No-Bake Mango Cheesecake is a tropical, creamy dessert that’s perfect for warm weather. With a silky smooth mango filling, a buttery graham cracker crust, and no baking required, this cheesecake is a simple yet indulgent treat. The sweet mango pairs beautifully with the rich, creamy texture of the cheesecake, making every bite a little slice of paradise. Ideal for gatherings or as a special summer treat!
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Why You’ll Love This No-Bake Mango Cheesecake
- Tropical Flavors: The sweet, juicy mango gives this cheesecake a vibrant, fruity twist.
- No Baking Required: This cheesecake is super easy to make and requires no oven, saving time and effort.
- Light and Creamy: The cheesecake filling is rich and smooth, yet light and refreshing thanks to the mango.
- Make-Ahead: Perfect for preparing in advance, allowing the flavors to meld and set in the fridge.
Ingredients for No-Bake Mango Cheesecake
To make this luscious mango cheesecake, you’ll need the following ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 crackers)
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Mango Cheesecake Filling:
- 2 ripe mangoes, peeled and chopped (or 1 cup mango puree)
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 1 packet (about 2 ½ teaspoons) unflavored gelatin (optional, for added firmness)
Tools You’ll Need
- 9-inch springform pan (or a pie dish)
- Blender or food processor (for the mango puree)
- Mixing bowls
- Hand mixer or stand mixer (for whipping cream)
- Spatula
- Small saucepan (if using gelatin)
How to Make No-Bake Mango Cheesecake
Step 1: Make the Crust
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan or pie dish to form an even crust. Chill the crust in the refrigerator for at least 10 minutes to set while you prepare the filling.
Step 2: Prepare the Mango Filling
If using fresh mangoes, peel and chop them into chunks. Blend the mango chunks in a blender or food processor until smooth. You should have about 1 cup of mango puree. If you want a firmer cheesecake, you can dissolve the gelatin in 2 tablespoons of warm water (follow the package instructions), then stir it into the mango puree. Allow it to cool to room temperature before proceeding.
Step 3: Make the Cream Cheese Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar, vanilla extract, and lemon juice, and continue to beat until well combined.
Step 4: Whip the Heavy Cream
In a separate bowl, whip the heavy cream with a hand mixer until stiff peaks form. Be careful not to overwhip, or it may turn into butter.
Step 5: Combine the Mango and Cream Cheese Filling
Gently fold the mango puree into the cream cheese mixture, mixing until fully combined. Then, fold in the whipped cream until the mixture is light and fluffy.
Step 6: Assemble the Cheesecake
Pour the mango cheesecake filling into the prepared crust, smoothing the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set and firm up.
Step 7: Serve and Enjoy
Once the cheesecake is fully set, remove it from the springform pan (if using) and transfer it to a serving platter. Garnish with fresh mango slices, mint leaves, or a drizzle of mango puree for an extra touch of tropical flavor.
Serving Suggestions
- Serve with whipped cream or a scoop of vanilla ice cream on the side for extra indulgence.
- Add a sprinkle of toasted coconut or crushed pistachios for added texture and flavor.
- Pair with a fresh fruit salad for a light and refreshing dessert spread.
Tips for the Best No-Bake Mango Cheesecake
- Use Ripe Mangoes: The riper the mango, the sweeter and more flavorful the cheesecake will be. If you can’t find fresh mangoes, canned or frozen mango puree works as a great substitute.
- Gelatin Optional: The gelatin helps the cheesecake set firmly, but it’s optional. If you prefer a softer texture, you can skip it and let the filling set naturally in the fridge.
- Chill Time: Be sure to allow enough time for the cheesecake to chill and set properly. It’s best if made the day before serving.
Storage Instructions
Store leftover mango cheesecake in an airtight container in the refrigerator for up to 3 days. This dessert is best enjoyed fresh, but it can also be frozen for up to 2 weeks. Let it thaw in the fridge for a few hours before serving.
Frequently Asked Questions (FAQ)
Q1: Can I make this cheesecake dairy-free?
