No Bake Lemon Cheesecake with Mango Sauce



16 oz. cream cheese, softened

14 oz. can of sweetened condensed milk

Zest of 1 lemon

⅓ cup fresh lemon juice

1 store bought 9 inch graham cracker crust


Mango Sauce:

2 ½ teaspoons gelatin

¼ cup water
½ cup mango puree *

1 ½ teaspoon lemon juice

2 tablespoons sugar


In a bowl, combine water and gelatin powder.  Set aside for 5 minutes to bloom.  Microwave the gelatin for 15-20 seconds or until melted.  Allow to slightly cool.  Add mango puree, lemon juice and sugar. Mix together until combined. Set aside.



Add softened cream cheese, condensed milk lemon juice and zest to a mixing bowl. Using a hand mixer or stand mixer, beat on high until smooth.  This will take 3-4 minutes.


Pour batter into the crust. Top with mango sauce and refrigerate for 2 hours.  Serve cold with whipped cream or fresh fruit.


* Mango Puree- 2 mangos peeled and diced.  Place in a food processor with 1-2 tablespoons of water and process until smooth.  Add more water if too thick.



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