If you are craving a dessert that feels like a tropical vacation on your plate, then this No Bake Mango Cheesecake Recipe is exactly what you need. It’s a refreshingly light, sweet, and creamy treat that combines the juicy essence of fresh mangoes with the rich, velvety texture of cheesecake, all without ever turning on your oven. Perfect for warm days or any time you want an impressive yet simple dessert, this recipe balances buttery biscuit crust, luscious mango puree, and a dreamy cream cheese filling to create a show-stopping dessert that’s as easy to make as it is delightful to eat.
Ingredients You’ll Need
The magic behind this fresh and fruity dessert lies in a handful of simple ingredients that each play an essential role in taste, texture, and appearance. From the crisp biscuit base that gives a buttery crunch to the silky cream cheese that adds richness, every component is thoughtfully chosen to create cheesecake perfection without baking.
- 150 g Arnott’s Marie Biscuits: These provide a sweet, crunchy foundation; you can swap with Graham crackers or any plain sweet biscuits if needed.
- 100 g Unsalted butter, melted: Adds richness and helps bind the biscuit base beautifully.
- 2 tbsp White sugar: Sweetens the biscuit crust slightly for balance.
- 700 g Mango flesh (about 2 large mangoes): The star ingredient delivering natural sweetness and vibrant color.
- 4 1/2 tsp Gelatin powder: Essential for setting the mango layer firmly without baking.
- 1/2 cup Cold tap water: Used to bloom the gelatin, bringing the filling together perfectly.
- 500 g Philadelphia cream cheese, softened: Creates the smooth, creamy filling we all crave in cheesecake.
- 2/3 cup Caster sugar: Sweetens the cream cheese mixture evenly without a grainy texture.
- 300 ml Whipping cream*: Whipped into the cheesecake for a light, airy texture.
- 3/4 tsp Gelatin powder: Gives stability to the cream cheese layer, so it holds its shape wonderfully.
- 1/4 cup Cold tap water: Helps dissolve the gelatin for smooth incorporation.
- 1 tbsp Lemon juice: Adds a subtle tang to brighten the flavors.
- 1 tbsp White sugar: Sweetens the whipped cream topping.
- 1 tsp Vanilla extract: Infuses warm, aromatic notes into the cream topping.
- 1 Large mango, cubed: For fresh fruity garnish to make your cheesecake pop visually and flavor-wise.
- 2 Passionfruit: Adds a burst of tart sweetness and gorgeous seeds for decoration.
How to Make No Bake Mango Cheesecake Recipe
Step 1: Prepare the Biscuit Base
Start by finely crushing the Arnott’s Marie biscuits until they resemble coarse sand. Melt the butter and mix it with the crushed biscuits and sugar. Press this mixture firmly into the base of a springform pan to create an even, compact layer. The buttery crust sets the stage for the creamy layers to come, so give it a good press — this will avoid crumbling when you slice the cheesecake later.
Step 2: Make the Mango Gelatin Layer
Puree the 700 grams of fresh mango flesh until silky smooth. Bloom the 4 1/2 teaspoons of gelatin powder in 1/2 cup cold water, letting it sit for about 5 minutes. Then gently heat the gelatin mixture just until fully dissolved and fold it into the mango puree. Pour this mango gelatin mixture over the biscuit base and refrigerate until firm — usually about an hour. This vibrant mango layer is like a tropical window into the dessert, juicy and slightly firm to complement the creamy layers.
Step 3: Prepare the Cream Cheese Filling
Start by blooming the 3/4 teaspoon gelatin powder in 1/4 cup cold water and dissolving it gently over low heat. In a large mixing bowl, whisk the softened Philadelphia cream cheese with caster sugar until silky smooth. Next, whip the 300 ml of whipping cream until soft peaks form, then fold it delicately into the cream cheese mixture along with the dissolved gelatin and lemon juice. Pour this luscious filling over the chilled mango layer and smooth the top. Pop the pan back into the fridge to set for at least 3 hours or overnight for best results.
Step 4: Whip the Topping
Whip the remaining 300 ml whipping cream with white sugar and vanilla extract until it reaches soft peaks. This airy cream topping adds a light finish that balances the richness below, making every bite feel indulgent yet refreshing. Spread this whipped cream generously over the set cream cheese layer.
Step 5: Garnish and Chill
Decorate the top beautifully with cubes of fresh mango and fresh passionfruit seeds for a dramatic, tropical look. Return the cheesecake to the refrigerator for about 30 minutes to ensure the whipped cream topping is nicely chilled and set before serving. This step enhances the final presentation and taste, making it look almost too pretty to eat.
How to Serve No Bake Mango Cheesecake Recipe
Garnishes
Fresh mango cubes and passionfruit seeds are classic and natural choices for this cheesecake, adding texture and visual appeal. Alternatively, try thinly sliced kiwi or a scattering of toasted coconut flakes to elevate the tropical vibe even more. These garnishes not only add color but also bursts of bright flavor that make every bite memorable.
Side Dishes
The fresh flavors of this cheesecake pair wonderfully with a light, fruity accompaniment. Think fresh fruit salad, a scoop of lemon sorbet, or even a crisp mint leaf for palate cleansing. If serving at a party, delicate almond cookies or lightly toasted nuts can add a crunchy contrast that guests will appreciate.
