Description
A no-bake, creamy cheesecake with a buttery graham cracker crust and a vibrant, sweet mango topping.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 large ripe mangoes, pureed
- 1/4 cup water
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
Instructions
1. Prepare the Crust:
- Make the crust: Combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes.
- Make the filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined. Spread over the chilled crust.
- Make the topping: In a small saucepan, whisk together the mango puree, water, 2 tbsp sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Let it cool completely before spreading over the cheesecake layer.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until completely set. Garnish with fresh mango slices before serving.
Notes
You can customize the seasonings to taste.