If you’re craving something tropical, creamy, and utterly refreshing, you’ll love this No Bake Mango Cheesecake Recipe. It’s the perfect dessert for those warm days when you want something sweet without firing up the oven. Trust me, after making this a few times in my kitchen, I can say it’s fan-freaking-tastic—and surprisingly simple! So, stick around, and I’ll guide you through every step to help you wow your friends and family with this luscious treat.
Why You’ll Love This Recipe
- No Oven Needed: It’s a no-bake dessert that keeps your kitchen cool—perfect for summertime and quick prep.
- Bright & Fruity Flavor: Fresh mango gives it a tropical punch that’s both sweet and slightly tangy, delighting your palate.
- Simple Ingredients: Uses pantry staples plus fresh mango, with no complicated steps or fancy equipment required.
- Make Ahead Friendly: This cheesecake needs time to set, so it’s perfect to prepare in advance for stress-free entertaining.
Ingredients & Why They Work
The magic of this No Bake Mango Cheesecake Recipe is in how simple ingredients combine to create layers of texture and flavor. The crunchy biscuit base contrasts beautifully with the creamy mango filling, while the mango jelly topping brings a glossy, fresh finish that looks just as good as it tastes. Here’s a quick guide to what makes each ingredient special.
- Arnott’s Marie Biscuits (or Digestives/Graham Crackers): These create a sturdy, slightly sweet base—the perfect crunch that won’t overpower the filling.
- Unsalted Butter: Melted and mixed with crumbs, it binds the base and adds rich, buttery flavor.
- Mango Flesh: Fresh and ripe mango is key here for that natural sweetness and vibrant color—Honey Gold is my favorite for its rich orange hue.
- Gelatin Powder: Helps the filling and jelly set firmly without baking; I recommend sprinkling it over water gently to avoid lumps.
- Philadelphia Cream Cheese: The creamy heart of the cheesecake that gives it its signature tang and silky texture.
- Caster Sugar: Dissolves smoothly into the filling to sweeten without graininess.
- Whipping Cream: Adds airiness and richness; make sure to use cream meant for whipping for best results.
- Lemon Juice: In the mango jelly layer, it balances sweetness with a tiny bit of acidity to brighten flavors.
- Optional Toppings (Vanilla, extra mango, passionfruit): Fresh garnishes enhance the presentation and add layers of flavor and texture.
Make It Your Way
One of the joys of this No Bake Mango Cheesecake Recipe is how adaptable it is. Personally, I love adding a bit of lime zest to the filling for an extra citrus zing, but you can totally make it your own depending on what you have or prefer.
- Variation: I sometimes swap some of the mango for passionfruit pulp in the filling to add a tropical tartness that pairs beautifully with the creamy base.
- Dairy-Free Version: Use coconut cream and a plant-based cream cheese alternative to keep it dairy-free, though texture will be slightly different.
- Crunchy Base Upgrade: Add chopped nuts or shredded coconut to the biscuit crumbles if you like extra texture in your base.
- Seasonal Tweaks: While mango is star here, pineapple or ripe peaches could be substituted in warmer months for a twist.
Step-by-Step: How I Make No Bake Mango Cheesecake Recipe
Step 1: Prepping the Cake Pan Like a Pro
Start by setting up your springform pan—a good 22 cm (9″) size works perfectly. I flip my pan upside down and place a square of baking paper on the base, letting the edges hang over. This little trick makes releasing the cheesecake a breeze once it’s set. Don’t forget to grease the sides with a thin layer of butter and line them with more baking paper, so your cheesecake doesn’t get stuck anywhere.
Step 2: Crafting the Biscuit Base
Pulse your Arnott’s Marie biscuits (or your chosen cracker) in a food processor until fine crumbs form. Then add melted butter and sugar and blitz again until combined. Press this crumb mixture firmly into the prepared pan base using the back of a spoon or your fingers. Tip: Don’t press it up the sides—the filling sits on top, so focus on a compact, even layer on the bottom.
Step 3: Preparing the Mango Filling
Sprinkle gelatin powder evenly over cold water in a heatproof bowl (this step is key—sprinkling prevents clumps). Let it swell for about 5 minutes until it’s gelatinous. Then microwave in short bursts—15 seconds twice—stirring in between until dissolved. Set aside to cool a little.
Next, blitz your ripe mango flesh in the food processor until smooth. Be sure to set aside 3/4 cup of this puree; we’ll use it later for the mango jelly layer. Then add the softened cream cheese, caster sugar, whipping cream, and the cooled gelatin mixture to the processor. Blend everything for about 30 seconds until you get a smooth, creamy filling with no lumps.
