Description
A creamy, refreshing, tropical No Bake Mango Ice Cream Cheesecake made with silky mango puree, smooth cheesecake filling, and a buttery biscuit crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
- 16 ounces cream cheese softened
- 1 cup heavy cream whipped
- 1 cup condensed milk
- 1 teaspoon vanilla extract
- 2 cups mango puree
- 2 tablespoons sugar (optional, for mango puree)
- 2 teaspoons gelatin powder dissolved
- Fresh mango slices for topping
Instructions
- Mix the graham cracker crumbs with melted butter and press the mixture firmly into the base of a springform pan.
- Freeze the crust for 10 minutes to firm up.
- Blend the softened cream cheese, condensed milk, vanilla extract, and whipped cream until smooth.
- Pour the cheesecake mixture over the chilled crust and smooth the top.
- Blend the mango puree with dissolved gelatin and sugar if needed.
- Pour the mango layer over the cheesecake layer and spread evenly.
- Freeze for at least 4 hours or until completely set.
- Top with fresh mango slices before serving.
Notes
- Use ripe sweet mangoes for the best flavor.
- Ensure cream cheese is fully softened for a smooth filling.
- Freeze each layer before adding the next for clean separation.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 32g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg
Keywords: mango cheesecake, no bake cheesecake, tropical dessert, ice cream cheesecake