Cheesecake cu ricotta si mango – desert fara coacere, cremos si plin de prospetime tropicala! Cheesecake-ul cu ricotta si mango este genul de desert care te cucereste de la prima lingurita. Cremos, racoritor si usor de preparat, combina perfect finetea ricottei cu aroma dulce-acrisoara a mangoului copt. Este o reteta ideala pentru zilele in care vrei ceva rafinat, dar fara prea mult efort – fara blat, fara coacere, doar ingrediente simple si un rezultat spectaculos.Aceasta varianta de cheesecake fara coacere se remarca prin textura usoara, aerata si gustul vibrant de mango care iti aminteste instant de vacante tropicale. Datorita ricottei si cremei de branza, desertul ramane lejer, echilibrat si nu foarte dulce – perfect pentru iubitorii de deserturi fine si elegante.

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INGREDIENTE (pentru 2 portii)

• 1 mango bine copt
• 10 grame gelatina
• 250 grame ricotta
• 75 grame zahar sau indulcitor (dupa preferinta)
• 125 grame crema de branza (tip Philadelphia sau similara)
• 1 lingurita esenta de vanilie
• 1 praf de sare

Incepem prin a hidrata gelatina in 30 ml de apa rece, timp de 10 minute. Apoi o topim la foc mic, doar pana cand se dizolva complet, fara a o fierbe.

Curatam mango-ul, il taiem in bucati si il punem in blender. Mixam pana obtinem un piure fin si parfumat. Adaugam gelatina topita si amestecam bine.
Oprim aproximativ o treime din piureul de mango si il pastram pentru stratul superior.

In restul de piure adaugam ricotta, crema de branza, zaharul (sau indulcitorul), vanilia si un praf de sare. Mixam pana obtinem o crema catifelata, omogena si usor aerata.

Turnam compozitia in pahare sau boluri si nivelam usor. Adaugam deasupra piureul de mango pastrat, pentru un contrast frumos de culoare si gust.

Lasam desertul la rece cel putin 3–4 ore, pana cand se incheaga frumos.
Servim rece, decorat cu cubulete de mango proaspat, frunze de menta sau fulgi de cocos pentru un strop in plus de prospetime.

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English version

Ricotta and Mango Cheesecake

Ricotta and Mango Cheesecake – a no-bake dessert that’s creamy, light, and full of tropical freshness! This ricotta and mango cheesecake is the kind of dessert that wins you over from the very first spoonful. Smooth, refreshing, and incredibly easy to prepare, it perfectly combines the delicate creaminess of ricotta with the sweet-tangy aroma of ripe mango. It’s an ideal recipe for days when you want something elegant yet effortless – no crust, no baking, just simple ingredients and a spectacular result. This no-bake cheesecake stands out for its airy texture and vibrant mango flavor that instantly takes you back to tropical vacations. Thanks to the ricotta and cream cheese, it remains light, balanced, and not overly sweet – perfect for those who love refined, delicate desserts.

INGREDIENTS (for 2 servings)
• 1 ripe mango
• 10 g gelatin
• 250 g ricotta cheese
• 75 g sugar or sweetener (to taste)
• 125 g cream cheese (such as Philadelphia)
• 1 tsp vanilla extract
• a pinch of salt

Start by hydrating the gelatin in 30 ml of cold water for 10 minutes. Then melt it over low heat until completely dissolved, without letting it boil.

Peel the mango, cut it into pieces, and place it in a blender. Blend until you get a smooth, fragrant purée. Add the melted gelatin and mix well.
Set aside about one-third of the mango purée to use for the top layer.

In the remaining purée, add the ricotta, cream cheese, sugar (or sweetener), vanilla, and a pinch of salt. Blend until you obtain a silky, creamy, and slightly airy mixture.

Pour the mixture into glasses or small bowls and smooth the surface. Add the reserved mango purée on top for a beautiful color contrast and a burst of tropical flavor.

Refrigerate for at least 3–4 hours, until the cheesecake sets nicely.
Serve chilled, garnished with fresh mango cubes, mint leaves, or coconut flakes for an extra touch of freshness.

If you enjoyed this Ricotta and Mango Cheesecake, try these other delicious ideas: Ricotta and Blueberry Cheesecake, Brownie Cheesecake or a Baklava Cheesecake.

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