Name: No Bake Mango Cheesecake Recipe
Prep time: 20 min
Total time: 12 h 30 min
Cuisine: International
Ingredients: 150 g / 5 oz Arnott’s Marie Biscuits (17 crackers) or digestives, Graham Crackers, or other plain sweet biscuit; 100 g / 3.5 oz unsalted butter, melted; 2 tbsp white sugar; 700 g / 1.4 lb mango flesh (approximately 2 large mangoes); 4 1/2 tsp gelatin powder; 1/2 cup / 125 ml cold tap water; 500 g / 1 lb Philadelphia cream cheese, softened (2 blocks); 2/3 cup / 150 g caster sugar (superfine white sugar); 300 ml / 10 oz whipping cream*; 3/4 tsp gelatin powder; 1/4 cup / 65 ml cold tap water; 1 tbsp lemon juice; Reserved 3/4 cup mango puree (from filling preparation); 1 large mango, cut into cubes; 2 passionfruit; 1 tbsp white sugar (for whipped cream); 1 tsp vanilla extract; Additional 300 ml / 10 oz whipping cream*

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If you are craving a luscious treat that combines tropical sweetness with creamy delight, this No Bake Mango Cheesecake Recipe is about to become your new obsession. It’s refreshingly light, effortlessly made without firing up the oven, and bursting with the juicy flavor of ripe mangoes. Imagine a velvety cheesecake base topped with a vibrant mango jelly, finished off with softly whipped cream and a sprinkling of fresh mango cubes and passionfruit—pure sunshine on a plate. Whether it’s a casual get-together or a special occasion, this cheesecake will wow your taste buds and have everyone asking for seconds.

Ingredients You’ll Need

The image shows a cardboard box filled with twelve ripe mangoes arranged in three rows. Each mango is smooth with a yellow-orange color and has a small green sticker with a barcode on it. The interior of the box is red, and the outside edges are green with brown cardboard borders. The box sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its simple yet essential ingredients that work together beautifully to create a perfect balance of texture, sweetness, and color. Each element plays a key role from the buttery crumb base to the silky cheesecake filling and the bright mango jelly.

Arnott’s Marie Biscuits (150 g / 5 oz): These form the crunchy and buttery base, but you can swap in digestives or Graham crackers for the perfect foundation.
Unsalted Butter (100 g / 3.5 oz, melted): Adds richness and helps bind those crumbs together for a sturdy yet tender crust.
White Sugar (2 tbsp in crust + extra in filling and cream): Sweetens the base gently while balancing the creamy filling and fresh fruit notes.
Mango Flesh (700 g / 1.4 lb from about 2 large mangoes): The star ingredient that brings juicy sweetness and a gorgeous golden hue to the cheesecake.
Gelatin Powder (4 1/2 tsp + 3/4 tsp): Essential for setting the filling and the mango jelly layers without baking.
Cold Tap Water (125 ml + 65 ml): Used to dissolve the gelatin for silky smooth layers.
Philadelphia Cream Cheese (500 g / 1 lb, softened): The creamy heart of the cheesecake that balances tartness and richness.
Caster Sugar (2/3 cup / 150 g): Provides sweetness with a fine texture that dissolves perfectly in the filling.
Whipping Cream (600 ml / 20 oz total): Divided between folding into the filling and for topping; it creates luxurious creaminess and volume.
Lemon Juice (1 tbsp): Adds a hint of brightness that lifts the mango flavor.
Vanilla Extract (1 tsp): Enhances the dessert’s overall aroma and depth.
Fresh Mango and Passionfruit (for topping): Fresh fruit accents provide a stunning finish and extra fresh flavor bursts.

How to Make No Bake Mango Cheesecake Recipe

Step 1: Preparing the Cake Pan

Start by lining a 22 cm (9-inch) springform pan for easy removal later. Turn the base upside down and place a square sheet of baking paper on the base with excess paper hanging over the edges. Grease the sides of the pan with butter and line them with baking paper as well. This thoughtful step ensures your cheesecake will release smoothly without any cracks or mess.

Step 2: Making the Biscuit Base

Crush the Arnott’s Marie Biscuits into fine crumbs using a food processor or in a sealed bag with a rolling pin. Mix the crumbs with the melted butter and sugar until fully combined. Press this mixture firmly and evenly into the base of your prepared pan. This buttery crust provides a deliciously crunchy contrast to the creamy filling and sets a solid foundation for your no bake masterpiece.

