A silky, mousse-like mango cheesecake on a buttery graham cracker crust, set in the fridge with no baking. Serves 12.
Yields12 ServingsPrep Time30 minsTotal Time6 hrs 30 mins
Crust
1 ½graham cracker crumbs (150g)
6tbspunsalted butter, melted (85g)
2tbspgranulated sugar
Mango Filling
2tspunflavored powdered gelatin
3tbspcold water
16ozfull-fat brick cream cheese, room temperature (450g)
¾cuppowdered sugar (90g)
1cupsmooth mango puree (240g)
1tbspfresh lemon or lime juice
1tspvanilla extract
1 ¼cold heavy cream (300ml)
Topping
½cupmango puree
1ripe mango, peeled and sliced
1
Make the crust. Mix the graham crumbs, melted butter, and sugar until it looks like wet sand. Press firmly into the bottom of a 9-inch springform pan. Chill while you make the filling.
2
Bloom the gelatin. Sprinkle the gelatin over the cold water and let it stand 5 minutes. Microwave about 10 seconds, until fully dissolved and liquid.
3
Beat the cream cheese. Beat the cream cheese and powdered sugar on medium speed until completely smooth, 2–3 minutes. Beat in the mango puree, lemon juice, and vanilla.
4
Add the gelatin. Whisk 2 tablespoons of the filling into the warm gelatin, then beat the gelatin mixture back into the filling.
5
Fold in whipped cream. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold it into the mango mixture in two additions.
6
Chill. Spread the filling over the crust and smooth the top. Cover and refrigerate at least 6 hours, or overnight.
7
Top and serve. Run a thin knife around the edge and release the springform. Spread the mango puree over the top and arrange the mango slices. Slice with a hot, dry knife.
Nutrition Facts
12 servings
Serving size
1 slice
Amount per serving
Calories390
% Daily Value *
Total Fat29g38%
Saturated Fat 17g85%
Trans Fat 0g
Cholesterol89mg30%
Sodium184mg8%
Total Carbohydrate29g11%
Dietary Fiber 1g4%
Total Sugars 22g
Protein4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Crust
1 ½graham cracker crumbs (150g)
6tbspunsalted butter, melted (85g)
2tbspgranulated sugar
Mango Filling
2tspunflavored powdered gelatin
3tbspcold water
16ozfull-fat brick cream cheese, room temperature (450g)
¾cuppowdered sugar (90g)
1cupsmooth mango puree (240g)
1tbspfresh lemon or lime juice
1tspvanilla extract
1 ¼cold heavy cream (300ml)
Topping
½cupmango puree
1ripe mango, peeled and sliced
Directions
1
Make the crust. Mix the graham crumbs, melted butter, and sugar until it looks like wet sand. Press firmly into the bottom of a 9-inch springform pan. Chill while you make the filling.
2
Bloom the gelatin. Sprinkle the gelatin over the cold water and let it stand 5 minutes. Microwave about 10 seconds, until fully dissolved and liquid.
3
Beat the cream cheese. Beat the cream cheese and powdered sugar on medium speed until completely smooth, 2–3 minutes. Beat in the mango puree, lemon juice, and vanilla.
4
Add the gelatin. Whisk 2 tablespoons of the filling into the warm gelatin, then beat the gelatin mixture back into the filling.
5
Fold in whipped cream. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold it into the mango mixture in two additions.
6
Chill. Spread the filling over the crust and smooth the top. Cover and refrigerate at least 6 hours, or overnight.
7
Top and serve. Run a thin knife around the edge and release the springform. Spread the mango puree over the top and arrange the mango slices. Slice with a hot, dry knife.
AuthorEmma food bloggerDifficultyIntermediate
