What could be better than a creamy mango cheesecake to brighten up the day? With a buttery cookie crust and a gorgeous mango jelly topping, the cake brings you to a tropical paradise. Trust me, once you try it, you’ll be hooked. It’s perfect for gatherings or even just a sweet treat for yourself (we all deserve it, right?). The best part? No baking is required! So let’s get started!
Why You’ll Love This No-Bake Mango Cheesecake
Satisfying flavor and texture
This no-bake cheesecake is truly a slice of paradise! The creamy, smooth filling blends perfectly with the buttery cookie crust, creating a rich texture that’s both indulgent and refreshing. And the mango adds that perfect balance of sweet and tangy. Every bite feels like a tropical vacation!
Vibrant, striking look
This cheesecake is a total showstopper. The bright yellow mango filling adds a little sunshine to the white cream cheese, not just beautiful but so inviting. If you’re looking to impress your guests or make your gathering a little more special, this cheesecake is perfect. Whether you top it with a glossy mango jelly, a rich mango compote, or fresh fruit, the vibrant colors make it a fabulous centerpiece for any party.
No-bake recipe
The best part? This cheesecake is so easy to make, and it’s no-bake! I love a good baking challenge, but sometimes you just want a dessert that comes together with minimal effort and still tastes amazing. With simple ingredients and minimal steps, it’s ideal for busy home bakers. Plus, the chilling time gives you the perfect opportunity to relax and prep for the next step of your day. It’s a win-win!
7 Basic Steps To Make No-Bake Mango Cheesecake
Step 1
First things first—let’s start with the cheesecake crust. Take 80g of your favorite cookies (I usually mix two types for a richer flavor, or try a blend of digestive biscuits and graham crackers for a nice contrast!).
Toss them into a zip-loc bag and squeeze out all the air. Then, crush those cookies into fine crumbs. You can use a rolling pin, or if you’re feeling lazy (I totally get it), a blender or food processor works wonders. 😅
Once you’ve got those lovely fine crumbs, add 40g of melted butter to the bag. Give it a good massage (yes, I mean it—this is therapeutic baking at its finest! 😄). Mix everything well so the crumbs are nicely coated.
Now, press those crumbs into the bottom of a 15cm round pan. Use a spatula or the bottom of a cup to flatten it evenly. Pop it in the fridge to chill for about 30 minutes while we prep the cream cheese filling.
Step 2
Now, for the creamy magic. We need 200g of room-temperature cream cheese. I recommend leaving it out for a while before starting, or, if you forget (no judgment), you can microwave it for 10-15 seconds to soften it up.
Mix it in a large bowl to smooth it out—cream cheese can be so stubborn and lumpy, so take your time with this!
Once it’s nice and smooth, add 50g of sugar and 1 teaspoon of vanilla extract. Whisk it all together until well combined. Now, add 50g of yogurt (this gives it a nice tang) and 150g of fresh mango puree.
If you’re using fresh mangoes (which I highly recommend for the best flavor), just chop up the pulp into small chunks and blend it in a food processor. Too much of a hassle? Go for canned mango puree instead!
Pro tip: Leave a few fresh mango chunks for assembly to add some fun texture later.
Step 3
Next, we’ll bloom 2 teaspoons of powdered gelatin with 2 tablespoons of cold water. Let it sit for about 5 minutes to soften. Don’t skip this part, or your jelly might not set properly!
After it blooms, pop it in the microwave for 15 seconds to melt it. Stir it well to make sure the gelatin is completely dissolved.
Now, add a tablespoon of your cream cheese mixture to the gelatin and mix until smooth. Once that’s done, pour the gelatin mixture back into the cream cheese filling and give it a good stir.
Step 4
Grab a separate bowl and whip 100ml of cold heavy cream with 20g of sugar. Whip it until it’s about 60% thickened (you want it to hold its shape but still be a bit soft).
When it’s ready, gently fold it into the cream cheese mixture. Pro tip: Be careful not to deflate the whipped cream. This adds to the fluffy texture of your cheesecake, and we want to keep it light!
Step 5
Take the cheesecake crust out of the fridge (it should be firm by now), and layer some fresh mango cubes on top of the crust. Then, pour your mango cream cheese mixture over the top.
Tap the pan gently on the counter to get rid of any air bubbles. Cover it up and let it chill for 30 minutes in the fridge.
Step 6
While your cheesecake is chilling, it’s time to make the mango jelly. Bloom 1 ½ teaspoons of powdered gelatin in 60ml of cold water, just like we did earlier. Let it sit for 5 minutes, then microwave it for 15 seconds to melt.
Stir in 1 tablespoon of granulated sugar and make sure it’s completely dissolved. Then, add 120g of mango puree and mix it all together. Now, pour this beautiful, bright jelly gently on top of the chilled cheesecake.
