Easy No Bake Mango Cheesecake
Serving: 8 porciones
Ingredients
For the crust
- 5 ounces whole-wheat Graham crackers [142 g]
- 5 ounces blanched almonds [142 g]
- 3 tablespoon butter salted, [42 g]
For the mango juice
- 1 large ripe mango or 2 small, peeled and diced
Gelatin
- 1½ tablespoon unflavored gelatin powder
- 1 cup boiling-hot water plus ¼ cup at room temperature
For the cheesecake mix
- 1 cup whipping cream [236 ml]
- 16 ounces cream cheese [500 g], at room temperature (see notes)
- ¾ cup sugar (white, granulated) white, granulated, [150 g], divided
- Juice of 1 lime or 3 tablespoons [44 ml], divided
- Mango and lime sliced very thinly to garnish (optional)
Instructions
Making the base
- Mix the cookies, almonds, and butter in a food processor and grind until it has the texture of brown sugar.Pour into a 7-inch [18 cm] cheesecake pan. Press the mix with the back of a spoon to form an even crust. Set aside on the counter.
Making the mango juice
- Blend the mango pulp until it's very smooth and completely pureed.Set aside in the fridge.
Dissolving the gelatin
- In a bowl, add room temperature water, whisking continuously, add the gelatin powder in a fine mist avoiding clumps.Pour boiling water into a different bowl of the same size, put the bowl of dissolved gelatin in the bowl with boiling water (like a bain-marie), and let them rest until everything has cooled to room temperature.Discard the water in the lower bowl. Set the dissolved gelatin aside on the counter.
Chilling the cream cheese layer
- In a large mixing bowl (see notes), pour in the whipping cream. Whisk at high speed until it forms smooth peaks (3-4 mins).Add the cream cheese and ½ cup [100 g] of sugar, and whisk at high speed until it's fluffy and smooth (2-3 mins).Pour in half the lime juice, whisk to incorporate. Pour in one cup of mango juice a little bit at a time until it's all incorporated. Pour in ⅔ of the dissolved gelatin and whisk to incorporate. Taste for sweetness and add extra sugar if needed (see notes).
Chilling the cream cheese layer
- Pour the cream cheese mixture into the baking pan, tap on the counter a couple of times to get rid of large bubbles, and level with a spatula.Cover with plastic film (or better yet, eco-friendly reusable waxed fabric and chill for at least an hour.
Making the mango layer
- Add the juice of half a lime to the mango juice. Sweeten with sugar to taste (see notes). Mix in the remaining ⅓ of the dissolved gelatin.Pour the mango layer over the cream cheese layer, and chill covered for at least 3 hours, best overnight.
Serving
- Once chilled thoroughly, serve. Garnish with mango and lime slices if you wish.
Nutrition
Calories: 546kcal
