0 from 9 votes
Mango Cheesecake
Creamy no bake cheesecake with a mango swirl, so refreshing and simple to make, no gelatin required!
Prep Time
10 mins
Servings: 12 people
Calories: 501 kcal
Course:
Dessert
Cuisine:
Middle Eastern
Ingredients
For biscuit base:
- 1 1/4 cup graham cracker, digestive biscuit or oat cookie crumbs 150g
- 4 tablespoon butter, melted 60g
- 1/4 teaspoon cinnamon powder (optional)
For the cheesecake:
- 1 cup heavy cream (Whipping cream) 250ml
- 2 cups softened cream cheese 16 oz, 450 g
- 1/2 cup sugar 100g
- 1 1/2 cup mango puree (from a can) 375ml
- 3 tablespoon sour cream or labneh 40g
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
For topping:
- 1/4 cup extra mango puree 65g
- fresh cubed mango, optional (I didn't use any)
Instructions
For the biscuit base:
- Mix together biscuit crumbs, melted butter, and cinnamon with a fork until all the crumbs are evenly moistened. Pack this mixture firmly into the base of an 8x8 inch square pan, a 9 inch springform pan, or in individual jars, whichever you are using. Freeze for 10 minutes or until firmly set.
Cup of Yum
For the cheesecake:
- In an electric mixer with the whisk attachment, beat the heavy cream on medium high speed or until stiff peaks form. Set aside.
- In a clean bowl, beat the cream cheese and sugar together until smooth, then add the sour cream, mango puree, lemon juice and vanilla. Beat for 2-3 minutes until well combined and smooth.
- Using a spatula, fold the whipped cream into the cream cheese mixture gently until mixed through. Pour this mixture into the prepared pan or distribute among jars. Swirl the extra mango puree on top, and if desired top with fresh mango.
- Refrigerate for at least 3-4 hours, or preferably overnight. Enjoy!
Notes
- Storing/Make Ahead/Freezing Instructions: This mango cheesecake can be made stored for up to 5 days in the fridge. You can make the base at least a few days in advance, refrigerate and make the filling the night before you are ready to serve. To freeze the cheesecake, you can either freeze the entire cheesecake once it has set in the fridge, or freeze the individual jars. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator for at least 24 hours before serving.
- Other Notes:
- You can of course use homemade mango puree if you happen to have that on hand.
- Make sure that the cream cheese and sour cream are at room temperature before mixing so that you get lump free cheesecake. However, the heavy cream should be cold in order to form peaks. Make sure you get the cream whipped enough to form stiff peaks as this is what sets the cheesecake since this is a gelatin free recipe.
- If you have enough time to chill this overnight, that is definitely preferable.
Nutrition Information
Calories
501kcal
(25%)
Carbohydrates
36g
(12%)
Protein
6g
(12%)
Fat
38g
(58%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
326mg
(14%)
Potassium
230mg
(7%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
2006IU
(40%)
Vitamin C
21mg
(23%)
Calcium
98mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 501
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 326mg | 14% |
| Potassium | 230mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 2006IU | 40% |
| Vitamin C | 21mg | 23% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.