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As the sun shines brighter and temperatures rise, there's nothing quite like indulging in a refreshing dessert that captures the essence of summer. Enter the Tropical Delight: No-Bake Mango Cheesecake Cups. This delightful treat offers a perfect harmony of creamy cheesecake and sweet mango, all nestled in a crunchy, flavorful crust. Not only is it a feast for the palate, but it’s also a feast for the eyes, making it an ideal dessert for gatherings, picnics, or simply to enjoy on a warm afternoon.

No-Bake Mango Cheesecake Cups

Beat the heat with these Tropical Delight: No-Bake Mango Cheesecake Cups! This refreshing dessert brings together a creamy cheesecake filling infused with ripe mango puree, topped with a crunchy graham cracker and coconut crust. Perfect for summer gatherings, picnics, or a cozy afternoon at home, this no-bake recipe makes dessert preparation easy and enjoyable. With vibrant colors and delicious flavors, it’s sure to impress friends and family alike!
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Ingredients
  

For the Crust:

1 cup graham cracker crumbs

1/4 cup unsweetened shredded coconut

1/2 cup unsalted butter, melted

2 tablespoons brown sugar

For the Cheesecake Filling:

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 cup ripe mango puree (about 2 ripe mangoes)

Zest of 1 lime (for extra zing)

For Garnish:

Fresh mango slices

Lime zest

Mint leaves (optional)

Instructions
 

Prepare the Crust:

    - In a medium bowl, mix the graham cracker crumbs, shredded coconut, melted butter, and brown sugar until well combined.

      - Divide the crust mixture evenly among the serving cups or glasses, pressing down firmly to create a compact layer at the bottom. Set aside to chill in the refrigerator.

        Make the Cheesecake Filling:

          - In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.

            - Gradually add the powdered sugar and vanilla extract, mixing until fully combined.

              - In a separate bowl, whip the heavy cream until stiff peaks form.

                - Gently fold half of the whipped cream into the cream cheese mixture until well blended.

                  - Add the mango puree and lime zest, folding gently to combine. Then, fold in the remaining whipped cream until no white streaks remain.

                    Assemble the Cups:

                      - Layer the cheesecake filling over the chilled crust in each cup, filling them about three-quarters full.

                        - Smooth the tops using a small spatula or the back of a spoon.

                          Chill:

                            - Place the filled cups back in the refrigerator for at least 3 hours or until set.

                              Garnish and Serve:

                                - Before serving, top each cheesecake cup with fresh mango slices, a sprinkle of lime zest, and a mint leaf for a pop of color.

                                  - Enjoy your refreshing No-Bake Mango Cheesecake Cups!

                                    Prep Time: 20 minutes | Total Time: 3 hours 20 minutes | Servings: 6 cups