Hawaiian Mango Jello Cheesecake
This cheesecake is light and refreshing with layers of creamy cheesecake, a graham cracker crust, and a mango jello topping.
Ingredients
For the graham cracker crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- ¼ cup granulated sugar
For the cheesecake filling:
- 8 oz block cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 8 ounce tub whipped cream, thawed
For the mango jello topping:
- 2 cups chopped fresh mango
- 1 3 ounce package mango jello mix
- 1 ½ cups water
Instructions
Make the crust:
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until well combined.
- Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Chill the crust in the refrigerator while you prepare the filling and jello.
Make the cheesecake filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar and vanilla extract and mix until combined.
- Gently fold in the whipped cream until completely incorporated.
- Spread the cheesecake filling evenly over the chilled graham cracker crust.
- Return the cheesecake to the refrigerator while you prepare the jello topping.
Make the jello topping:
- In a food processor, puree the fresh mango until smooth.
- In a small saucepan, bring 1 cup of water to a boil. Remove from the heat.
- Add the mango jello mix to the hot water and whisk for 2 minutes, or until completely dissolved.
- Stir the mango puree and the remaining 1/2 cup of cold water into the jello mixture.
- Let the jello mixture cool to room temperature. Then, carefully pour the jello over the cheesecake layer.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before slicing and serving.
Notes
- Use ripe mangoes for the best flavor.
- You can use canned diced mangoes in place of fresh mangoes. Drain the canned mangoes before pureeing.
- For a thicker crust, use 1 3/4 cups of graham cracker crumbs.