Description
A creamy, tropical dessert combining ripe mango ice cream with rich cheesecake, set in a crumbly crust. Perfect for summer, this no-bake treat is effortless to make and bursts with sweet, sunshine-inspired flavor.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 tablespoons white sugar (for crust)
8 oz cream cheese, softened
1/4 cup white sugar
1/2 tsp vanilla extract
1 tbsp unflavored gelatin, bloomed
1 cup melted mango ice cream (no alcohol)
1 tbsp cold water
Instructions
Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press the crust into a pie dish and refrigerate for 15 minutes.
Beat cream cheese, 1/4 cup sugar, and vanilla until smooth. Whisk in gelatin and cold water until dissolved.
Blend in melted mango ice cream until smooth. Spread over the chilled crust.
Refrigerate for 4 hours or until set. Garnish before serving.
Notes
For a halal-friendly option, use gelatin from plant or halal-certified sources.
Chill the crust to prevent sinking.
Store leftover cheesecake in the fridge for up to 3 days.
Customize with fresh mango slices or toasted coconut.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg