No Bake Mango Mousse Cheesecake
Making cheesecake was never easier with this no-bake cheesecake layered with a fresh mango mousse.
Cheesecake Layer
- 1 package cream cheese, room temperature
- 1 cup powder sugar
- 1 tsp. vanilla
- store bought graham cracker crust or make simple graham cracker crust (which is what I prefer)
Graham Cracker Crust
- 1/2 cup butter, melted
- approx 30 graham crackers
- 1/3 cup sugar
Mango Mousse Layer
- 2 medium mangoes, peeled and cubed
- 3 tablespoons sugar
- 1 1/4 cups heavy whipping creamcream
- 2 egg whites
Graham Cracker Crust (if you prefer)
In a small saucepan or the microwave, melt butter. (
Place about 30 graham crackers in a plastic bag. Roll with a rolling pin until finely crushed.
Measure 2 cups of graham cracker crumbs into a medium bowl. Add 1/3 cup of granulated sugar to the graham crackers.
Add the melted butter. Stir or blend the ingredients together with your hands. Press the crumb mixture into the pie plate or square pan. Optional: Bake crust for 10 minutes at 325, but it isn't necessary.
Cheesecake LayerBeat cream cheese and powdered sugar together. In a seperate bowl, beat coolwhip and vanilla until fluffy. Fold Cool Whip into cream cheese mixture. Spoon mixture into graham cracker crust.
Mango Mousse Layer
Puree the mangoes and sugar in a blender or food processor until smooth. Whip the heavy cream to soft peaks, and fold into the mango puree. Beat egg whites in bowl until stiff, stir half into the mango mixture. Once blended, gently fold the remaining egg white into the mousse until well blended. Pour over cream cheese mixture and allow to set in refrigerator for at least an hour or two.
Optional: top with another layer of whipped cream or coolwhip.
