If you’re looking for a dessert that’s as effortless as it is show-stopping, I can’t recommend this No Bake Mango Cheesecake Recipe enough. It’s creamy, fruity, and just bursting with tropical goodness, plus you don’t even have to turn on the oven — a total win, especially on warm days. I first tried making this when I had a mountain of ripe mangoes begging to be used, and honestly, it blew me away with how simple and delicious it turned out. Stick with me here, because you’re going to want to add this to your dessert repertoire ASAP.
Why You’ll Love This Recipe
- No baking required: Perfect for hot days or when you want dessert without the oven hassle.
- Intense mango flavor: The fresh mango puree and jelly layer pack a tropical punch that feels like summer in every bite.
- Creamy texture: Light, mousse-like filling makes this a refreshing alternative to denser cheesecakes.
- Family crowd-pleaser: My loved ones always ask for this one at parties and special gatherings.
Ingredients You’ll Need
The ingredients here work together beautifully – the buttery biscuit base adds a satisfying crunch while the luscious mango filling feels silky and light. When shopping, try to pick ripe, sweet mangoes for the best flavor; underripe ones just won’t give the same tropical sweetness.
- Arnott’s Marie Biscuits or Digestives: These are my go-to for a subtly sweet, sturdy crust; Graham crackers work great too if you’re in the US.
- Unsalted butter: Melted to bind that crust together perfectly, make sure it’s unsalted to control sweetness.
- White sugar: Just enough to sweeten the crust and whipped cream, but not overpower the mango.
- Mango flesh: Fresh is best here — I love using two large, juicy mangoes for the filling and an extra one for topping.
- Gelatin powder: Essential for setting the filling and jelly layers without baking; I use powdered gelatin but you can substitute with sheets if you prefer.
- Cold tap water: Used to bloom the gelatin properly before adding to the filling and jelly.
- Philadelphia cream cheese: Softened for that smooth, rich texture; I always pick full-fat for creaminess.
- Caster sugar (superfine sugar): Dissolves easily into the filling, keeping everything silky.
- Whipping cream: Split into two batches — one for the filling to add lightness, and another for the topping whipped with sugar and vanilla.
- Lemon juice: A splash brightens up the mango flavor and balances the richness beautifully.
- Vanilla extract: Adds subtle warmth and depth to the whipped cream topping.
- Passionfruit: Optional but highly recommended for topping, adding a tangy contrast and gorgeous visual pop.
Variations
I like to keep this No Bake Mango Cheesecake Recipe pretty classic, but I’ve played around with a few twists that you might enjoy experimenting with yourself. The great thing is, it adapts well without losing that creamy, tropical charm.
- Berry Mango Cheesecake: Swapping some of the mango for pureed raspberries or strawberries adds a lovely tartness and splash of color – my family loved this berry-mango combo at our last barbecue.
- Vegan Version: I tried using agar-agar instead of gelatin and coconut cream in place of dairy cream once — it’s a bit different in texture but still refreshing and fruity.
- Crunchy Nut Crust: Adding crushed toasted almonds or pistachios to the biscuit base gives a wonderful nutty crunch that contrasts nicely with the soft filling.
- Mini Cheesecakes: If you want individual servings, I’ve used muffin tins with liners – they turn out adorable and are perfect for parties.
How to Make No Bake Mango Cheesecake Recipe
Step 1: Prepare the Biscuit Base
Start by crushing the biscuits into fine crumbs — I usually throw them in a ziplock and bash with a rolling pin (it’s therapeutic, trust me). Mix the crumbs with melted butter and a spoonful of sugar until it resembles wet sand. Press this mix firmly into your springform tin or dish, making sure it’s evenly spread and compacted. This base is the foundation, so don’t rush – a solid, even crust will give you the perfect bite every time. Pop it into the fridge to chill while you work on your filling.
