Here’s a delicious recipe for Mango Mousse Cheesecake!
Indulge in a refreshing, no-bake Mango Mousse Cheesecake made with fresh mango puree and a creamy cheesecake layer. This easy tropical dessert is perfect for summer gatherings or any time you’re craving a light, fruity treat!”
Mango Mousse Cheesecake
Ingredients:
For the Crust:
1 1/2 cups graham cracker or digestive biscuit crumbs
1/4 cup melted butter
2 tbsp sugar (optional)
For the Cheesecake Layer:
1 1/2 cups cream cheese, softened
1/2 cup granulated sugar
1 cup fresh mango puree (about 2 mangoes)
1 tsp vanilla extract
1 tbsp lemon juice
1 tbsp gelatin powder
3 tbsp water
For the Mango Mousse:
1 cup mango puree
1/4 cup sugar (adjust based on sweetness of mango)
1/2 cup heavy whipping cream, chilled
1 tbsp gelatin powder
3 tbsp water
For the Topping:
Fresh mango slices or cubes (optional)
Mint leaves for garnish (optional)
Instructions:
- Prepare the Crust:
Mix graham cracker crumbs, melted butter, and sugar (if using) until combined.
Press mixture into the base of a springform pan. Refrigerate for 15-20 minutes.
- Cheesecake Layer:
Sprinkle gelatin over water in a small bowl and let it bloom for 5 minutes.
In a mixing bowl, beat cream cheese and sugar until smooth and creamy.
Warm the gelatin mixture gently until dissolved, then add it to the cream cheese mixture.
Fold in the mango puree, vanilla, and lemon juice. Pour this mixture over the chilled crust, and refrigerate until set, about 2 hours.
- Mango Mousse Layer:
Bloom gelatin in water, then gently warm until dissolved.
Whip the cream until soft peaks form.
In a separate bowl, combine mango puree and sugar, then fold in the whipped cream and gelatin.
Pour this over the cheesecake layer and refrigerate for another 2-3 hours or until set.
- Garnish & Serve:
Once set, remove the cheesecake from the pan.
Garnish with fresh mango slices and mint if desired.
Enjoy this tropical, creamy dessert!
