This No-Bake Mango Cheesecake Pie is a vibrant and refreshing dessert that combines the creamy richness of cheesecake with the sweet and tropical flavor of mango, all set upon a simple, no-bake crust. It’s an ideal treat for warm weather or any occasion where a light and fruity dessert is desired, as it requires no oven and comes together with minimal effort. The base of this pie is typically a crumb crust made from crushed cookies, such as María cookies or graham crackers, mixed with melted butter to create a firm foundation. The filling is a smooth and luscious cheesecake layer made primarily from cream cheese, often blended with condensed milk for sweetness and a velvety texture. Mango flavor is incorporated into the filling through the use of fresh mango puree or pulp, which not only adds a tropical sweetness but also contributes to the beautiful color of the cheesecake. A touch of lime or lemon juice can be added to brighten the flavors and provide a subtle tang that complements both the cream cheese and the mango. The no-bake aspect relies on the chilling process to set the cheesecake filling firmly. The top of the pie is often adorned with a glossy mango glaze or gelée, made from mango puree and gelatin or agar-agar, which enhances the mango flavor and adds a visually appealing sheen. Fresh mango slices, berries, or a sprinkle of chopped nuts can be used as further garnishes, adding both texture and visual interest. This No-Bake Mango Cheesecake Pie is a delightful balance of creamy, sweet, and fruity flavors, with a smooth and refreshing texture that makes it a perfect dessert for any mango lover. The ease of preparation and the stunning presentation make it a guaranteed crowd-pleaser.
The texture of this No-Bake Mango Cheesecake Pie is a delightful contrast between the slightly firm and crumbly crust and the smooth, creamy, and almost melt-in-your-mouth cheesecake filling. The mango glaze on top adds a soft, jelly-like texture that complements the creamy filling. The fresh mango slices and berries used for garnish provide a juicy and slightly firm bite. The overall texture is light, refreshing, and incredibly satisfying.
The flavor profile is a vibrant combination of sweet, tangy, and tropical notes. The crust provides a buttery and slightly sweet base. The cheesecake filling is rich and creamy, with a noticeable sweetness from the condensed milk and a subtle tang from the cream cheese. The fresh mango puree infuses the filling with a distinct tropical sweetness and the characteristic flavor of ripe mangoes. The addition of lime or lemon juice brightens the overall flavor profile, adding a refreshing zing. The mango glaze intensifies the mango flavor and adds a glossy sweetness. The fresh fruit garnish provides bursts of natural sweetness and a hint of tartness, depending on the berries used.
This No-Bake Mango Cheesecake Pie is a perfect dessert for warm weather, tropical-themed parties, summer gatherings, or any occasion where a light, refreshing, and visually appealing treat is desired. Its vibrant yellow and orange hues, often adorned with colorful fruits, make it a festive centerpiece. It’s also a great option for those who prefer no-bake desserts or are looking for a make-ahead option.
The preparation of this No-Bake Mango Cheesecake Pie involves making a simple crushed cookie crust, blending a creamy mango cheesecake filling, pouring the filling into the crust, chilling it until set, and then topping it with a mango glaze and fresh fruit. The crust is made by crushing cookies and mixing them with melted butter, then pressing the mixture into a pie dish or springform pan. The filling is typically made by blending softened cream cheese with condensed milk, fresh mango puree, and lime or lemon juice until smooth and creamy. Gelatin or agar-agar, bloomed in a little water and then heated until dissolved, is often added to help stabilize the no-bake cheesecake. This mixture is then poured over the prepared crust and chilled in the refrigerator for several hours or overnight to set firmly. The mango glaze is made by heating mango puree with a little sugar and gelatin (or agar-agar) until slightly thickened, then pouring it over the chilled cheesecake. Finally, the pie is garnished with fresh mango slices and berries before serving.
Ingredients:
For the Crust:
- 1 pack (approximately 200g) María cookies or graham crackers, finely crushed
- 1/2 cup (1 stick) unsalted butter, melted
For the Mango Cheesecake Filling:
- 2 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 1/2 cups fresh mango puree (from about 2-3 ripe mangoes)
- 1/4 cup fresh lime or lemon juice
- 2 teaspoons unflavored gelatin powder
- 1/4 cup cold water
For the Mango Glaze:
- 1 cup fresh mango puree
- 2 tablespoons granulated sugar (or to taste)
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons cold water
For Garnish (Optional):
- Fresh mango slices
- Blueberries
- Raspberries
- Mint leaves
Equipment:
- 9-inch pie dish or springform pan
- Food processor or zip-top bag and rolling pin (for crushing cookies)
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Small saucepan
Instructions:
- Prepare the Crust: In a medium bowl, combine the crushed María cookies or graham crackers with the melted butter. Mix well until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish or springform pan to form a crust. Refrigerate the crust while you prepare the filling.
- Bloom the Gelatin for Filling: In a small bowl, sprinkle the gelatin powder for the filling over the cold water. Let it sit for 5-10 minutes to bloom.
- Make the Mango Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sweetened condensed milk and continue beating until well combined and lump-free. Stir in the fresh mango puree and lime or lemon juice.
- Dissolve the Gelatin for Filling: Heat the bloomed gelatin in a small saucepan over low heat, stirring constantly, until it is completely dissolved and clear (about 1-2 minutes). Do not boil.
- Combine Filling Ingredients: Gradually pour the dissolved gelatin into the mango cream cheese mixture while mixing on low speed until well incorporated.
- Pour Filling into Crust: Pour the mango cheesecake filling evenly over the prepared crust in the pie dish or springform pan. Smooth the top with a spatula.
- Chill the Pie: Cover the pie with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the filling is firm and set.
- Prepare the Mango Glaze: In a small bowl, sprinkle the gelatin powder for the glaze over the cold water. Let it sit for 5-10 minutes to bloom.
- Heat Mango Puree for Glaze: In a small saucepan, combine the mango puree and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the puree is warm. Do not boil.
- Dissolve the Gelatin for Glaze: Add the bloomed gelatin to the warm mango puree and stir until completely dissolved and clear. Remove from heat and let it cool slightly (it should still be liquid but not hot).
- Pour Glaze over Cheesecake: Once the cheesecake filling is set, carefully pour the slightly cooled mango glaze evenly over the top of the cheesecake.
- Chill Again: Return the pie to the refrigerator and chill for another 1-2 hours to allow the mango glaze to set.
- Garnish and Serve: Before serving, garnish the No-Bake Mango Cheesecake Pie with fresh mango slices, blueberries, raspberries, and mint leaves, if desired. Slice and enjoy this refreshing tropical dessert!