Description
A creamy, no-bake cheesecake infused with tropical mango and warm cardamom, perfect for any occasion.
Ingredients
Scale
- 400 grams (14 oz) of cream cheese, softened
- 400 grams (about 1 ½ cups) of mango puree, fresh or canned
- 1 teaspoon of ground cardamom
- 100 grams (½ cup) of granulated sugar, adjust to taste
- 240 ml (1 cup) of whipped cream, plus extra for garnish
- 200 grams (about 2 cups) of graham cracker crumbs
- 100 grams (½ cup) of unsalted butter, melted
- 2 tablespoons of fresh lime juice
Instructions
- Prepare the crust by mixing graham cracker crumbs and melted butter, then press into a springform pan and refrigerate.
- Make the cheesecake filling by beating softened cream cheese until smooth, then add sugar and mix well.
- Add mango puree and lime juice to the cream cheese mixture, followed by ground cardamom, and mix until smooth.
- Fold in whipped cream gently until no streaks remain.
- Pour the filling over the crust, smooth the top, cover, and refrigerate for at least 4 hours.
- Once set, remove the springform pan and garnish with whipped cream and mango slices.
- Slice and serve chilled.
Notes
- For a more intense mango flavor, use fresh mangoes for the puree.
- Adjust sugar to taste for a sweeter cheesecake.
- This cheesecake can be made a day in advance.
- For a vegan version, use plant-based cream cheese and coconut cream.
- For gluten-free, use gluten-free graham crackers.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: No-Bake, Mango, Cardamom, Cheesecake, Dessert