4 Fruity NO-BAKE Cheesecake Recipes for the Summer
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Recipes in this Video
4 recipes
Mango cheesecake combines the creamy richness of traditional cheesecake with the tropical sweetness of mango, making it a popular dessert in many cultures, especially in regions where mangoes are abundant. This delightful fusion reflects the global love for cheesecake while celebrating local flavors. Today, variations abound, from no-bake versions to those incorporating different fruits, appealing to a wide audience.
Ingredients
- ●cream cheese
- ●mango puree
- ●sugar
- ●vanilla extract
- ●gelatin
- ●heavy cream
- ●butter
- ●graham cracker crumbs
- ●lime juice
- ●salt
- ●fresh mango slices
- ●powdered sugar
- ●whipped cream
Instructions
- 1Prepare the crust by mixing graham cracker crumbs with melted butter until combined.
- 2Press the crumb mixture into the bottom of a springform pan and refrigerate until firm.
- 3In a bowl, beat cream cheese until smooth and creamy, about 2-3 minutes.
- 4Add sugar and vanilla extract to the cream cheese, mixing until fully incorporated.
- 5In a separate bowl, dissolve gelatin in warm water and let it cool slightly.
- 6Stir the cooled gelatin into the cream cheese mixture until well combined.
- 7Fold in mango puree gently until evenly mixed.
- 8In another bowl, whip heavy cream until soft peaks form, then fold into the mango mixture.
- 9Pour the filling over the chilled crust and smooth the top with a spatula.
- 10Refrigerate the cheesecake for at least 4 hours or until set.
- 11Once set, garnish with fresh mango slices and whipped cream before serving.
Ingredient Alternatives
cream cheese
Healthier: Greek yogurt
Cheaper: ricotta cheese
Greek yogurt reduces calories while maintaining creaminess.
heavy cream
Healthier: coconut cream
Cheaper: milk + cornstarch
Coconut cream offers a dairy-free option with a rich texture.
sugar
Healthier: honey
Cheaper: brown sugar
Honey provides natural sweetness and flavor.
gelatin
Healthier: agar-agar
Cheaper: pectin
Agar-agar is a plant-based alternative suitable for vegetarians.
Techniques
mixingfoldingchilling
Equipment
springform panmixing bowlelectric mixerspatularefrigerator
dairygluten
Also Known As
Mango Cream Cheese CakeMango Dessert
vegetarian
Ingredients
- ●1 1/2 cups graham cracker crumbs
- ●1/2 cup unsalted butter, melted
- ●1/4 cup granulated sugar
- ●4 (8 oz) packages cream cheese, softened
- ●1 cup granulated sugar
- ●1 tsp vanilla extract
- ●4 large eggs
- ●1 cup sour cream
- ●1 cup fresh raspberries
- ●1/4 cup raspberry puree (optional)
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined.
- 3Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- 4In a large mixing bowl, beat the softened cream cheese with 1 cup sugar and vanilla extract until smooth and creamy.
- 5Add the eggs one at a time, mixing well after each addition until fully incorporated.
- 6Stir in the sour cream until the mixture is smooth and well combined.
- 7Gently fold in the fresh raspberries, being careful not to break them apart too much.
- 8Pour the cheesecake batter over the cooled crust in the springform pan.
- 9Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
- 10Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- 11Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
- 12Before serving, drizzle with raspberry puree if desired and garnish with additional fresh raspberries.
Equipment
9-inch springform panmixing bowlelectric mixermeasuring cupsmeasuring spoonsspatulaoven
Lemon cheesecake is a popular dessert that combines the rich creaminess of cheesecake with the bright, tangy flavor of lemon, making it a refreshing treat.
Ingredients
- ●1 1/2 cups graham cracker crumbs
- ●1/2 cup unsalted butter, melted
- ●1/4 cup granulated sugar
- ●4 (8 oz) packages cream cheese, softened
- ●1 cup granulated sugar
- ●1/4 cup all-purpose flour
- ●4 large eggs
- ●1/2 cup sour cream
- ●1/4 cup fresh lemon juice
- ●1 tbsp lemon zest
- ●1 tsp vanilla extract
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined.
- 3Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- 4In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- 5Add 1 cup sugar and flour to the cream cheese, and mix until well combined.
- 6Add the eggs one at a time, mixing well after each addition.
- 7Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
- 8Pour the cream cheese mixture over the cooled crust in the springform pan.
- 9Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
- 10Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- 11Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
Equipment
9-inch springform panmixing bowlelectric mixermeasuring cupsmeasuring spoonsspatula
Ingredients
- ●1 1/2 cups graham cracker crumbs
- ●1/2 cup unsalted butter, melted
- ●1/4 cup granulated sugar
- ●4 (8 oz) packages cream cheese, softened
- ●1 cup granulated sugar
- ●1/4 cup all-purpose flour
- ●4 large eggs
- ●1/2 cup sour cream
- ●1/4 cup fresh lime juice
- ●Zest of 2 limes
- ●1 tsp vanilla extract
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined.
- 3Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- 4In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- 5Gradually add 1 cup sugar and flour, mixing until well combined and smooth.
- 6Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- 7Mix in the sour cream, lime juice, lime zest, and vanilla extract until fully incorporated.
- 8Pour the cream cheese mixture over the cooled crust in the springform pan.
- 9Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- 10Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- 11Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Equipment
9-inch springform panmixing bowlelectric mixermeasuring cupsmeasuring spoonsspatula
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