust and smooth the top.
- Chill: Refrigerate for at least 4 hours or overnight.
- Serve chilled: Release from the springform pan, slice, and enjoy!
Notes
Make ahead for best flavor. Avoid overmixing the whipped cream to keep it airy.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg