thepioneerwoman2.5
Mango Cheesecake
Want an easy dessert? This no-bake mango cheesecake is for you! Pureed mango adds its sweet, spicy flavor to classic cheesecake in a buttery no-bake crust!
👥 8 Servings⏱️ Prep & Cook: 8h 40m⏳ Prep: 20 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●food processor
- ●measuring cup
- ●microwave
📝 Preparation Steps
1
For the crust: Place the graham crackers, macadamia nuts, and brown sugar in the bowl of a food processor. Process until finely ground, about ⏱️ 1 minute. With the processor running, gradually pour in the melted butter. Process the mixture until it is the texture of coarse sand, about ⏱️ 15 seconds. Transfer to a 9-inch springform pan. Using a measuring cup, press the crust into the bottom of the springform pan and up the sides, about 2 1/2 inches. Press firmly to make an evenly thick crust. Place in the freezer for ⏱️ 20 minutes.
2
For the filling: Process the cream cheese, sugar, and salt in a food processor until smooth, 1 to ⏱️ 2 minutes. Add the mango and process until smooth and well combined, about ⏱️ 2 minutes. And the lime zest and lime juice, and pulse to combine.
3
Place 1/4 cup cold water in a small microwavable bowl and sprinkle with the gelatin. Let stand for ⏱️ 5 minutes. Microwave the gelatin mixture until melted and smooth, 10 to ⏱️ 15 seconds. With the food processor running, drizzle melted gelatin into the mango mixture.
4
Remove the crust from the freezer and add the filling. Gently spread into an even layer and smooth the top. Cover the pan with plastic wrap and refrigerate for at least ⏱️ 8 hours or up to overnight.
5
For the topping: Loosen the cheesecake from the springform pan. Top with whipped cream, chopped mango, and mint, if you like.
Whipped cream
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