Step 2: Prepare the Mango Filling
Puree the mango flesh until silky smooth. Then bloom the gelatin by sprinkling it over cold water and letting it sit for a few minutes. Meanwhile, whip your cream until soft peaks form. In a large bowl, beat softened cream cheese with sugar until creamy, then add the mango puree and lemon juice. Melt the bloomed gelatin gently (I use the microwave for 10-15 seconds, but don’t overheat it!) and stir it into the mango mixture quickly. Fold in the whipped cream gently to keep that light texture. Pour the filling over your chilled crust and smooth the top. Refrigerate for about an hour while you make the mango jelly layer.
Step 3: Add the Mango Jelly Layer
Puree another mango until smooth. Bloom and melt the smaller amount of gelatin in cold water just like before. Stir the gelatin into the mango puree and carefully pour this layer over the set cheesecake filling. This jelly layer sets quickly and gives the cheesecake that beautiful mango sheen that’s so inviting. Return the cheesecake to the fridge and chill for at least 3-4 hours, preferably overnight, so it can firm up completely.
Step 4: Whip the Cream Topping and Garnish
Just before serving, whip the remaining cream with sugar and vanilla extract until soft peaks form. Spread or pipe it generously over the set cheesecake. I love topping mine with fresh mango cubes and a few passionfruit halves – the tart passionfruit seeds brighten it up and add a pop of color that’s as tasty as it is pretty.
Pro Tips for Making No Bake Mango Cheesecake Recipe
- Perfect Gelatin Blooming: Always sprinkle gelatin evenly over cold water and let it rest before melting; skipping this step can cause lumps or weak setting.
- Use Ripe Mangoes: I once tried underripe mangoes and the flavor was pretty flat—sweet, ripe mango really makes or breaks this recipe.
- Gentle Folding Technique: When folding whipped cream into the filling, do so gently to keep it airy and light, no one likes dense cheesecake here!
- Avoid Overheating Gelatin: Heat it just until melted to keep the gelatin from getting tough and ruining the texture.
How to Serve No Bake Mango Cheesecake Recipe
Garnishes
I usually top mine with freshly cubed mango and scoops of passionfruit pulp—it not only looks stunning but gives that tart contrast that balances the sweetness so well. Sometimes I add a sprinkle of toasted coconut flakes for a little texture and tropical flair. It’s totally optional, but I promise it adds a wonderful extra touch!
Side Dishes
This cheesecake is often the star, but I like to serve it alongside light dishes like a crisp green salad or savory grilled chicken when making a summery meal. For something sweet pairing, a chilled glass of sparkling wine or a simple mint tea complements it beautifully.
Creative Ways to Present
For parties, I’ve served the No Bake Mango Cheesecake in clear glasses layered with mango, whipped cream, and biscuit crumbles for individual “cheesecake parfaits” – guests loved that! You can also make mini versions in cupcake liners, or simply decorate the top with edible flowers and fresh herbs for special occasions.
Make Ahead and Storage
Storing Leftovers
I keep leftover cheesecake covered tightly in the fridge, and it stays perfectly fresh for up to 3 days. The flavors actually meld even better after a day or two, so if you can wait, that’s always a plus!
Freezing
I tried freezing this cheesecake once (wrapped super well), and while the texture softened a bit upon thawing, it’s still quite tasty. I recommend freezing individual slices rather than the whole cake, and thawing overnight in the fridge before enjoying.
Reheating
No reheating needed here—this cheesecake is best served cold and fresh from the fridge. Taking it out 10 minutes before slicing helps soften it slightly, making the slices pretty and neat.
FAQs
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Can I use canned mango instead of fresh mango for this no bake mango cheesecake recipe?
You can, but fresh mango definitely provides a brighter, fresher flavor and better texture. If using canned mango, drain it well and reduce added sugar slightly, as canned fruit is often sweeter.
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What if I don’t have gelatin? Can I use a substitute?
Agar-agar is a popular vegan substitute, but it sets differently and requires boiling to activate. If you use agar, follow specific instructions for that ingredient and expect a slightly different texture.
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How long does it take for the no bake mango cheesecake to set?
Overall, you’ll want to allow at least 4–5 hours in the fridge, ideally overnight. The filling sets after about an hour, but the mango jelly layer takes longer to firm properly.
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Can I make this no bake mango cheesecake recipe ahead of time?
Absolutely! In fact, it tastes even better the next day once the flavors have melded. Just store it covered in the refrigerator.
