No bake mango cheesecake. Brighten your day with this beautiful cheesecake made with fresh mangoes. A make-ahead dessert apt for stress free entertaining. Easy to prepare and no cooking required.
I personally love mangoes. They are my most favorite fruit on the planet. So, as I was planning the Christmas menu, I really wanted to showcase this beautiful yellow fruit. Again, I was thinking about a beautiful make-ahead dessert that’s also guaranteed to wow your guests. Moreover, mangoes are in season in this part of the world - the perfect excuse to make this no bake mango cheesecake.
Ok, moving onto the recipe, let’s make the base first. All cheesecakes have a base layer usually made with crumbed biscuits. I made mine with Marie biscuits. If graham crackers are available, feel free to use them. Just grind the biscuits to fine crumbs, and mix well with melted butter. Press this mixture onto the base of a springform pan. Refrigerate.
The second part of this no bake mango cheesecake is the white cheesecake layer you see in the picture. To make this layer, beat together cream cheese and sugar in a bowl. You’ll also need to add in gelatin mixture made with gelatin powder and water.
In another bowl, beat together cream and sugar. Add this to cream cheese cream mixture along with mango purée. Fold in gently. Add this second layer to the biscuit base and refrigerate.
I have used fresh mangoes in this recipe. However, when mangoes are not in season, canned or frozen mangoes will be a great option.
To make this no bake mango cheesecake really pretty, I also made a mango jelly layer. Again, the beautiful yellow color comes from fresh mango purée. No artificial colors required. You’ll need to add a little mango purée to gelatin mixture to give it the bright yellow color and sweet mango flavor.
I’m literally obsessed with this beautiful mango cheesecake. The flavors are out of this world, and the creamy texture is to die for.
More Cake recipes:
- No Bake Chocolate Cheesecake
- No Bake Mini Thandai Cheesecake
- Strawberry Lemon Cheesecake
- Chocolate Cheesecake Cake
- German Black Forest Cake
- Best Chocolate Cake
- Lemon Drizzle Cake
- Zucchini Chocolate Cake
No Bake Mango Cheesecake | Video
Ingredients
Base layer:
- 125 g Marie biscuits or graham crackers
- 70 g butter melted
Cream cheese layer:
- 250 g ripe mango peeled and diced
- ¼ cup water
- 1 tablespoon gelatin powder
- 500 g cream cheese softened
- ½ cup + ⅓ cup (83.3 ml) granulated sugar caster sugar
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 300 ml thickened cream heavy cream
Mango jelly:
- ½ cup boiling water
- 1 tablespoon gelatin powder
- 150 g ripe mango peeled and diced
Instructions
- Grease 22 cm round springform cake pan. Line with baking paper. Set aside.
Base layer:
- Place biscuits in a food processor and process into fine crumbs. Transfer to a bowl. Add melted butter. Stir to combine. Press this mixture onto the base of prepared pan. Refrigerate.
Cream cheese layer:
- Clean the bowl of the food processor. Add mangoes and process to make smooth purée. Set aside.
- To make the gelatin mixture, boil ¼ cup water in a saucepan. Sprinkle gelatin powder on top. Stir to dissolve gelatin. Set aside to cool.
- Place cream cheese and ½ cup sugar in a bowl. Beat until smooth. Add cooled gelatin. Using a spatula, fold in gently. Add lemon zest and lemon juice. Fold in gently. Set aside.
- Place cream and sugar in another bowl. Beat until soft peaks form. Add this to cream cheese mixture. Using a spatula, fold in gently. Add mango purée. Fold in gently.
- Pour onto the biscuit base. Smooth top. Refrigerate for 4 hours.
Mango jelly layer:
- Place ½ cup water in a saucepan. Bring to boil. Sprinkle gelatin powder on top. Stir to dissolve gelatin. Cool. Add mango purée. Stir to combine. Pour onto cheesecake layer. Refrigerate for another 4 hours.
- Garnish with chopped ripe mangoes and blueberries if you like.
Video
Nutrition
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molly says
Mango is my favorite, and this cake looks utterly fabulous....... Thanks for sharing!!!!!
Sanita says
Delicious recipe. I used 1/2 teaspoon xanthane gum instead of gelatin because it was what I had.
I also used frozen mango chunks from Costco. What I had.
Thank you for the recipe.
Suzanne says
Please advise how much canned mango puree is needed for both the cheesecake and topping. This is all I would ever have to use.
Many thanks
Rose Mary George says
You can easily substitute fresh mangoes with the same amount of canned puree
Dorothy says
Such an excellent recipe! Wow! Have made it twice for family and friends. This will be a firm favourite in years to come! Thank you! Absolutely brilliant!