Creamy No Bake Mango Cheesecake
Have yourself a creamy, tropical no-bake Mango Cheesecake made with a buttery biscuit crust - perfect for summer gatherings or weekend indulgence!
Servings: slices
Calories: 526kcal
Equipment
- 7-inch spring form pan
Ingredients
For the Crust:
- 1 ½ cups Digestive biscuits crushed into crumbles
- ⅓ cup Melted unsalted butter
For the Filling:
- 24 oz Cream cheese softened
- 1 cup Powdered sugar
- 2 teaspoons Vanilla extract
- 1 ½ cups Mango purée
- 1 tablespoon Lemon juice
- 1 ½ cups Whipped cream
For the Topping:
- 1 cup Diced mango
- 2 tablespoons Sugar
- 1 tablespoon Lemon juice
Instructions
Make the Crust:
- In a medium bowl, combine crushed digestive biscuits with melted butter.
- Press mixture into the base of a 7-inch springform pan to form a compact crust.
- Chill in the refrigerator while preparing the filling.
Make the Filling:
- In a large bowl, beat softened cream cheese until smooth using a spatula.
- Add powdered sugar and vanilla; mix until well incorporated.
- Stir in mango purée and lemon juice until smooth.
- Fold in whipped cream gently until light and airy.
- Pour filling over the chilled crust and spread evenly.
- Refrigerate for at least 4 hours or until firm.
Make the Topping:
- In a saucepan, combine diced mango, sugar, and lemon juice.
- Cook over medium heat until mango softens and sugar dissolves.
- Let it cool completely.
- Spoon over the chilled cheesecake and spread evenly.
Serving: 1gCalories: 526kcalCarbohydrates: 53gProtein: 7gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 92mgSodium: 281mgPotassium: 195mgFiber: 2gSugar: 38gVitamin A: 4069IUVitamin C: 19mgCalcium: 104mgIron: 2mg
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