Step 4: Assembly and First Chill
Pour the luscious filling over your biscuit base, smoothing the top gently with a spatula. Pop the pan into the fridge for at least 3 hours to help the cheesecake set firm. Patience here pays off, as the filling becomes beautifully dense and creamy without baking.
Step 5: Mango Jelly Topping Magic
For the jelly, sprinkle gelatin over cold water and let it bloom for 5 minutes. Microwave briefly in 10-second bursts until dissolved, then cool it down. Mix this with the reserved mango puree and a splash of lemon juice. Carefully pour this clear, golden jelly over the set cheesecake, tilting the pan gently to spread it evenly across the surface.
Place the cheesecake back in the fridge for at least 12 hours, or overnight. This long chill time lets the jelly set perfectly and the flavors meld wonderfully.
Step 6: The Grand Finishing Touches
When you’re ready to serve, whip some cream with sugar and vanilla extract until it’s softly whipped, fluffy but not stiff. Dollop or pipe this on top of the cheesecake’s center. Scatter freshly cubed mango and a drizzle of passionfruit pulp over the cream for bursts of color, flavor, and texture. It’s pure tropical heaven.
Pro Tips for Making No Bake Mango Cheesecake Recipe
- Swelling Gelatin Slowly: Always sprinkle gelatin over water—never dump it in—so it dissolves evenly without lumps; I learned this the hard way!
- Food Processor Size Matters: Use a large-capacity processor (2.5L or bigger) to blend mango puree and cream cheese smoothly without spills or uneven texture.
- Chill Enough Time: Resist the temptation to rush the setting; the cheesecake needs those 12 hours for the best jelly set and fluff.
- Release without Drama: Use the parchment paper overhang to lift the cheesecake out gently—this avoids breaking the cake or smudging sides.
How to Serve No Bake Mango Cheesecake Recipe
Garnishes
I usually keep it simple with whipped cream, chunks of fresh mango, and passionfruit pulp because these really highlight the tropical vibe. Sometimes I add a sprinkle of toasted coconut flakes or a few mint leaves for a fresh, contrasting touch. These little extras make your cheesecake look like it’s straight from a fancy café.
Side Dishes
This cheesecake pairs wonderfully with light, crisp beverages like iced green tea or a chilled glass of Prosecco. If you want to keep the tropical theme going, try serving it alongside a fresh fruit salad or a dollop of coconut sorbet for a refreshing summer dessert duo.
Creative Ways to Present
For special occasions, I’ve served this cheesecake in clear glass trifle bowls layered with extra mango chunks and crushed biscuit crumbs for a fun deconstructed look. You can also portion it into individual ramekins or jars for easy serving at parties. Adding edible flowers on top makes it pop for birthdays or celebrations.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be stored in an airtight container or covered tightly with plastic wrap in the fridge. I find the cheesecake stays fresh and creamy for up to 3 days, but the mango jelly layer tastes best within the first couple of days to avoid any watery separation.
Freezing
Freezing this cheesecake is a bit tricky because of the fresh mango and gelatin jelly. From my experience, freezing can make the texture a bit grainy or watery upon thawing, so I recommend enjoying it fresh if you can. If you do freeze, wrap it well and thaw slowly overnight in the fridge before serving.
Reheating
Since this is a chilled dessert, reheating isn’t needed or recommended. Instead, I like to take it out of the fridge 10–15 minutes before serving to let the flavors open up and soften slightly for the perfect creamy texture.
FAQs
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Can I make the No Bake Mango Cheesecake Recipe without gelatin?
Gelatin is essential for this recipe to help the cheesecake and mango jelly set properly without baking. If you avoid gelatin, you could try agar-agar as a vegetarian alternative, but it requires precise handling and a slightly different method. Otherwise, the cheesecake will likely be too soft and not hold its shape.
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What type of mango should I use for the best flavor?
I recommend using ripe, sweet mangoes like Honey Gold for intense flavor and beautiful color. Avoid underripe fruits because they can be fibrous and less sweet. If Honey Gold mangoes aren’t available, choose any ripe mango with fragrant aroma and vibrant flesh.
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Can I prepare this cheesecake in advance?
Absolutely! In fact, this no bake mango cheesecake tastes even better when made a day ahead. Refrigerate for at least 12 hours after adding the mango jelly layer to ensure perfect firmness and flavor development.
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What if I don’t have a food processor?
You can manually crush your biscuits using a rolling pin inside a sealed bag and whisk the filling thoroughly by hand or with an electric mixer. Puree the mango using a blender or even finely mash ripe mango by hand for a chunkier texture, though the results might be less smooth.
