This Mango Cheesecake Delight is a perfect blend of creamy, tangy cheesecake and the tropical sweetness of ripe mangoes. The light and airy filling is paired with a crisp, buttery graham cracker crust, making every bite a balance of rich and refreshing flavors.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 cups cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 ripe mangoes, peeled and chopped
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon gelatin (optional for firmer texture)
- Fresh mint leaves (for garnish)
Directions:
- Preheat the oven to 325°F (163°C). In a small bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a springform pan to form the crust. Bake for 8-10 minutes, then remove and let cool.
- In a medium mixing bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- In a blender, combine the chopped mangoes, honey, and lime juice. Blend until smooth.
- If using, dissolve the gelatin in a little water according to package instructions and fold into the mango mixture.
- Pour the mango puree over the cream cheese mixture and gently swirl to combine, creating a marbled effect.
- Pour the mixture into the prepared crust and refrigerate for at least 4 hours or overnight for the cheesecake to set.
- Before serving, garnish with fresh mint leaves and a few extra mango slices if desired.
Prep Time: 20 minutes
Cooking Time: 10 minutes (for crust)
Total Time: 4 hours (including chilling time)
Kcal: 310 kcal per serving
Servings: 8 servings
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