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No-Bake Mango Cheesecake

A luscious and creamy no-bake cheesecake featuring the vibrant sweetness of mango, perfect for impressing guests without any baking fuss.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 190
Ingredients Method Notes

Ingredients
  

Crust
  • 150 g Digestive Biscuits Can substitute with graham cracker crumbs.
  • 75 g Butter Melted; coconut oil can be used for dairy-free option.
Filling
  • 200 g Cream Cheese Essential for a rich, creamy filling.
  • 200 g Mascarpone Cheese Can substitute with full-fat Greek yogurt.
  • 100 g Granulated Sugar Feel free to use honey or agave syrup as alternatives.
  • 1 tsp Vanilla Extract Homemade vanilla extract enhances flavor.
  • 2 cups Fresh Mangoes The star ingredient; frozen mango puree can be a substitute.

Method
 

Preparation
  1. Crush the digestive biscuits into fine crumbs and mix them with melted butter until combined. Press firmly into the bottom of a springform pan.
  2. In a mixing bowl, beat the cream cheese and mascarpone together until smooth. Gradually add in the sugar and vanilla extract, mixing well.
  3. Gently fold in the pureed mango, ensuring an even distribution.
  4. Pour the creamy filling over the prepared crust and smooth down the top. Refrigerate for at least four hours, or until set.
Serving
  1. Before serving, decorate with mango slices and whipped cream, if desired.

Notes

Use ripe mangoes for maximum sweetness and flavor. If short on time, store-bought mango puree works well.