Fresh mango puree tops sweet no-bake cheesecake filling in these pretty layered jars.
Prep Time20 minutesmins
Additional Time1 hourhr30 minutesmins
Total Time1 hourhr50 minutesmins
Course: Dessert
Cuisine: American
Keyword: coconut milk, cream cheese, graham crackers, mango, mango puree, no bake cheesecake filling, no bake cheesecake recipe
Servings: 4sevings
Author: Beth
Ingredients
Graham crackers pulsed into crumbsabout 4 tbsp per cup equal to about one pack of crackers
2packagescream cheese8 oz each, softened to room temperature
¾cupsugar
2mangospureed into about 1 & 1/2 cups
¼cupcoconut milk
½cupboiling water
1packetpacket
To top: Shredded coconut and mango slicesoptional
Instructions
Allow the cream cheese to come to room temperature.
Using a food processor or blender, pulse the graham crackers into crumbs. Divide the crumbs evenly among the glasses you’ll be using.
Remove the skin from the mangos and cut the mangos into smaller chunks. Don’t forget there is a seed in the middle. Place the chopped up mango in a food processor or blender and blend until smooth. Measure out how much mango puree you have, hopefully it’s about 1 & 1/2 cups. Set aside.
Using an electric mixer, combine the cream cheese and sugar in a mixing bowl. Beat until the cream cheese is smooth and fluffy.
Add in 3/4 cup of the mango puree. If you didn’t get 1 & 1/2 cups of mango puree, simply put in half of what you got. If you got 1 cup mango puree, put in 1/2 cup.
Add in the coconut milk. Beat the cheesecake mixture using an electric mixer until everything is incorporated.
Evenly divide the cheesecake mixture among the glasses. Place the glasses in the refrigerator to set for 45-60 minutes.
Once the cheesecake is firm (no longer liquid-y) begin to make the mango layer.
In a medium bowl, combine the boiling water and gelatin packet. Stir the gelatin until it dissolves. Add in the rest of the mango puree (half of whatever you had in the beginning) and mix well. Pour the mango layer on top of the cheesecake and return the glasses to the refrigerator to set for 30 minutes. You can also cover the glasses with plastic wrap and refrigerate them overnight.
If desired, before serving top each cheesecake with a sprinkle of coconut flakes and a few slices of mango.