No Bake Mango Cheesecake

This No Bake Mango Cheesecake is creamy, smooth, and packed with real mango flavor, all without ever turning on the oven! Perfect for warm weather, entertaining, or anytime you want a dessert that looks impressive but is surprisingly approachable.

Receta en Español

This tropical flavored cheesecake starts with a Graham cracker or Maria cookie base, which is topped with a mango cream cheese filling.  The filling is topped with a thin mango gelatin layer, and is then decorated with whipped cream and additional freshly diced mango.

The Best Mango Cheesecake

Mangoes have always had a special place in my heart! After all, I grew up in Ecuador, where mangoes are everywhere. Living in a tropical country means you get used to fruit that’s incredibly ripe, juicy, and full of flavor, and mango desserts are a regular part of life. Naturally, that love carried over into my kitchen, and this mango cheesecake recipe is one of my favorite ways to showcase them.

This mango cheesecake is creamy and light, with a smooth mango filling and a bright mango layer on top that really drives the flavor home. It’s rich without being heavy, thanks to the fruit, and it sets up beautifully thanks to a small amount of gelatin. If you love mango desserts, this is one of those recipes that is completely worth making!

Ingredient Notes

• Graham cracker crumbs: Form the base of the mango cheesecake and add a lightly sweet, crunchy contrast. Maria cookies or digestive biscuits work just as well.
• Melted butter: Helps bind the crust together so it holds its shape once chilled.
• Gelatin powder: Essential for setting this no-bake cheesecake properly. Don’t be afraid of using gelatin powder, it is extremely easy to use!
• Cream cheese: Use full-fat, brick-style cream cheese for the best texture and stability.
• Granulated sugar: Sweetens the cheesecake without overpowering the mango flavor.
• Vanilla extract: Adds depth of flavor.
• Mangoes: Fresh, ripe mangoes are key for both the filling and the top layer. The riper they are, the more vibrant the flavor will be! We used 3 mangoes for the cheesecake and an additional one to decorate it.
• Heavy cream: Adds richness and helps create a smooth, creamy cheesecake filling. For best results, use heavy cream with 35%-40% fat content.
• Whipped cream & diced mango (optional): Used for decorating and serving, adding extra freshness and visual appeal.

Variations & Substitutions

You can swap the graham cracker crust for Maria cookies or digestive biscuits for a slightly different flavor. If you need a gluten free crust, use gluten free graham crackers!

If mangoes aren’t in season, you can use canned mango puree. Use 1.5 cups of mango puree for the cheesecake filling and 3/4 cup for the mango layer. You can also add a little lime juice to the mango purée for a subtle citrusy contrast. It is not recommended to use frozen mango in this recipe, as the moisture content would be too high.

Tips for the Best No Bake Mango Cheesecake

1. Use ripe mangoes. Ripe mangoes provide the best flavor and natural sweetness. Under-ripe mangoes can taste flat and won’t give you that vibrant tropical flavor.
2. Don’t skip tempering the gelatin. Mixing a small amount of cheesecake filling into the gelatin before adding it to the bowl prevents lumps. This step ensures a smooth, creamy texture throughout.
3. Let each layer set properly. Chill the cheesecake filling until the surface is set before adding the mango layer. This keeps the layers clean and distinct.
4. Use full-fat cream cheese. Full-fat cream cheese creates a richer texture and helps the cheesecake set properly. Low-fat or spreadable versions can result in a soft or unstable cheesecake.
5. Chill long enough before serving. While it may look set after a few hours, overnight chilling gives the best texture and cleanest slices. Patience really pays off here!

Storage Suggestions

Store mango cheesecake covered in the refrigerator for up to 4 days. Keep it chilled until just before serving, especially in warm weather.

This cheesecake is not ideal for freezing, as the gelatin and cream cheese can change texture once thawed. For best results, enjoy it fresh from the fridge.

Frequently Asked Questions

Do I have to use gelatin?

Yes, gelatin is essential for this no-bake cheesecake to set properly. Without it, the cheesecake will be too soft to hold its shape! I promise, it is very easy to use.

How can I tell if a mango is ripe?

A ripe mango will give slightly when gently pressed and often has a fruity, sweet aroma near the stem. Color can vary by variety, so softness and smell are better indicators than color alone.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. In fact, chilling it overnight gives the best texture and flavor!

