This no bake mango cheesecake is made with graham cracker crust topped with a creamy, lightly sweet, and tangy cheesecake filling, topped with mango jelly that makes this cake not only impressive but delicious.
If you are a fan of mango desserts and cheesecakes, you will fall in love with this no bake mango cheesecake recipe!
This cheesecake is a ray of sunshine in a dessert. Make with fresh mangos and basic cheesecake ingredients. This is a no-bake recipe so you won’t need to turn your oven on for this recipe!
For more delicious cheesecake recipes, check out my creamy vanilla cheesecake, pistachio cheesecake, cinnamon roll cheesecake, cheesecake with strawberry sauce, triple chocolate cheesecake, and Oreo cheesecake.
Why this recipe works
- Mango flavor- this is the perfect dessert for mango lovers. It is loaded with mango flavor in the cheesecake batter and in the cheesecake topping!
- No oven- this cheesecake recipe does not require an oven. It is a no-bake recipe
- Simple- this recipe is made with simple ingredients you can find in any grocery store.
- Mango topping- this cake is already decorated with the mango topping so there is no other decorating needed.
- Texture- this cheesecake is extra creamy and silky smooth and will melt in your mouth!
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- melt the butter in the microwave. we used unsalted butter for this recipe.
Lemon juice- use fresh lemon juice for this recipe. Fresh lemon will give you the best result. We don't recommend using store-bought lemon juice. This will make the flavor pop!
Lemon zest- I recommend zesting the lemon first and then juicing it.
Mango- we used ripe fresh mango for this recipe, but frozen mango can work as well. Make sure you thaw it first and then blend it.
Heavy whipping cream- make use that your heavy whipping cream is cold from the fridge, that way it will whip faster.
Cream cheese- the most important ingredient in this recipe, is the cream cheese. Make sure that you are using full-fat cream cheese, it's important that you use full-fat cream cheese and make sure that it’s at room temperature.
Powder sugar- is known as confessional sugar. For a smoother buttercream, sift it before adding it to the butter.
Instant vanilla pudding- our secret ingredient to make this cheesecake stable and even more delish!
Gelatin powder- we use gelatin powder to stabilize the cake and the mango topping.
Cold water- we mix the gelatin powder with cold water in order to activate the gelatin.
Add the granulated sugar and the butter and mix until combined.
Transfer the crumbs into a prepared 8-inch cake pan, pressing evenly and firmly into the pan. Place the pan into the fridge for 30 minutes or place it into the freezer for 15 minutes to let the cheesecake crust set.
Meanwhile, in a small bowl, add the gelatin powder and water and let it soak for 10 minutes.
Make the mango puree: blend the mangos into a food processor or a mixer until the mango puree is creamy and smooth. Scoop ½ cup of the mango puree and set it aside for the topping.
In a separate bowl, whip together the heavy whipping cream and the powdered sugar until stiff peaks form.
Lightly fold the whipped cream into the cream cheese mixture until the mixture is well combined and creamy.
Melt the firmed gelatin in the microwave for 10 seconds and add it to the mixture.
Pour the creamy mixture on the crust and smooth out the tops. Place the cheesecake in the fridge to firm up for at least 4 hours.
Mango topping for cheesecake
In a small mixing bowl, add the gelatin powder and the water. Mix lightly with a spoon and let it sit for 10 minutes.
Microwave the gelatin for 10 seconds or until it's fully melted. If the gelatin isn’t melted after 10 seconds, give it another 5-10 seconds in the microwave.
In a medium mixing bowl, add the mango puree and the melted gelatin and mix well.
Pour the mango mixture onto the cake and tilt the cake to help it spread evenly.
Let the cheesecake set in the fridge for an additional 2 hours. Release the cake from the pan and serve! Enjoy!
- Use ripe mangos for this recipe! The mangos you use make a big difference in the flavor of the cheesecake. If you have sweet and ripe mangos, that's great! If you have sour mangos, I would recommend adding more sugar.
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not collapse.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Let your cheesecake set in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake stabilize in the pan. We like to let the cheesecake sit in the fridge overnight.
This cake will last for up to 3 days stored in the fridge in an airtight container.
