Ingredients for No Bake Mango Cheesecake
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How to Make No Bake Mango Cheesecake
- Crush graham crackers into fine crumbs. Combine crumbs with melted butter and press firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- In a small bowl, sprinkle gelatin over cold water. Let stand for 1 minute to soften.
- Microwave gelatin mixture in 15-second intervals, stirring after each, until completely dissolved. Let cool slightly.
- Add mango puree, sour cream, and vanilla extract to the cream cheese mixture. Beat until well combined.
- Gradually add the cooled gelatin mixture to the cream cheese mixture, beating until smooth and incorporated.
- Pour the filling over the graham cracker crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Once set, carefully remove the sides of the springform pan. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
81g
Fat
74g
Carbs
9g