Creative Ways to Present
For an elegant touch, serve slices on chilled plates with a drizzle of passionfruit pulp or raspberry coulis. Layer individual servings in clear glasses to showcase the colorful layers — this is especially stunning for casual gatherings or picnics. You can also pipe whipped cream with a star tip and top each slice with a small mango rose or edible flowers for a show-stopping dessert table centerpiece.
Make Ahead and Storage
Storing Leftovers
Your no bake mango cheesecake will keep beautifully in the fridge for up to 3 days when covered tightly with plastic wrap or stored in an airtight container. The flavors deepen over time, so leftovers might even taste better the next day. Just make sure to handle it gently when slicing, as the creamy layers are delicate.
Freezing
This cheesecake freezes well if you want to enjoy it later. Wrap the entire cheesecake or individual slices tightly in plastic wrap and then in foil to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator. Note that the texture may soften slightly, but the flavor will remain lovely and fresh.
Reheating
Because this is a no bake dessert, reheating is not necessary and is not recommended as it will affect the texture and fresh flavors. Simply enjoy it chilled for the best experience, keeping the mango and cream cheese layers perfectly set and refreshingly cool.
FAQs
Can I substitute gelatin with a vegetarian alternative?
Yes! Agar-agar works as a vegetarian alternative, but keep in mind it sets differently, often firmer and sometimes with a slightly different texture. Be sure to follow the specific package instructions for substitution ratios.
Is it possible to use canned or frozen mango instead of fresh?
Fresh mango is ideal for the bright flavor and texture, but if fresh is not available, thawed frozen mango or quality canned mango puree without added sugar can be substituted. Adjust sugar levels accordingly to maintain balance.
Can I make this cheesecake smaller or larger?
Absolutely! Simply scale the ingredients up or down to fit your desired pan size, keeping the same ratios. Keep in mind that larger cheesecakes may need longer setting times.
How do I know the gelatin is fully dissolved?
The gelatin should be heated gently after blooming until it’s completely clear with no granules. Avoid boiling it as that can reduce its setting power. Stir well and dissolve fully before adding to other ingredients.
Can I prepare parts of this cheesecake in advance?
Yes, you can prepare the biscuit base and the mango layer a day ahead and refrigerate them. Assemble the cream cheese filling and topping just before serving for maximum freshness and texture balance.
Final Thoughts
Now that you have this joyful No Bake Mango Cheesecake Recipe under your belt, I encourage you to dive right in and make it for yourself, family, or friends. It’s one of those rare desserts that feels fancy and indulgent but is wonderfully straightforward to create. Beyond just a cake, it’s a celebration of summer and tropical sweetness that will brighten any day, no matter the season. Trust me, once you try this, mango cheesecake will find a special place on your go-to dessert list!
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No Bake Mango Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes plus chilling time (minimum 4 hours or overnight)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: International
Description
This luscious no-bake mango cheesecake combines a buttery biscuit base with a creamy, mango-infused filling. Easy to prepare without an oven, it’s a perfect tropical dessert for warm days, featuring fresh mangoes and passionfruit for a vibrant finish.
Ingredients
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 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
- 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 the base: Crush the Arnott’s Marie Biscuits (or chosen crackers) 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 the melted unsalted butter and 2 tablespoons of white sugar until well combined. Press this mixture firmly and evenly into the base of a 23cm (9-inch) springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- Make the mango puree and gelatin: Puree 700 g of mango flesh in a blender until smooth. In a small bowl, sprinkle 4 1/2 teaspoons of gelatin powder over 125 ml of cold tap water and let it bloom for about 5 minutes. Gently warm the gelatin mixture in the microwave or over a double boiler until fully dissolved, then stir it into the mango puree thoroughly.
- Prepare the cream cheese filling: In a mixing bowl, beat the 500 g softened Philadelphia cream cheese with 2/3 cup caster sugar until smooth and creamy. In a separate bowl, whip 300 ml of whipping cream until soft peaks form. Fold the whipped cream gently into the cream cheese mixture, then stir in the mango puree with dissolved gelatin and 1 tablespoon lemon juice. Combine everything into a smooth, uniform mixture.
- Set the mango layer: Pour the mango and cream cheese mixture over the chilled biscuit base, smoothing the top with a spatula. Refrigerate the cheesecake for several hours or overnight until set firmly.
- Prepare the topping and garnish: Whip the remaining 300 ml whipping cream with 1 tablespoon white sugar and 1 teaspoon vanilla extract until soft peaks form. Spread or pipe this whipped cream on top of the set mango layer. Garnish with diced cubes of 1 large mango and the pulp of 2 passionfruit. Serve chilled and enjoy this refreshing no-bake mango cheesecake.
Notes
- *Ensure whipping cream is cold for better volume when whipped.
- If you can’t find gelatin powder, powdered gelatin sheets can be substituted but adjust the quantity accordingly.
- For a vegan alternative, use agar-agar and vegan cream cheese substitutes.
- If mangoes are not in season, you can use frozen mango pulp but thaw before use.
