No bake mango cheesecake garnished with fresh mango slices on a white plate

No Bake Mango Cheesecake Recipe

ByCasey Monroe

Why make this recipe

No Bake Mango Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the tropical sweetness of mango. It’s easy to make, requires no baking, and is perfect for hot days when you want something refreshing. This cheesecake is sure to impress friends and family at any gathering, making it a popular choice for celebrations or casual get-togethers.

How to make No Bake Mango Cheesecake

Ingredients:

  • 150 g / 5 oz Arnott’s Marie Biscuits (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit
  • 100 g / 3.5 oz unsalted butter, melted
  • 2 tbsp white sugar
  • 700 g / 1.4 lb mango flesh (from 2 large mangoes) (Note 1)
  • 4 1/2 tsp gelatin powder (Note 2)
  • 1/2 cup / 125 ml cold tap water
  • 500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)
  • 2/3 cup / 150 g caster sugar (superfine white sugar)
  • 300 ml / 10 oz whipping cream*
  • 3/4 tsp gelatin powder (Note 2)
  • 1/4 cup / 65 ml cold tap water
  • 1 tbsp lemon juice
  • 300 ml / 10 oz whipping cream*
  • 1 tbsp white sugar
  • 1 tsp vanilla extract
  • 1 large mango, cut into cubes
  • 2 passionfruit

Directions:

Cake pan:

  1. Prepare a 9-inch springform cake pan by greasing it lightly or lining the bottom with parchment paper for easy removal.

Biscuit base:

  1. Crush the biscuits into fine crumbs.
  2. In a mixing bowl, combine the biscuit crumbs, melted butter, and 2 tablespoons of white sugar.
  3. Press the mixture firmly into the base of the cake pan. Place it in the refrigerator to chill.

Filling:

  1. In a saucepan, combine 700 g of mango flesh and 4 1/2 tsp of gelatin powder with 1/2 cup of cold water. Stir to mix well.
  2. Heat this mixture over low heat until the gelatin dissolves, then remove from heat and let it cool.
  3. In a large bowl, beat the softened cream cheese and 2/3 cup sugar until smooth and creamy.
  4. Whip 300 ml of cream in a separate bowl until soft peaks form.
  5. Fold the whipped cream into the cream cheese mixture.
  6. Finally, add the cooled mango gel to the cream cheese mixture and mix until well combined.

Mango Jelly:

  1. For the mango jelly, repeat the process by mixing 3/4 tsp gelatin powder with 1/4 cup of cold water and heating it until dissolved.
  2. Add the lemon juice and mix it with the remaining mango flesh. Let it cool slightly.

Decorations:

  1. Pour the filling over the chilled biscuit base in the cake pan.
  2. Cover it with the mango jelly mixture.
  3. Refrigerate for at least 4 hours or until set.

How to serve No Bake Mango Cheesecake

Once the cheesecake has set, carefully remove it from the pan. You can decorate the top with fresh mango cubes and pulp from the passionfruit for an elegant touch. Slice and serve chilled for the best experience!

How to store No Bake Mango Cheesecake

Store leftover cheesecake in the refrigerator. Cover it tightly to prevent it from absorbing any odors. It is best enjoyed within 3-4 days.

Tips to make No Bake Mango Cheesecake

  • Make sure the cream cheese is softened before mixing to avoid lumps.
  • Chill the cake pan before adding the filling for a firmer base.
  • You can use other fruits like strawberries or blueberries if you want to switch up the flavor.

Variation

To make a chocolate version, you could add cocoa powder to the biscuit base. For a zesty twist, top the cheesecake with a citrus glaze instead of mango jelly.

FAQs

Can I use frozen mango for this recipe?
Yes, you can use frozen mango, but make sure to thaw and drain it before use.

How long does the cake take to set?
It usually takes about 4 hours to set, but it’s better to leave it overnight for the best results.

Can this cheesecake be made in advance?
Yes, you can prepare it a day or two ahead of time, making it perfect for events or gatherings.