No Bake Mango Cheesecake Recipes

Steps:

• Line a springform pan with aluminum foil. Place biscuits in a food processor and grind into fine crumbs. Blend in allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze biscuit layer until stiff, about 1 hour.
• Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.
• Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the biscuit layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.
• Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.

Steps:

• In a small bowl, mix crumbs, butter and sugar. Press into bottom of a greased 8-in. springform pan., For filling, in a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 10-20 seconds or just until water is warm but not hot. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set., In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until blended. Fold in mango and strawberries. Pour over crust. Refrigerate while preparing glaze., For glaze, in another microwave-safe bowl, sprinkle gelatin over 3 tablespoons cold water; let stand 1 minute. Microwave on high 10-20 seconds or just until water is warm but not hot. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set. Meanwhile, place mango and remaining 1/2 cup water in a food processor; process until pureed. Stir in gelatin mixture; pour over filling. Refrigerate, loosely covered, overnight., Loosen sides from pan with a knife. Remove rim from pan. If desired garnish with whipped cream, additional mango pieces and strawberry slices.

Steps:

• Spray a 9-by-9-inch straight-sided cake pan with cooking spray, and then line with 2 pieces of parchment paper that overlap each other, leaving at least 1-inch of overhang on each side of the pan.
• Add the graham crackers, almonds, brown sugar and salt to a large plastic resealable bag. Seal the bag, and then use a rolling pin to crush into fine crumbs. Add the butter, close the bag again and use your hands to thoroughly mix the butter into the crumbs. Press the crumbs into the bottom of the prepared pan and use a metal spatula to press the crust firmly into the corners. Place in the freezer while you prepare the filling.
• Whip the heavy cream in a large bowl with an electric hand mixer until stiff peaks form. Combine the cream cheese, yogurt and confectioners' sugar in a medium bowl. Beat with the hand mixer until the mixture is completely smooth, light and fluffy. Fold the whipped cream in thirds into the cream cheese mixture, folding until just combined.
• Spoon the cream cheese mixture onto the graham cracker crust and use an offset spatula to smooth out the top. Sprinkle evenly with the mango pieces, and then use your hands to gently press the mango into the top of the cheesecake. Put in the freezer for 1 hour to set.
• Use the parchment paper to carefully lift the cheesecake out of the pan and transfer to a cutting board. Cut into 9 to 12 pieces and serve immediately.

Steps:

• Combine graham cracker crumbs and melted butter. Press into bottom of 8" pan.
• Mix cream cheese, cream, and sugar.
• Add gelatine to hot water until completely dissolved. Add mango puree.
• Add half of this mixture to the cream cheese mix. Pour this on top of graham cracker crust.
• Refrigerate for 30 minutes. Pour remaining mango mix on top of chilled cheesecake.
• Refrigerate overnight.