• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Rich And Delish
  • Home
  • Recipes
    • 3 ingredient
    • Air Fryer
    • Appetizers
    • Breads
    • Breakfast
    • Condiments
    • Desserts
      • Cheesecakes
      • Cookies
      • Cupcakes
      • Chocolate
      • Cakes
      • Bars & Brownies
      • No Bake Desserts
      • Muffins
    • Dinner
    • Drinks
    • Gluten Free
    • Holiday
      • Christmas
      • Fall / thanksgiving
    • Main Dishes
    • Salads
    • Side Dishes
    • Soups
    • Vegetarian
  • Shop
  • About
    • Contact Us
  • FAQ
  • Work With Us
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Categories
  • Shop
  • FAQ
  • Work With Us
  • Contact Us
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » All Recipes » Vegetarian

    No Bake Mango Cheesecake

    Published: Feb 11, 2022 · Modified: Jun 17, 2022 by RichandDelish · This post may contain affiliate links ·

    Sharing is caring!

    1521 shares
    • Facebook
    • Yummly
    • Twitter
    Jump to Recipe Print Recipe

    This no bake mango cheesecake is made with an easy graham cracker crust, topped with a creamy, lightly sweet, and slightly tangy cheesecake filling, topped with a mango jelly that makes this cake not only impressive but delicious.

    Slice pulled away from a no bake mango cheesecake.

    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!

    If you love cheesecake recipes as we do, you should check out our no bake Biscoff cheesecake, Nutella cheesecake, Oreo cheesecake, and our Biscoff cheesecake. You will love all of these recipes!

    Jump to:
    • Why this recipe works
    • Ingredients
    • Instructions
    • Expert tips
    • Faq's
    • Storing
    • Freezing
    • Substitutions
    • Variations
    • Serving
    • 📖 Recipe
    • 💬 Comments

    Why this recipe works

    • Is the perfect dessert for mango lovers.
    • Does not requires an oven.
    • Made with simple ingredients.
    • Is already decorated with the mango topping.
    • Easy to make!

    Ingredients

    Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.

    Graham crackers/ tea biscuits- we like to use tea biscuits of digestive biscuits, but graham crackers will work as well.

    Butter- melt the butter in the microwave. we used unsalted butter for this recipe.

    Lemon juice- for an extra tang.

    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.

    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.

    Mango cheesecake on a marble platter.

    Instructions

    Step1: Start by making the crust: pulse graham crackers/ tea biscuits in a food processor until fine crumbs form.

    Cheesecake process shots.

    Step 2: Add the granulated sugar and the butter and mix until combined.

    Cheesecake process shots.

    Step 3: 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.

    Cheesecake process shots.

    Step 4: Meanwhile, into a small bowl, add the gelatin powder and water and let it soak for 10 minutes.

    Cheesecake process shots.

    Step 5: 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.

    Cheesecake process shots.

    Step 6: In a big mixing bowl, add the room temperature cream cheese and mix with an electric hand mixer until the cream cheese is creamy. Add the mango puree and mix until the mixture is smooth and silky.

    Cheesecake process shots.
    Cheesecake process shots.

    Step 7: In a separate bowl, whip together the heavy whipping cream and the powder sugar until stiff peaks form.

    Cheesecake process shots.

    Step 8: Lightly fold the whipped cream into the cream cheese mixture until the mixture is well combined and creamy.

    Cheesecake process shots.

    Step 9: Melt the firmed gelatin in the microwave for 10 seconds and add it to the mixture. Pour the creamy mixture into the pan and smooth out the tops. Place the pan in the fridge to firm up for at least 3 hours or until the top is set.

    Cheesecake process shots.
    Cheesecake process shots.

    Mango topping for cheesecake:

    Into 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.

    Cheesecake process shots.
    Cheesecake process shots.

    Let the cake set in the fridge for at least 2 hours. Release the cake from the pan and serve! Enjoy!

    Cheesecake process shots.

    Expert tips

    • 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 you 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.

    Slice of cheesecake pulled away.

    Faq's

    How long will this cheesecake last?

    This cake will last for up to 3 days stored in the fridge in an airtight container.

    Can I skip the gelatin in this cheesecake?

    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.

    How to decorate this cheesecake?

    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.

    Slice of cheesecake on a white plate next to the cheesecake.

    Storing

    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.

    Freezing

    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.

    Substitutions

    Gluten-free- substitute the graham crackers or digestive biscuits with gluten-free crackers to make this cake gluten-free friendly!

    Variations

    Topping- if you dont 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.

    Serving

    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.