We use gelatin to stabilize this cake, but it’s not a must. Keep in mind that the cake will be more on the loose side. For the mango jelly, it is a must though, the mango topping will not become jelly without the gelatin.
We like decorating this cheesecake with mango jelly on top. Another option for decoration is to pipe dollops of whipped cream around the edges of the cake and top each whipped cream dollop with a mango slice.
Store this dessert in the fridge (because it contains dairy) covered tightly with plastic wrap for up to 3 days. I like eating this the day after.
This cheesecake freezes great! to freeze this cheesecake, make it according to the instructions, then let it set in the fridge according to the instructions.
When the cheesecake is completely set, you can freeze it covered in a few layers of plastic wrap or foil. This cheesecake will freeze for up to 3 months. To thaw, place the cheesecake in the fridge overnight.
Topping- if you don't want to use gelatin in the cake for the topping, you can top the cake with mango curd instead!
Mango swirl- instead of making a jello mango topping, you can swirl mango puree on top of the cheesecake for a beautiful design.
We like to serve this cheesecake with the mango topping and top it with a dollop of whipped cream. This cake is refreshing, especially on a hot summery day.
- You will need a 9-inch springform pan for this cheesecake. I love this set from Amazon.
- You will also need a food processor to make the crust (if you do not want to use a plastic bag).
- I also recommend using an electric hand mixer to make sure your cheesecake mixture is smooth and perfect. You can also use a stand mixer for this.
More no bake cheesecake recipes
Biscoff cheesecake- This no bake Biscoff cheesecake is made with biscoff cookie crust, topped with creamy biscoff cheesecake filling, topped with melted biscoff spread, and sprinkled with biscoff cookie crumbs.
No bake cheesecake- This no bake cheesecake is made with a thick buttery graham cracker crust and filled with velvety and creamy cheesecake filling.
3 ingredient no bake cheesecake- This 3 ingredient no bake cheesecake is the easiest cheesecake you will ever make and it tastes amazing with a creamy and silky smooth texture.
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No Bake Mango Cheesecake
- 2 cups Graham crackers crumbs
- 115 g Butter
- 1 tablespoon Sugar
- 650 g Cream cheese room temp
- 1 cup Powder sugar
- 1 teaspoon Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoon Vanilla instant pudding
- 1 ¼ cups Heavy cream cold
- 1 teaspoon Vanilla extract
- 1 cup Mango puree
- 15 g Gelatin powder
- 60 g Cold water
- ½ cup Mango puree
- 10 g Gelatin powder
- 50 g Cold water
- Start by making the crust: pulse graham crackers/ tea biscuits in a food processor until fine crumbs form.
- Add the granulated sugar and the butter and mix until combined.
- Transfer the crumbs into a prepared 8-inch cake pan, pressing evenly and firmly into the pan. Place the pan into the fridge for 30 minutes or place it into the freezer for 15 minutes to let the cheesecake crust set.
- Meanwhile, into a small bowl, add the gelatin powder and water and let it soak for 10 minutes.
- Make the mango puree: blend the mangos into a food processor or a mixer until the mango puree is creamy and smooth. Scoop ½ cup of the mango puree and set it aside for the topping.
- Add the mango puree, lemon juice, lemon zest, vanilla extract, and instant pudding, and mix until the mixture is smooth and silky.
- In a separate bowl, whip together the heavy whipping cream and the powder sugar until stiff peaks form.
- Lightly fold the whipped cream into the cream cheese mixture until the mixture is well combined and creamy.
- Melt the firmed gelatin in the microwave for 10 seconds and add it to the mixture.
- Pour the creamy mixture on the crust and smooth out the tops. Place the cheesecake in the fridge to firm up for at least 4 hours.
Mango topping for cheesecake
- Into a small mixing bowl, add the gelatin powder and the water. Mix lightly with a spoon and let it set for 10 minutes.
- Microwave the gelatin for 10 seconds or until it’s fully melted. If the gelatin isn’t melted after 10 seconds, give it another 5-10 seconds in the microwave.
- In a medium mixing bowl, add the mango puree and the melted gelatin and mix well.
- Pour the mango mixture onto the cake and tilt the cake to help it spread evenly.
- Let the cheesecake set in the fridge for an additional 2 hours. Release the cake from the pan and serve! Enjoy!