A no-bake creamy mango cheesecake with a crust made from crushed graham crackers and a filling combining cream cheese, whipped cream, and mango puree. Perfect for a refreshing dessert that requires chilling time in the fridge for best results.
1: Mix crushed graham crackers, brown sugar, and melted butter well and press into the bottom of a 9-inch springform pan.
2: Place the crust in the freezer while preparing the cheesecake filling.
3: In a bowl, whip the heavy cream into stiff peaks and set aside.
4: In a large bowl, beat the softened cream cheese with sugar until well incorporated.
5: Add powdered sugar, sour cream, lemon juice, and vanilla to the cream cheese mixture and mix until smooth.
6: Fold in 1/2 cup of mango puree until combined.
7: Gently fold in half of the whipped cream to the mixture, then add the other half and fold gently to maintain fluffiness.
8: Spread the filling evenly into the crust and tap the bottom of the pan to remove air bubbles.
9: Optionally, swirl on extra mango puree for design and top with crumbs or cookies.
10: Set in the fridge for at least 6-8 hours, preferably overnight, before serving.
