No-Bake Mango Cheesecake Recipe
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This no-bake mango cheesecake is so delicate, rich, delicious and really easy to make.Even if you are not experienced cake maker you can easily make this cake, Perfect summer cake!
No-Bake Mango Cheesecake Recipe
Ingredients
For the base:
- 8 oz (225 g) Graham crackers or any biscuits (see notes)
- 7 tablespoons (100 g) Butter melted
- 1 tablespoon Milk if needed
For the filling:
- 2¼ cups (500 g) Cream cheese softened
- 1 cup (240 ml) Heavy cream Cold
- 2 cups (500 g) Mango puree or pulp (fresh or canned)
- 11.6 oz (330 g) White chocolate melted
- 2 tablespoons (30 ml) Lemon juice
- Lemon zest from one lemon
- 1 teaspoon Vanilla extract
- 14 g (14 g) Gelatin powder
- 70 ml Cold water for the gelatin
For the topping:
- 10 g (10 g) Gelatin powder
- 50 ml Cold water
- 300 g (300 g) Mango puree or pulp (fresh or canned)
- 3 tablespoons (37 g) Sugar
- 100 ml Water
Instructions
- Make the crust: Crush the biscuits into fine crumbs using a food processor or a ziplock bag. Add melted butter and mix until the texture resembles wet sand. If the mixture feels too dry, add 1 tablespoon of milk.
- Press firmly into the bottom of a 23cm (9-inch) springform pan. Chill in the fridge while preparing the filling.
- Prepare the mango puree: If using fresh mango, blend until completely smooth. Measure and divide into: 500g for the filling and 300g for the topping. Set aside.
- Bloom the gelatin: In a small bowl, combine gelatin with cold water and let sit for 10 minutes until fully bloomed.
- Make the filling: In a large bowl, beat cream cheese until smooth and lump-free. Add cold heavy cream and whip until soft peaks form.
- Melt the white chocolate in short bursts in the microwave, stirring until smooth.
- Add melted white chocolate (make sure it's not hot), 500g mango puree, lemon juice, lemon zest, and vanilla. Mix until fully combined and silky.
- Temper the gelatin: Melt the bloomed gelatin (about 10–15 seconds in the microwave). Gradually mix a few tablespoons of the cheesecake mixture into the gelatin, then pour it back into the main bowl. Mix well.
- Pour the filling over the crust and smooth the top. Place in the fridge while preparing the topping (or chill briefly to set slightly).
- Make the mango topping: Bloom the gelatin (10g + 50ml water) for 10 minutes.
- In a saucepan, heat 300g mango puree, sugar, and water until the sugar dissolves. Remove from heat and stir in the bloomed gelatin until fully melted.
- Let the mixture cool to room temperature (important), then gently pour over the cheesecake.
- Chill: Refrigerate for at least 6–8 hours, preferably overnight, until fully set.
Video
Notes
- Mango: Use ripe, sweet mangoes for the best flavor. If using canned puree, choose high-quality, unsweetened pulp (like Alphonso). Avoid watery mangoes, they can affect texture.
- Crust texture: Different biscuits behave differently. After mixing the crushed biscuits with butter, the mixture should resemble wet sand. If it feels too dry, add 1 tablespoon of milk at a time and pulse until you reach the right texture. This helps the crust hold together nicely after chilling.
- Gelatin: Always bloom gelatin properly and never add it directly hot into the mixture; this can cause lumps. Tempering is key for a smooth, creamy texture.
- Cheesecake Texture: This cheesecake is designed to be stable and sliceable, so the texture is slightly more on the firm, gelatin-set side (great for warm weather). If you prefer a softer, creamier texture, you can reduce the gelatin amount by about 20–30%.
- Storage: Store in the refrigerator for up to 4 days, covered. You can freeze it (without the topping for best results), then thaw overnight in the fridge before serving.
One of the best cheesecakes! Everybody loved it!
I’ll do it again and again… Thank you so much for this wonderful recipe!
Made it for the holiday. Everyone loved it. It tastes amazing. Will definitely make again.
Looks delicious! Happy holidays 🙂
i will be trying, this sounds so good.
Can I also add, I used a tin of mango pulp, it was exactly the right amount between the cheesecake and the jelly top, I hate waste, so this made me very happy
This is fantastic, thank you so much. I have made it twice. I use gelatine leaves, it does take a whole pack. Last time I made it I had too much jelly to fit in the tin so I put what was left ina shallow tray and used little flower cutters and put them on top, looked great.
This sounds delicious as mango is my favorite fruit these days. What is the conversion for ingredients which are listed in grams? I have never worked with gelatin powder and want to make sure the amount is correct as I noted that some of the comments posted indicated they had issues with the gelatin. It would be helpful to know the quantity in terms of ounces or cups or is it in packets and if so, how many packets? Thank you.
hi! followed the recipe (tho admittedly there were faults like i failed in melting white choco the 1st time, so had to go out mid-cooking, buy a new batch, and melt) and the filling became runny. is it ok to add gelatin to the mix? also, would it be better to put on heat? thanks 😀
Whats the minimum time we need to put it in the fridgem im making in moning will it be okay for night time
Great recipe.Will be making it next week.Also love the backing music.Who is it ?
Can I make this without the white chocolate? Thank you
Hi, I would like to know if we can replace the mango by the orange instead ?
And How much would it be for the quantity of orange and orange juice in it ?
Thanks have a great week end !
I made this recipe and my family loved it, they think it’s the best cheesecake they’ve ever had. I was 200g short of mango for the filling and ended up substituting it for 200g of banana..which has me wondering, could I use this recipe to make other fruit cheesecakes?
Hi. Can this be made without heavy cream? Or is there a substitute for heavy cream?
I wanted to make a smaller cake so I used half of these ingredients is that ok? Bcz now i have left the cheesecake in the freezer overnight but it still has not set 🙁
For mango cheese cake without baking I have two questions? 1) please elaborate what is the quantity of whipped cream. It’s before whipped or after wipping? 2 ) what is the quantity of white chocolate? It it before melting or after melting? Also please guide how can we decorate the cake? Thanks
How long do I leave in freezer.
For one hour, until it’s slightly set. In this time you can prepare the topping.
For mango cheese cake without baking I have two questions?
1) please elaborate what is the quantity of whipped cream. It’s before whipped or after wipping?
2 ) what is the quantity of white chocolate? It it before melting or after melting?
Also please guide how can we decorate the cake? Thanks
The white chocolate mix and the cream cheese mix are combined together?
Simple and easy recipe to follow. It looks and taste delicious! I will definitely make again. תודה רבה!
Can I use chocolate crumb crust
this was SO GOOD. everyone loved it. I love this website
what gelatin did you use? brand?
i used Knox!
I made this and it was the most tastiest dessert I’ve ever made!! Everyone who got to taste it before it was gone thought the same thing! Amazing.
Thank you Emma, glad to hear that you liked it 🙂
This looks delicious. I can’t wait to try it.
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