No Bake Mango Cheesecake is the perfect dessert when you want something creamy, refreshing, and full of tropical flavor without turning on the oven. This smooth and fruity cheesecake combines sweet ripe mangoes with a rich cream cheese filling and a buttery biscuit base, making it an ideal treat for summer gatherings, birthdays, or family celebrations.
Why You’ll Love This Recipe
- No oven required, making it perfect for warm weather.
- Rich, creamy texture balanced with fresh tropical mango flavor.
- Simple ingredients that are easy to find.
- Great make-ahead dessert for parties and holidays.
- Beautiful presentation that’s sure to impress family and guests.
Ingredients
Biscuit Base
- 150 g Marie biscuits, digestive biscuits, or graham crackers
- 100 g unsalted butter, melted
- 2 tablespoons white sugar
Mango
- 700 g ripe mango flesh
Cheesecake Filling
- 4½ teaspoons gelatin powder
- ½ cup cold water
- 500 g cream cheese, softened
- ⅔ cup caster sugar
- 1¼ cups whipping cream
Mango Jelly
- ¾ teaspoon gelatin powder
- ¼ cup cold water
- 1 tablespoon lemon juice
- ¾ cup reserved mango puree
Optional Toppings
- 1¼ cups whipping cream
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- 1 large mango, diced
- 2 passionfruit
Instructions
- Prepare a 9-inch springform pan by lining the base with baking paper and lining the sides with parchment paper.
- Crush the biscuits into fine crumbs using a food processor.
- Mix the biscuit crumbs with melted butter and sugar until evenly combined.
- Firmly press the mixture into the bottom of the prepared pan and refrigerate.
- Sprinkle gelatin over cold water and let it bloom for 5 minutes.
- Microwave the gelatin in short intervals, stirring until completely dissolved. Allow it to cool slightly.
- Blend the mango flesh into a smooth puree. Reserve ¾ cup for the topping.
- Add cream cheese, whipping cream, caster sugar, remaining mango puree, and dissolved gelatin to a food processor. Blend until silky smooth.
- Pour the filling over the chilled biscuit base and smooth the top.
- Refrigerate the No Bake Mango Cheesecake for at least 3 hours until firm.
- Prepare the mango jelly by blooming and dissolving the remaining gelatin. Mix it with the reserved mango puree and lemon juice.
- Gently pour the jelly over the cheesecake and spread evenly.
- Refrigerate overnight or for at least 12 hours.
- Remove from the pan and decorate with whipped cream, fresh mango cubes, and passionfruit before serving.
Tips & Tricks
- Choose ripe, naturally sweet mangoes for the best flavor.
- Allow cream cheese to soften completely for a lump-free filling.
- Cool the gelatin slightly before mixing to prevent curdling.
- Chill overnight for the cleanest slices.
- Warm your knife in hot water and wipe it clean between cuts.
Details
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Chill Time: 15 hours
- Total Time: 15 hours 30 minutes
- Yield: 10–12 servings
- Category: Dessert
- Method: No Bake
- Cuisine: International
- Difficulty: Easy
- Dietary Notes: Vegetarian (contains gelatin and dairy)
Notes
- Graham crackers, digestive biscuits, or Marie biscuits all work well.
- Passionfruit can be replaced with extra mango slices.
- Fresh mango delivers the best flavor, but high-quality frozen mango may also be used after thawing.
Nutrition (Approximate Per Serving)
- Calories: 430
- Protein: 6 g
- Carbohydrates: 31 g
- Fat: 32 g
FAQ
Can I make No Bake Mango Cheesecake ahead of time?
Yes. It actually tastes even better after chilling overnight.
Can I use frozen mango?
Yes. Thaw completely and drain excess liquid before blending.
Why didn’t my cheesecake set?
Usually this happens if the gelatin wasn’t fully dissolved or measured correctly.
Can I freeze this cheesecake?
Yes. Freeze for up to two months and thaw overnight in the refrigerator before serving.
Can I make this gluten-free?
Yes. Simply use your favorite gluten-free biscuits for the base.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze individual slices for up to 2 months. Wrap tightly before freezing.
Thaw overnight in the refrigerator. Avoid microwaving to preserve the creamy texture.
Similar Recipes
No Bake Mango Cheesecake
Ingredients
Biscuit Base
- 150 g Marie biscuits digestive biscuits, or graham crackers
- 100 g unsalted butter melted
- 2 tablespoons white sugar
Mango
- 700 g ripe mango flesh
Cheesecake Filling
- 4½ teaspoons gelatin powder
- ½ cup cold water
- 500 g cream cheese softened
- ⅔ cup caster sugar
- 1¼ cups whipping cream
Mango Jelly
- ¾ teaspoon gelatin powder
- ¼ cup cold water
- 1 tablespoon lemon juice
- ¾ cup reserved mango puree
Optional Toppings
- 1¼ cups whipping cream
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- 1 large mango diced
- 2 passionfruit
Instructions
- Prepare a 9-inch springform pan by lining the base with baking paper and lining the sides with parchment paper.
- Crush the biscuits into fine crumbs using a food processor.
- Mix the biscuit crumbs with melted butter and sugar until evenly combined.
- Firmly press the mixture into the bottom of the prepared pan and refrigerate.
- Sprinkle gelatin over cold water and let it bloom for 5 minutes.
- Microwave the gelatin in short intervals, stirring until completely dissolved. Allow it to cool slightly.
- Blend the mango flesh into a smooth puree. Reserve ¾ cup for the topping.
- Add cream cheese, whipping cream, caster sugar, remaining mango puree, and dissolved gelatin to a food processor. Blend until silky smooth.
- Pour the filling over the chilled biscuit base and smooth the top.
- Refrigerate the No Bake Mango Cheesecake for at least 3 hours until firm.
- Prepare the mango jelly by blooming and dissolving the remaining gelatin. Mix it with the reserved mango puree and lemon juice.
- Gently pour the jelly over the cheesecake and spread evenly.
- Refrigerate overnight or for at least 12 hours.
- Remove from the pan and decorate with whipped cream, fresh mango cubes, and passionfruit before serving.
Notes
- Graham crackers, digestive biscuits, or Marie biscuits all work well.
- Passionfruit can be replaced with extra mango slices.
- Fresh mango delivers the best flavor, but high-quality frozen mango may also be used after thawing.
Conclusion
This No Bake Mango Cheesecake is the perfect combination of creamy cheesecake and fresh tropical fruit. With its buttery biscuit crust, smooth mango filling, and glossy mango topping, it’s a stunning dessert that’s surprisingly simple to prepare. Whether you’re serving it for a celebration or simply treating yourself, this refreshing cheesecake is guaranteed to become a favorite.