A: Yes! You can substitute the cream cheese and heavy cream with dairy-free alternatives like coconut cream cheese and coconut cream for a dairy-free version.
Q2: Can I use a store-bought crust?
A: Absolutely! A pre-made graham cracker crust or even an Oreo crust works well if you’re looking to save time.
Q3: Can I use other fruits besides mango?
A: Yes! You can replace the mango with other fruits like strawberries, blueberries, or peaches for a different flavor profile.
Conclusion: A Sweet and Refreshing Treat
No-Bake Mango Cheesecake is the perfect dessert to beat the heat and indulge in a tropical flavor explosion. It’s creamy, refreshing, and packed with the natural sweetness of mango, making it an irresistible treat for any occasion. With no baking involved, it’s simple to prepare and ideal for impressing guests or treating yourself to something sweet.
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Preparation Time: 20 minutes
Chill Time: 4 hours or overnight
Cuisine: Tropical, Dessert
Nutritional Information (per serving)
Calories: 300
Protein: 3g
Carbohydrates: 30g
Fat: 20g
Fiber: 2g
Enjoy every creamy, tropical bite of this No-Bake Mango Cheesecake and share it with your loved ones!
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No-Bake Mango Cheesecake
- Total Time: 0 hours
Description
No-Bake Mango Cheesecake is a tropical, creamy dessert that’s perfect for warm weather. With a silky smooth mango filling, a buttery graham cracker crust, and no baking required, this cheesecake is a simple yet indulgent treat. The sweet mango pairs beautifully with the rich, creamy texture of the cheesecake, making every bite a little slice of paradise. Ideal for gatherings or as a special summer treat!
Subscribe to our newsletter for more easy and delicious desserts delivered straight to your inbox!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10–12 crackers)
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Mango Cheesecake Filling:
- 2 ripe mangoes, peeled and chopped (or 1 cup mango puree)
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 1 packet (about 2 ½ teaspoons) unflavored gelatin (optional, for added firmness)
Instructions
Step 1: Make the Crust
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan or pie dish to form an even crust. Chill the crust in the refrigerator for at least 10 minutes to set while you prepare the filling.
Step 2: Prepare the Mango Filling
If using fresh mangoes, peel and chop them into chunks. Blend the mango chunks in a blender or food processor until smooth. You should have about 1 cup of mango puree. If you want a firmer cheesecake, you can dissolve the gelatin in 2 tablespoons of warm water (follow the package instructions), then stir it into the mango puree. Allow it to cool to room temperature before proceeding.
Step 3: Make the Cream Cheese Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar, vanilla extract, and lemon juice, and continue to beat until well combined.
Step 4: Whip the Heavy Cream
In a separate bowl, whip the heavy cream with a hand mixer until stiff peaks form. Be careful not to overwhip, or it may turn into butter.
Step 5: Combine the Mango and Cream Cheese Filling
Gently fold the mango puree into the cream cheese mixture, mixing until fully combined. Then, fold in the whipped cream until the mixture is light and fluffy.
Step 6: Assemble the Cheesecake
Pour the mango cheesecake filling into the prepared crust, smoothing the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set and firm up.
Step 7: Serve and Enjoy
Once the cheesecake is fully set, remove it from the springform pan (if using) and transfer it to a serving platter. Garnish with fresh mango slices, mint leaves, or a drizzle of mango puree for an extra touch of tropical flavor.
Notes
- Use Ripe Mangoes: The riper the mango, the sweeter and more flavorful the cheesecake will be. If you can’t find fresh mangoes, canned or frozen mango puree works as a great substitute.
- Gelatin Optional: The gelatin helps the cheesecake set firmly, but it’s optional. If you prefer a softer texture, you can skip it and let the filling set naturally in the fridge.
- Chill Time: Be sure to allow enough time for the cheesecake to chill and set properly. It’s best if made the day before serving.
- Prep Time: 20 minutes
- Cook Time: 4 hours or overnight
- Cuisine: Tropical, Dessert