    More cheesecake recipes:

    Nutella cheesecake- This no-bake Nutella cheesecake is rich in Nutella flavor, creamy silky smooth with a texture that is melt in your mouth delicious.  This no-bake Nutella cheesecake is extremely easy to make and requires simple ingredients. 

    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.

    Oreo cheesecake– This no-bake Oreo cheesecake is made with an Oreo crust, topped with creamy Oreo cheesecake filling, and topped with whipped cream dollops, and more Oreos! 

    Mini burnt basque cheesecake- Yes, this cake is intentionally "burnt" with a slightly burnt caramelly flavor that adds so much to this cheesecake.

    If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.

    If you liked this recipe:

    • Follow us on Facebook, Instagram, and Pinterest.
    • Share/pin this recipe to Pinterest.
    • Leave a comment down below!

    📖 Recipe

    Slice pulled away from a no bake mango cheesecake.

    No Bake Mango Cheesecake

    This no bake mango cheesecake is made with an easy graham cracker crust, topped with a creamy, lightly sweet, and slightly tangy mango cheesecake filling, topped with a mango jelly that makes this cake not only impressive but delicious.
    5 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 12 slices
    Calories 330 kcal

    Ingredients
     
     

    Crust:

    • 150 g Graham crackers or tea biscuits
    • 80 g Butter
    • 1 tablespoon Sugar

    Cheesecake filling:

    • 450 g Cream cheese
    • â…” cup Powder sugar
    • 1 teaspoon Lemon juice
    • 1 cup Heavy cream
    • 1 teaspoon Vanilla extract
    • 15 g Gelatin powder
    • 60 g Cold water
    • 1 ½ cups Mango puree

    Mango topping:

    • ½ cup Mango puree
    • 10 g Gelatin powder
    • 50 g Cold water

    Instructions
     

    • 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.
    • In a big mixing bowl, add the room temperature cream cheese and mix with an electric hand mixer until the cream cheese is creamy. Add the mango puree 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 into the pan and smooth out the tops. Place the pan in the fridge to firm up for at least 3 hours or until the top is set.

    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 cake set in the fridge for at least 2 hours. Release the cake from the pan and serve! Enjoy!

    Notes

    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 you 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.

    Nutrition

    Calories: 330kcalCarbohydrates: 27gProtein: 4gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 75mgSodium: 249mgPotassium: 165mgFiber: 1gSugar: 12gVitamin A: 1422IUVitamin C: 16mgCalcium: 66mgIron: 1mg
    Keyword mango cheesecake, no bake mango cheesecake
    Tried this recipe?Let us know how it was!
    « Apple Upside Down Cake
    Tzatziki Sauce »

    Reader Interactions

    Comments

    1. Yulie

      December 29, 2022 at 5:50 am

      5 stars
      Tried this recipe once and absolutely loved it. The cake isn’t too sweet which is great. This recipe is very light. If you’re expecting a heavy traditional American cheesecake, this isn’t it. I love the cake’s airy texture. Will definitely make it again.

      Reply
    2. Mae

      August 05, 2022 at 1:17 am

      I have tried this recipe and we love it so much! I would recommend add lemon on the mango topping to avoid discoloration as it did on mine.

      Reply
    3. Adina Glauber

      January 02, 2022 at 2:16 pm

      For people who don't like it that sweet, I added only 1 tbs of suger to the cheese batter and it's more than enough 🙂

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Thank you for dropping by!
    Our blog is all about simple and delicious recipes. We’re showing you step by step how to make our favorite recipes. Visit our social media for more content!

    • TikTok
    • Facebook
    • Instagram
    • YouTube
    • Pinterest

    Search Through Our Recipes

    Popular Recipes

    • double chocolate banana bread recipe
      Banana BreadBreadsBreakfastChocolateChristmasDessertsQuick BreadValentine's DayVegetarian

      Double Chocolate Banana Bread

    • easy one bowl chocolate cupcakes
      ChocolateCupcakesDessertsHolidayValentine's DayVegetarian

      Easy Chocolate Cupcakes

    • no bake mango cheesecake recipe
      CheesecakesDessertsNo Bake DessertsVegetarian

      No Bake Mango Cheesecake

    • baked goat cheese pasta recipe
      DinnerMain DishesPastaVegetarian

      Baked Goat Cheese Pasta

    Footer

    ↑ back to top

    About

    • About Us
    • Work With Us
    • Contact Us
    • FAQ

    Recipes

    • Recipes Categories
    • Breakfast
    • Deserts

    Subscribe and Follow

    • TikTok
    • Facebook
    • Instagram
    • YouTube
    • Pinterest

    Copyright © Rich And Delish 2022 | Website Terms & Privacy Policy