The Most Refreshing No Bake Mango Cheesecake Recipe

Creamy and luscious mango cheesecake without baking promises pure dessert bliss that melts in your mouth.

Smooth cream cheese swirls with ripe tropical fruit for an irresistible treat.

Sweet mangoes dance through silky layers, creating a dreamy texture that feels indulgent yet light.

Summer’s favorite fruit becomes the star of this effortless dessert that requires zero oven time.

Chilled and refreshing, each spoonful offers a cool escape from ordinary sweets.

Cold ingredients blend into a magical no-fuss masterpiece anyone can create with minimal effort.

You’ll fall in love with how simple yet spectacular this dessert can be.

Grab a slice and savor every delectable moment of tropical paradise.

Why No Bake Mango Cheesecake Is a Cool Treat

• Craft a Crowd-Pleaser: This no-bake mango cheesecake brings tropical flavors that will make everyone's taste buds dance with joy.
• Skip the Oven Hassle: Enjoy a stunning dessert without turning on the oven, perfect for hot days or when you want to avoid baking stress.
• Impress with Minimal Effort: Create a professional-looking dessert that seems complicated but requires simple steps and basic kitchen tools.
• Customize Your Delight: Swap mango with other fruits like strawberries or peaches to match seasonal availability and personal preferences.

Ingredients for Lush No Bake Mango Cheesecake

• Graham Crackers: Classic sweet and crumbly foundation for the cheesecake base.
• Unsalted Butter: Helps bind the crumbs together and adds richness.
• Sugar: Provides additional sweetness to the crust.

• Cream Cheese: Creamy and tangy base that gives the cheesecake its signature texture.
• Mango: Provides natural sweetness and vibrant tropical flavor to the dessert.
• Whipping Cream: Adds lightness and smooth consistency to the filling.
• Gelatin Powder: Helps stabilize and set the cheesecake mixture.
• Sugar: Enhances the overall sweetness of the filling.

• Gelatin Powder: Helps create a firm mango jelly layer.
• Lemon Juice: Adds a subtle tangy note to balance the sweetness.
• Whipping Cream: Creates a soft, elegant cream topping.
• Vanilla: Provides a subtle aromatic flavor to the cream.
• Mango Cubes: Fresh fruit garnish for visual appeal and extra flavor.
• Passionfruit Pulp: Adds a tropical, tart accent to the dessert.

Easy Steps to Make No Bake Mango Cheesecake

Step 1: Crush Cookie Base

• Melted butter
• Granulated sugar

Press the mixture firmly into the bottom of a springform pan.

Compact the base evenly and smoothly. Pop the pan into the refrigerator while preparing the next layer.

Step 2: Create Mango Filling

Activate the gelatin by sprinkling it over cold water. Let it sit and bloom for a few minutes.

Warm the mixture in the microwave, stirring until completely dissolved. Allow it to cool slightly.

Step 3: Blend Cheesecake Mixture

• Mango puree
• Cream cheese
• White sugar
• Heavy whipping cream
• Dissolved gelatin

Blend until silky smooth and creamy.

Pour the mixture over the chilled cookie base. Refrigerate for several hours until the filling sets completely.

Step 4: Prepare Mango Jelly Topping

• Dissolved gelatin
• Reserved mango puree
• Fresh lemon juice

Gently pour the jelly layer over the set cheesecake.

Refrigerate overnight to allow complete setting.

Step 5: Garnish and Serve

Whip fresh cream with vanilla and sugar until soft peaks form.

• Fresh mango cubes
• Passionfruit pulp

Slice and serve chilled for a delightful tropical dessert experience.

Pro Tips for Mango Cheesecake That Pops

• Crush graham crackers extra fine for a smoother, more compact base that holds together perfectly when slicing the cheesecake.
• Use ripe, sweet mangoes for maximum flavor intensity and natural sweetness in the filling and jelly layers.
• Ensure gelatin is completely dissolved to prevent lumpy textures and guarantee a silky-smooth cheesecake consistency.
• Let each layer set properly in the refrigerator to achieve clean, distinct layers and prevent mixing between mango filling and jelly topping.
• Chill the cheesecake overnight for best flavor development and firmer texture that makes slicing and serving easier.

Fresh Takes on Mango Cheesecake You’ll Love

• Tropical Passion: Replace passionfruit with fresh coconut shavings and a drizzle of caramel sauce for a rich, Caribbean-inspired dessert.
• Spiced Mango Fusion: Add ground cinnamon and cardamom to the biscuit base, and garnish with roasted almond slivers for a warm, aromatic profile.
• Berry Mango Blend: Swirl raspberry or strawberry puree into the cheesecake layer, creating a vibrant marbled effect with complementary fruit flavors.
• Chocolate Mango Dream: Mix dark chocolate shavings into the biscuit base and create a chocolate ganache drizzle on top for an indulgent contrast.

