Who is ready for summer? I sure am! The warm weather and all the fresh desserts I get to concoct make it exciting. This would include my amazing strawberry mango cheesecake. With all the fresh fruit out right now (despite the price) I just couldn't resist making another cheesecake.
A creamy cheesecake filling infused with fresh mango and strawberries, sitting on top of a buttery Salerno butter cookie crust and then layered with a strawberry mango jelly. All made in a small 6 inch springform pan, which makes enough servings for a small get together or my family of five!
It has been way too long since I have made anything cheesecake related on my blog and this strawberry mango cheesecake is perfect to check off my summer dessert list! With memorial day coming up, this would be the talk of the party and have your guests wanting more. Check out my other cheesecake related dessert such as fresh guava swirl cheesecake, red white and blue cheesecake, and no bake dragonfruit cheesecake.
- Unsalted butter
- Granulated sugar
- Cream cheese
- Lemon juice
- Heavy cream
- Unflavored gelatin
- Salerno butter cookies
Why you will love this cheesecake...
- It is no bake and the longest part is the chilling time
- It is smaller and will create less of a mess in your kitchen
- Is so creamy, tart and sweet all in one
- Perfect dessert to kick off Memorial day
Step by step instructions
Making the shortbread cookie crust: Grease a 6 inch springform pan and set aside. Add the butter cookies to a ziplock bag and crush with a meat tenderizer mallet to a fine crumb mixture. Transfer crumbs to a mixing bowl, add melted butter and sugar. Mix together and press firmly into the sides and bottom of the springform pan. Put in freezer for 10-15 minutes. Cut up mangoes and strawberries and set aside.
Making the cheesecake filling: In a small bowl, add the cold heavy cream. With an electric mixer fitted with a whisk attachment, beat on medium to high until stiff peaks form.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add in the confectioner's sugar, sour cream, lemon juice, and vanilla extract and mix until completely incorporated. Add in whipped cream and mix until combined. Fold in strawberries and mangoes. Remove crust from freezer and pour filling on top. Place in fridge
Making the strawberry mango jelly: Chop mangoes and strawberries and place in blender to make a puree. Once pureed, push mixture through a fine sieve over a bowl to remove any seeds. Set aside.
In another small bowl, add a packet of gelatin and ¼ cup cold water. Mix and let bloom for 5 minutes. Once bloomed, put in microwave for 10-15 seconds until gelatin is completely dissolved. Let cool for 5 minutes and then mix strawberry mango puree and gelatin mixture. Remove cheesecake from fridge and drizzle on top of cheesecake. Place in fridge overnight for best results.
Slicing the cheesecake: With a sharp knife, go around the sides of the springform pan. Lift off the rim. Slice pieces as needed. Garnish with whipped cream or more mango and strawberries if desired. Enjoy!
Variations and substitutions
- Substitute with a graham cracker crust or Biscoff cookie crust
- Use different size springform pans such as 8 inch or 9 inch
- Add in different fruits such as raspberries, passionfruit, or blueberries
- Make into cheesecake bars
- You can also do a baked version of this cheesecake by adding in eggs
Wrap the cheesecake tightly with plastic wrap and it will last for up to 2 days.
The easiest answer is that you didn't let it set in the fridge long enough. It should be in the fridge a minimum of 6-8 hours.
Strawberry mango cheese cake (no bake)
- 1 6 inch springform pan
- Vegetable shortening
- 1 Electric mixer
- Measuring cups and spoons
- Mixing bowls
- 1 Food processor
- Silicon Spatula
Butter cookie crust
- 6 tablespoon unsalted butter
- 3 cups butter cookies
- 2 tablespoon granulated sugar
For the cheesecake filling
- 16 oz cream cheese room temperature
- 1 cup heavy cream into stiff peaks
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup mango cibed
- 4 large strawberries chopped
- 1 tablespoon confectioner's sugar
- 2 tsp lemon juice fresh
- ⅛ cup sour cream full fat and room temperature
Strawberry mango jelly
- ½ cup strawberries hulled and chopped
- ½ cup mango
- 1 teaspoon lemon juice
- 2½ teaspoon unflavored gelatin
- ½ cup water divided
For the butter cookie crust
- Grease a 6 inch springform pan and set aside. Add the butter cookies to a ziplock bag and use a meat tenderizer mallet to crush them down. Transfer crumbs to a mixing bowl, add the melted butter and sugar and mix until combined.
- Press the crumb mixture to the sides and bottom of the springform pan. Put in freezer while you are preparing the filling.
For the cheesecake filling
- In a small bowl, add the heavy cream. With an electric mixer fitted with a whisk attachment, beat the cream until stiff peaks form. Set aside. Cut up mangoes and strawberries and set aside.
- In a large mixing bowl, mix together on medium-high the cream cheese and granulated sugar until smooth and creamy. Add in the confectioner's sugar, lemon juice, sour cream, and vanilla extract and mix until completely incorporated. Mix in the whipped cream until no streaks remain. Fold in the mangoes and strawberries. Remove crust from freezer and add filling into the crust. Place in the fridge until jelly is made.
For the strawberry mango jelly
- Cut up mangoes and strawberries. Add them along with ¼ cup of water and lemon juice to a blender. Blend on high until you have a puree. Place a sieve on top of a bowl and transfer the puree to the sieve. Put through sieve until you have little or no remaining puree on top.
- In a microwavable bowl. add the gelatin and ¼ cup cold water. Let it stand for 5 minutes to bloom. Put in microwave on high for 10-15 seconds or just until the gelatin has dissolved. Cool until partially set. Add the gelatin to the strawberry mango puree.
Assembly of the cheesecake
- Drizzle the strawberry mango jelly on top of the cheesecake until completely covered. Cover and put in fridge for a minimum of 6-8 hours or overnight.
- Loosen the sides of the springform pan with a knife. Remove the rim from the pan. If desired garnish with whipped cream, additional mango or sliced strawberries.
- Store covered in the fridge. Once removed to cut a slice, place back in fridge as it will become too soft if left out too long. Will last up to 2 days in fridge.
Desserts with fruit
- Sweet and tart cherry blossom donuts
- Classic strawberry pretzel icebox pie
- The best banana cream pie cookies
- Scrumptious apple cinnamon muffins
Fun fact of the day!
Ripe bananas glow blue under a black light!
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