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No‑Bake Mango Cheesecake (Creamy, Easy, Fool‑Proof Summer Dessert)

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Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • 5 tablespoon melted butter
  • 2 tablespoon sugar (optional)

Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1 cup heavy cream, cold
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup mango purée (fresh or Alphonso pulp)
  • 1–2 scoops multi‑collagen protein (optional)

Mango Topping

  • 1–1 ½ cups mango purée
  • 1–2 tablespoon sugar (optional)
  • 1 tablespoon lemon juice

Instructions

  • Make the Crust: Mix graham crumbs, melted butter, and sugar. Press into a springform pan or dessert cups. Chill.
  • Whip the Cream: Beat heavy cream to stiff peaks. Set aside.
  • Make the Mango Cheesecake Base: Beat cream cheese, powdered sugar, and vanilla until smooth. Add mango purée and mix again. Whisk in collagen now if using.
  • Fold in the Whipped Cream: Gently fold to keep the filling light and airy.
  • Add the Mango Layer: Mix mango purée, lemon juice, and sugar. Spoon over the filling.
  • Chill: Refrigerate 6–8 hours, preferably overnight.