No-Bake Mango and Passion Fruit Cheesecake

No-Bake Mango and Passion Fruit Cheesecake ✨

This tropical dessert is a creamy, fruity delight that’s as easy to make as it is delicious! No oven required—just a little patience while it chills.

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Ingredients

For the Crust:

• 1½ cups graham cracker crumbs (or digestive biscuits)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (2 blocks) cream cheese, softened
• 1 cup heavy whipping cream, cold
• 1/2 cup granulated sugar
• 1/2 cup mango puree (fresh or canned)
• 1 tsp vanilla extract
• 1 tbsp powdered gelatin (or agar-agar for a vegetarian option)
• 2 tbsp water (for dissolving gelatin)

For the Topping:

• 1/2 cup passion fruit pulp (about 3-4 fresh passion fruits or canned)
• 2 tbsp granulated sugar
• 1 tsp powdered gelatin
• 2 tbsp water

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Instructions

Step 1: Make the Crust

1. Combine Ingredients
   • In a bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
2. Press into Pan
   • Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed cup to smooth it out.
3. Chill
   • Place the pan in the refrigerator to set while you prepare the filling.

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Step 2: Prepare the Filling

4. Whip the Cream
   • In a chilled bowl, whip the heavy cream until soft peaks form. Set aside.
5. Mix Cream Cheese and Sugar
   • In another bowl, beat the softened cream cheese and sugar until smooth and creamy.
6. Add Mango Puree and Vanilla
   • Mix in the mango puree and vanilla extract.
7. Dissolve Gelatin
   • In a small bowl, sprinkle gelatin over 2 tbsp water and let it bloom for 5 minutes. Then gently heat (in a microwave or over a water bath) until fully dissolved.
8. Incorporate Gelatin
   • Gradually mix the dissolved gelatin into the mango-cream cheese mixture.
9. Fold in Whipped Cream
   • Gently fold the whipped cream into the mixture until fully combined.
10. Pour Over Crust
    • Pour the filling over the chilled crust, spreading it evenly. Refrigerate for at least 4-6 hours, or until set.

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Step 3: Prepare the Topping

11. Make the Passion Fruit Gel
    • In a saucepan, combine passion fruit pulp, sugar, and 2 tbsp water. Heat gently until sugar dissolves.
12. Add Gelatin
    • Sprinkle gelatin over the warm mixture and stir until fully dissolved. Let it cool slightly.
13. Layer the Topping
    • Pour the passion fruit topping over the set cheesecake. Spread evenly and refrigerate for another 1-2 hours, or until the topping is firm.

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Step 4: Serve

14. Release and Decorate
    • Carefully remove the cheesecake from the springform pan. Garnish with fresh mango slices, passion fruit pulp, or mint leaves.
15. Slice and Enjoy
    • Serve chilled for a refreshing tropical treat!

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Tips

• Storage: Keep the cheesecake in the refrigerator for up to 3 days.
• Substitutions: Swap mango for another fruit puree like pineapple or peach for variety.
• Make Ahead: This dessert is perfect for preparing a day in advance!

Enjoy this No-Bake Mango and Passion Fruit Cheesecake—a tropical escape in every bite! ✨