No Bake Mango Cheesecake Recipe

If you’re craving something tropical, creamy, and utterly delightful that doesn’t require turning on your oven, you are going to adore this No Bake Mango Cheesecake Recipe. It’s one of those desserts that feels fancy but is amazingly simple to pull off. I remember the first time I made it—I was blown away by how rich yet light the mango flavor was, and how quick it came together without heating up my kitchen. Trust me, once you try this recipe, it’ll become your go-to for summer get-togethers or any time you want a fresh, fruit-forward dessert with a creamy cheesecake vibe.

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Ingredients You’ll Need

The magic really starts with good-quality mangoes, but each ingredient plays a key role in making this no bake mango cheesecake so memorable. From the buttery biscuit base to the creamy cheesecake filling and the glossy mango topping, these components come together perfectly. When shopping, I’d recommend choosing ripe yet firm mangoes for the best texture and sweetness.

• Arnott’s Marie Biscuits (or digestives/graham crackers): These create a simple, slightly sweet base that’s buttery and crunchy—perfect for cheesecake crusts.
• Unsalted butter: Melted to bind the biscuit crumbs and add richness without overwhelming the mango flavor.
• White sugar: Used sparingly for balance since mangoes add natural sweetness.
• Mango flesh: Fresh and ripe mangoes make all the difference here—you want juicy and aromatic fruit for deep flavor.
• Gelatin powder: Essential to set the cheesecake filling and mango topping firmly without baking.
• Cold tap water: Used to bloom the gelatin; no hot water needed in this recipe which keeps it simple.
• Philadelphia cream cheese: Softened to blend smoothly, this gives the filling its classic creamy tang.
• Caster sugar (superfine): Dissolves quickly for a smooth, sweet filling texture without grittiness.
• Whipping cream: Adds lightness and silkiness; whipped to soft peaks then folded in for mousse-like consistency.
• Lemon juice: Just a touch helps brighten the mango flavor and balance the sweetness.
• Vanilla extract: A subtle note that rounds out the flavor beautifully.
• Mango cubes and passionfruit: Fresh garnishes that elevate the look and taste.

Variations

I love how flexible this no bake mango cheesecake recipe is. Over time, I’ve tweaked it depending on what I have on hand or dietary needs, and it always remains a hit. Feel free to make it your own—this is one dessert that welcomes creativity.

• Use Different Tropical Fruits: I’ve swapped mango with ripe papaya or blended passionfruit pulp for a tart twist—both work beautifully.
• Dairy-Free Version: I’ve successfully replaced cream cheese with coconut cream and used a vegan gelatin alternative to keep it no bake and creamy.
• Gluten-Free Crust: Try using gluten-free digestives or almond flour mixed with butter for a crust everyone can enjoy.
• Extra Mango Layers: Once, I pureed half the mangoes into the filling and left the other half as cubes stirred in for a fun texture contrast.

How to Make No Bake Mango Cheesecake Recipe

Step 1: Make the Biscuit Base

Start by crushing your Arnott’s Marie biscuits (or alternative) into fine crumbs. I like to use a food processor for this—it’s quick and gives an even crumb—but you can also place the biscuits in a sealed bag and bash them gently with a rolling pin. Then, stir in the melted unsalted butter and a bit of white sugar until all the crumbs are coated and look like wet sand. Press this mixture firmly and evenly into the bottom of a springform pan or your favorite cheesecake dish. Pop it into the fridge to chill while you prepare the filling; this helps the base firm up nicely.

Step 2: Prepare the Mango Gelatin Mixture

Next, we bloom the gelatin powder in cold water—this means sprinkling it over the water and letting it sit for a few minutes to absorb and swell. While waiting, puree your fresh mango flesh until smooth. Then, warm the gelatin gently (I use a microwave in short bursts) just until fully dissolved—don’t let it boil! Stir the dissolved gelatin into your mango puree thoroughly. This mixture will help set the mango topping layer later, so get it smooth and lump-free.

Step 3: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese with caster sugar until silky smooth—no lumps here! You’ll want to scrape down the sides to ensure it’s evenly mixed. In a separate small bowl, bloom the second batch of gelatin in cold water. Warm the gelatin gently as before. Meanwhile, in another bowl, whip the first portion of whipping cream until lovely, soft peaks form. Stir the lemon juice and vanilla extract into your cream cheese, then carefully fold in the dissolved gelatin and whipped cream until everything is combined without deflating the mixture.

Step 4: Assemble and Chill

Pour the creamy mango cheesecake filling over your chilled biscuit base, smoothing the top with a spatula. Refrigerate this for about 2 hours until it starts to set slightly. Once set, gently pour the mango gelatin mixture on top to create a glossy mango jelly layer. Pop the cheesecake back in the fridge and let it chill for at least 4 hours, or preferably overnight—this is the key step to achieve that perfect sliceable texture that doesn’t wobble or melt away.

Step 5: Whip the Final Topping and Garnish

Before serving, whip the remaining cream with a tablespoon of white sugar until firm peaks form. Spread or pipe it over the mango jelly layer for a gorgeous finish. Scatter fresh mango cubes and passionfruit pulp on top for a vibrant, fruity touch. If you’re anything like me, you’ll want to eat some straight away, but it’s best if you wait about 15 minutes after garnishing to let everything come together.

How to Serve No Bake Mango Cheesecake Recipe

Garnishes

I’m a big fan of topping this cheesecake with more fresh tropical fruit. Mango cubes add bursts of sweetness and juicy texture, while passionfruit seeds provide a beautiful tart contrast and that gorgeous pop of color. A dusting of toasted coconut flakes or a few mint leaves also make it feel extra special without overpowering the mango.

Side Dishes

If you’re serving this no bake mango cheesecake after a meal, light and fresh sides pair best. Think along the lines of coconut rice salad, grilled shrimp skewers, or even a simple green salad with a citrus vinaigrette. The bright flavors complement the creamy sweetness of the dessert beautifully.

Creative Ways to Present

For parties, I’ve served this cheesecake in pretty individual glasses or mason jars layered with extra mango puree and crushed biscuit toppings. It’s super cute, portable, and everyone loved having their own personal mango mousse treat. You can also turn the whipped cream into rosettes with a piping bag for an elegant look.

Make Ahead and Storage

Storing Leftovers

Once assembled, this cheesecake stores wonderfully covered in the fridge for up to 3 days. I always keep it wrapped tightly or in an airtight container to prevent it from absorbing other fridge smells. Leftovers taste just as good the next day, and the texture remains creamy and smooth.

Freezing

Freezing this no bake mango cheesecake is a bit tricky because of the fresh fruit topping and delicate mango jelly layer; they don’t freeze well. However, if you’re in a pinch, you can freeze the cheesecake base and filling (without topping) for up to a month. Thaw overnight in the fridge and add fresh mango topping before serving.

Reheating

This dessert is best served chilled, so no reheating needed. Simply take it out of the fridge about 15 minutes before serving to soften slightly and bring out all those delicious mango aromas.

FAQs

Final Thoughts

This no bake mango cheesecake recipe is a keeper in my kitchen—it’s easy enough for a spontaneous treat but impressive enough to bring to a special occasion. I love how the fresh mango flavor shines without being cloyingly sweet, and the creamy, mousse-like texture always feels like a little bit of tropical vacation on a plate. Give it a try, and I bet it’ll become one of your favorite summer desserts, too. Trust me, friends and family will be asking for seconds in no time!

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