This No Bake Mango Cheesecake is a complete and utter celebration of summer! A creamy mousse-like cheesecake loaded with 3 BIG mangoes and is surprisingly straightforward to make with your food processor.
No Bake Mango Cheesecake
When I photograph beautiful cakes like this, it sometimes makes me wish I wasn’t the Queen of Brown Food. Salisbury Steak, Pot Roast, Beef and Mushroom Pie, Cottage Pie, Guinness Stew, Chickpea Curry, Lentil Soup…. if it’s brown-and-ugly-but-delicious, there’s a good chance I’ve already shared it and had the pleasure of trying to capture a photo of a pile of brown gloop so it looks as irresistibly delicious as it tastes.
Though just writing that list out reminds me of all that saucy brown deliciousness….. and actually, no. I would never give up my brown foods to be a pretty cake blog! 😂
This No Bake Mango Cheesecake is a classic example of what started out as a cruisy week ending up in a whirlwind of mango pureed chaos / bliss. I happened across bargain scruffy looking mangoes at Harris Farm Markets (Instagram followers know I’m there practically every day!) – $2.99 / kg (that’s $1.50/lb) for beautiful ripe, juicy mangoes that were blemished on the outside yet perfect on the inside.
Helloooooo mangoes! She who can’t resist a bargain loaded up, and this was the result:
Classic cheesecake biscuit base.
Creamy insanely mangoey mousse-like cheesecake filling – NO BAKE!
Topped with mango jelly (soooo pretteee!), piled high with whipped cream (optional, but again, soooo pretteee!), more mangoes, and passionfruit – yet again, because… well, for no reason other than it’s soooo pretteee!!! 😂
If I’m making a mango cheesecake, it’s got to seriously taste of MANGO. As luck would have it, I shared my first mango cheesecake attempt live on Instagram stories just on Monday this week, the wonderful folk over at Mangoes Australia saw it and within 4 hours – this was delivered to my house. I KID YOU NOT!!!
A big, beautiful tray of ripe Honey Gold Mangoes for me to use to keep recipe testing so I could perfect the mango cheesecake to share here.
PERKS OF THE JOB!!!!!!!
Don’t get too jealous, if you could see the state in which I live and that I no longer have a dining room because I sacrificed it to use as my photography and video “studio” (a term I use loosely because it’s about as un-pro as a studio can be), and the frustration at times of making the same recipe over and over again in order to make it good enough to share on my blog, not to mention taking photos and filming the recipe video…..
Oi. Plenty of recipe failures over here that never make it to the publishing table.
VERY happy that this wasn’t one of them!!!
I think you’ll find that this mango cheesecake recipe has a wee bit more mango in it than others. Because I was determined that it be appropriately mangoey, rather than just a yellow cheesecake with a mango fragrance.
This is made almost entirely in a food processor. I’d like to say in one go, but no. Biscuit base blitzed first, then the mangoes, then throw the other filling ingredients in, blitz and pour.
Because this is a NO BAKE Mango Cheesecake, it’s made with gelatin to set the filling. I use powdered gelatin because it’s readily available at supermarkets (baking aisle) – as opposed to gelatine sheets. Also the setting strength of gelatin powder in different countries is very similar, whereas I’ve seen inconsistencies with gelatin sheets.
There is no need to fear using gelatin powder! Follow the recipe steps exactly – the key part is to sprinkle the gelatin powder over the surface of a bowl of water, rather than dumping in spoonfuls (which will result in clumps). And don’t stress even if you end up with clumps! I did in my first attempt and it still worked out fine – read the recipe notes for how to deal with this.
I promised that this No Bake Mango Cheesecake had a soft mousse-like filling, and here’s a photo to show you. Nothing like jelly, see? 🙂 Aerated – thanks to the food processor blitzing!
I decorated this with cream, more mangoes and passionfruit for no reason other than to make it look pretty. The cheesecake is fabulous as it is without these toppings. The first time I made it, I just piled on chopped mangoes and it was delicious but it was very orange, as you can imagine. The cream breaks up all that orangeness, it’s always welcomed in any dessert, and provides a soft cloud to pile up plenty more fresh mango and drizzle over passionfruit pulp, if you should choose.
