This no bake mango cheesecake is made with a graham cracker crust, topped with a mango cheesecake filling, and topped with mango jelly.
This incredible no-bake mango cheesecake is a perfect dessert for those hot summer days.
It features a crispy graham cracker crust as the base, topped with a velvety smooth cheesecake filling infused with the vibrant fresh mango puree.
To add an extra burst of tropical delight, a layer of mango jelly is spread over the top, creating a beautiful and enticing cheesecake.
With its refreshing taste and easy preparation, this no-bake mango cheesecake is sure to become a favorite among family and friends. Indulge in this delightful treat without turning on the oven!
For more delicious cheesecake recipes, check out my creamy vanilla cheesecake, pistachio cheesecake, and cinnamon roll cheesecake.
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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 which is perfect for those hot summer days!
- Simple- this recipe is made with simple ingredients you can find in any grocery store.
- Mango topping- this cheesecake is topped with a delicious sweet and tangy mango jelly topping which makes this cheesecake look fancy, although its very easy to make.
- Texture- this cheesecake is extra creamy and silky smooth and will melt in your mouth along with the chewy and soft mango topping!
Ingredients
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.
Graham crackers/ tea biscuits- we like to use tea biscuits or digestive biscuits, but graham crackers will work as well.
Butter- melt the butter in the microwave. I 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.
You will need the mangos for making mango puree. Make the mango puree by peeling the mango and blending it in a blender or food processor until smooth.
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- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Instant vanilla pudding- my 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.
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, 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 large 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, 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 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!
Expert Tips
- 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.
Faq's
No. Gelatin plays a crucial role in this no-bake cheesecakes by providing structural support and a smooth, velvety texture.
Without the addition of gelatin, the cheesecake mixture would remain liquid and unable to set properly, resulting in a runny and unappetizing dessert.
Mango cheesecake is made with a graham cracker crust, which is topped with a creamy mango cheesecake filling, and topped with a mango jelly.
The best mangos for baking are those that are firm, fibrous, and slightly tart, such as the Tommy Atkins or Maya varieties.
These mangos hold their shape well and provide a nice balance of sweetness and tanginess to baked goods.
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
To freeze this cheesecake after you let it set in the fridge for at least 5 hours. Freeze the cheesecake 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.
Making ahead instructions
Make this in advance by making it according to the instructions. Allow it to chill in the fridge for 1-2 days.
Top the cheesecake with the topping of your choice and serve when ready to serve!
Substitutions
Gluten-free- substitute the graham crackers or digestive biscuits with gluten-free crackers to make this cake gluten-free friendly!
Store-bought graham cracker crust- to make this recipe easier, use store-bought graham cracker crust instead of making a homemade crust.
Variations
Topping- if you don't like jelly 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.
Zest- I added lemon zest and lemon juice for this but you can swap it with orange!
Tropical- add ⅓ cup of shredded coconut into the graham cracker crust for a tropical twist.
Cheesecake bars- instead of a traditional round cake, press the graham cracker crust into a 13 by 9 baking pan and top with the mango cheesecake filling and jelly, then cut into bars for easy serving.
Parfaits- layer the graham cracker crumbs, cheesecake filling, and mango jelly in individual glasses or jars for a portable and visually appealing dessert.
Serving Tips
Fresh Berry Compote- top a slice of this cheesecake with a generous spoonful of homemade berry compote.
Vanilla ice cream- add a large scoop of ice cream next to a slice of this cheesecake.
Whipped cream and zest- serve slices of this cheesecake with a dollop of freshly whipped cream and a sprinkle of grated orange zest or lemon zest on top.
Equipment
- 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.
- Offset spatula for smoothing out the cheesecake in the pan.
- Rubber spatula to fold the mixture and scrape down the sides of the bowl.
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.
If you tried this recipe, don’t forget to leave a rating and a comment below. I love hearing from you.
If you liked this recipe
📖 Recipe
No Bake Mango Cheesecake
Ingredients
Crust:
- 2 cups Graham crackers crumbs
- ½ cup Butter
- 1 tablespoon Sugar
Cheesecake filling:
- 23 oz Cream cheese room temp, full fat
- 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
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 large 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, 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!
Yulie says
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 says
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.
Deepali says
Excellent recipe.turned out perfect. Only point is I had to add more sugar to the filling than what is mentioned. Otherwise, a recipe to keep.The topping did look discoloured but someone has suggested addition of lemon juice in the comments.
Adina Glauber says
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 🙂