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No Bake Mango Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 36 reviews
  • Author: Melanie
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 hours 20 minutes
  • Yield: 8 to 8 slices
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This No Bake Mango Cheesecake is a luscious, creamy dessert perfect for warm days when you want something sweet without turning on the oven. Featuring a crunchy vanilla wafer crust and a smooth cream cheese filling enhanced with tangy sour cream and light whipped topping, it’s topped with vibrant mango jam and optional fresh mango and mint for a tropical twist. Easy to prepare and delightfully refreshing, it’s a guaranteed crowd-pleaser for any occasion.

Ingredients

Scale

Crust

  • 45 vanilla wafers (169 grams)
  • 6 tablespoons salted butter, melted (85 grams, ¾ stick)
  • 3 tablespoons granulated sugar (38 grams)

Filling

  • 16 ounces cream cheese, room temperature (454 grams, 2 bricks)
  • ¾ cup powdered sugar (85 grams)
  • 1½ cups sour cream, room temperature (341 grams)
  • 16 ounces whipped topping, thawed if frozen (454 grams, 1 tub)

Topping

  • 17 ounces mango jam (482 grams, 1 jar)
  • Fresh mango (optional, for garnish)
  • Fresh mint (optional, for garnish)

Instructions

  1. Process Crust Ingredients: Use a food processor to break down the vanilla wafers into fine crumbs, then add melted butter and granulated sugar to the crumbs.
  2. Combine Crust Mixture: Mix the crumbs, butter, and sugar together in the food processor until fully combined, about 1 minute, ensuring the mixture holds together when pressed.
  3. Press and Chill Crust: Press the crumb mixture evenly into the bottom of a greased 9-inch springform pan. Place the pan in the freezer to chill for 10 minutes.
  4. Prepare Cheesecake Filling: While the crust chills, beat the cream cheese and powdered sugar in a large bowl with a hand mixer until the mixture is soft, fluffy, and fully combined.
  5. Add Sour Cream: Beat in the room-temperature sour cream until incorporated smoothly into the cream cheese mixture.
  6. Fold in Whipped Topping: Gently fold the thawed whipped topping into the cream cheese mixture until the filling is smooth and silky, taking care to maintain its light texture.
  7. Assemble Cheesecake: Pour the cheesecake filling over the chilled vanilla wafer crust in the springform pan and smooth the top evenly.
  8. Chill to Set: Cover the pan and refrigerate for at least 5 hours or preferably overnight to allow the cheesecake to fully set and firm up.
  9. Add Mango Topping: Once the cheesecake is set, spread the mango jam evenly over the top.
  10. Garnish: Optionally, garnish with fresh mango slices and sprigs of fresh mint for a bright, fresh finish before serving.

Notes

  • Make sure the cream cheese, sour cream, and butter are at room temperature for easier mixing and a smoother filling.
  • Chilling the crust in the freezer ensures a firm base that holds up well against the creamy filling.
  • You can substitute mango jam with fresh pureed mango for a fresher topping if preferred.
  • Use a spatula to gently fold the whipped topping in order to keep the filling light and airy.
  • This cheesecake is best served chilled and should be stored in the refrigerator.
  • Use a sharp knife warmed in hot water for clean slices when serving.

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Find it online: https://flavorfestkitchen.com/no-bake-mango-cheesecake-recipe/