If you crave a dessert that’s refreshing, indulgent, and surprisingly easy, this mango cheesecake recipe is about to become your go-to.
Forget about turning on the oven during summer, this no-bake delight bursts with sweet tropical flavor and a silky, melt-in-your-mouth texture.
Inspired by my hectic mom life and my kids’ love for fruity sweets, this cheesecake keeps stress low and smiles high.
From the crumbly biscuit base to the vibrant mango topping, every bite feels like a mini vacation. Ready to dive in? Let’s turn fresh mangoes into your next showstopping treat.
Table of Contents
Table of Contents
The Story & Intro
Why This Mango Cheesecake Recipe Is My Family’s Favorite
Hi! I’m Sarah Morgan, a mom who once found cheesecakes intimidating. Fancy springform pans, water baths, cracks on top , no, thank you. But everything changed when I stumbled on a mango cheesecake recipe that didn’t ask me to bake a thing. Now, it’s my secret weapon for birthdays, BBQs, and any day I want to feel like a superstar with minimal fuss.
My kids love mangoes almost as much as they love blueberry lemon yogurt treats. So combining fresh, ripe mango puree with a chilled cheesecake seemed like the ultimate win. Every time I make this, the golden topping grabs everyone’s eyes before they even taste how creamy the filling is.
When homework chaos hits, I lean on easy sweets like this or my strawberry Greek yogurt chocolate bark. They remind me that the kitchen doesn’t have to feel like a battlefield. Cheesecake can be stress-free, and this version proves it.
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Mango Cheesecake Recipe: 1 Easy, Creamy No-Bake Delight
- Total Time: 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A creamy, no-bake mango cheesecake recipe perfect for busy families. Sweet, tropical, and stress-free to make.
Ingredients
Base:
- 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
Mango:
- 700 g / 1.4 lb mango flesh (2 large mangoes) (Note 1)
Filling:
- 4 1/2 tsp gelatin powder (Note 2)
- 1/2 cup / 125 ml cold tap water
- 500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)
- 2/3 cup / 150g caster sugar (superfine white sugar)
- 300 ml / 10 oz whipping cream*
Mango Jelly:
- 3/4 tsp gelatin powder (Note 2)
- 1/4 cup / 65 ml cold tap water
- 1 tbsp lemon juice
Toppings (optional):
- 300 ml / 10 oz whipping cream*
- 1 tbsp white sugar
- 1 tsp vanilla extract
- 1 large mango, cut into cubes
- 2 passionfruit
Instructions
- Cake pan:
1. Use a 22 cm / 9″ springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).
2. Place a square sheet of baking paper on the base, then secure in springform pan (see video) with excess paper hanging out sides.
3. Grease sides with butter and line with paper.
- Biscuit base:
1. Blitz crackers into fine crumbs in a food processor.
2. Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly – base only, not sides.
- Filling:
1. Put water in a heatproof bowl. Sprinkle gelatin over surface (don’t dump in centre). Stir to partly dissolve. Set aside 5 minutes – it turns gelatinous.
2. Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved (few tiny specks ok). Cool 5 minutes.
3. Place mango in food processor. Blitz until smooth.
4. Measure out 3/4 cup and reserve for mango jelly, set aside.
5. Add cream cheese, cream, sugar and gelatine mixture into food processor (2.5L/2.5qt/10 cup+ capacity – Note 3). Blitz for 30 seconds or so until smooth.
6. Pour into cake pan. Refrigerate 3+ hours until top is set.
- Mango Jelly:
1. Pour water into bowl, sprinkle over gelatin. Leave 5+ min. Microwave on high 2 x 10 sec, stir well until granules dissolved. Set aside 5 minutes to cool.
2. Place reserved mango puree (from step 4 under Filling) and lemon in a bowl. Pour over gelatin and whisk well.
3. Pour over cheesecake filling. Tilt cake around to spread.
4. Refrigerate 12 hours+.
5. Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.
- Decorations:
1. Place cream, vanilla and sugar in a bowl. Whip until the cream is softy whipped.
2. Piled over the centre of the cheesecake.
3. Top with more chopped mango and passionfruit pulp. Serve and relish in praises!
Notes
1) Whipping Cream:
Any cream labeled “for whipping” will work well here. Some creams are only for pouring and won’t whip properly, so always check the label before you buy.
2) Mangoes:
You’ll need about three large mangoes total: two for the filling and jelly layer, and one for decorating the top. If you prefer, you can use around 450 ml (15 oz) of store-bought mango puree instead. For reference, about 700 g (1.4 lb) of fresh mango usually purees down to that volume. Personally, I love Honey Gold mangoes for their deep orange color and natural sweetness, but any ripe mango will do just fine. Tip: Calypso mangoes, while common and affordable in Australia, often look gorgeous but taste milder than other varieties.
3) Gelatin:
I usually use McKenzie’s Gelatin Powder, which you can find easily at Woolworths, Coles, or Harris Farms in Australia. If you use packet gelatin, measure it out with teaspoons. The key is to sprinkle the powder evenly over water in a shallow bowl — never dump it all at once, or you’ll end up with lumps. Gently microwave it to help it dissolve completely. A few tiny lumps are fine; just press them against the side of the bowl or pick them out.
Note on sheet gelatin: Some readers tried using Dr. Oetker sheet gelatin and it didn’t work as expected for this recipe. I haven’t personally tested it with sheets, so I recommend sticking with powdered gelatin for best results.
4) Food Processor:
Make sure your food processor has a capacity of at least 2.5 liters (2.5 quarts or about 10 cups). If yours is smaller, puree the mango first, then transfer it to a large bowl. Next, blend the cream cheese, sugar, cream, and gelatin in the processor in batches, then mix everything together in the bowl and whisk very well. Don’t forget to set aside some of the mango puree for the jelly topping!
5) Nutrition Info:
Nutrition is estimated per serving, based on dividing the cheesecake into 12 slices, not including optional toppings.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Mango Cheesecake Recipe for Busy Moms & Sweet Tooths
What makes this mango cheesecake recipe special is how beginner-friendly it is. No hidden steps, no fancy tools. You’ll need basic pantry biscuits, good cream cheese, fresh or canned mangoes, and a bit of gelatin to hold it all together.
I love sneaking in extra mango cubes for a surprise burst when you slice into it. This cheesecake sits proudly in the fridge, firm yet airy, ready to wow guests or bribe kids into finishing homework first.
Trust me , if you can melt butter and whip cream, you can master this dessert. Now, let’s dive into how to pick the ripest mangoes and create a buttery, no-fail crumb base that makes every bite unforgettable.
Ingredients & Perfect Base
Ingredients for Mango Cheesecake Recipe
Below is everything you need to make this fresh and creamy mango cheesecake recipe.
For the crust:
- 200 grams plain sweet biscuits (graham crackers or digestive biscuits), about 2 cups of crumbs
- 100 grams unsalted butter, melted, about 7 tablespoons
For the filling:
- 500 grams full-fat cream cheese, softened, about 2 cups
- 250 ml heavy whipping cream, about 1 cup
- 400 grams fresh ripe mangoes, pureed, about 1.5 cups
- 100 grams granulated sugar, about 1/2 cup, adjust to taste
- 1 tablespoon fresh lime juice
- 2 teaspoons gelatin powder or use according to package instructions
For the topping:
- Extra mango puree or diced fresh mango for garnish
Keep an extra ripe mango handy to scatter fresh cubes over the top just before serving. It makes every bite pop with real fruit. If you enjoy refreshing fruity treats, you might also love my lemon raspberry frozen yogurt bites for a quick freezer snack.
Tips for a Foolproof Crumb Crust
A perfect crust should hold its shape when sliced yet crumble softly under a fork. Start by crushing the biscuits until they look like fine sand. Use a food processor or place the biscuits in a sealed bag and bash with a rolling pin. Combine the crumbs with melted butter until every bit feels damp and sticks together when pressed.
Pour this mix into a springform pan. Press it down firmly with the back of a spoon or the bottom of a glass for a smooth finish. A little patience now ensures the crust stays neat and firm later. Pop it in the fridge for about 30 minutes. This helps it set and hold its shape when you add the filling. Next, we’ll whip up that creamy, tropical cheesecake filling that makes this dessert so irresistible.
Luscious Mango Cheesecake Filling
Making the Creamiest Mango Cheesecake Filling
Now comes my favorite part of this mango cheesecake recipe, the dreamy filling that makes everyone ask for seconds. Take your softened cream cheese and beat it until it’s smooth and lump-free. This step really matters, so don’t rush it. Gradually add the sugar and lime juice. Keep whisking until it’s velvety.
Next, whip your cold heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, working slowly so the filling stays airy and light like a fluffy mousse. This keeps everything light and fluffy, almost mousse-like.
In a small saucepan, gently warm a few tablespoons of mango puree and dissolve the gelatin in it. Make sure it’s completely melted with no lumps. Let it cool slightly, then stir it into the remaining mango puree. Fold this fragrant puree into your cheesecake base. The color turns so bright and inviting, you’ll want to sneak a taste.
Pour the filling onto your chilled crumb crust. Smooth the top with a spatula. Chill it for at least six hours, though overnight gives the best texture. Meanwhile, you can prep a batch of my blueberry lemon yogurt treat to nibble while waiting.
Adding a Shiny Mango Jelly Topping
This cheesecake shines, literally, thanks to a glossy mango topping. n a separate bowl, blend a bit more mango puree with dissolved gelatin and a splash of water until smooth and glossy. This will become the shiny layer that makes your cheesecake look irresistible. Pour this gently over the set cheesecake layer. Tilt the pan to spread it evenly.
Pop it back in the fridge for another hour until the topping sets beautifully. When you slice into it, each piece will reveal layers of crumbly crust, silky cheesecake, and that stunning mango jelly. I promise it rivals even my favorite strawberry Greek yogurt chocolate bark for pure fruity satisfaction. Next, I’ll share how to serve it like a pro and keep it fresh.
Serving, Storing & Troubleshooting
How to Serve and Garnish This Mango Cheesecake Recipe Perfectly
Once your mango cheesecake recipe has chilled overnight, you get to show it off. Slide a thin knife along the edge of the pan before opening the springform. This keeps the cheesecake sides smooth and flawless.
For picture-perfect slices, dip a sharp knife in hot water and wipe it dry before each cut. Decorate each slice of mango cheesecake with fresh mango cubes, extra puree, or soft peaks of whipped cream. A sprinkle of toasted coconut or a mint leaf can make your mango cheesecake look straight out of a fancy café. I love serving my mango cheesecake next to a piece of strawberry Greek yogurt chocolate bark for a dessert board that delights kids and grown-ups.
This chilled mango cheesecake is sweet and refreshing, which makes it just right for warm days and special family moments.
How Long This Mango Cheesecake Recipe Lasts and Tips to Keep It Perfect
Keep your mango cheesecake fresh by storing it in the fridge, covered well so it stays moist and doesn’t absorb other food smells. It tastes best within four days, though my family usually finishes this mango cheesecake recipe sooner.
If your cheesecake cracks on top or feels too soft, don’t worry because the flavor stays delicious. Cracks often mean the gelatin didn’t set fully or the filling needed more chill time. Next time, double-check that the gelatin dissolves completely and always chill the mango cheesecake recipe overnight for a firm, creamy bite.
Want to keep some for later? Wrap slices of your mango cheesecake tightly in plastic wrap, place them in a freezer bag, and freeze. Thaw in the fridge when you need a quick dessert for surprise guests or late-night cravings. For more easy treats besides this mango cheesecake recipe, my blueberry lemon yogurt treat is a family favorite and comes together in minutes.
Conclusion
If you’ve never tried a mango cheesecake recipe before, now is your moment to shine. This no-bake beauty is sweet, creamy, and so easy you’ll wonder why you waited. My kids always beg for seconds, and even picky eaters turn into mango lovers.
So gather your ingredients, clear a spot in the fridge, and treat your family to a taste of tropical sunshine any time of year. For more refreshing ideas, check out my blueberry lemon yogurt treat or my strawberry Greek yogurt chocolate bark. Happy cooking!
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FAQs About Mango Cheesecake Recipe
How to make baked mango cheesecake?
A baked mango cheesecake uses a similar mix of cream cheese and mango puree but adds eggs to help it set in the oven. Pour the cheesecake batter over a biscuit base in a springform pan, bake at 325°F (160°C) for about 50 to 60 minutes, then cool completely before topping with fresh mango or a simple mango sauce.
Is cheesecake better baked or not baked?
It depends on your taste and time. A no-bake mango cheesecake recipe is quicker, lighter, and perfect for summer since you don’t need the oven. Baked cheesecakes tend to be richer and denser. Both versions taste amazing if made with fresh ingredients.
How to make mango no bake cheesecake?
This mango cheesecake recipe is a no-bake version. Just blend softened cream cheese with whipped cream, sweet mango puree, sugar, and dissolved gelatin. Pour it over a chilled biscuit crust, top with a glossy mango layer, and refrigerate until firm. It’s easy, stress-free, and always a hit with family.
How long does mango cheesecake last in the fridge?
This mango cheesecake stays fresh for about four days if covered well and kept cold. For the best flavor and texture, enjoy it within two to three days. If you want to store leftovers longer, freeze individual slices and thaw them in the fridge when you want a quick treat.
