Name: No Bake Mango Cheesecake
Prep time: 30 min
Total time: 6 h
Cuisine: Western
Ingredients: 250g / 8 oz digestive biscuits (or graham crackers); 125g / 1/2 cup unsalted butter, melted; 500g / 1 lb cream cheese, at room temperature; 1/2 cup caster sugar (superfine sugar); 2 tsp vanilla extract; 300ml / 1 1/4 cups thickened cream (or heavy whipping cream); 3 tsp powdered gelatin; 1/4 cup hot water; 1 1/2 cups mango puree (fresh or canned); 1 tbsp lemon juice; 1 tbsp sugar (for mango jelly); 2 tsp gelatin (for mango jelly); 2 tbsp hot water (for mango jelly)

Why You’ll Love No Bake Mango Cheesecake Recipe

Bursting with real mango flavor — not just a hint of fruitiness
No baking required — easy chilling gives you a light, mousse‑like texture
Stunning presentation with glossy mango jelly and optional whipped cream topping
Perfect for gatherings, celebrations or summer parties

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Base
plain sweet biscuits (such as Arnott’s Marie, digestives, or graham crackers)
melted unsalted butter
white sugar

Mango & Filling
fresh mango flesh (pureed)
gelatin powder
cold water
cream cheese, softened
caster sugar
whipping cream

Mango Jelly
gelatin powder
cold water
lemon juice

Optional Toppings
whipping cream
sugar
vanilla extract
extra fresh mango cubes
passionfruit (optional)

Directions

Prepare the pan: Line a springform pan with baking paper and lightly grease the sides.
Make the base: Blitz the biscuits into fine crumbs, mix with melted butter and sugar, then press into the base of the pan. Chill while making the filling.
Bloom gelatin: Sprinkle gelatin over cold water and let it sit to bloom. Gently warm until dissolved and allow to cool slightly.
Blend filling: Puree mango flesh. In a food processor, combine mango puree, cream cheese, sugar, whipped cream, and dissolved gelatin. Blend until smooth. Pour over the chilled base.
Chill: Refrigerate until set — at least a few hours.
Make mango jelly: Bloom gelatin in water, then mix with mango puree and lemon juice. Pour gently over the set cheesecake layer.
Final chill: Refrigerate the entire cheesecake for at least 12 hours to fully set.
Decorate: Just before serving, whip cream with sugar and vanilla if using. Garnish with fresh mango cubes and passionfruit pulp if desired.

Servings and timing

Servings: 12 slices
Prep time: ~30 minutes
Chill time: 3+ hours for filling, at least 12 hours for jelly topping
Total time: Approximately 30 minutes active, plus chilling

Variations

Vegan version: Use a plant-based cream cheese, coconut cream, and agar agar instead of gelatin.
Tropical twist: Add a layer of passionfruit or pineapple puree for extra tang.
Nutty base: Mix in ground almonds or shredded coconut into the base for added texture.
No jelly topping: Skip the mango jelly and top with extra whipped cream and fresh mango slices.
Mini cheesecakes: Use muffin tins or jars for individual servings — perfect for parties.

Storage/Reheating

Refrigerator: Store the cheesecake covered in the fridge for up to 3–4 days.
Freezer: Slice and freeze individually, wrapped well, for up to 1 month. Thaw overnight in the refrigerator.
Reheating: No reheating required. Serve chilled for best flavor and texture.

FAQs

What type of mangoes should I use?

Choose ripe, sweet, non-fibrous mangoes such as Ataulfo, Honey Gold, or Kensington Pride for the smoothest texture and richest flavor.

Can I use frozen mango?

Yes, frozen mango works well. Thaw completely and drain excess liquid before pureeing.

What can I substitute for gelatin?

Agar agar powder is a good vegetarian substitute. Just adjust quantities, as it sets firmer and quicker than gelatin.

How do I get a smooth, lump-free mango puree?

Blend thoroughly until silky smooth. Strain through a fine mesh sieve if necessary to remove any fibrous bits.

Can I make this without a food processor?

Yes. Use a blender for the mango and a hand or stand mixer for the cheesecake filling.

What can replace plain biscuits in the base?

Digestive biscuits, graham crackers, or coconut cookies are great alternatives.

Is this recipe suitable for kids?

Absolutely — it’s sweet, fruity, and alcohol-free, making it a family-friendly dessert.

How do I prevent the jelly layer from mixing with the filling?

Make sure the cheesecake filling is completely set before pouring the cooled mango jelly on top.

Can I skip the mango jelly topping?

Yes. The cheesecake is still delicious without it, though the jelly adds a lovely finish and extra mango flavor.

Can I make this ahead?

Yes, it’s ideal for making ahead. Prepare it a day in advance and keep it chilled until serving.

Conclusion

This no bake mango cheesecake is the ultimate tropical dessert — smooth, creamy, and bursting with mango flavor. It’s easy to make, visually stunning, and sure to impress your guests without the need to turn on an oven. Whether for a summer celebration or a casual dinner party, this cheesecake is a guaranteed hit.