mango cheesecake
A no-bake mango cheesecake that’s creamy, sweet, and bursting with tropical vibes — perfect for hot summer days!
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- 8–9 inch springform pan (or any cake pan with removable bottom)
- Measuring cups & spoons
- Fridge for chilling
Ingredients
- 1 ½ cups cups graham cracker crumbs
- ⅓ cup melted butter
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream
- 1 ½ cups mango puree
- Extra mango chunks for topping
Instructions
- Mix Up That CrustMash those crumbs with the melted butter. I love how it feels like building a mini beach in my bowl. Press it down tight and stick it in the fridge — let it chill while you work on the good stuff.
- Whip Up That FillingCream cheese, sugar, and vanilla — beat it like you mean it! No lumps allowed, babe. My first try was a lumpy nightmare, so trust me on that.
- Add That Mango MagicFold in the mango puree. Watching it go all yellow and summery is my fave part!
- Put It All TogetherPour that creamy mango mix on your crust. Smooth it out and throw on some mango chunks if you’re feeling fancy (I always do — it’s like edible confetti!).
- Chill and WaitFour hours in the fridge, minimum. Overnight if you’re patient (I’m not, but hey, we try!).
Notes
- Frozen mango? Yes! Just thaw and blend it.
- No graham crackers? Use digestive biscuits or any plain sweet cookies.
- No springform pan? Line a regular cake pan with parchment paper for easier removal.
- Want it more mango-y? Add mango chunks on top or swirl in more puree.
- Make ahead? Definitely — it keeps well in the fridge for up to 3 days!
- Crust too crumbly? Add a bit more melted butter to help it stick.