Blender Mango Cheesecake
Submitted by catbird
No-bake mango cheesecake whipped up in a blender with coconut graham crust, tangy sour cream, and lush mango pulp. A tropical dessert that sets in the fridge, no oven required!
YIELD
8 servingsPREP
30 minCOOK
0 minREADY
90 minImagine sinking your fork into a cloud of tropical cream cheese filling ribboned with ripe mango, all sitting on a coconut-kissed graham cracker crust. That’s this cheesecake.
Everything gets whirled in a blender, so there’s no fussy mixing or water baths. The gelatin sets it firm in the fridge while you put your feet up.
A swirl of whipped cream laced with extra mango pulp crowns the top, making each slice look like a sunset on a plate.
Pro Tips
- Use canned Alphonso mango pulp for the richest, most concentrated tropical flavor
- Let the cream cheese soften fully at room temperature before blending to avoid lumps
- Chill the crust for at least 20 minutes before adding the filling so it holds together when you slice
Ingredients
Directions
Mix the crushed graham crackers, and chill until ready to use.
Put the gelatin, lemon rind, lemon juice and boiling water in an electric blender and whirl for about 30 seconds.
Add the sugar, egg yolks and softened cream cheese.
Whirl on high speed for another 30 seconds.
Add the mango pulp (keep some aside for the top of the cake), cole water and sour cream.
Blend until all the ingredients are well mixed.
Pour into the prepared crust and chill until firm.
Whip the cream and gelatin fold in the reserved mango pulp.
Spread over the cake and serve.
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