Leave the oven off this summer and whip up this no-bake cheesecake treat instead.

Actually, I am the crazy lady who still bakes in the sweltering heat in the summer. I love me some mini fruit tarts, crisps and crumbles and a few days ago, I made these Deep Dish Chocolate Chip Cookie Sundaes with the daughter (totally worth the extra sweat beads.)

But no matter what dessert I’m making in the summer, I like to keep them all pretty simple like these no-bake cheesecake squares that only have 6 ingredients.

I used frozen mango because that’s what I had in the freezer but any fruit would work like peaches, berries, bananas – you name it. If you want to use fresh summer fruit in this recipe, chop it up and stick in the freezer first for a few hours.

My better-for-you tweaks:

Portioned into squares vs. bigger cake slices
Swapped in some greek yogurt for the cream cheese
Used mascarpone instead full-fat cream cheese
Used less added sugar found in typical cheesecakes

Mango No-Bake Cheesecake Squares

Author: Deanna Segrave-Daly
Yield: 16 squares 1x

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Description

Leave the oven off this summer and whip up this no-bake cheesecake treat instead.

Ingredients

Scale

5 sheets graham crackers (4 crackers per sheet)
16 ounces mascarpone cheese (or Neufchatel cream cheese)
2/3 cup sugar
6 ounces vanilla Greek yogurt
3/4 cup frozen mango chunks
1/2 cup canned light coconut milk

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Instructions

In an 8 x 8-inch square pan, place graham crackers on bottom.
In a stand mixer or with a hand mixer, blend together mascarpone cheese, sugar and half (3 ounces) of the yogurt. Spread evenly over top of the graham crackers.
In a blender, puree the rest of the yogurt, mango and coconut milk until smooth. Drizzle over top of mascarpone mixture. With a butter knife, gently swirl the mango puree into the mascarpone mixture.
Cover with foil and chill in refrigerator for at least 3 hours. When ready to serve, cut into squares.