Strawberry mango cheese cake (no bake)
A no bake creamy mango and strawberry cheesecake with a butter cookie crust layered with a strawberry mango jelly. A perfect dessert to kick off summer!
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.
Serving: 6slicesCalories: 1193kcalCarbohydrates: 120gProtein: 6gFat: 74gSaturated Fat: 38gPolyunsaturated Fat: 9gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 154mgSodium: 676mgPotassium: 243mgFiber: 1gSugar: 71gVitamin A: 2279IUVitamin C: 29mgCalcium: 117mgIron: 1mg