Final Thoughts
This No Bake Mango Cheesecake Recipe has quickly become a favorite in my house—not just for the vibrant tropical flavors but because it’s so reliable and fuss-free. Every time I serve it, people ask for the recipe, impressed that it’s no-bake! Give it a try, and I promise you’ll find yourself coming back to it again and again, especially during mango season. Happy baking (or actually, no-baking!) friends!
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No Bake Mango Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 12 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Australian
- Diet: Vegetarian
Description
This no bake mango cheesecake is a refreshing and creamy dessert featuring a biscuit base, smooth cream cheese filling with fresh mango puree, and a delicate mango jelly topping. It’s easy to prepare, requires no oven, and is perfect for warm weather or when you want a light yet indulgent treat.
Ingredients
Base
- 150 g Arnott’s Marie Biscuits (17 crackers) or digestives, Graham Crackers or other plain sweet biscuits
- 100 g unsalted butter, melted
- 2 tbsp white sugar
Mango
- 700 g mango flesh (2 large mangoes)
Filling
- 4 1/2 tsp gelatin powder
- 1/2 cup (125 ml) cold tap water
- 500 g Philadelphia cream cheese, softened (2 blocks)
- 2/3 cup (150 g) caster sugar (superfine white sugar)
- 300 ml whipping cream*
Mango Jelly
- 3/4 tsp gelatin powder
- 1/4 cup (65 ml) cold tap water
- 1 tbsp lemon juice
Toppings (optional)
- 1 tbsp white sugar
- 1 tsp vanilla extract
- 1 large mango, cut into cubes
- 2 passionfruit
Instructions
- Prepare Cake Pan: Use a 22 cm (9″) springform pan and turn the base upside down for easy removal later. Place a square sheet of baking paper on the base, then secure it in the pan with excess paper hanging out. Grease the sides with butter and line with paper.
- Make Biscuit Base: Blitz the biscuits into fine crumbs in a food processor. Add melted butter and sugar, blitz until combined. Pour this mixture into the prepared cake pan and press down firmly to form the base only, not the sides.
- Prepare Gelatin for Filling: Put cold water into a heatproof bowl and sprinkle gelatin evenly over the surface. Stir gently to partly dissolve and set aside for 5 minutes until gelatinous. Microwave twice for 15 seconds on high, stirring in between, until the gelatin dissolves with a few tiny specks allowed. Cool for 5 minutes.
- Puree Mango: Place mango flesh in a food processor and blitz until smooth. Measure out 3/4 cup of mango puree and reserve for mango jelly topping; set aside the rest for the filling.
- Make Filling: Add cream cheese, whipping cream, sugar, and the cooled gelatin mixture into the food processor with the mango puree. Blitz for about 30 seconds until smooth. Pour the filling over the biscuit base in the cake pan and refrigerate for at least 3 hours until set.
- Prepare Mango Jelly: Pour cold water into a bowl and sprinkle gelatin evenly over the surface. Let it stand for at least 5 minutes, then microwave twice for 10 seconds each on high, stirring well to dissolve gelatin granules. Let cool for 5 minutes.
- Combine Mango Jelly Topping: Mix the reserved mango puree with lemon juice in a bowl. Pour the dissolved gelatin over the mango mixture and whisk well. Pour this jelly mixture gently over the set cheesecake filling. Tilt the cake to spread the jelly evenly. Refrigerate for at least 12 hours.
- Remove Cheesecake: Release the sides of the springform pan. Use the overhanging baking paper to lift the cheesecake onto a serving plate, then carefully slide out the paper from underneath.
- Make Toppings: In a bowl, whip the cream with vanilla extract and sugar until softly whipped. Pile the whipped cream over the center of the cheesecake. Top with chopped mango cubes and passionfruit pulp.
- Serve: Slice and enjoy this refreshing, creamy no bake mango cheesecake, perfect for warm days or special occasions.
Notes
- Any whipping cream suitable for whipping can be used; avoid cream labeled for pouring only.
- You will need 3 large mangoes total: 2 for the filling and jelly topping and 1 for decorating. Alternatively, use 450 ml (15 oz) mango puree.
- Honey Gold mangoes are recommended for their intense orange color and sweetness, but any ripe mango will work well.
- When using gelatin powder, sprinkle it over a wide surface of water to prevent clumping, and microwave to aid dissolution. Small lumps are acceptable but try to dissolve as much as possible.
- Ensure your food processor has a capacity of at least 2.5 liters (2.5 quarts or 10 cups). If not, puree mango separately then mix cream cheese, sugar, cream, and gelatin in the processor and combine thoroughly by hand.
- Nutrition values are calculated per serving assuming 12 servings and excluding optional toppings.
