Best Mango Chutney Cheesecake Recipes

MANGO CHUTNEY CHEESECAKE

Mango Chutney Cheesecake image

Make and share this Mango Chutney Cheesecake recipe from Food.com.

Provided by Recipe Junkie

Categories Cheesecake

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
3/4 teaspoon vanilla extract
2 eggs
1 graham cracker pie crust
1 (8 ounce) jar major grey mango chutney

Steps:

Preheat oven to 350.
In a medium mixing bowl, beat the cream cheese, sugar and vanilla together until smooth.
Add the eggs and beat until the entire mixture is well blended.
Pour the batter into the pie crust and bake for about 40 minutes until the middle is nearly set.
Cool and refrigerate for about three hours, or even overnight. (Can also be placed in the freezer for 1 hour).
When ready to serve, spread mango chutney onto the cheesecake to cover.
Or, you may slice individual servings of cheesecake and top with spoonfuls of chutney.

NO-BAKE MANGO STRAWBERRY CHEESECAKE

No-Bake Mango Strawberry Cheesecake image

Cheesecake is my mom's favorite dessert. I made this especially for her on Mother's Day to thank her for being such an awesome mom. Decorate to your own taste! -Elizabeth Ding, El Cerrito, California

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1-1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
FILLING:
1 envelope unflavored gelatin
3 tablespoons cold water
2 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
1 cup heavy whipping cream
2 teaspoons vanilla extract
1/2 large mango, peeled and cubed (about 3/4 cup)
4 fresh strawberries, chopped
1 envelope unflavored gelatin
3 tablespoons plus 1/2 cup cold water, divided
1/2 large mango, peeled and cubed (about 3/4 cup)
Optional: Whipped cream, mango pieces and sliced strawberries

Steps:

In a small bowl, mix crumbs, butter and sugar. Press into bottom of a greased 8-in. springform pan., For filling, in a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 10-20 seconds or just until water is warm but not hot. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set., In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until blended. Fold in mango and strawberries. Pour over crust. Refrigerate while preparing glaze., For glaze, in another microwave-safe bowl, sprinkle gelatin over 3 tablespoons cold water; let stand 1 minute. Microwave on high 10-20 seconds or just until water is warm but not hot. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set. Meanwhile, place mango and remaining 1/2 cup water in a food processor; process until pureed. Stir in gelatin mixture; pour over filling. Refrigerate, loosely covered, overnight., Loosen sides from pan with a knife. Remove rim from pan. If desired garnish with whipped cream, additional mango pieces and strawberry slices.

Nutrition Facts : Calories 417 calories, Fat 27g fat (16g saturated fat), Cholesterol 74mg cholesterol, Sodium 215mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.