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.
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!
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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.
Instructions
Step1: Start by making the crust: pulse graham crackers/ tea biscuits in a food processor until fine crumbs form.
Step 2: Add the granulated sugar and the butter and mix until combined.
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.
Step 4: Meanwhile, into a small bowl, add the gelatin powder and water and let it soak for 10 minutes.
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.
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.
Step 7: In a separate bowl, whip together the heavy whipping cream and the powder sugar until stiff peaks form.
Step 8: Lightly fold the whipped cream into the cream cheese mixture until the mixture is well combined and creamy.
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.
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.
Let the cake set in the fridge for at least 2 hours. Release the cake from the pan and serve! Enjoy!
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.
Faq's
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.
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.
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📖 Recipe
No Bake Mango Cheesecake
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!
Yulie
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.
Mae
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.
Adina Glauber
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 🙂