Indulge in a tropical delight with our tantalizing Mango Cheesecake with Oreo-Graham Crust, a symphony of flavors that will transport you to paradise. This delectable dessert boasts a creamy and luscious mango cheesecake filling, nestled atop a crunchy and decadent Oreo-graham cracker crust. Each bite offers a harmonious blend of sweet, tangy, and refreshing flavors, making it the perfect choice for any occasion.
Alongside the main recipe, we also offer variations to cater to different dietary preferences and taste buds. For those who prefer a classic cheesecake experience, our Traditional Cheesecake with Oreo-Graham Crust delivers a rich and creamy filling, perfectly balanced by the Oreo-graham cracker crust. If you're seeking a gluten-free option, our Gluten-Free Mango Cheesecake with Almond Crust provides a delightful alternative, featuring a nutty almond crust and a velvety mango cheesecake filling.
For those with a passion for chocolate, our Chocolate-Mango Cheesecake with Oreo-Graham Crust combines the irresistible flavors of chocolate and mango in a single dessert. The rich chocolate cheesecake filling, swirled with sweet mango puree, rests upon a classic Oreo-graham cracker crust, creating a decadent and indulgent treat.
But the indulgence doesn't stop there. Our No-Bake Mango Cheesecake with Oreo-Graham Crust offers a delightful option for those who prefer a no-fuss dessert. This recipe utilizes the convenience of gelatin and whipped cream to create a creamy and luscious cheesecake filling, eliminating the need for baking. The Oreo-graham cracker crust adds a satisfying crunch and depth of flavor, making this no-bake cheesecake a delightful treat.
Whichever recipe you choose, you're guaranteed a delightful and memorable dessert experience. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create a masterpiece that will tantalize your taste buds and leave you craving more.
MANGO CHEESECAKE WITH OREO GRAHAM CRUST
Make and share this Mango Cheesecake With Oreo Graham Crust recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 1h30m
Yield 1 cheesecake
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- FOR CRUST: Combine all ingredients, and press into bottom of a 9 or 10-in spingform pan.
- Bake at 350 degrees for 10 mins; cool, increase the oven temperature to 375 degrees.
- FILLING: Beat cream cheese and sugar until smooth.
- Blend in eggs one at a time.
- Then add remaining ingredients, mixing well.
- Pour into pan.
- Bake at 375 degrees for 10 mins, then lower temperature back to 350 degrees, for 35-40 mins, or until lightly golden, and just set.
- Cool 5 hours, then refrigerate 8 more hours or overnight.
NO-BAKE PASSION FRUIT AND MANGO CHEESECAKE
This is a creamy dessert with the perfect balance between tangy and sweet. Serve as is, or with sliced mango.
Provided by mapachula
Categories Desserts Cakes Cheesecake Recipes
Time 2h10m
Yield 10
Number Of Ingredients 8
Steps:
- Blend cream cheese and condensed milk in a bowl with an electric mixer until well combined. Dissolve gelatin in water in a separate bowl.
- Beat dissolved gelatin, passion fruit puree, mango puree, and lime juice into the cream cheese mixture with the electric mixer until fully blended.
- Pour cream cheese mixture over the prepared crust. Let chill until set, 2 to 3 hours.
Nutrition Facts : Calories 433.5 calories, Carbohydrate 44.3 g, Cholesterol 62.9 mg, Fat 25.5 g, Fiber 0.5 g, Protein 9.1 g, SaturatedFat 13.4 g, Sodium 333.5 mg, Sugar 35.4 g
NO-BAKE MANGO CHEESECAKE
Easy egg-less, no-bake recipe! Best if refrigerated overnight and served chilled.
Provided by Nandini Pinge
Categories Desserts Cakes Cheesecake Recipes
Time 4h15m
Yield 10
Number Of Ingredients 9
Steps:
- Line a springform pan with aluminum foil. Place biscuits in a food processor and grind into fine crumbs. Blend in allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze biscuit layer until stiff, about 1 hour.
- Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.
- Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the biscuit layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.
- Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.
Nutrition Facts : Calories 278 calories, Carbohydrate 19.4 g, Cholesterol 65.4 mg, Fat 21.3 g, Fiber 0.3 g, Protein 3.8 g, SaturatedFat 13.1 g, Sodium 143.4 mg, Sugar 14.3 g
MANGO CHEESECAKE
Now, I love cheesecake and I love mangoes, the mangoes best eaten in their natural state, and preferably in the bath. But the two together make a dessert that manages to be both comforting and elegant. The scented flesh of the fruit does more than add to the taste of the cheesecake: it transforms the texture, too. This mango cheesecake reminds me of those light French fruit-mousse tarts, with their glassy, mirrored tops. And the color! The radiant, golden yellow is instant sunshine in the kitchen, just as the taste is summer on the tongue.
Provided by Nigella Lawson
Categories cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Prepare cheesecake base: Place graham crackers in the bowl of a food processor. Process until they are almost fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together like damp sand. Press mixture evenly into bottom of a 9-inch springform pan and refrigerate while preparing filling.
- Prepare filling: Heat oven to 325 degrees. Bring a kettle of water to boil. Peel and cut flesh from mangoes and purée in food processor until smooth. Add cream cheese and process until smooth. Add superfine sugar, and with motor running, add eggs one at a time through the processor's feed tube. Add lime juice, and process until blended.
- Place springform pan on a double layer of strong foil. Crimp edges up around pan to make a waterproof nest. Place foil-covered pan in a deep roasting pan. Scrape filling into pan and pour boiling water into roasting pan to come about halfway up sides of cake pan.
- Bake until filling is set and wobbles slightly in the center (it will continue to cook as it cools), about 1 hour and 45 minutes. Remove springform pan from water bath. Discard foil and place pan on a cooling rack. When cool, refrigerate overnight. To serve, remove from pan and place on a serving platter before slicing.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 13 grams, Carbohydrate 58 grams, Fat 38 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 20 grams, Sodium 398 milligrams, Sugar 44 grams, TransFat 0 grams
NO BAKE MANGO CHEESECAKE
This is the easiest, yummiest cheesecake ever. Of course, the problem with no effort is that you want to make it all the time!
Provided by LibraChick93093
Categories Cheesecake
Time 8h45m
Yield 1 cheesecake, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine graham cracker crumbs and melted butter. Press into bottom of 8" pan.
- Mix cream cheese, cream, and sugar.
- Add gelatine to hot water until completely dissolved. Add mango puree.
- Add half of this mixture to the cream cheese mix. Pour this on top of graham cracker crust.
- Refrigerate for 30 minutes. Pour remaining mango mix on top of chilled cheesecake.
- Refrigerate overnight.
Nutrition Facts : Calories 357.5, Fat 26, SaturatedFat 14.9, Cholesterol 76.4, Sodium 243.6, Carbohydrate 28.7, Fiber 0.7, Sugar 20.4, Protein 4.2
Tips:
- For a smoother cheesecake filling, use a food processor or blender to combine the cream cheese, sugar, and sour cream until completely smooth.
- If you don't have a springform pan, you can use a 9-inch pie plate. Just be sure to trim the graham cracker crust to fit the plate.
- To prevent the cheesecake from cracking, bake it in a water bath. Place the springform pan inside a larger roasting pan filled with hot water. The water should come up about halfway up the sides of the springform pan.
- Let the cheesecake cool completely before serving. This will help it to set properly and prevent it from falling apart.
- Garnish the cheesecake with fresh mango slices, whipped cream, or a drizzle of mango sauce before serving.
Conclusion:
This mango cheesecake with Oreo graham crust is a delicious and refreshing dessert that is perfect for any occasion. The creamy cheesecake filling is perfectly complemented by the tangy mango sauce and the crunchy Oreo graham crust. This cheesecake is sure to be a hit with everyone who tries it.
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