Fresh Mango Cheesecake

Here’s a delicious recipe for a fresh mango cheesecake. This no-bake recipe will ensure you get a creamy, fruity dessert perfect for summer.

Preparation Of Fresh Mango Cheesecake:

Ingredients

For the Crust:

• 2 cups graham cracker crumbs (about 16 full sheets)
• 1/2 cup unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 2 cups fresh mango puree (about 3-4 ripe mangoes)
• 1 cup cream cheese, softened
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 2 teaspoons vanilla extract
• 1 tablespoon unflavored gelatin
• 1/4 cup cold water

For the Mango Topping:

• 1 cup fresh mango puree
• 1 tablespoon unflavored gelatin
• 1/4 cup cold water
• Fresh mango slices for garnish (optional)

Instructions

Prepare the Crust:

1. Crush the Graham Crackers: Place the graham crackers in a food processor and pulse until you get fine crumbs. Alternatively, you can place them in a ziplock bag and crush them with a rolling pin.
2. Mix with Butter and Sugar: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
3. Press into Pan: Press the mixture into the bottom of a 9-inch springform pan, ensuring it is evenly distributed. Use the back of a spoon or the bottom of a glass to press it firmly. Refrigerate while preparing the filling.

Prepare the Cheesecake Filling:

1. Bloom the Gelatin: In a small bowl, combine the unflavored gelatin with cold water. Let it sit for about 5 minutes until it blooms.
2. Heat the Gelatin: Heat the bloomed gelatin in the microwave for about 10-15 seconds until it dissolves completely. Let it cool slightly.
3. Make the Mango Puree: In a blender, puree fresh mango chunks until smooth.
4. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
5. Add the Mango Puree and Gelatin: Add the mango puree and cooled gelatin mixture to the cream cheese. Mix until well combined.
6. Whip the Cream: In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
7. Fold the Whipped Cream: Gently fold the whipped cream into the mango-cream cheese mixture until well combined.
8. Pour into Crust: Pour the filling over the prepared crust and smooth the top. Refrigerate for at least 4 hours or until set.

Prepare the Mango Topping:

1. Bloom the Gelatin: In a small bowl, combine the unflavored gelatin with cold water. Let it sit for about 5 minutes until it blooms.
2. Heat the Gelatin: Heat the bloomed gelatin in the microwave for about 10-15 seconds until it dissolves completely. Let it cool slightly.
3. Mix with Mango Puree: Mix the gelatin with the mango puree until well combined.
4. Pour over Cheesecake: Pour the mango topping over the chilled cheesecake. Spread it