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No Bake Mango Dulce de Leche Cheesecake

No Bake Mango Dulce de Leche Cheesecake
Makes:
12
Prep Time:
30
minutes
Total Time:
165
minutes
You don't even need your oven for this rich caramel mango no-bake cheesecake. Dulce de leche flavors the bottom layer and mango fills the top layer.

In this recipe:


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Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/2 cup NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
  • 1/2 cup NESTLÉ LA LECHERA Dulce de Leche
  • 1 package (8 ounces) 1/3 less fat cream cheese, at room temperature
  • 2 envelopes (7 grams each) unflavored gelatin, divided
  • 1/4 cup plus 2 tablespoons boiling water, divided
  • 1 1/2 cups mango puree (from about 3 mangos, or frozen, thawed mango chunks)

Directions:

GREASE 9-inch springform pan.

COMBINE graham cracker crumbs and melted butter in a small bowl. Press onto bottom of prepared pan. Refrigerate for 15 minutes.

BEAT sweetened condensed milk, dulce de leche and cream cheese in large mixer bowl until smooth. Vigorously mix 1 envelope gelatin and ¼ cup boiling water in small bowl with a fork until gelatin is completely dissolved (about 3-4 minutes). Immediately beat into cream cheese mixture with hand held electric mixer until combined. Pour over crust; gently smooth top. Refrigerate for 1 hour or until set.

MIX vigorously the remaining envelope gelatin with remaining 2 tablespoons boiling water in small bowl with a fork until gelatin is completely dissolved (about 3-4 minutes). Immediately blend into mango puree with hand held electric mixer until combined. Pour over set cheesecake; gently smooth top. Refrigerate for 1 hour or until set.

SERVE with sliced mangoes on top, if desired.

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Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 270
  • Calories from Fat: 110
  • Total Fat: 12g (18% of DV)
  • Saturated Fat: 7g (34% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 210mg (9% of DV)
  • Carbohydrates: 35g (12% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 26g
  • Protein: 6g
  • Vitamin A: 15% of DV
  • Vitamin C: 25% of DV
  • Calcium: 10% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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No Bake Mango Dulce de Leche Cheesecake

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/2 cup NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
  • 1/2 cup NESTLÉ LA LECHERA Dulce de Leche
  • 1 package (8 ounces) 1/3 less fat cream cheese, at room temperature
  • 2 envelopes (7 grams each) unflavored gelatin, divided
  • 1/4 cup plus 2 tablespoons boiling water, divided
  • 1 1/2 cups mango puree (from about 3 mangos, or frozen, thawed mango chunks)

 

Directions

GREASE 9-inch springform pan.

COMBINE graham cracker crumbs and melted butter in a small bowl. Press onto bottom of prepared pan. Refrigerate for 15 minutes.

BEAT sweetened condensed milk, dulce de leche and cream cheese in large mixer bowl until smooth. Vigorously mix 1 envelope gelatin and ¼ cup boiling water in small bowl with a fork until gelatin is completely dissolved (about 3-4 minutes). Immediately beat into cream cheese mixture with hand held electric mixer until combined. Pour over crust; gently smooth top. Refrigerate for 1 hour or until set.

MIX vigorously the remaining envelope gelatin with remaining 2 tablespoons boiling water in small bowl with a fork until gelatin is completely dissolved (about 3-4 minutes). Immediately blend into mango puree with hand held electric mixer until combined. Pour over set cheesecake; gently smooth top. Refrigerate for 1 hour or until set.

SERVE with sliced mangoes on top, if desired.

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