Step 7
Cover your cheesecake and pop it in the fridge for at least 3 hours to set. I know the wait is so hard, but it’s totally worth it!
Once your cheesecake is fully set, it’s time to unmold it. To make this easier, wrap a hot towel around the outside of the pan for about 10 seconds.
This will help release the cake without cracking it. Gently remove the pan, and voilà—you’ve got a beautifully chilled mango cheesecake!
To make it even prettier, I love decorating mine with more fresh fruit (mango slices, maybe some kiwi or berries) and a few sprigs of mint. It looks fancy, but it’s actually so simple!
Now, for the best part—slice into that creamy, dreamy cheesecake and take a bite. The tangy cream cheese with the sweetness of mango is just heavenly.
I guarantee this will be the star of any gathering or the perfect treat for a quiet moment. Enjoy the tropical flavors, and feel free to share your creation with loved ones—or keep it all to yourself (I won’t judge!).
If you love this sweet-tart duo, my mango passion fruit mousse cake or no-bake strawberry cheesecake will be your next favorite treat!
Some Baking Tips
Add A Subtle Chocolate Note
If you’re a chocolate lover (like me!), you’ll absolutely adore this twist. Adding about 150g of melted white chocolate into the cheesecake batter gives it a beautifully subtle chocolate flavor. It pairs so well with the mango’s natural tartness, creating a perfect balance.
Trust me, the creaminess of the white chocolate just enhances everything without overpowering the mango’s freshness. I often do this when I want a little extra indulgence but don’t want the chocolate to steal the spotlight!
Let’s Replace The Mango Jelly
Sometimes, I like to shake things up a bit and skip the traditional mango jelly topping. Instead, I make a mango compote that brings a different depth of flavor. Simply simmer chopped mangoes, sugar, and a splash of orange juice (this is my secret—orange juice really brightens it up!).
Then, thicken it with a bit of cornstarch to help it set just right. The compote adds a warm, cozy touch to the no-bake cheesecake, and it’s a great way to use up extra mangoes if you’ve got them lying around. Plus, it’s a lovely change from the usual jelly!
FAQs
What can I use instead of gelatine?
You can switch to agar-agar powder to help the cheesecake settle.
How long does this cheesecake last? How to store?
It will stay good for up to 4 days in the fridge. Just cover it with plastic wrap, put it into an airtight container, and refrigerate it.
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And there you have it! A delightful, creamy mango cheesecake that’s sure to impress.
No-Bake Mango Cheesecake
Ingredients
Cookie base
- 80 g crushed cookies
- 40 g melted, unsalted butter
Cream cheese filling
- 200 g cream cheese
- 150 g mango puree
- 70 g granulated sugar (used separately)
- 100 ml heavy cream
- 50 g yogurt
- 2 tbsp cold water
- 2 tsp gelatine
- 1 tsp pure vanilla extract
Mango jelly
- 120 g mango puree
- 12 g granulated sugar
- 60 ml cold water
- 1 ½ tsp gelatine powder
Instructions
- Crush 80g of cookies (mix two types for richer flavor) into fine crumbs using a zip-loc bag and rolling pin or food processor. Add 40g melted unsalted butter, seal the bag, and massage until evenly mixed.
- Press the crumbs into the bottom of a 15cm round pan and flatten using a spatula or cup. Chill in the fridge for 30 minutes while preparing the mango cheesecake filling.
- Beat 200g room-temperature cream cheese until smooth, and add 50g sugar and 1 tsp vanilla extract. Mix in 50g yogurt and 150g mango puree, then set aside.
- Bloom 2 tsp powdered gelatin with 2 tbsp cold water for 5 minutes, then microwave for 15 seconds to melt. Mix with 1 tbsp of cream cheese filling, then combine with the rest of the mixture.
- Whip 100ml cold heavy cream with 20g sugar until 60% thickened. Fold the whipped cream gently into the cream cheese mixture.
- Top the chilled crust with fresh mango pieces, then pour the mango cream cheese mixture over. Tap the pan to remove air bubbles and refrigerate for 30 minutes.
- Bloom 1 ½ tsp gelatin with 60ml cold water and microwave for 15 seconds to melt. Stir in 1 tbsp sugar, add 120g mango puree, and mix well.
- Pour the mango jelly gently over the chilled cheesecake and refrigerate for 3 hours to set.
- Wrap a hot towel around the pan for 10 seconds, then remove to unmold the cheesecake. Decorate with fresh fruit and mint sprigs.
- Slice and enjoy your creamy, tropical mango cheesecake!
Notes
- Mix 150g of melted white chocolate into the cheesecake batter for a creamy, subtle chocolate flavor that compliments the tartness of mango without overpowering it.
- Skip the jelly and make a mango compote by simmering chopped mangoes, sugar, and a splash of orange juice. Thicken with cornstarch for a warm, flavorful topping that adds depth and a cozy touch to your cheesecake.
