Ingredients
For the Crust:
  • 1 cup of graham crackers, crushed
  • 4 tbs of melted butter
  • 3 tbsp of brown sugar
For the Filling:
  • 1 pack (8 oz) Philadelphia cream cheese at room temperature
  • 3/4 cup of confectioner’s sugar
  • 3/4 tsp of vanilla extract
  • 3 mangoes for the filling + 1 mango for the topping
  • 1 tbsp of unflavored gelatin
  • 2 tbsp of warm water
  • 200 ml of heavy whipping cream
Method
  1. Crush the graham crackers using a blunt object, blender, or food processor.
  2. Add them to a mixing bowl. Put the butter and the sugar in and mix until everything is well combined. It should resemble a wet, sandy mixture.
  3. Add the mixture to the base of a spring form pan or the container of your choice. If you don’t use a spring form pan, you won’t be able to remove the cheesecake. Spread the graham filling out to about to about 1/2 an inch thick. Using a spoon or spatula, press it down until it’s smooth and flat.
  4. Remove the flesh of 4 mangoes from the skins. Place them in a blender. Pulse for a few seconds. Then, blend them on high speed for about a minute.
  5. In a separate bowl, combine the gelatin and the water. Mix until they are combined.
  6. Add the sugar and gelatin to the mango mixture. Stir until everything is incorporated. Set the mixture aside.
  7. Add the Philadelphia cream cheese, confectioner’s sugar, and vanilla extract to a separate bowl. Mix until is well combined with an electric mixer or spoon. A creamy mixture should form. Using an electric mixer or whisk, beat the whipping cream for 2 to 2 1/2 minutes.
  8. Add the cream cheese mixture into the whipped cream. Using a spatula, fold everything together so it’s well combined and smooth.
  9. Add the cheese mixture over the Graham Cracker mixture so it comes about 3/4 way to the top.
  10. Smooth it out using a tablespoon or spatula. Spoon the mango puree over the top and smooth it out.
  11. Slice the fourth mango into wedges. Using a sharp knife, make small slits, about 1/2 and inch apart lengthwise down the wedges. Make another slit, in the opposite direction, halfway down the mango. Remove the pieces and place them on top of the mango puree. I usually start along the outside edge and fan them out to make a spoke effect. Add a few more pieces to the center.
  12. Place the mango cheesecake in the fridge for 4 hours – overnight in the chiller is preferred.
  13. Remove the cheesecake from the fridge. Take a sharp knife and gently cut around the outside edge of the cake to loosen it from the springform pan. Remove the cake.
  14. Serve and enjoy your no bake mango cheesecake.

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