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No-Bake Mango Cheesecake with Graham Crust topped with fresh mango slices

No-Bake Mango Cheesecake with Graham Crust

A creamy, bright, and mango-flavored cheesecake that requires no baking, perfect for hot days or last-minute gatherings.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Graham Crust
  • 2 cups Graham cracker crumbs Crushed fine
  • 6-8 tablespoons Melted butter
  • 1-2 tablespoons Sugar Optional if your crackers are already sweet
  • 1 each 9 inch springform pan Or a deep pie dish
For the Cheesecake Filling
  • 16 ounces Cream cheese Softened
  • 1 cup Powdered sugar
  • 1 tablespoon Vanilla extract or lime juice For added flavor
  • 1 cup Mango puree Thick, fresh or canned
  • 1 cup Whipped cream or whipped topping Gently folded in

Method
 

Making the Graham Crust
  1. In a bowl, mix the graham cracker crumbs with melted butter until it resembles wet sand.
  2. Press the mixture firmly into the bottom and slightly up the sides of the springform pan.
  3. Chill in the refrigerator for 15-20 minutes or in the freezer for 10 minutes to set.
Preparing the Cheesecake Filling
  1. Beat the softened cream cheese until smooth.
  2. Mix in powdered sugar and vanilla or lime juice.
  3. Add the mango puree and mix well.
  4. Fold in the whipped cream gently to maintain airiness.
  5. Spoon the filling onto the chilled crust and smooth the top.
Chilling and Serving
  1. Cover the cheesecake and chill in the refrigerator for at least 6 hours, preferably overnight.
  2. Serve with additional mango puree or fresh mango cubes on top, if desired.

Notes

For best results, use full-fat cream cheese. Chilling overnight yields cleaner slices. Store leftovers in the fridge for up to 3-4 days or freeze for longer storage.