Nope, we’re not living on the surface of the sun–it just feels like it. I’m still boycotting my oven until even just the mere thought of turning it on doesn’t make me breakout into a sweat. Since this heat is enough to make a man-go crazy, I decided to cool off with a no-bake mango cheesecake. I might still be sweaty, but it’s impossible to be grumpy when you’re eating a slice of creamy cheesecake swimming in mango flavor.
No-Bake Mango Cheesecake
Creamy mango cheesecake topped with mango puree layer.
If not gluten free, use any kind of graham cracker or cookie crumbs for the crust. Greek yogurt can be replaced with an additional 16 ounces of cream cheese, and monkfruit can also be replaced with regular powdered sugar. You can use fresh or frozen and thawed mango.
Ingredients
CRUST*142 grams (9 crackers) Kinnikinnick gluten free graham crackers
*30 mL (2 TBS) sugar free syrup
CHEESECAKE FILLING
*224 g (8 ounces) 1/3 the fat cream cheese at room temp
*452 g (2 cups) nonfat Greek yogurt, strained overnight in cheesecloth to remove moisture
*113 g (4 ounces/1.5 cups) Cool Whip sugar free
*2 tsp vanilla extract
*1 TBS lemon juice
*120 g (1 cup) powdered monkfruit
*330 g (1 1/2 cups) frozen mango, thawed and pureed until smooth
*1 packet (~8 g) plain gelatin powder
*50 mL cold water
TOPPING
*1 packet (~8 g) of plain gelatin powder
*50 mL cold water
*165 g (3/4 cup) frozen mango, thawed and pureed until smooth
*1 TBS lemon juice
Directions
- Line an 8″ springform pan with Parchment paper and spray with cooking spray.
- Dump the graham crackers in a food processor and grind until smooth.
- Add in the syrup and mix everything together til a wet crumb is formed.
- Place crust mix into prepared pan and smooth to the edges (I use cooking spray on my hands to make this easier).
- Freeze the crust for 30 minutes, or if preferred, bake at 325 degrees for 10-12 minutes; let cool before adding cheesecake mix.
- Whip the cream cheese and yogurt in a stand mixer on medium high for 2-3 minutes until fluffy and smooth.
- Add in the vanilla, lemon juice, monkfruit, and mango puree, mixing well.
- Add in the Cool Whip and blend until smooth, 1-2 minutes.
- If your batter is too thin, whisk one packet of gelatin into a small bowl and let set for 10 minutes; heat in the microwave for 10 seconds and stir til smooth, then pour into cheesecake batter and gently mix on low.
- Pour cheesecake batter on top of the crust, making sure to smooth the batter out to the very edges of the springform pan, and freeze for 2 hours, until top is set.
- Make the mango gelatin by pouring 50 mL cold water into a small bowl and sprinkle the gelatin packet on top, stirring; set aside for 10 minutes.
- In a medium bowl, add the lemon juice and 1/2 cup mango puree.
- Heat the gelatin in the microwave for 10 seconds and stir until smooth, then add into the mango puree and mix well.
- Pour the mango gelatin on the frozen cheesecake and place in the freezer.
- Keep in springform pan for at least 2 more hours (preferably overnight) in fridge to set.
- To get incredibly clean slices for photos, freeze for at least 4 hours and then slice.
- Keep leftovers in fridge or freezer and enjoy!
Nutrition
Macros8 servings
244 cal/10 f/30.8 c/7.7 p per slice
Kate Bakes Cakes 