Name: Creamy and Indulgent No-Bake Mango Cheesecake
Prep time: 15 min
Cook time: PT-487553H57M41S
Total time: PT-487553H57M41S
Cuisine: Tropical
Ingredients: For the Crust:; 1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs); 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; For the Cheesecake Filling:; 2 cups cream cheese, softened; 1 cup heavy cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 1/2 cups mango puree (from about 2 ripe mangoes); 1 tablespoon gelatin (optional, for extra firmness); 2 tablespoons warm water (if using gelatin); For the Mango Topping:; 1 cup mango puree (from about 1 ripe mango); 2 tablespoons sugar (adjust to taste); 1 tablespoon lime juice (optional, for extra tang)

Why You’ll Love This Recipe

This No-Bake Mango Cheesecake is the perfect dessert for anyone craving something creamy, fruity, and light. The smooth cream cheese filling balances perfectly with the tropical sweetness of mango, and the biscuit crust adds a satisfying crunch. Plus, this no-bake version is incredibly easy to make and doesn’t require the oven—making it an ideal treat for warm weather, parties, or a special celebration. With its bright and exotic flavor, it’s sure to impress everyone!

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

2 cups cream cheese, softened
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups mango puree (from about 2 ripe mangoes)
1 tablespoon gelatin (optional, for extra firmness)
2 tablespoons warm water (if using gelatin)

For the Mango Topping:

1 cup mango puree (from about 1 ripe mango)
2 tablespoons sugar (adjust to taste)
1 tablespoon lime juice (optional, for extra tang)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Crust:

Prepare the Crust:
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. The mixture should have a sandy texture.
Press into Pan:
- Press the crumb mixture evenly into the bottom of a 9-inch springform pan or tart pan. Use the back of a spoon to firmly pack the crumbs down into the base.
Chill the Crust:
- Refrigerate the crust for at least 15 minutes to set while you prepare the filling.

For the Cheesecake Filling:

Make the Mango Puree:
- Peel and chop the mangoes into chunks. Blend them in a blender or food processor until smooth. Measure out 1 1/2 cups of mango puree for the filling and set aside a bit for the topping.
Whip the Cream:
- In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
Mix the Cream Cheese:
- In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until well combined.
Combine with Mango Puree:
- Add the mango puree to the cream cheese mixture and beat until smooth. If using gelatin, dissolve it in warm water, then add it to the mixture and mix well. This step will help the cheesecake set better and have a firmer texture.
Fold in Whipped Cream:
- Gently fold the whipped cream into the mango-cream cheese mixture until fully incorporated, being careful not to deflate the whipped cream.
Fill the Crust:
- Pour the cheesecake filling into the chilled graham cracker crust, spreading it evenly. Smooth the top with a spatula.
Chill the Cheesecake:

Refrigerate the cheesecake for at least 4 hours, or overnight if possible, to allow it to firm up.

For the Mango Topping:

Prepare the Mango Topping:

For the topping, blend the remaining mango chunks with sugar and lime juice (optional) until smooth. If you want a thicker topping, you can simmer it over low heat for a few minutes to reduce the liquid. Let it cool before spreading it over the cheesecake.

Add Topping:

Once the cheesecake has set, spoon the mango puree topping evenly over the cheesecake. You can leave it smooth or create a swirl pattern using a toothpick.

To Serve:

Garnish and Serve:

Optionally, garnish the cheesecake with fresh mango slices or mint leaves. Slice and enjoy!

Servings and Timing

Servings: This recipe makes about 8-10 servings.
Preparation Time: 15 minutes
Chilling Time: 4 hours (or overnight)
Total Time: 4 hours 15 minutes to 1 day

Variations

Tropical Twist: Add a little coconut extract or coconut milk to the filling for a tropical flavor boost.
Berry Addition: For a berry twist, add a layer of berry compote or fresh berries on top of the mango layer.
Sugar-Free Version: Use a sugar substitute like stevia or monk fruit in both the crust and filling for a lower-sugar version.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: This cheesecake can be frozen for up to 2 months. Allow it to thaw in the refrigerator before serving.

FAQs

1. Can I use frozen mangoes instead of fresh?

Yes, you can use frozen mangoes. Just thaw and drain them well before blending into a puree.

2. Can I skip the gelatin?

Yes, you can omit the gelatin, but the cheesecake may be slightly less firm. Using gelatin will help the cheesecake hold its shape better, especially if you plan to transport it.

3. Can I make this cheesecake with a different fruit?

Yes, you can substitute the mango with other fruits like strawberries, blueberries, or peaches. Just ensure the fruit is pureed well for the filling and topping.

4. How do I know when the cheesecake is fully set?

The cheesecake should be firm to the touch and set in the middle when you gently shake the pan. If it wobbles too much, it may need a little more time in the fridge.

5. Can I make this in a different pan?

Yes, you can make this cheesecake in individual mini springform pans, a tart pan, or a regular round cake pan. Just adjust the chilling time based on the size of the pan.

6. Can I use a store-bought crust?

Yes, you can use a store-bought graham cracker crust if you prefer. You can also try using other pre-made crusts, such as a shortbread or even a coconut crust for a twist.

7. Can I make this recipe dairy-free?

Yes, you can make a dairy-free version by using dairy-free cream cheese and coconut cream for the whipped cream. The flavor may be slightly different, but it will still be delicious.

8. Can I make this without the whipped cream?

Yes, if you prefer a denser cheesecake, you can skip the whipped cream and just use cream cheese and mango puree for the filling.

9. Can I make this cheesecake without the topping?

Yes, you can skip the mango topping and serve the cheesecake plain or with fresh mango slices on top instead.

10. How do I cut a clean slice of no-bake cheesecake?

To get a clean slice, dip your knife in hot water, wipe it off, and then slice the cheesecake. Repeat this process for each slice.

Conclusion

Creamy and Indulgent No-Bake Mango Cheesecake is the perfect tropical treat for any occasion. With its smooth, rich filling and fresh mango flavor, this no-bake dessert is easy to prepare and sure to impress your guests. Whether served for a summer gathering, a special occasion, or as a refreshing treat, this cheesecake offers a delicious balance of creaminess and fruity sweetness that everyone will love!