This eggless mango cheesecake is mixed and set in the fridge for an easy, refreshing dessert in the summertime. No oven necessary!
Instructions
1
Make the crust
2
In a small bowl, mix the graham cracker crumbs, butter and sugar. Press them into the bottom of a greased 8-inch springform pan.
3
Mix the gelatin
4
In a microwave-safe bowl, sprinkle the gelatin over cold water. Let it stand for one minute. Microwave on high for 10 to 20 seconds or just until the water is warm but not hot. Stir it and let it stand until the gelatin is completely dissolved, about one minute. Let it cool until partially set.
5
Make the cheesecake filling
6
In a large bowl, beat the cream cheese and sugar until smooth. Gradually beat in the whipping cream, vanilla and gelatin mixture until blended. Fold in the mango and strawberries, then pour the cheesecake mixture over the crust. Refrigerate it while you prepare the glaze.
7
Make the glaze
8
In another microwave-safe bowl, sprinkle the gelatin for the glaze over 3 tablespoons of cold water, then let it stand for one minute. Microwave it on high for 10 to 20 seconds, or just until the water is warm but not hot. Stir it and let it stand until the gelatin is completely dissolved, about one minute. Cool until partially set. Then, in a food processor, blend the mango and 1/2 cup of water until the fruit is pureed. Stir in the gelatin mixture, then pour the glaze over the cheesecake filling evenly. Refrigerate it overnight, loosely covered.
9
Garnish and serve
10
Loosen the edge of the cheesecake from the pan with a knife, then remove the rim of the pan. If desired, garnish the cheesecake with whipped cream, mango pieces and strawberry slices before serving.
