When I talk about a no bake mango cheesecake, it has to be real- rich, creamy and bursting with the taste of fresh, sun-ripened mangoes in every slice. No artificial flavor- just that pure, golden mango goodness that fills the air the moment you blend it.
The sweetness, the aroma, and that creamy texture that melts on your tongue- everything about this cheesecake should remind you of long, lazy summer days. And here’s the thing- it’s completely no-bake, uses only a few ingredients, and practically makes itself while you wait!
After a few rounds of testing(and plenty of tasty slices!)I shared my no-bake mango cheesecake recipe on my YouTube channel last week. Rich, light, and utterly creamy, I love how the fresh mango flavor shines in every slice. To finish it off, I added a few blueberries on top , just a little touch of contrast, along with extra mango slices to make it look as perfect as it tastes.
Why You’ll Love This No Bake Mango Cheesecake
- Completely no-bake and super easy to make.
- Silky, creamy texture that melts in your mouth.
- The perfect summer dessert to cool off and refresh you.
- Looks Insta-worthy, but very easy to pull together.
- A dessert everyone loves- from kids to grown-ups!
The Secret To A Silky Mango Filling
Not all mangoes behave the same in a cheesecake- surprised? I was too the first time I found stringy bits in my puree, and it made me realize how important it is to pick the right mangoes for a smooth, creamy filling.
My tip: go for fresh mangoes that are soft to the touch- but not overripe. They should have a fresh, fragrant aroma and give slightly when pressed.
Once peeled and cut into chunks, toss the mangoes into a food processor and blend until completely smooth. If you notice any fibers or strings, I like to strain the puree through a fine sieve. It’s a tiny extra step- but it makes the filling perfectly silky and smooth.
Tips For Getting Your Cheesecake Layers Just Right!
Think your cheesecake layers won’t look perfect? Follow these tips to get it looking just like you imagined!
- Be extra careful while pouring the filling over the chilled biscuit base so it doesn’t crack the crust.
- Spread the filling evenly using a spatula for a perfect look.
- Refrigerate 3-4 hours or overnight to ensure the filling sets correctly.
- For multiple layers, give each one a quick chill so they don’t mix together.
- Wait until the cheesecake filling is completely set before adding a glaze for a smooth finish.
Troubleshooting Your No-Bake Mango Cheesecake
The first few trials I did turned out either wobbly, lumpy, or even cracked- yet still delicious! While I don’t include these moments in my videos, here’s what you should know from each batch to get it just right:
Wobbly or Unset Filling
I got impatient the first time I made this cheesecake and tried to slice it too soon. The result? The center just wouldn’t hold! Chill the cheesecake for at least 4 hours or ideally overnight to set the filling perfectly.
Lumpy Filling
One batch of mine actually had tiny clumps just because I added the gelatin while it was too hot. Let the gelatin cool slightly to avoid this lumpy mistake!
Toppings That Won’t Stay!
Do NOT pour the glaze- or whatever topping you have chosen- before the filling has fully set. The layers will blend together and you will lose that beautiful, clean contrast.
Cracked Biscuit Base
Pressing the biscuit base too lightly? Not fun when the slices start to crumble! Solve this crumbly disaster by packing the crumbs tightly and chilling the crust for at least 20 minutes.
Storage, Serving and Leftovers
Here’s how I handle storage, serving and leftovers- because after all that effort, you deserve a cheesecake that stays perfect till the last bite!
Storage
Store your cheesecake in an airtight container in the fridge for up to 4 days. It’s best to cover the top with plastic wrap to keep it from drying out. For longer storage, freeze it for up to a month and then thaw overnight in the fridge before serving.
Serving
For the cleanest slices, chill the cheesecake well before cutting. I also dip my knife in warm water and wipe it between each slice- works every time!
Leftovers
Got extras? Enjoy them straight from the fridge or crumble the slices into a glass and layer it with extra mango chunks for a quick mango cheesecake parfait!
