no bake mango cheesecake
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No Bake Mango Cheesecake

This no bake mango cheesecake is sinfully delicious. The flavor of summer that mangos add to this cheese enriched with white chocolate is simply delicious. Add to that the fact that this cheesecake is very simple, so it’s the perfect choice for beginners!

No Bake Mango Cheesecake

Recipe by Gabrielle KellyCourse: DessertDifficulty: Easy


Prep time


Cooking time






  • For The Crust:
  • Graham crackers – 1 1/3 cup

  • Butter, unsalted – 3 tablespoons

  • For The Filling:
  • Fresh Mango Pulp, pureed – 1 ½ cup

  • White chocolate – 10.5 ounces

  • Cream cheese, full fat – 10.5 ounces

  • Whipping cream – 2/3 cup

  • Cold water – ¼ cup

  • Fresh lemon juice – 2 tablespoons

  • Gelatine powder – 1 tablespoon


  • To prepare the crust, please the graham crackers in a food processor then pulse them several times until they become finely ground.
  • Add the butter then process them until they become well incorporated and resemble wet sand.
  • Grease a 7 inches springform pan with some butter or a cooking spray.
  • Pour the crust mixture into the springform pan then press it down firmly until it covers the whole bottom of the pan.
  • Place the crust in the fridge and let it chill for 30 to 40 minutes while you prepare the filling.
  • To prepare the filling, pour the cream cheese into a large mixing bowl, then beat it with an electric mixer until it becomes light and fluffy.
  • Add to it the heavy cream then beat them again until the mixture becomes smooth and thick then place it aside.
  • Prepare a double boiler with a large mixing bowl then place in it the white chocolate and stir it until it melts.
  • Add to it the cream mixture then mix them well until they become well incorporated.
  • Add the mango pulp to the cheesecake mixture then mix them well. Add the lemon juice and combine well until the mixture is thick and creamy then place it aside.
  • Pour the cold water into a small bowl then spread over it the gelatine powder, then let it sit for 5 minutes.
  • Once the time is up, place the bowl in the double boiler then stir it until the gelatine completely dissolves.
  • Scoop some of the cheesecake filling into the gelatine powder mixture then stir them well.
  • Add the mixture to the large bowl of the cheesecake filling then use a spatula to mix them well until they become smooth.
  • Pour the cheesecake filling over the crust then smooth down the top using a spatula or the back of a spoon.
  • To remove the air bubbles from the cheesecake, pick it up and drop it down several times, this will push the filling down and remove the air bubbles.
  • Place the cheesecake in the fridge and let it sit for at least 8 hours then serve it with your favorite toppings and enjoy!
no bake mango cheesecake

Nutrition Facts

10 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 31.13g 48%
    • Saturated Fat 18.6g 93%
  • Cholesterol 65.77mg 22%
  • Sodium 168.78mg 8%
  • Amount Per Serving% Daily Value *
  • Potassium 156.98mg 5%
  • Protein 5.79g 12%
  • Calcium 100.04%
  • Iron 0.32%
  • Vitamin D 0.25%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Points To Know:

  • When mixing the filling, you need to be gentle and use a spatula. Make sure to not overmix it as well because it will cause the cake to crack especially in the last stage after adding the creams with vanilla and lemon juice.
  • If you don’t have a food processor to ground the biscuits, you can simply put them in a ziplock bag, then run over it a rolling pin several times until the biscuits are crushed.


How To Store No Bake Mango Cheesecake?

You can store this no bake mango cheesecake in the fridge for up to 3 days in a sealable container, or you can simply transfer it to a pie dish, and cover it tightly with plastic wrap.

You can also freeze it if you wish in a freezer-friendly container for up to 3 months. If the cheesecake is still whole or only one part of it was cut, you can freeze it as it is, but if it’s sliced, place it in a tight plastic container, and put a piece of parchment paper between the cheesecake slices. This method will ensure the slices are frozen well and won’t stick to each other.

I also highly recommend removing any toppings from it before you freeze it because toppings don’t freeze well. Dop a knife in some hot water then gently remove the toppings. After you defrost it, you can always fix the top by adding more toppings. 

To defrost it, you just have to transfer it from the freezer to the fridge and let it sit for at least 8 to 12 hours. Some cheesecakes might take longer, so if you need to serve it the next day, make sure to place it in the fridge at night so it can have enough time to thaw.

Can I Use Agar-Agar for The No Bake Mango Cheesecake Instead of Gelatine Powder?

If you don’t have gelatine powder or if you can’t find it, you can definitely feel free to substitute it with agar-agar powder or gelatine sheets. You just have to make sure to get enough amount that can set 2 cups of liquid and you can follow the instructions on the package to prepare it.

How Do I Make Sure The No Bake Mango Cheesecake Sets?

The best way to ensure that this no bake mango cheesecake will actually set is by testing the filling. You can simply grab a spoon and scoop up some of the filling. Flip it upside down so that the filling is facing down and tap it against the bowl. If the filling slides easily off the spoon, then you need to keep mixing, but if it sticks to the spoon and doesn’t drop easily, then you have got the perfect filling.


This no bake mango cheesecake is a very easy showstopper dessert and the perfect dessert for beginners to show off their skills. It tastes amazing and it looks even better.

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