No-Bake Mango Cheesecake

This no-bake mango cheesecake recipe is easy to make with a creamy mango puree filling, topped with mango gelatin, and chilled for a delightful dessert.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 278 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 cup mango puree
• 1 tablespoon unflavored gelatin
• 20 tea biscuits (such as Marie Biscuits), or more as needed
• 0.33333334326744 cup butter
• 0.5 cup brown sugar
• 0.5 teaspoon ground allspice
• 0.5 cup hot water
• 0.75 cup heavy whipping cream

Recipe Instructions

Step 1

Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.

Step 2

Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.

Step 3

Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the cookie layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.

Step 4

Line a springform pan with foil. Place cookies in a food processor and grind into fine crumbs; blend in butter and allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze cookie layer until stiff, about 1 hour.