Creamy Mango Key Lime Cheesecake No-Bake Delight
A refreshing dessert that combines the tropical flavors of mango and the tartness of key lime in a smooth, creamy cheesecake.
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Crust Ingredients
- 1.5 cups Graham Cracker Crumbs Finely crushed for an even crust.
- 0.5 cups Unsalted Butter Melted to bind the crumbs.
Filling Ingredients
- 2 cups Cream Cheese Softened and at room temperature.
- 1 cup Sweetened Condensed Milk Adds sweetness and creaminess.
- 0.5 cups Key Lime Juice Freshly squeezed for best flavor.
- 1 cup Mango Puree Can be homemade or store-bought.
- 1 cup Whipped Topping Optional for garnishing.
Garnishes
- 1 cup Mango Slices For decoration.
- 1 tablespoon Lime Zest For decoration.
Instructions
- In a medium mixing bowl, combine graham cracker crumbs and melted butter. Mix until crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Refrigerate to set.
- In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth.
- Gradually add sweetened condensed milk, mixing continuously until smooth.
- Pour in key lime juice and mango puree, mixing until fully incorporated.
- Pour the cheesecake mixture over the prepared crust and smooth the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Before serving, prepare whipped topping if using, and spread over the cheesecake.
- Garnish with fresh mango slices and lime zest just before serving.
- Release the sides of the springform pan, slice, and serve chilled.
Notes
This cheesecake can be made ahead of time and stored in the refrigerator for up to five days.