No-Bake Mango Cheesecake

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No-Bake Mango Cheesecake

Desserts & Sweets

This No-Bake Mango Cheesecake is a refreshing, creamy dessert with a tropical twist. The smooth mango layer perfectly complements the rich, velvety cheesecake filling on a buttery graham cracker crust. It’s easy to make, requires no baking, and is the perfect treat for any occasion. Serve chilled for a cool, indulgent experience.

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Why You’ll Love This No-Bake Mango Cheesecake

  • No oven required: A simple and stress-free way to make cheesecake.
  • Tropical flavor: Sweet, tangy mango adds a fresh burst of flavor.
  • Creamy and smooth: The cheesecake filling is rich, soft, and melts in your mouth.
  • Quick to prepare: Ready in just 15 minutes (with chill time).

Ingredients for No-Bake Mango Cheesecake

For the Crust:

  • 1 ½ cups graham cracker crumbs (or digestive biscuits)
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons sugar

For the Cheesecake Filling:

  • 2 cups cream cheese, softened
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup mango puree (fresh or canned)
  • 1 tablespoon lemon juice

For the Mango Topping:

  • 1 cup mango puree (fresh or canned)
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch (optional, for thickening)
  • 1 tablespoon water

For Garnish (optional):

  • Fresh mango slices
  • Mint leaves

Tools You’ll Need:

  • Mixing bowls
  • 9-inch springform pan
  • Whisk or electric mixer
  • Spatula
  • Saucepan (for mango topping)

How to Make No-Bake Mango Cheesecake

Step 1: Make the Crust

  • In a bowl, combine graham cracker crumbs, melted butter, and sugar.
  • Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon to compact it tightly.
  • Refrigerate the crust for at least 10 minutes to set.

Step 2: Prepare the Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  • In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  • Add mango puree and lemon juice, then mix until fully incorporated.

Step 3: Assemble the Cheesecake

  • Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
  • Refrigerate for at least 3-4 hours, or preferably overnight, to let the cheesecake set.

Step 4: Make the Mango Topping

  • In a small saucepan, combine mango puree, sugar, and cornstarch (if using).
  • Heat over medium heat, stirring constantly, until the mixture thickens, about 3-4 minutes. Let it cool to room temperature.
  • Once the cheesecake is set, pour the cooled mango topping over the cheesecake and spread it evenly.

Step 5: Garnish and Serve

  • Optionally, garnish with fresh mango slices and mint leaves.
  • Slice and serve chilled.

Serving Suggestions

  • Serve with a scoop of vanilla ice cream for extra indulgence.
  • Pair with a tropical fruit salad for a refreshing meal.
  • Top with whipped cream or coconut flakes for a decorative touch.

Tips for the Best No-Bake Mango Cheesecake

  • Use fresh, ripe mangoes for the best flavor in the topping and puree.
  • Let the cheesecake set for several hours (or overnight) to ensure it’s firm and sliceable.
  • You can substitute the graham crackers with any other cookie crumbs you prefer, such as Biscoff or shortbread.

Storage and Reheating Instructions

  • Store leftovers in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.
  • This cheesecake can be made ahead of time and kept in the fridge for up to 2 days before serving.

Frequently Asked Questions (FAQ)

Can I use frozen mangoes for the topping?
Yes, just thaw and blend the mangoes to make the puree.

Can I make this cheesecake without a springform pan?
Yes, you can use a regular pie dish or any other pan. Just be sure to line it with parchment paper for easy removal.

Can I make this dairy-free?
You can substitute the cream cheese with a dairy-free alternative and use coconut cream in place of heavy cream.


Conclusion: A Refreshing, Creamy Delight

This No-Bake Mango Cheesecake is the perfect dessert to satisfy your sweet tooth without turning on the oven. It’s a tropical treat that’s creamy, smooth, and perfect for hot weather. You won’t be able to stop at just one slice!


Preparation Time: 15 minutes
Chill Time: 4 hours
Cuisine: Tropical, Dessert


Nutritional Information (per serving)
Calories: 320
Protein: 4g
Carbohydrates: 30g
Fat: 22g
Fiber: 2g


Enjoy this easy, no-bake dessert!

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No-Bake Mango Cheesecake

No-Bake Mango Cheesecake


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  • Author: Jessica
  • Total Time: 4 hours 15 minutes

Description

This No-Bake Mango Cheesecake is a refreshing, creamy dessert with a tropical twist. The smooth mango layer perfectly complements the rich, velvety cheesecake filling on a buttery graham cracker crust. It’s easy to make, requires no baking, and is the perfect treat for any occasion. Serve chilled for a cool, indulgent experience.

Subscribe to our newsletter for more delicious dessert recipes and get this one delivered straight to your inbox.


Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs (or digestive biscuits)
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons sugar

For the Cheesecake Filling:

  • 2 cups cream cheese, softened
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup mango puree (fresh or canned)
  • 1 tablespoon lemon juice

For the Mango Topping:

  • 1 cup mango puree (fresh or canned)
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch (optional, for thickening)
  • 1 tablespoon water

For Garnish (optional):

  • Fresh mango slices
  • Mint leaves

Instructions

Step 1: Make the Crust

  • In a bowl, combine graham cracker crumbs, melted butter, and sugar.
  • Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon to compact it tightly.
  • Refrigerate the crust for at least 10 minutes to set.

Step 2: Prepare the Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  • In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  • Add mango puree and lemon juice, then mix until fully incorporated.

Step 3: Assemble the Cheesecake

  • Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
  • Refrigerate for at least 3-4 hours, or preferably overnight, to let the cheesecake set.

Step 4: Make the Mango Topping

  • In a small saucepan, combine mango puree, sugar, and cornstarch (if using).
  • Heat over medium heat, stirring constantly, until the mixture thickens, about 3-4 minutes. Let it cool to room temperature.
  • Once the cheesecake is set, pour the cooled mango topping over the cheesecake and spread it evenly.

Step 5: Garnish and Serve

  • Optionally, garnish with fresh mango slices and mint leaves.
  • Slice and serve chilled.

Notes

  • Use fresh, ripe mangoes for the best flavor in the topping and puree.
  • Let the cheesecake set for several hours (or overnight) to ensure it’s firm and sliceable.
  • You can substitute the graham crackers with any other cookie crumbs you prefer, such as Biscoff or shortbread.
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Cuisine: Tropical, Dessert

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