Yes, I’m hooked! As I mentioned in my no bake caramel cheesecake post, off late I’ve devoted myself to exploring the many ways I can combine different flavors with cream cheese to whip up mouth watering desserts. And people, this mango cheesecake is a definite winner! I’ve already made 3 of these in the last month itself and every single time it was gone in a matter of minutes!
If that is not a testament of how delicious this recipe is then I don’t know what is!
I’ve tried making it with a honey graham cracker crust as well as a chocolate graham crust, with a cream swirl pattern and a sprinkle of fresh mangoes on the glaze on two occasions, all of which were well received. On the crust, I think the cracker you use is a matter of personal preference. I prefer the honey grahams but the second time I made it I was out of honey grahams and used the chocolate ones. Either way it is fail proof.
The mango pulp is available in Asian stores or in the Asian aisle at your local grocery store. I used the same brand I used for my Mango Lassi recipe. As with other no bake cheesecakes you gently fold in the Cool Whip after you’ve mixed the other ingredients well.
If you are decorating the glaze with the swirl pattern (sorry no reveal pics of this one as I didn’t get time before the party to take pics 🙁 ) be patient with the tooth pick when making the swirls. Take your time and add more cream to fill in empty spots.
If you are not worried about the looks feel free to go with the plain glaze. The jelly like texture of the glaze, the creaminess of filling, and crunch of the cracker crust is what makes this dessert stand out.
- For the Crust
- 1.5 Cup Honey or Chocolate Graham Crackers powdered (you can use either one depending on your taste)
- 4 Tbsp Butter room temperature
- 3 Tbsp Brown Sugar
- For the no bake mango cheesecake filling
- 16 oz Cream Cheese thawed
- ¾ Cup Powdered Sugar
- 1¼ Cup Mango Pulp
- ¾ Cup White Chocolate Chips Melted in 3 Tbsp Warm Milk
- Knox Gelatin 1 pack dissolved in 6 teaspoon hot water
- 8 oz Cool Whip Room Temperature
- For the glaze
- 1 Cup Mango Pulp
- 1 Tsp Sugar
- ½ pack Knox Gelatin dissolved in 3 teaspoon hot water
- To Decorate
- A few drops of heavy cream and a tooth pick OR a mango chopped into small pieces
- Grease a 9" springform pan with butter or cooking spray.
- In a food processor pulse all the "For the Crust" ingredients till well mixed.
- Spread the mixture into the springfoam pan base and press down firmly.
- Store in the refrigerator while you make the filling.
- In a large bowl mix the thawed cream cheese,mango pulp, and powdered sugar until well mixed. You could use an electric stand mixer or a hand mixer. I used the latter.
- Add the melted white chocolate chips and gelatin. Mix till well combined.
- Add the Cool Whip to the bowl and gently fold it in.
- Spread over the Graham Cracker crust and smoothen the top with a spatula.
- In a separate bowl mix together all the ingredients for the glaze and pour over the cream cheese mixture in the springform pan.
- Tap the edges of the pan so that the glaze layer is even.
- If you are feeling fancy, as soon as your pour the glaze drizzle a few drops of heavy cream on the glaze to form a circle and make swirl patterns with the cream by gently moving a toothing pick over it.
- If you are short on time just sprinkle a layer of chopped mango pieces on the glaze.
- Cover the springform pan with plastic wrap and refrigerate for 4-5 hours or overnight.
- When ready to serve remove from the springfoam pan and enjoy!