Go Back
Silky no-bake mango cheesecake cups topped with fresh mango slices

Silky No-Bake Mango Cheesecake Cups

These Silky No-Bake Mango Cheesecake Cups feature a creamy mango filling and a crunchy graham cracker crust, making them the perfect tropical dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours
Servings: 4 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
For the filling
  • 2 cups cream cheese, softened at room temperature
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 1 piece ripe mango, pureed until smooth peeled
  • Zest of 1 lime
  • Fresh mango slices and additional lime zest for garnish

Method
 

Preparation of Crust
  1. In a medium mixing bowl, combine the graham cracker crumbs with the melted butter. Stir until the mixture resembles wet sand and is well integrated.
  2. Press the crumb mixture into the bottom of individual serving cups or jars, creating a compact crust layer. Set aside.
Preparation of Filling
  1. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract on medium speed until smooth, about 2-3 minutes.
  2. In another bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes.
  3. Fold the whipped cream into the cream cheese mixture gently.
  4. Incorporate the mango puree and lime zest into the cream cheese mixture, folding slowly.
  5. Spoon the mango cheesecake filling over the crust layer.
Chilling and Serving
  1. Cover the cups with plastic wrap and refrigerate for at least 4 hours until set.
  2. Before serving, garnish each cup with fresh mango slices and lime zest.

Notes

These cheesecake cups can be made ahead of time and stored in the fridge for 3-4 days. You can also freeze the filling but the crust is best enjoyed fresh.