No Bake Mango Cheesecake
richanddelish.com
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This no bake mango cheesecake is made with an easy graham cracker crust, topped with a creamy, lightly sweet, and slightly tangy mango cheesecake filling, topped with a mango jelly that makes this cake not only impressive but delicious.
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Transfer the crumbs into a prepared 8-inch cake pan, pressing evenly and firmly into the pan.
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In a large mixing bowl, add the room-temperature cream cheese and mix with an electric hand mixer until the cream cheese is creamy.
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Add the mango puree and mix until the mixture is smooth and silky.
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In a separate bowl, whip together the heavy whipping cream and the powdered sugar until stiff peaks form.
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Lightly fold the whipped cream into the cream cheese mixture until the mixture is well combined and creamy.
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Pour the creamy mixture on the crust and smooth out the tops.
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Pour the mango mixture onto the cake and tilt the cake to help it spread evenly.
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Let the cheesecake set in the fridge for an additional 2 hours. Release the cake from the pan and serve! Enjoy!
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