No-Bake Mango Ginger Cheescake
Per serving:
327 cal, 14g fat, 31mg chol, 206mg Na, 43g carbs, 7g protein
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Ingredients
- 1.5 c graham cracker crumbs (packed)
- 1/3 c light brown sugar
- 1 t grated fresh ginger
- 3 T melted butter
- 16 oz reduced fat cream cheese
- 2 t lemon juice
- 1 c fat-free sweetened condensed milk
- 8oz container frozen whipped topping, thawed
- 2 ripe mangoes, sliced
Preparation
Step 1
1. In bowl, mix crumbs, ugar, ginger, & melted butter until moistened.
2. Press into 9" springform pan.
3. Chill until firm, about 20 minutes.
4. Using electric beater, in large bowl, beat cream cheese & lemon juice, until soft.
5. Scrape bowl.
6. Add condensed milk; beat 1 minute.
7. Fold in whipped topping.
8. Spread onto chilled crust.
9. Refrigerate @ least 2 hrs or overnight.
10. Keep chilled until time to serve.
11. Slide knife blade against pan to not tear cake when removing pan side.
12. Top w/ mango slices &, if desired, fresh berries.
13. Serve cake on pan bottom, or when well set, use wide spatula to transfer it to serving plate.