Ingredients
– 1 ½ cups crushed graham crackers
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup powdered sugar
– 1 cup heavy whipping cream
– 1 cup fresh mango puree (about 2 ripe mangoes)
– 1 tablespoon lime juice
– Fresh mango slices and mint leaves for garnish (optional)
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Measuring cups and spoons
– Food processor or blender (for mango puree)
Step-by-Step Instructions
To begin this luscious no-bake mango cheesecake, I start by preparing the crust. I mix the crushed graham crackers and melted butter in a bowl until the mixture resembles damp sand. Then, I press it firmly into the bottom of a 9-inch springform pan to create a solid base for my cheesecake. Once that’s done, I pop it into the refrigerator while I whip up the filling. This helps the crust set and firm up in preparation for the creamy goodness to come. (See the next page below to continue steps…)