Final Thoughts
I absolutely love how this No Bake Mango Cheesecake Recipe comes together—so simple yet bursting with flavor and perfect for any occasion, especially in warm weather when you don’t want to heat your kitchen. Every time I make it, friends and family ask for the recipe, and I’m always happy to share because it’s the kind of dessert that feels impactful without a ton of work. If you want something fresh, creamy, and tropical that you can assemble ahead of time and feel proud of, this one’s definitely for you. Give it a go, and I promise you’ll be reaching for mangoes every summer.
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No Bake Mango Cheesecake Recipe
- Prep Time: 30 min
- Cook Time: 0 min
- Total Time: 30 min
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Australian
Description
A luscious no-bake mango cheesecake featuring a buttery biscuit base, a creamy mango-infused cream cheese filling, topped with a vibrant mango jelly layer, whipped cream, and fresh tropical fruits. Perfect for summer celebrations, this dessert is smooth, fruity, and irresistibly refreshing without needing an oven.
Ingredients
Biscuit Base
- 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
Mango Jelly Layer
- 700 g / 1.4 lb mango flesh (2 large mangoes)
- 4 1/2 tsp gelatin powder
- 1/2 cup / 125 ml cold tap water
Mango Cheesecake Filling
- 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
- 1/4 cup / 65 ml cold tap water
- 1 tbsp lemon juice
Topping
- 300 ml / 10 oz whipping cream*
- 1 tbsp white sugar
- 1 tsp vanilla extract
- 1 large mango, cut into cubes
- 2 passionfruit
Instructions
- Prepare Biscuit Base: Crush the Arnott’s Marie Biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with melted unsalted butter and white sugar until evenly combined. Press the mixture firmly into the base of a springform pan or a lined cake tin to form an even crust. Chill in the refrigerator to set while preparing the filling.
- Make Mango Jelly Layer: Puree 700 g of fresh mango flesh in a blender until smooth. Sprinkle 4 1/2 teaspoons of gelatin powder over 1/2 cup cold tap water in a small bowl and let it bloom for 5 minutes. Gently warm the bloomed gelatin over a double boiler or low heat until fully dissolved. Stir the dissolved gelatin into the mango puree until fully incorporated. Set aside to cool slightly while you prepare the filling.
- Prepare Cheesecake Filling: In a mixing bowl, beat the softened Philadelphia cream cheese with caster sugar until smooth and creamy. Sprinkle the 3/4 teaspoon gelatin powder over 1/4 cup cold water and let it bloom for about 5 minutes. Gently dissolve this gelatin over low heat until clear and pour it slowly into the cream cheese mixture, stirring quickly to combine. Add lemon juice and mix well. Whip 300 ml of whipping cream to soft peaks, then fold it gently into the cream cheese mixture until homogeneous.
- Assemble Layers: Pour half of the cheesecake filling over the chilled biscuit base and smooth the surface. Pour the mango jelly layer evenly over the filling. Top with the remaining cheesecake filling and smooth the top. Place the cheesecake in the refrigerator to chill for several hours or until fully set.
- Prepare Whipped Cream Topping: Whip 300 ml of whipping cream with 1 tablespoon white sugar and 1 teaspoon vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the set cheesecake.
- Add Fruit Toppings: Decorate the cheesecake with fresh mango cubes and passionfruit pulp on top of the whipped cream layer for a beautiful and flavorful finish.
- Serve: Slice the cheesecake and serve chilled for a refreshing and indulgent dessert.
Notes
- A celebration of summer! A creamy mousse-like VERY mangoey filling on a biscuit base topped with a beautiful mango jelly, piles of whipped cream, more mango and passionfruit.
- Toppings are optional – the cheesecake is stunning on its own but prettier with fresh fruit and whipped cream.
- * For best results, use chilled whipping cream to achieve better volume when whipping.
- If gelatin is unavailable, agar-agar can be used as a vegetarian alternative but requires different preparation.
- Make sure to dissolve the gelatin completely to avoid lumps in the filling and jelly.
Nutrition
- Serving Size: 117 g
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
