Go Back

No Bake Mango Cheesecake - Creamy, Bright, and Effortless

Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Crust: 200 g (about 7 oz) digestive biscuits or graham crackers, finely crushed
  • 90 g (6 tbsp) unsalted butter, melted
  • 2 tbsp granulated sugar (optional, if using less sweet biscuits)
  • Pinch of salt
  • Cheesecake Filling: 500 g (18 oz) full-fat cream cheese, softened
  • 300 ml (1 1/4 cups) heavy cream or whipping cream, cold
  • 250–300 g (about 1 to 1 1/4 cups) mango puree, from ripe mangoes
  • 100–120 g (1/2 cup) granulated sugar, to taste
  • 2 tsp vanilla extract
  • 1 tbsp lemon or lime juice
  • 9 g (1 envelope) powdered gelatin or 4 gelatin sheets
  • 3 tbsp cold water (for powdered gelatin)
  • Pinch of salt
  • Mango Topping (optional but recommended): 200 g (3/4 to 1 cup) mango puree
  • 2 tbsp sugar or honey (adjust to sweetness of mango)
  • 1 tsp lemon or lime juice
  • 1 tsp powdered gelatin + 1 tbsp cold water (optional, for a firmer glaze)
  • Garnish (optional): Fresh mango slices, mint leaves, toasted coconut flakes, or lime zest
  • Pan: 8- or 9-inch (20–23 cm) springform pan

Method
 

  1. Prepare the pan: Line the base of your springform pan with parchment paper. Lightly grease the sides for easier release.
  2. Make the crust: Mix crushed biscuits, melted butter, sugar (if using), and a pinch of salt. Press firmly into the pan base with the bottom of a glass. Chill for 15–20 minutes to set.
  3. Bloom the gelatin (filling): Sprinkle powdered gelatin over 3 tbsp cold water. Let it sit 5–10 minutes until spongy. If using sheets, soak in cold water until soft, then squeeze out excess.
  4. Blend the mango: Puree ripe mango flesh until smooth. Strain if you want an extra silky texture. Taste and adjust sweetness with a little sugar if needed.
  5. Whip the cream: In a cold bowl, whip heavy cream to soft peaks. Do not overbeat. Set aside in the fridge.
  6. Make the cream cheese base: Beat cream cheese, sugar, vanilla, lemon or lime juice, and a pinch of salt until smooth and fluffy, about 2–3 minutes. Scrape down the bowl.
  7. Warm and dissolve gelatin: Gently heat the bloomed gelatin in the microwave for 10–15 seconds or over a hot water bath until just melted. Do not boil.
  8. Stabilize with mango: Stir 2–3 tablespoons of mango puree into the warm gelatin to cool and loosen it. Then whisk this mixture back into the rest of the mango puree.
  9. Combine: Fold the mango-gelatin puree into the cream cheese mixture until fully blended and smooth.
  10. Lighten the filling: Gently fold in the whipped cream in two additions until no streaks remain. The mixture should be airy but cohesive.
  11. Fill the pan: Pour the filling over the chilled crust. Smooth the top with an offset spatula. Tap the pan lightly to release air bubbles.
  12. Chill to set: Cover and refrigerate for at least 6 hours, ideally overnight, until the center is firm and jiggly but not liquid.
  13. Make the topping (optional): Bloom 1 tsp gelatin in 1 tbsp cold water (if using). Warm mango puree with sugar/honey and lime juice over low heat until the sugar dissolves. Off the heat, stir in the melted gelatin. Let it cool to room temperature.
  14. Add the topping: Pour the cooled mango topping over the set cheesecake. Tilt to level. Chill another 1–2 hours until the topping is set.
  15. Unmold and serve: Run a thin knife around the edge. Release the springform ring. Garnish with fresh mango, mint, coconut, or lime zest. Slice with a warm knife for clean cuts.