Mango Cheesecake with Oreo Graham Crust
Indulge in the tropical bliss of this no-bake Mango Cheesecake with Oreo Graham Crust, a dessert that combines creamy decadence with a vibrant fruity twist. This heavenly cheesecake features a velvety mango cream cheese filling, delicately balanced with the sweetness of ripe mango puree and a touch of vanilla. The base is a mouthwatering medley of crushed Oreo cookies and graham crackers, bound together with melted butter for the perfect balance of crunch and richness. Lightened with whipped cream and set with a touch of gelatin, this no-bake treat is effortlessly smooth and luscious. With just 40 minutes of prep and a fridge doing the rest of the work, it’s an easy yet impressive dessert for any gathering. Serve it chilled, and don’t forget the optional garnish of fresh mango slices for a tropical finishing touch!
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Recipe Information
Ingredients
- 20 pieces Oreo cookies
- 6 sheets Graham crackers
- 6 tablespoons Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 3 quarters cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream (cold)
- 2 cups Ripe mangoes (pureed)
- 2 teaspoons Powdered gelatin
- 3 tablespoons Cold water
Instructions
Place Oreo cookies and graham crackers in a food processor. Pulse until you achieve fine crumbs.
Transfer crumbs to a bowl and stir in melted butter until the mixture resembles wet sand.
Press the crust mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
In a small bowl, sprinkle powdered gelatin over cold water. Let it bloom for 5 minutes, then microwave for 10–15 seconds to dissolve. Allow it to cool slightly.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add vanilla extract and mango puree to the mixture, stirring until well incorporated.
In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese and mango mixture.
Stir the dissolved gelatin into the filling mixture, ensuring it is evenly distributed.
Pour the filling onto the prepared crust and smooth the top with a spatula.
Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to set completely.
Once set, remove the cheesecake from the springform pan, slice, and serve chilled. Garnish with fresh mango slices if desired.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 233 mg | 10% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 30.4 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