I gave away most of this cake because….well, dangerous!!! However, there’s a big chunky slice of this actual cake in these photos sitting in the fridge and I hear Netflix calling my name… Happy weekend! – Nagi xx
More Cheesecake recipes
-
Strawberry Cheesecake – a magical combination!
WATCH HOW TO MAKE IT
Note: accidentally edited out the step in video where gelatine is added into filling! Please follow written recipe.
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No Bake Mango Cheesecake
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:
- Use a 22 cm / 9" springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).
- Place a square sheet of baking paper on the base, then secure in springform pan (see video) with excess paper hanging out sides.
- Grease sides with butter and line with paper.
Biscuit base:
- Blitz crackers into fine crumbs in a food processor.
- Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly - base only, not sides.
Filling:
- 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.
- Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved (few tiny specks ok). Cool 5 minutes.
- Place mango in food processor. Blitz until smooth.
- Measure out 3/4 cup and reserve for mango jelly, set aside.
- 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.
- Pour into cake pan. Refrigerate 3+ hours until top is set.
Mango Jelly:
- 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.
- Place reserved mango puree (from step 4 under Filling) and lemon in a bowl. Pour over gelatin and whisk well.
- Pour over cheesecake filling. Tilt cake around to spread.
- Refrigerate 12 hours+.
- Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.
Decorations:
- Place cream, vanilla and sugar in a bowl. Whip until the cream is softy whipped.
- Piled over the centre of the cheesecake.
- Top with more chopped mango and passionfruit pulp. Serve and relish in praises!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
I went to the bathroom and he took my spot! His motto: You snooze, you lose.
Hi Nagy 🙂 I want to try this recipe and I am wondering if I can opt out the mango for the filling. I like to feel the taste of cream cheese without any add- ins. Would the filling be too runny? Thank you! Monica
I have made this several times and it’s always delicious! I just wanted to say I made these as mini cheesecakes today and it was incredibly easy to adjust. I just divided up the crust and batter between 2 jumbo muffin tins. I would suggest making 1.5x amount of batter to be able to fill all 12 at 1/2 cup each. Just follow the rest of the directions as normal. Thanks for another great recipe!
I have made this 3 times. Twice I have forgotten to add the whipping cream to the filling. I didn’t miss it either time. Still delicious!
Thank you, Nagi! This recipe is perfect and has become my go-to summer dessert every time I want to make something special for family, friends or guests! I share the link with anyone who asks. Only one change – since I live in the foothills of the Himalayas, where cream cheese is either not available or madly expensive, I hang Indian yogurt (dahi/curd) in a cloth overnight and use the cheese that results by morning. Similarly, we don’t get real dairy whipping cream, so I just use pouring cream (better results than non-dairy whipping cream, which is available. Still, the mango cheesecake is loved by everyone who gets a slice! Thanks again!
One of the best things I’ve ever made! It’s a hit every time, I’ve made it twice and it turned out so good. Beginner baker
super tasty! i little bit misleading with the total time it takes to make. putting it together definitely takes 30 minutes. but the entire process is 15+ hours if including refrigeration time.
I made this last weekend and unfortunately, it didn’t set for me (used agar agar instead of gelatine and messed up the measurement) but I still managed to salvage by serving them as deconstructed cheesecake in a shot glass! It tasted amazing! I’m wondering whether it’s possible to replace cream cheese with yogurt for a healthier version!
It was so easy and turned out delicious!!
I need to be gluten and dairy diet and was able to successfully sub dairy free cream cheese, plant cream and gf Graham crackers. I did increase the gelatin in the filling to 6 tsp with using canned & drained mango– (no ripe mangoes in the store)
Nobody realized it was gluten and dairy free until they were told. Will make this again!
Absolutely delicious. I have tried many a mango cheesecake and haven’t managed to get one to set properly but this was perfect and delicious and also like that you can make the day ahead and just top with cream on the day. