Description
A creamy, no-bake tropical cheesecake with a buttery crust, sweet mango ice cream filling, and tangy cream cheese layers. Perfect for summer, this effortless dessert combines rich flavors and a silky texture for a refreshing treat.
Ingredients
1 and 1/2 cups crushed graham crackers
1/4 cup melted butter
32 oz cream cheese, softened
1 cup sugar
1/2 cup sour cream
1 tsp vanilla extract
2 cups mango ice cream, softened
1/2 cup mango pulp (optional, for a fruity topping)
sprinkles or sliced mango for garnish (optional)
Instructions
Mix crushed graham crackers and melted butter. Press into a 9-inch springform pan.
In a bowl, beat cream cheese, sugar, sour cream, and vanilla until smooth.
Fold in half the softened mango ice cream. Spoon over crust and smooth.
Scoop remaining ice cream on top, then spread to cover. Freeze for 1 hour.
Refrigerate for 4-6 hours until firm. Serve chilled.
Notes
Chill the springform pan beforehand for easier assembling.
Use dairy-free alternatives for the crust and cream cheese for a vegan version.
Store leftovers in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 80mg