These mini no-bake mango cheesecakes will make you feel like you are on a tropical getaway. To purée mango, add to a food processor or blender with lime juice and process until smooth. If you prefer to make one large cheesecake, use a 9-inch spring form pan.

No-Bake Mango Cheesecake | Go Bold With Butter

No-Bake Mango Cheesecakes

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 6 servings

No-Bake Mango Cheesecakes

Ingredients

    For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup (1 stick) butter, melted
  • 3 tablespoons sugar
  • Pinch of salt
  • 1/4 teaspoon cinnamon
  • 1/4 cup shredded coconut, toasted
  • For the Filling:
  • 2 (8-oz.) packages cream cheese, room temperature
  • 1 (14-oz.) can sweetened condensed milk
  • Zest from one lime
  • 2 tablespoons lime juice
  • 1 teaspoon vanilla
  • 1 cup mango puree
  • For Serving:
  • whipped cream
  • chopped mango
  • lime zest
  • toasted

Directions

For the Crust:

Add all ingredients to medium bowl and mix until thoroughly combined. Press 1/4 cup of mixture into bottom of each container. Set aside.

For the Filling:

Add cream cheese to bowl of electric mixer. Beat on medium-high speed until completely smooth, about 5 minutes, scraping as needed.

Add sweetened condensed milk, lime zest, lime juice, vanilla and mango puree to bowl. Mix until thoroughly combined, scraping bowl as necessary.

Divide filling evenly over prepared crusts. Cover with plastic wrap and let chill for 3

hours.

To serve, top with whipped cream, chopped mango, lime zest and toasted coconut.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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