Mango Cheesecake

You don’t have any eggs but you’re craving cheesecake for dessert? This eggless mango cheesecake is the solution you need! Not only is it tasty and fresh, but there’s no need to worry about water baths and cracked tops on a baked cheesecake when this no-bake mango cheesecake recipe makes it easy to whip up a luxe dessert without turning on the oven. Press it into a homemade graham cracker crust, mix the cheesecake mixture with gelatin to give it that thick cake-like texture, add a mango glaze, then let it firm up in the fridge. Just before serving, top it with more mango, strawberries or any other fresh fruit you like.

Mango Cheesecake Ingredients

Crust:

• Graham crackers: Graham crackers are ground up and mixed with butter and sugar to make the no-bake crust for this cheesecake.
• Butter: Butter is melted and used to help bind the crust together without having to bake it.
• Sugar: Sugar is used to sweeten up the crust for this no-bake cheesecake.

Filling:

• Unflavored gelatin: Because this cheesecake is eggless, it gets its firm texture from gelatin.
• Cream cheese: Cream cheese is beat with other flavor enhancers to give the dessert that cheesecake taste we know and love.
• Sugar: More sugar in the cheesecake filling cuts the tangy flavor of the cheese and cream.
• Heavy whipping cream: Heavy whipping cream helps to make the cheesecake texture fluffy and creamy instead of a dense texture from the cream cheese alone.
• Vanilla extract: Vanilla extract is added to enhance the flavor of the cheesecake, along with the sugar and fruit.
• Mango and strawberries: Mango and strawberry bits add more sweet and tart flavors, as well as pops of color.

Glaze:

• Unflavored gelatin: More gelatin mixes with mango to make the cheesecake glaze.
• Mango: Pureed mango gives the glaze its flavor and sunny color.
• Whipped cream, mango and strawberries (optional): Whipped cream can be piled on top, with more strawberries and mango to add tart and bright taste to this dessert.

Directions

Step 1: Make the crust

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In a small bowl, mix the graham cracker crumbs, butter and sugar. Press them into the bottom of a greased 8-inch springform pan.

Step 2: Mix the gelatin

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In a microwave-safe bowl, sprinkle the gelatin over cold water. Let it stand for one minute. Microwave on high for 10 to 20 seconds or just until the water is warm but not hot. Stir it and let it stand until the gelatin is completely dissolved, about one minute. Let it cool until partially set.

Step 3: Make the cheesecake filling

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In a large bowl, beat the cream cheese and sugar until smooth. Gradually beat in the whipping cream, vanilla and gelatin mixture until blended. Fold in the mango and strawberries, then pour the cheesecake mixture over the crust. Refrigerate it while you prepare the glaze.

Step 4: Make the glaze

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In another microwave-safe bowl, sprinkle the gelatin for the glaze over 3 tablespoons of cold water, then let it stand for one minute. Microwave it on high for 10 to 20 seconds, or just until the water is warm but not hot. Stir it and let it stand until the gelatin is completely dissolved, about one minute. Cool until partially set. Then, in a food processor, blend the mango and 1/2 cup of water until the fruit is pureed. Stir in the gelatin mixture, then pour the glaze over the cheesecake filling evenly. Refrigerate it overnight, loosely covered.

Step 5: Garnish and serve

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Loosen the edge of the cheesecake from the pan with a knife, then remove the rim of the pan. If desired, garnish the cheesecake with whipped cream, mango pieces and strawberry slices before serving.

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Mango Cheesecake Variations

• Swap in other berries: Don’t have strawberries on hand? You could swap them out with another fruit, like raspberries, blackberries or blueberries.
• Make individual dessert cups: You can change up the way this cheesecake is served by preparing individual mango cheesecake cups in mason jars or ramekins. This makes it easier to serve without having to worry about removing the pan and slicing.
• Use a crumb bottom instead of a crust: Don’t have graham crackers in the house? Throw vanilla wafers in a food processor and sprinkle those on the bottom of the pan to serve as the crust instead.

How to Store Mango Cheesecake

A no-bake mango cheesecake will last in the refrigerator for up to five days. Store it in an airtight container to keep the mango fresh.

Can I freeze mango cheesecake?

Yes! This mango cheesecake freezes wonderfully. You can freeze the entire thing in an airtight container, or separate it into slices for easy-to-grab desserts. When you’re ready to eat it, move the cheesecake to the fridge to thaw for at least eight hours before serving.

Mango Cheesecake Tips

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How do I avoid clumps in my gelatin mixture?

Gelatin works well if it’s sprinkled evenly on top of a bowl of water. Do not add it in spoonfuls, it will create clumps and result in a not-so-smooth texture.

Why is my no-bake cheesecake not firming up?

If the heavy whipping cream and cream cheese aren’t fridge-cold, then the cheesecake won’t be able to firm up into the texture you want for this dessert. Make sure you’re using them right out of the fridge, and to pop that cheesecake in the refrigerator when you’re working on the glaze.

How do I save a no-bake cheesecake that didn’t set?

If the cheesecake hasn’t set enough to create easy slices, you can pop it in the freezer for a bit to set enough that slicing becomes easier. But don’t leave it for too long uncovered, as it will affect the texture. If you plan on storing your cheesecake for a longer period of time, place it in an airtight container.