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!
Print
No-Bake Mango Cheesecake
- 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
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