What size pan should I use?

This recipe works well in a 7- or 9-inch springform pan. A smaller pan will give you a taller cheesecake, while a larger pan creates a slightly thinner one.

No Bake Mango Cheesecake

This mouthwatering cheesecake starts with a sweet Graham cracker base, topped with a mango cream cheese filling, and a layer of fresh mango gelatin is added on top. Served with whipped cream and additional fresh mango.

5 from 1 vote

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Course: Dessert

Cuisine: International, Latin fusion

Keyword: Cheesecake, Mango, No bake

Prep Time: 25 minutes minutes

Chill time: 8 hours hours

Total Time: 8 hours hours 25 minutes minutes

Servings: 12

Ingredients

Cheesecake base:

• 2 cups Graham cracker crumbs – can also use Maria cookies or digestives
• 1/2 cup melted butter (113 grams or 4oz) can use salted or unsalted butter

Cheesecake filling:

• 4 teaspoons unflavored gelatin powder
• 16 oz cream cheese (450 grams) softened
• 1/2 cup granulated sugar (100 grams)
• 1 teaspoon vanilla extract
• 2 mangoes peeled, stone removed, and pureed
• 1 cup heavy cream 240 ml

Mango layer:

• 1 teaspoon gelatin powder
• 1 mango peeled, stone removed, and pureed

To serve:

• Additional whipped heavy cream for serving (optional)
• Additional diced mango for serving (optional)

Instructions

• Line the base of a 7-inch round springform tin with parchment paper. Set aside.
• Add the crushed Graham crackers and melted butter to a large mixing bowl.
  
• Mix until well combined, the mix should feel like wet sand. Then press it firmly into the base of the prepared springform tin. Transfer the tin to the fridge to begin chilling while making the filling.
  
• Add 1/4 cup (60 ml) cold water to a small mixing bowl, and sprinkle over the gelatin powder. Set aside for 10 minutes. After 10 minutes, microwave the gelatin mix for 20 seconds, or until the gelatin changes to a soft liquid. Set aside to cool.
  
• Add the cream cheese, granulated sugar and vanilla extract to the bowl of stand mixer. Beat on a medium speed using a flat beater attachment until the cream cheese is smooth. You can also use a handheld electric mixer.
  
• Add the heavy cream and the fresh mango puree and mix until combined.
  
• Add a few spoonfuls of the cheesecake mixture into the bowl with the gelatin and mix until well combined. Add this tempered gelatin mixture to the rest of cheesecake filling and mix well.
• Pour the mango filling over the cheesecake base, and return to the fridge for at least 2 hours, or until the surface of the cheesecake has set.
  
• To make the mango layer, add 1/4 cup (60 ml) of water to a small bowl, and sprinkle over the gelatin. Set aside for 10 minutes.
• Microwave the gelatin until just liquid. Set aside to cool for 5 minutes, before mixing through the mango puree. Pour the mixture over the chilled cheesecake, then transfer to the fridge to chill overnight, or for at least 6 hours.
  
• Decorate the cheesecake with more whipped cream and diced mango, if using, before serving.
  

Notes

• Use a food processor or blender to quickly crush the Graham crackers or Maria cookies and turn them into crumbs.
• If for any reason you can’t find fresh mangoes, you can use canned mango puree or pulp. Use 1.5 cups of mango puree for the cheesecake filling and 3/4 cup for the mango layer.
• The additional whipped cream and diced mango used to decorate the cheesecake are completely optional, and the cheesecake tastes just as great without it. Consider adding a few tablespoons of powdered sugar to the whipped cream used for decorating to stabilize it.
• To easily remove the cheesecake from the springform in, gently run a butterknife or offset spatula around the inside edge of the tin before gently removing the springform outside of the tin. You can also line the edges with parchment paper for easy removal.
• This cheesecake can be made in a 7- or 9-inch round springform tin.
• Handheld beaters can be used in place of a stand mixer when making the cheesecake filling.
• The flat base of a drinking glass can help to press the cracker mixture into the tin.
• It’s very important to add a small amount of the cheesecake mixture to the gelatin, as this helps ‘temper’ the gelatin and ensure the gelatin will not lump once added to the cheesecake filling.

Photos of the step by step preparation for the No Bake Mango Cheesecake:

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