No-Bake Mango-Lime Cheesecake
An effortless option for a warm weather dessert that will thrill your diners! Creamy, light-textured and refreshing. Can be made ahead and kept refrigerated.
Serves: 6 Prep & Cooking Time: 15 minutes minutes plus overnight refrigeration
Ingredients
CRUST
4½ oz (about 17 cookies) Ginger Snaps or Graham Crackers
2 oz unsalted butter
2 cups plus 3 tbsp softened cream cheese
3/4 cup sugar
1 tsp finely-grated lime rind
10 oz heavy cream
1.25 lb Pinwheel Mango Chunks
Additional 1/2 cup Pinwheel Mango Chunks,and/or Pinwheel Local Blueberries, thawed (optional); fresh mint leaves
Instructions
Grease an 8” round springform pan. Line base and side with baking paper. Place cookies
in food processor. Process until finely chopped. Add butter. Process until combined. Press biscuit mixture evenly over base of prepared pan. Place pan in fridge.
Using an electric mixer, beat cream cheese until smooth. Add sugar and lime rind. Beat for 2 minutes. Add cream. Beat for 5 minutes or until mixture is thick. Spoon into prepared pan.
Place mango in a food processor. Process until smooth. Fold mango through cream cheese mixture to create a marbled effect. Cover with plastic wrap. Place in the freezer overnight or until firm.
Cover the top of the pan with plastic wrap and chill overnight in the fridge before serving. Before serving: remove cheesecake to a plate and let stand at room temperature for 15 minutes. Top with additional mango chunks or blueberries, and mint leaves, if desired.