What Tastes Great with Mango Cheesecake

• Flavor Fusion: Pair this creamy mango cheesecake with a crisp Riesling that balances the dessert's sweetness with its bright acidity.
• Complementary Cocktail: Mix a tropical passionfruit martini to echo the cake's fruity notes and enhance the mango's vibrant flavor profile.
• Textural Contrast: Serve alongside toasted coconut macaroons to provide a crunchy counterpoint to the smooth, silky cheesecake texture.
• Palate Cleanser: Offer a small scoop of lime sorbet between bites to refresh the palate and cut through the richness of the dessert.

Storing No Bake Mango Cheesecake the Easy Way

• Refrigerate: Store the no bake mango cheesecake in an airtight container or cover with plastic wrap. Keep in the refrigerator for up to 4-5 days to maintain freshness and prevent bacterial growth.
• Freeze: Wrap the cheesecake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Place in the refrigerator overnight to thaw before serving.
• Slice and Separate: Cut individual slices and store in separate containers to prevent flavor transfer and maintain texture. Wrap each slice individually for easy portioning.
• Reheating: Do not reheat this no bake cheesecake. Serve chilled directly from the refrigerator for the best taste and creamy texture. Let it sit at room temperature for 10-15 minutes before serving to soften slightly.

Mango Cheesecake FAQs to Know

• Is this cheesecake truly no-bake?

Yes, the entire recipe requires no oven use. The base is chilled, and the filling sets through refrigeration and gelatin.

• Can I use frozen mango for this recipe?

Fresh mangoes are best, but frozen mango can work if thawed completely and drained of excess liquid. Ensure the mango is ripe and sweet.

• What if I don't have a food processor?

You can crush biscuits in a zip-lock bag using a rolling pin and mix ingredients by hand with a whisk. The texture might be slightly less smooth.

• How long does the cheesecake need to set?

The cheesecake needs at least 3 hours for the first layer and an overnight rest for the jelly topping to fully set and develop optimal flavor.

No Bake Mango Cheesecake Recipe

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4.9 from 14 reviews

• Total Time: 3 hours 45 minutes
• Yield: 8 1x

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Description

Creamy mango cheesecake delivers tropical paradise in each silky slice. Chilled dessert brings sweet escape with graham cracker crust and luscious mango layers you can savor and enjoy.

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Ingredients

Scale 1x2x3x

Dairy and Cream Ingredients:

• 500 grams (1 pound) cream cheese, softened
• 300 milliliters (10 ounces) whipping cream
• 100 grams (3.5 ounces) unsalted butter, melted

Fruit and Sugar Ingredients:

• 700 grams (1.4 pounds) ripe mango flesh (about 2 large mangoes)
• 1 large mango, cubed
• 2 passionfruits
• 2/3 cup (150 grams) caster sugar
• 2 tablespoons white sugar
• 1 tablespoon white sugar

Base and Stabilizing Ingredients:

• 150 grams (5 ounces) plain sweet biscuits (such as graham crackers or digestives)
• 4 1/2 teaspoons gelatin powder
• 3/4 teaspoon gelatin powder
• 1/2 cup (125 milliliters) cold water
• 1/4 cup (65 milliliters) cold water
• 1 tablespoon lemon juice
• 3/4 cup reserved mango puree
• 1 teaspoon vanilla extract

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Instructions

1. Transform digestive biscuits into fine crumbs using a food processor. Incorporate melted butter and sugar, mixing thoroughly until uniform. Firmly press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing subsequent layers.
2. Sprinkle gelatin over cold water and allow to bloom for 5 minutes. Gently heat in microwave, stirring between 15-second intervals until completely dissolved. Cool for several minutes.
3. Puree fresh mango flesh, separating 3/4 cup for jelly topping. Blend remaining puree with cream cheese, sugar, whipping cream, and dissolved gelatin until silky smooth. Carefully pour over chilled biscuit base. Refrigerate for minimum 3 hours until completely set.
4. Prepare mango jelly layer by dissolving gelatin in cold water. Let sit briefly, then microwave until transparent. Cool slightly, then combine with reserved mango puree and lemon juice. Gently spread over set cheesecake layer. Refrigerate overnight to ensure complete stabilization.
5. Whip cream with vanilla and sugar until soft peaks form. Artfully spread over chilled cheesecake. Garnish with fresh mango cubes and passionfruit pulp. Serve chilled and enjoy the tropical dessert.

Notes

• Opt for ripe, sweet mangoes to guarantee the most intense flavor in your cheesecake.
• Chilling the springform pan beforehand helps the biscuit base set quickly and firmly.
• Use full-fat cream cheese for a richer, more luxurious texture that holds its shape perfectly.
• For a gluten-free version, swap regular biscuits with gluten-free graham crackers or almond flour cookies.
• Ensure gelatin is completely dissolved to prevent lumpy or grainy layers in your cheesecake.
• Room temperature ingredients blend more smoothly, creating a silkier filling with no lumps.
• Strain mango puree through a fine-mesh sieve for an ultra-smooth, velvety consistency.
• Make ahead and store covered in the refrigerator for up to 3 days, maintaining its fresh taste and texture.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Chilling
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 410
• Sugar: 34 g
• Sodium: 180 mg
• Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg