No-Bake Mango Cheesecake Recipe (2024)

Published: May 30, 2018 · Modified: Mar 12, 2024 by Helene Dsouza

Helene Dsouza

A no-bake mango cheesecake recipe prepared with either fresh mangoes or purée. The base is crushed cookies.

Total Time: 12 hours hours 45 minutes minutes

Prep Time: 45 minutes minutes

Cool: 12 hours hours

12 slices

4.7 from 27 votes

VIDEO RECIPE

A perfect no-bake Mango Cheesecake made from scratch. This cold cheesecake recipe is a winner every time!

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Ingredients

To make this no bake mango cheesecake, you will need some basic ingredients.

The base is made from butter cookies (graham crackers, plain biscuits) crushed and mixed with melted unsalted butter. Then it's flattened and left to cool.

That way, the base will remain firm and will be able to hold the rest of the filling during the setting time.

You can use other variations of cookies, such as coconut cookies or similar. I like to keep it basic.

For the cream cheese no bake filling you will need regular cream cheese, whipped cream, sugar, and mango purée (aka pulp).

The cream cheese should be clear, the whipped cream needs to be above 45% fats to turn into a lovely whipped consistency which will give the no bake cheesecake the fluff it requires.

For the Mango, I used a variation close to Alphonso. Brazilians mangoes are great too, just pick a mango variety without strings.

You can also use mango pulp directly if you have that in your freezer.

I used powdered sugar because it's easier to mix it in, and I suggest you do the same thing.

I also use gelatin but the gelatin sheets from dr. oetkar because those always turned my desserts perfect.

Furthermore, I mentioned the gram and ounces in the recipe card below, so you can use gelatin granules too if you prefer.

You can also use agar-agar powder to make this vegetarian. I don't like the taste of agar-agar, and I don't think it sets as well as regular gelatin. So, proceed at your own risk.

How to make it?

The process is rather simple.

First prepare the cookie base, secondly the cheesecake filling.

As shown in the video. Full details on the recipe card below:

Crush the cookies.
Mix butter into crushed cookies.
Flatten the cookie base into the spring form.
Leave the cookie base to cool in the fridge for 20 mins.
Whip cream to stiff peaks.
Stir sugar, cream cheese, and mango pulp into whipped cream.
Dissolve gelatin.
Add some cheesecake filling to the hot gelatin to temper, mix well.
Mix all the tempered gelatin into the remaining cream cheese batter.
Pour the filling into the spring form over the base.
Let cool for 12 hours minimum to set the cheesecake.
Cut and enjoy! 🙂

📖 Recipe

No-Bake Mango Cheesecake Recipe

A no-bake mango cheesecake recipe prepared with either fresh mangoes or purée. The base is crushed cookies.

4.67 from 27 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 45 minutes minutes

Cool: 12 hours hours

Ingredients

For the Base:

▢ 3.5 Ounces Butter Cookies i.e graham crackers, digestive biscuits
▢ 3.2 Ounces Butter melted

For the Cream Cheese Filling:

▢ 7 Ounces Mangoes fresh or canned, *See Notes
▢ 7 Ounces Heavy Cream *See Notes
▢ 8 Ounces Cream Cheese
▢ 2.8 Ounces Powdered Sugar
▢ 1 Tablespoon + 1 Teaspoon Gelatin Unflavored *see notes
▢ 2.3 Ounces Water

US - Metric

Instructions

Cheesecake Base:

Place your cookies in a ziplock bag and close the bag. Smash the cookies into tiny crumbles by rolling with a rolling pin over the cookies.
3.5 Ounces Butter Cookies
Pour the crumbled cookies into your spring form shape and spread out.
Pour the melted butter into the crumbled cookies and start mixing everything. Do that until the cookie crumbles and the butter has become a crumble dough like base.
3.2 Ounces Butter
Flatten the crushed cookie butter mix so that it's evenly covering, to form the base.
Place the spring form with the cookie base into the fridge for at least 30 minutes so that the base hardens.

For the Cheesecake Filling:

Blend the mango to a smooth pulp/ purée if you are using fresh mangoes.
7 Ounces Mangoes
Whip the heavy cream until it's stiff (stiff peaks).
7 Ounces Heavy Cream
Stir in sugar, cream cheese, and mango pulp and mix it all well into the mass.
2.8 Ounces Powdered Sugar, 8 Ounces Cream Cheese
Add your gelatin into the water and let soak until soft. Take to the heat and allow the gelatin to melt.
1 Tablespoon + 1 Teaspoon Gelatin Unflavored, 2.3 Ounces Water
Once the gelatin is completely dissolved, take your cream cheese mango mass and add a small quantity of it into the still hot gelatin to temper the gelatin. Mix well.
Pour the gelatin mixture into the mango cheesecake mass and mix the whole content.
Get your spring form with the cookie base and pour the mango cheesecake filling into the spring form.
Place in the fridge and let cool and set for 12 hours.
Take out after it has set and carefully remove from spring form. Cut into slices and serve cold.
You can use some mango bits to decorate your cheesecake.

Notes

For the base recipe, use 0.33 ounces Gelatin, which is about 1 Tablespoon and 1 Teaspoon Gelatin powder, or 1 sachet (US) and a Tsp, or 6 Gelatin sheets.
Your mangoes will need to be puréed. You can get fresh mangoes and blend them smooth, OR use canned mango pulp/purée (try to get unsweetened ones).
If you want to use Gelatin Sheets instead of granules or powder, I can recommend the Dr. Oetker sheets. Those are foolproof, and they are mostly the only brand which I use anywhere in the world for my gelatin dishes. 6 sheets Dr. Oetker = 1 Sachet in Europe (if you are sitting in Europe).
1 Sachet of gelatin in the US is ¼ ounce and a sachet in Europe is bigger, 10 grams.
I, personally, don't trust agar-agar (vegan gelatin version), but if you know of a great brand, please let us know.
Use whipping cream which has more than 36% fat to make it super fluffy. Not every whipping cream is of the same quality, so if your whipping cream sucks (it has happened to me abroad), add a sachet of whipping cream stabilizer to the mix. Your whipping cream will be 100% stable! I use Dr. Oetker Whip it and that's the same one which we would use in culinary school in Austria.

Equipment

▢
8-inch Spring Form

Nutrition

Nutrition Facts

No-Bake Mango Cheesecake Recipe

Amount Per Serving (77 g)

Calories 237Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 11g55%

Cholesterol 61mg20%

Sodium 166mg7%

Potassium 74mg2%

Carbohydrates 11g4%

Sugar 6g7%

Protein 2g4%

Vitamin A 870IU17%

Vitamin C 6.1mg7%

Calcium 36mg4%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

The main item for the cheesecake is an 8-inch Spring form pan.

You will need this to prepare the no bake cheesecake.

The spring form opens up from the sides, and you can remove the cake, as shown in the video, so that the cake sits on the bottom spring form plate without having been damaged.

The easiest way to prepare the mango cheesecake base is by smashing the cookies in a ziplock bag.

To prepare the cheesecake dough from scratch, make sure that you have your mixing bowls ready with the handy silicon spatula.

These are basic kitchen tools.

I always use an electronic weight scale because I think in grams to keep my ingredients ready before I start out.

The great thing is that these scales come with grams and ounces indication.

To pulp the Mango I use either A, previously prepared Mango Pulp or B, blend some fresh Mangoes in a powerfulhand blender with jar or a food processor.

And of course, to simplify things, a hand mixer or a stand mixer is a godsend when whipping up the cream.

Storing

The cheesecake needs to be refrigerated always. Especially in a hot climate.

If the temperatures are too high, your no-bake cheesecake will melt within minutes in room temperature and outside the cool temperatures of your fridge environment.

More Mango Recipes

Dried Mangoes in the dehydrator
Mango flavored Ice Cream
Trini Mango Chow