mango cheesecake no bake Recipe

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Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes to set.
Make the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated.
Add Mango Puree: Gently fold in the mango puree until the mixture is well combined and has a uniform color.
Fold in Whipped Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mango cheesecake mixture until combined. Be careful not to overmix.
Assemble and Chill: Pour the cheesecake filling over the prepared crust. Spread evenly. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
Serve: Before serving, garnish with fresh mango slices (optional). Slice and enjoy the creamy, tropical delight!

For the best flavor, use ripe, sweet mangoes.
If using frozen mango, thaw it completely and drain any excess liquid before pureeing.
You can adjust the sweetness to your liking by adding more or less powdered sugar.
Feel free to add a layer of fresh mango slices between the crust and the filling for extra mango flavor.