Description
A creamy, sugar-free no-bake mango cheesecake with a buttery graham cracker crust and a light, tropical flavor. Perfectly smooth, refreshing, and naturally sweetened by ripe mangoes.
Ingredients
For the Graham Cracker Crust:
5 oz graham crackers (such as Honey Maid or Annie’s Organic Honey Graham Crackers)
2 tbsp dark brown sugar
¼ cup melted unsalted butter
¼ tsp kosher salt
For the Mango Cheesecake Filling:
2 packets agar-agar powder or unflavored gelatin (1 tbsp + 1½ tsp or about 14 grams)
½ cup hot water (120–140°F)
1½ cups mango purée (from fresh, frozen, or canned unsweetened mango)
16 oz softened cream cheese
1 cup heavy cream
1 tbsp lime juice
Zest of one lime
Optional Toppings:
Fresh mango slices or cubes
Lime zest
Whipped cream
Fresh mint or basil leaves
Instructions
1. Butter the bottom and sides of a 9-inch springform pan. Line the base with parchment paper and close the ring securely. Line the sides with parchment as well.
2. In a food processor, pulse graham crackers until fine crumbs form. Add brown sugar, salt, and melted butter, then pulse again until evenly mixed.
3. Press the crumb mixture evenly into the bottom and slightly up the sides of the pan. Freeze for about 10 minutes while preparing the filling.
4. In a bowl, dissolve agar-agar powder or gelatin in hot water. Whisk until smooth and let stand 5 minutes until slightly thickened but pourable.
5. Blend mango chunks or purée in a large food processor until silky smooth.
6. Add softened cream cheese, heavy cream, lime juice, lime zest, and the dissolved gelatin mixture. Blend on high until completely smooth and creamy.
7. Pour the filling over the chilled crust. Smooth the top with a spatula and cover with foil. Chill in the refrigerator for at least 8 hours or overnight.
8. Before serving, top with fresh mango, lime zest, or a swirl of whipped cream. Slice with a knife dipped in warm water for clean edges.
Notes
If you do not have a food processor, you can crush the graham crackers in a resealable bag using a rolling pin and mix them with butter and sugar by hand.
For a plant-based version, use vegan cream cheese and coconut cream instead of heavy cream, and agar-agar to set.
Ensure cream cheese is softened at room temperature for a smooth texture.
Chill overnight for best results. Store refrigerated for up to 4 days or freeze for up to 1 month. Allow to thaw overnight in the fridge before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American