Step 3: Preparing the Gelatin

Sprinkle 4 1/2 teaspoons of gelatin powder over 125 ml of cold tap water in a heatproof bowl, distributing it evenly to avoid clumps. After 5 minutes, microwave in two 15-second bursts, stirring in between, until mostly dissolved. Let it cool for about 5 minutes to prevent cooking the cream cheese and mango when combined.

Step 4: Creating the Mango Filling

Puree the mango flesh in a food processor until completely smooth. Reserve about 3/4 cup of this puree for the mango jelly layer later. Add the cream cheese, 300 ml whipping cream, caster sugar, and the cooled gelatin mixture to the mango puree and blitz together until silky smooth. Pour this luscious filling over the biscuit base, smoothing the surface, then refrigerate for at least 3 hours until it fully sets.

Step 5: Making the Mango Jelly

For the jelly layer, dissolve 3/4 teaspoon of gelatin powder in 65 ml cold water, allowing it to bloom for 5 minutes, then microwave twice for 10 seconds, stirring until dissolved. Mix the reserved mango puree with lemon juice, then whisk in the gelatin mixture. Gently pour this jelly over the set cheesecake filling and tilt the pan to spread evenly. Pop the cheesecake back into the fridge to chill for 12 hours or more, allowing the jelly layer to set perfectly.

Step 6: Decorating the Cheesecake

Before serving, whip the remaining 300 ml of whipping cream with 1 tablespoon of sugar and 1 teaspoon of vanilla extract until soft peaks form. Dollop or pipe this pillowy cream onto the center of your cheesecake. Top with juicy cubes of fresh mango and passionfruit pulp for a tropical punch of flavor and visual appeal that will impress every guest.

How to Serve No Bake Mango Cheesecake Recipe

Garnishes

Simple garnishes like fresh mango cubes, vibrant passionfruit seeds, and a sprinkle of mint leaves add a burst of freshness and texture. These extras not only enhance the taste but also make your cheesecake look irresistible and inviting.

Side Dishes

Pair this cheesecake with a light side like a mixed berry salad or a crisp citrus sorbet to complement the mango’s tropical sweetness without overpowering the rich creaminess. A cup of fragrant jasmine tea also works beautifully to balance the dessert’s richness.

Creative Ways to Present

For a unique twist, try serving individual portions in clear glasses layered with crushed biscuit, mango filling, jelly, and cream. Alternatively, top with edible flowers or drizzle a passionfruit glaze over the whipped cream for a restaurant-worthy presentation that’s both stunning and fun.

Make Ahead and Storage

Storing Leftovers

Cover your No Bake Mango Cheesecake tightly with plastic wrap or keep it in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, allowing you to enjoy leftovers without losing any flavor or texture.

Freezing

You can freeze this cheesecake for up to 1 month. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn. Thaw it slowly in the fridge overnight before serving to maintain its creamy texture and vibrant flavors.

Reheating

This cheesecake is best enjoyed chilled. Avoid reheating as it may alter the texture and melt the layers. If you want a slightly softer texture, let it sit at room temperature for 15-20 minutes before slicing and serving.

FAQs

Can I use canned mango puree instead of fresh mango?

While fresh mango gives the best natural sweetness and texture, canned mango puree can be used in a pinch. Just make sure it’s unsweetened or lightly sweetened to avoid making the cheesecake too sweet.

Is gelatin the only option to set this cheesecake?

Gelatin is ideal for its smooth, setting properties without baking. However, if you prefer a vegetarian alternative, you can try agar-agar, though adjustments in preparation and quantities may be needed.

Can I make this recipe without a springform pan?

Yes, but be sure to line the pan well with parchment paper and choose one with removable sides if possible. Otherwise, removal can be tricky, and slices may not hold as nicely.

How do I know when the cheesecake filling is fully set?

After at least 3 hours in the fridge, the filling should be firm to touch but still slightly soft in the center. If it jiggles like jelly or feels too loose, give it more time to chill before adding the jelly layer.

Can I adjust the sweetness in the recipe?

Absolutely! Feel free to reduce or increase the sugar according to your taste. Keep in mind that mango sweetness varies by season, so taste the puree first and adjust the sugar accordingly for the perfect balance.

Final Thoughts

There’s nothing quite like the joy of a homemade dessert that feels special yet remains simple to make, and this No Bake Mango Cheesecake Recipe is exactly that. Whether you’re new to cheesecake or a seasoned baker looking for a fresh twist, this recipe offers a perfect balance of creamy texture, tropical zing, and stunning presentation. Next time you want to impress without stress, grab those mangoes and get started—you’re in for a deliciously memorable treat!