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No Bake Lime and Mango Cheesecake

No Bake Lime and Mango Cheesecake is a creamy tropical dessert with fresh mango and zesty lime.
Made with a crunchy graham cracker and almond crust.
Perfect make-ahead dessert for summer parties and family gatherings.
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Prep Time 30 minutes
Course Dessert
Cuisine International

Ingredients
  

For the Crust

  • 5 ounces 142 g whole-wheat graham crackers
  • 5 ounces 142 g blanched almonds
  • 3 tablespoons 42 g salted butter, melted

For the Mango Puree

  • 1 large ripe mango or 2 small mangoes peeled and diced

For the Gelatin

  • 1½ tablespoons unflavored gelatin powder
  • 1 cup boiling water
  • ¼ cup room temperature water

For the Cheesecake Filling

  • 1 cup 236 ml whipping cream
  • 16 ounces 500 g cream cheese, softened
  • ¾ cup 150 g granulated sugar, divided
  • Juice of 1 lime about 3 tablespoons, divided

Optional Garnish

  • Thinly sliced fresh mango
  • Thinly sliced lime

Instructions
 

  • Prepare the crust by adding the graham crackers, almonds, and melted butter to a food processor. Blend until the mixture resembles coarse brown sugar.
  • Firmly press the mixture into the base of a 7-inch (18 cm) springform cheesecake pan. Refrigerate while preparing the filling.
  • Blend the diced mango until completely smooth. Chill the puree until needed.
  • Sprinkle the gelatin over the room temperature water while whisking continuously. Place the bowl over a larger bowl of hot water to dissolve completely. Let cool to room temperature.
  • In a large mixing bowl, whip the cream until soft peaks form.
  • Add the softened cream cheese and ½ cup sugar. Beat until light, fluffy, and smooth.
  • Add half of the lime juice and gradually mix in 1 cup of the mango puree.
  • Stir in two-thirds of the dissolved gelatin until fully combined. Taste and adjust sweetness if desired.
  • Pour the No Bake Lime and Mango Cheesecake filling over the prepared crust. Smooth the top and refrigerate for at least 1 hour.
  • Mix the remaining mango puree with the remaining lime juice, sugar to taste, and the remaining gelatin.
  • Carefully pour the mango topping over the chilled cheesecake layer.
  • Cover and refrigerate for at least 3 hours, preferably overnight.
  • Garnish with fresh mango and lime slices before serving.

Notes

  • Mascarpone can replace part of the cream cheese for a richer texture.
  • Digestive biscuits work well instead of graham crackers.
  • Fresh mango delivers the best flavor, but frozen mango may be used after thawing.
  • Decorate with whipped cream, toasted coconut, or fresh berries for a beautiful finish.