If you’re looking for a refreshing dessert that’s rich, creamy, and incredibly easy to make, this No Bake Lime and Mango Cheesecake is the perfect choice. Bursting with tropical mango flavor and bright lime zest, this easy no bake cheesecake delivers a silky texture without ever turning on the oven. It’s an ideal summer dessert for family gatherings, celebrations, or whenever you crave something cool and delicious.
Why You’ll Love This Recipe
- No oven required, making it perfect for warm days.
- Creamy, smooth cheesecake with vibrant tropical flavors.
- Fresh mango and lime create the perfect sweet-tart balance.
- Easy to prepare with simple pantry ingredients.
- Great make-ahead dessert for parties and holidays.
- Family-friendly and beautifully presented.
Ingredients
For the Crust
- 5 ounces (142 g) whole-wheat graham crackers
- 5 ounces (142 g) blanched almonds
- 3 tablespoons (42 g) salted butter, melted
For the Mango Puree
- 1 large ripe mango or 2 small mangoes, peeled and diced
For the Gelatin
- 1½ tablespoons unflavored gelatin powder
- 1 cup boiling water
- ¼ cup room temperature water
For the Cheesecake Filling
- 1 cup (236 ml) whipping cream
- 16 ounces (500 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar, divided
- Juice of 1 lime (about 3 tablespoons), divided
Optional Garnish
- Thinly sliced fresh mango
- Thinly sliced lime
Instructions
- Prepare the crust by adding the graham crackers, almonds, and melted butter to a food processor. Blend until the mixture resembles coarse brown sugar.
- Firmly press the mixture into the base of a 7-inch (18 cm) springform cheesecake pan. Refrigerate while preparing the filling.
- Blend the diced mango until completely smooth. Chill the puree until needed.
- Sprinkle the gelatin over the room temperature water while whisking continuously. Place the bowl over a larger bowl of hot water to dissolve completely. Let cool to room temperature.
- In a large mixing bowl, whip the cream until soft peaks form.
- Add the softened cream cheese and ½ cup sugar. Beat until light, fluffy, and smooth.
- Add half of the lime juice and gradually mix in 1 cup of the mango puree.
- Stir in two-thirds of the dissolved gelatin until fully combined. Taste and adjust sweetness if desired.
- Pour the No Bake Lime and Mango Cheesecake filling over the prepared crust. Smooth the top and refrigerate for at least 1 hour.
- Mix the remaining mango puree with the remaining lime juice, sugar to taste, and the remaining gelatin.
- Carefully pour the mango topping over the chilled cheesecake layer.
- Cover and refrigerate for at least 3 hours, preferably overnight.
- Garnish with fresh mango and lime slices before serving.
Tips & Tricks
- Use fully ripe mangoes for the sweetest flavor.
- Make sure the cream cheese is at room temperature for a lump-free filling.
- Allow the gelatin to cool before mixing to prevent curdling.
- Chill overnight for the cleanest slices.
- For extra citrus flavor, add a little lime zest to the filling.
- Run a warm knife between slices for neat presentation.
Details
- Prep Time: 30 minutes
- Chill Time: 4–8 hours
- Total Time: Approximately 4½–8½ hours
- Yield: 8 servings
- Category: Dessert
- Method: No Bake
- Cuisine: International
- Difficulty: Easy
- Dietary Notes: Vegetarian (contains gelatin), nut-containing recipe
Notes
- Mascarpone can replace part of the cream cheese for a richer texture.
- Digestive biscuits work well instead of graham crackers.
- Fresh mango delivers the best flavor, but frozen mango may be used after thawing.
- Decorate with whipped cream, toasted coconut, or fresh berries for a beautiful finish.
Nutrition (Approximate Per Serving)
- Calories: 445
- Protein: 8 g
- Carbohydrates: 32 g
- Fat: 33 g
- Saturated Fat: 17 g
- Fiber: 3 g
- Sugar: 23 g
FAQ
Can I make this cheesecake ahead of time?
Yes. This cheesecake tastes even better after chilling overnight.
Can I use frozen mango?
Absolutely. Thaw completely and drain any excess liquid before blending.
Can I make this without gelatin?
Yes, but the cheesecake will be much softer. Agar-agar may be used as an alternative with adjusted quantities.
How long does the cheesecake last?
It stays fresh for up to 4 days when refrigerated in an airtight container.
Can I freeze it?
Yes. Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.
Storage
- Refrigerator: Store covered for up to 4 days.
- Freezer: Freeze for up to 2 months in airtight containers.
- Reheating: No reheating is needed. Thaw overnight in the refrigerator before serving.
Similar Recipes
No Bake Lime and Mango Cheesecake
No Bake Lime and Mango Cheesecake is a creamy tropical dessert with fresh mango and zesty lime.Made with a crunchy graham cracker and almond crust.Perfect make-ahead dessert for summer parties and family gatherings.
Ingredients
For the Crust
- 5 ounces 142 g whole-wheat graham crackers
- 5 ounces 142 g blanched almonds
- 3 tablespoons 42 g salted butter, melted
For the Mango Puree
- 1 large ripe mango or 2 small mangoes peeled and diced
For the Gelatin
- 1½ tablespoons unflavored gelatin powder
- 1 cup boiling water
- ¼ cup room temperature water
For the Cheesecake Filling
- 1 cup 236 ml whipping cream
- 16 ounces 500 g cream cheese, softened
- ¾ cup 150 g granulated sugar, divided
- Juice of 1 lime about 3 tablespoons, divided
Optional Garnish
- Thinly sliced fresh mango
- Thinly sliced lime
Instructions
- Prepare the crust by adding the graham crackers, almonds, and melted butter to a food processor. Blend until the mixture resembles coarse brown sugar.
- Firmly press the mixture into the base of a 7-inch (18 cm) springform cheesecake pan. Refrigerate while preparing the filling.
- Blend the diced mango until completely smooth. Chill the puree until needed.
- Sprinkle the gelatin over the room temperature water while whisking continuously. Place the bowl over a larger bowl of hot water to dissolve completely. Let cool to room temperature.
- In a large mixing bowl, whip the cream until soft peaks form.
- Add the softened cream cheese and ½ cup sugar. Beat until light, fluffy, and smooth.
- Add half of the lime juice and gradually mix in 1 cup of the mango puree.
- Stir in two-thirds of the dissolved gelatin until fully combined. Taste and adjust sweetness if desired.
- Pour the No Bake Lime and Mango Cheesecake filling over the prepared crust. Smooth the top and refrigerate for at least 1 hour.
- Mix the remaining mango puree with the remaining lime juice, sugar to taste, and the remaining gelatin.
- Carefully pour the mango topping over the chilled cheesecake layer.
- Cover and refrigerate for at least 3 hours, preferably overnight.
- Garnish with fresh mango and lime slices before serving.
Notes
- Mascarpone can replace part of the cream cheese for a richer texture.
- Digestive biscuits work well instead of graham crackers.
- Fresh mango delivers the best flavor, but frozen mango may be used after thawing.
- Decorate with whipped cream, toasted coconut, or fresh berries for a beautiful finish.
Conclusion
This No Bake Lime and Mango Cheesecake combines creamy cheesecake, juicy mango, and refreshing lime into one irresistible dessert. Whether you’re preparing a summer dessert for guests or treating your family to something special, this tropical cheesecake is simple to make, beautifully refreshing, and guaranteed to impress.