1 ½ cups graham cracker crumbs

⅓ cup unsalted butter, melted

24 oz cream cheese, softened

1 cup powdered sugar

2 tsp vanilla extract

1 ½ cups mango puree

1 tbsp lemon juice

1 ½ cups whipped cream

1 cup diced mango (for topping)

2 tbsp sugar (for topping)

1 tbsp lemon juice (for topping)

Cook Mode Prevent your screen from going dark

In a bowl, combine graham cracker crumbs and melted butter until evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform or cake pan to form the crust. Chill while preparing the filling.
In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Mix in mango puree and lemon juice until well combined.
Fold in whipped cream gently until the mixture is smooth and uniform.
Pour the cheesecake filling over the chilled crust and smooth the top. Cover and refrigerate for at least 4–6 hours, preferably overnight, until firm.
Prepare the topping by mixing diced mango, sugar, and lemon juice in a small bowl. Let sit for several minutes to blend flavors.
Once the cheesecake is set, spoon the mango topping evenly over the surface. Chill until ready to serve.
Before slicing, warm a sharp knife under hot water, dry it, and cut clean slices.

Chill overnight for best texture and clean slices.

Use firm, ripe mangoes for the topping to prevent excess liquid.

Substitute gluten-free cookies for a gluten-free crust.

Make mini versions in jars for individual servings.

Do not freeze—freezing can alter the texture of the no-bake filling.