No-Bake Mango Cheesecake Jars

Serves 4 · 20 min prep

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp unsalted butter, melted
• 8 oz cream cheese, room temperature
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 3/4 cup heavy whipping cream
• 1 cup ripe mango puree (fresh or frozen thawed)
• 1 tbsp fresh lime juice
• 1/8 tsp pinch of salt
• 1/2 cup total diced fresh mango and toasted coconut for topping

Instructions

1. 1In a small bowl stir the graham cracker crumbs with the melted butter until the mixture resembles wet sand and holds together when pinched. Divide the crumbs evenly among four 8-ounce jars or glasses and press firmly into the bottoms with the back of a spoon.
2. 2In a medium bowl beat the room-temperature cream cheese with a hand mixer on medium speed for 1 minute until completely smooth and free of lumps. Add the powdered sugar, vanilla, and pinch of salt; beat another 30 seconds until fluffy.
3. 3In a separate chilled bowl whip the heavy cream to stiff peaks, about 2–3 minutes. Gently fold the whipped cream into the cream-cheese mixture in two additions until no white streaks remain and the filling is light.
4. 4Stir the mango puree and lime juice together, then fold three-quarters of the puree into the cheesecake filling, leaving some visible swirls if desired. Taste and add a touch more lime if the mango is very sweet.
5. 5Spoon or pipe the mango cheesecake filling evenly into the four jars over the crusts, smoothing the tops. Drizzle the remaining mango puree over each jar and swirl lightly with a toothpick for a marbled look.
6. 6Cover the jars and refrigerate at least 2 hours (or up to overnight) so the filling sets firmly and the flavors meld.
7. 7Just before serving, top each jar with diced fresh mango and a sprinkle of toasted coconut. Serve cold with long spoons.
8. 8Leftover jars keep covered in the refrigerator up to 3 days; the crust softens slightly but stays delicious.