No Bake Mango Cheesecake

This delicious no-bake mango cheesecake is easy to make with creamy mango filling and mango gelatin poured over a sweet cookie crust and chilled.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 278 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 cup mango puree
• 1 tablespoon unflavored gelatin
• 20 tea biscuits (such as Marie Biscuits), or more as needed
• 0.33333334326744 cup butter
• 0.5 cup brown sugar
• 0.5 teaspoon ground allspice
• 0.5 cup hot water
• 0.75 cup heavy whipping cream

Recipe Instructions

Step 1

Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.

Step 2

Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.

Step 3

Line a springform pan with foil. Place cookies in a food processor and grind into fine crumbs. Blend in butter and allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze cookie layer until stiff, about 1 hour.

Step 4

Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the cookie layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.