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Slice missing 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 29 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 440 kcal

Ingredients
 
 

Crust:

  • 2 cups Graham crackers crumbs
  • 115 g Butter
  • 1 tablespoon Sugar

Cheesecake filling:

  • 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

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!

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: 440kcalCarbohydrates: 34gProtein: 5gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 103mgSodium: 353mgPotassium: 179mgFiber: 1gSugar: 14gVitamin A: 1676IUVitamin C: 12mgCalcium: 87mgIron: 1mg
Keyword mango cheesecake, no bake mango cheesecake
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