Creamy and Indulgent No Bake Mango Cheesecake

Why You’ll Love This Recipe

This cheesecake is rich, fruity, and requires no baking — making it ideal for warm days or when you need an impressive dessert without the fuss of the oven. The natural sweetness of ripe mangoes blends beautifully with the tang of cream cheese, creating a luscious texture and tropical flavor that will wow your guests. Plus, it can be made ahead, so it’s ready to serve when you are.

Ingredients

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

For the crust:

• Digestive biscuits or graham crackers

• Unsalted butter, melted

For the filling:

• Cream cheese, softened

• Heavy cream

• Powdered sugar

• Fresh mango puree

• Gelatin or agar-agar (dissolved in hot water)

• Vanilla extract

For the topping:

• Fresh mango puree

• Gelatin or agar-agar (dissolved in hot water)

Directions

1. Crush biscuits into fine crumbs and mix with melted butter. Press firmly into the base of a springform pan. Chill in the refrigerator while you prepare the filling.

2. In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, then mix until combined.

3. In a separate bowl, whip heavy cream to soft peaks, then fold into the cream cheese mixture.

4. Stir in mango puree and dissolved gelatin until smooth and fully incorporated.

5. Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4–6 hours or until set.

6. For the topping, mix mango puree with dissolved gelatin and pour gently over the set cheesecake. Chill for another 1–2 hours until the topping is firm.

7. Remove from the pan, slice, and serve chilled.

Servings and timing

This recipe makes about 10–12 servings. It takes approximately 30 minutes to prepare, plus 6–8 hours of chilling time.

Variations

• Use coconut milk in the filling for a tropical mango-coconut version.

• Make individual cheesecakes in small jars or cups for single servings.

• Add lime juice to the mango puree for a tangier flavor.

• Swap the mango topping for passion fruit or pineapple puree.

• Use a chocolate cookie crust for a richer contrast.

Storage/Reheating

Store cheesecake in the refrigerator, covered, for up to 4 days. This dessert is served cold and does not require reheating. It can also be frozen for up to 1 month; thaw in the refrigerator before serving.

FAQs

Can I use canned mango puree?

Yes, but choose unsweetened puree to control the sweetness.

Can I skip the gelatin?

Gelatin helps the cheesecake set. Without it, the texture will be softer, more like a mousse.

Can I make it vegan?

Yes, use dairy-free cream cheese, coconut cream, and agar-agar instead of gelatin.

How do I prevent lumps in the filling?

Make sure the cream cheese is at room temperature before mixing.

Can I make this in advance?

Yes, it’s best made a day ahead to allow it to set fully.

What’s the best mango to use?

Ripe, sweet mangoes like Alphonso or Ataulfo give the best flavor and color.

Can I make it without a springform pan?

Yes, use a deep pie dish or square pan and serve in slices.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped dry between cuts.

Can I add chunks of mango inside?

Yes, fold in diced mango after mixing the filling for extra texture.

Is this dessert overly sweet?

No, the natural sweetness of the mango balances with the tangy cream cheese, but you can adjust sugar to taste.

Conclusion

Creamy and indulgent no bake mango cheesecake is a stunning, flavorful dessert that’s as refreshing as it is satisfying. With its tropical sweetness, silky texture, and beautiful golden topping, it’s a show-stopping treat perfect for summer gatherings, celebrations, or simply indulging at home.

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