If you’re craving a refreshing dessert that’s as easy as it is delicious, look no further than this No-Bake Mango Cheesecake Pie. With its vibrant mango flavor and creamy texture, it’s a tropical treat that requires no oven time, making it perfect for those hot summer days or whenever you want a quick, delectable dessert.
This pie combines the rich, creamy goodness of cheesecake with the bright, tropical taste of ripe mangoes. The no-bake aspect makes it incredibly simple to prepare, so you can spend less time in the kitchen and more time enjoying this delightful treat. It’s an elegant dessert that’s sure to impress guests at any gathering, and it’s just as satisfying for a quiet night in.
Resume of the Recipe: The No-Bake Mango Cheesecake Pie features a smooth, creamy cheesecake filling with a burst of tropical mango flavor, all set in a crisp, buttery graham cracker crust. It’s topped with a fresh mango glaze for an extra layer of fruity goodness. This dessert is not only delicious but also incredibly easy to make, requiring no baking and minimal effort.
Exciting Story: I first discovered this No-Bake Mango Cheesecake Pie during a family vacation to the tropics. I was immediately captivated by its refreshing taste and the ease of preparation. Since then, it has become a staple in our household, especially during the summer months. Every time I make it, I’m reminded of that sunny vacation, and it never fails to bring smiles to our faces.
Why This No-Bake Mango Cheesecake Pie?
- Tropical Flavor: The luscious mango filling brings a taste of the tropics to your table, perfect for brightening up any day.
- No-Bake Convenience: With no baking required, this pie is easy to prepare and ideal for warm weather or busy schedules.
- Elegant Presentation: The vibrant mango glaze and creamy filling make this pie a stunning addition to any dessert spread.
How to Make No-Bake Mango Cheesecake Pie:
- Prepare the Crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while you prepare the filling.
- Make the Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the granulated sugar, vanilla extract, and lemon juice. Beat until well combined.
- Gently fold in the mango puree until the mixture is smooth and evenly incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the mango mixture, being careful not to deflate it.
- Assemble the Pie:
- Pour the mango cheesecake filling into the prepared graham cracker crust, spreading it evenly. Smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours or until set.
- Prepare the Mango Glaze:
- In a small saucepan, combine mango puree, granulated sugar, lemon juice, and cornstarch mixture.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and let cool completely.
- Top and Serve:
- Once the pie is set, spread the mango glaze evenly over the top of the cheesecake.
- Refrigerate for an additional 30 minutes before serving to allow the glaze to set.
- Enjoy:
- Slice and serve chilled. Enjoy the tropical bliss of your No-Bake Mango Cheesecake Pie!
Tips:
- Mango Puree: Use ripe mangoes for the best flavor or canned mango puree if fresh mangoes are not available.
- Cream Cheese: Make sure the cream cheese is softened for a smooth filling.
- Thickening Glaze: Adjust the cornstarch mixture if needed to achieve your desired glaze consistency.
Substitutions and Variations:
- Crust: Use crushed digestive biscuits or Oreo cookies for a different flavor.
- Fruit Topping: Substitute mango with other fruits like berries or peaches for a variation.
Make a Healthier Version:
- Low-Fat Cream Cheese: Use low-fat cream cheese to reduce calories.
- Reduced-Sugar Glaze: Use a sugar substitute or reduce the amount of sugar in the glaze.
- Whole Grain Crust: Opt for whole grain or gluten-free graham crackers for a healthier crust.
Closing: And there you have it! This No-Bake Mango Cheesecake Pie is a delightful, tropical dessert that’s as easy to make as it is delicious. Give it a try and let us know how it turns out. Don’t forget to check out more of our sweet treats and dessert recipes!
Frequently Asked Questions:
- Can I use fresh mangoes instead of mango puree?
- Yes, you can use fresh mangoes. Just blend them until smooth to make your own puree.
- How long does the pie need to set?
- The pie should be refrigerated for at least 4 hours, or until it’s fully set.
- Can I make this pie ahead of time?
- Absolutely! This pie can be made up to 2 days in advance and kept refrigerated.
- How do I store leftovers?
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this pie?
- Yes, you can freeze the pie. Cover it tightly and freeze for up to 1 month. Thaw in the refrigerator before serving.
- What if my mango glaze is too runny?
- If the glaze is too runny, cook it a bit longer to thicken it, or add a little more cornstarch mixture.
- Can I use a different crust for this pie?
- Yes, you can use a store-bought pie crust or a different homemade crust, like a cookie crust.
- What can I use instead of lemon juice?
- Lime juice or a bit of vinegar can be used as alternatives to lemon juice.
- Can I substitute Greek yogurt for cream cheese?
- Yes, Greek yogurt can be used for a lighter version, but it will alter the flavor and texture slightly.
- How do I know when the pie is properly set?
- The pie should be firm to the touch and have a smooth texture. The filling should hold its shape when sliced.
No-Bake Mango Cheesecake Pie
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal1
hour10
minutes1
Keep the screen of your device on
Ingredients
For the Crust:
1 1/2 cups 1 1/2 graham cracker crumbs
1/4 cup 1/4 granulated sugar
1/2 cup 1/2 unsalted butter, melted
For the Filling:
1 1/2 cups 1 1/2 mango puree (fresh or canned)
8 oz 8 cream cheese, softened
1 cup 1 heavy cream
1/2 cup 1/2 granulated sugar
1 teaspoon 1 vanilla extract
1 tablespoon 1 lemon juice
For the Mango Glaze:
1/2 cup 1/2 mango puree
2 tablespoons 2 granulated sugar
1 teaspoon 1 lemon juice
1 tablespoon 1 cornstarch mixed with 1 tablespoon water (to thicken)
Directions
- Prepare the Crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while you prepare the filling.
- Make the Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the granulated sugar, vanilla extract, and lemon juice. Beat until well combined.
- Gently fold in the mango puree until the mixture is smooth and evenly incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the mango mixture, being careful not to deflate it.
- Assemble the Pie:
- Pour the mango cheesecake filling into the prepared graham cracker crust, spreading it evenly. Smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours or until set.
- Prepare the Mango Glaze:
- In a small saucepan, combine mango puree, granulated sugar, lemon juice, and cornstarch mixture.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and let cool completely.
- Top and Serve:
- Once the pie is set, spread the mango glaze evenly over the top of the cheesecake.
- Refrigerate for an additional 30 minutes before serving to allow the glaze to set.
- Enjoy:
- Slice and serve chilled. Enjoy the tropical bliss of your No-Bake Mango Cheesecake Pie!
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