Caitlin Bensel
This no-bake mango cheesecake is the answer to all your dessert problems: maybe you don’t want to bake, maybe you’re afraid of making cheesecake, and maybe you don’t know whether you want a fruity dessert or a creamy one. That’s why this no-bake mango cheesecake is the perfect dessert – it’s easier than classic baked cheesecake recipes, it combines both fruity and creamy cravings in one dessert, and you don’t even have to turn on the oven!
How do you know if mangoes are ripe?
Shopping for mangoes is like shopping for peaches or even avocados. They should be a little soft to the touch, but by all means don’t go sassy all the fruit in the produce section! All it takes is a gentle pressure with your finger.
How do you cut mangoes?
While you can certainly buy a specialty mango slicer if you have limited space in your kitchen drawers, slicing a mango is easy with a simple sharp knife. Start by cutting the mango flesh away from the large central pit. A mango pit is like a peach pit on steroids, but unlike a peach, the mango does not come off easily from the pit. That’s why you cut away the fat “cheeks” of the pit. Next, score each cheek and cut the pieces away from the skin. The good news is that you don’t have to be exact for this recipe, as all the sweet mango is pureed in the food processor.
Do you need a springform pan to make cheesecake?
A springform pan is the gift you keep on giving – the removable bottom and sides make slicing and serving cheesecake effortless and rewarding. If you just can’t bring yourself to add another pan to your collection, you can make this no-bake cheesecake in a 10-inch cake pan. The sides will be slightly shorter, but the larger diameter of the pan should hold the most delicious mango filling.
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Yields:
8 – 10
portions
Preparation time:
0
hour
20
minutes
Total time:
8
hour
40
minutes
For the crust:
graham crackers (whole sheets)
macadamia nuts, toasted
salted butter, melted
For the filling:
8 oz. blocks of cream cheese, at room temperature
peeled and chopped fresh mango
1/4-oz. package of unflavored gelatin
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- For the crust: Place the graham crackers, macadamia nuts and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. While the processor is running, gradually pour in the melted butter. Process the mixture until it has the texture of coarse sand, about 15 seconds. Transfer to a 9-inch springform pan. Using a measuring cup, press the crust into the bottom of the springform pan and down the sides, about 2 1/2 inches. Press firmly to make an evenly thick crust. Place in the freezer for 20 minutes.
- For the filling: Process the cream cheese, sugar and salt in a food processor until smooth, 1 to 2 minutes. Add the mango and process until smooth and well combined, about 2 minutes. And the lime zest and lime juice, and pulse to combine.
- Place 1/4 cup cold water in a small microwave-safe bowl and sprinkle with the gelatin. Let stand for 5 minutes. Microwave the gelatin mixture until melted and smooth, 10 to 15 seconds. With the food processor running, drizzle melted gelatin into the mango mixture.
- Remove the crust from the freezer and add the filling. Spread gently in an even layer and smooth the top. Cover the pan with plastic wrap and refrigerate for at least 8 hours or up to overnight.
- For the topping: Loosen the cheesecake from the springform pan. Top with whipped cream, chopped mango, and mint, if you like.
Look for alphonso mangoes if you can find them – they are slightly smaller than regular mangoes and have a light orange peel.
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