No bake Mango Cheesecake
Ingredients
For The Biscuit Base
- 8-10 Digestive Biscuits
- 4 tbsp / 60 ml Melted Butter
- 1 tbsp / 12 g Sugar
For Mango Cheesecake Filling
- 3 medium-sized Mangoes
- ⅓ cup / 80 ml Cold Water
- 1 tbsp / 7 g Gelatin Powder
- 300 grams / 10.58 oz Cream Cheese
- ¼ cup / 50 g Sugar
- 1 tsp / 5 ml Vanilla Essence
- ½ cup / 120 ml Heavy Cream (Cold)
- 1 cup / 255 g Mango Puree
- 1 tbsp / 15 ml Fresh Lemon Juice
For Mango Glaze
- 4 tbsp / 60 ml Cold Water
- 1½ tsp / 6 g Gelatin powder
- ¾ cup / 192 g Reserved Mango Puree
- 1 tbsp / 12 g Sugar
- 1 tbsp / 15 ml Fresh Lemon Juice
Instructions
Prepare The Biscuit Base
- Place the digestive biscuits in a food processor and blend until they turn into fine crumbs.
- Transfer the biscuit crumbs to a mixing bowl, then add the melted butter and sugar.
- Mix with a spatula until well combined, then pour the mixture into a springform pan.
- Press down firmly using the back of a spoon or a flat glass to create an even base.
- Refrigerate the biscuit layer for 15 minutes to set.
Prepare Mango Puree and Gelatin
- Peel and cut mangoes into small chunks and blend them in a food processor until smooth.
- Set aside 1 cup of puree for the cheesecake filling and ¾ cup separately for the mango glaze.
- In a small bowl, add gelatin powder to cold water and stir until completely dissolved. Set it aside for 5 minutes.
Make The Cheesecake Filling
- In a large mixing bowl, add the cream cheese, sugar, and vanilla essence.
- Beat the mixture with an electric mixer until creamy and smooth.
- Add cold heavy cream and beat to make the mixture light and fluffy.
- Mix in mango puree and lemon juice and beat again until combined.
- Place the gelatin mixture you prepared earlier in the microwave and heat in two 15-second intervals(total 30 seconds). Stir and let the gelatin cool for 5 minutes.
- Add the cooled gelatin mixture to the mixing bowl and beat again until smooth.
Assemble The Mango Cheesecake
- Pour the mango cheesecake mixture over the prepared biscuit base.
- Tap the tin gently on the counter to remove air bubbles.
- Refrigerate the cheesecake for at least 3-4 hours or until the top is set.
Prepare The Mango Glaze
- In a small bowl, combine gelatin powder and cold water. Stir to dissolve the powder and keep it aside for 15 minutes.
- Microwave the gelatin mixture in two 15-second bursts(total 30 seconds). Let the mixture cool for 5 minutes.
- In another bowl, combine the reserved mango puree, sugar, and lemon juice.
- Add gelatin mixture to the mango puree and whisk until smooth.
Spread, Set, and Serve!
- Pour the mango glaze over the set cheesecake layer and refrigerate overnight.
- Once fully set, remove the cheesecake from the springform cake tin.
- Serve slices of this creamy, no-bake mango cheesecake and enjoy every bite!
Notes
- If you don’t have gelatin powder, you can use agar agar, cornstarch.
- You can use store-bought mango puree instead of fresh mangoes.
- You have to use full-fat cream cheese to make this recipe. Do not use a light version, or else your cheesecake won’t set properly.
There’s something about the mango season that makes me want to turn those ripe, juicy fruits into some sort of dessert. And this time, it had to be a no-bake mango cheesecake!
The best part about this no-bake mango cheesecake is that it’s really easy- not in a shortcut way, but in that calm, no-pressure way that makes baking feel fun. I usually whip it up after dinner and pop it in the fridge, so by morning, there’s a creamy, dreamy cheesecake ready to dig into. Though I will admit, I often sneak a little bite around midnight- just to make sure it tastes perfect!
Recipe FAQs
Can I Use Store-Bought Mango Puree?
Yes, just make sure to drain excess liquid and strain the mango pulp to remove any fibers for a creamy, delicious filling.
What Can I Use Instead Of Gelatin?
You can use agar-agar, cornstarch or cream cheese and whipped cream combo instead of gelatin in this recipe.
What Other Fruits Can I Use Apart From Mango?
You can swap mango for berries, peaches, passionfruit or kiwi. Adjust the sweetness as needed for a delicious result.
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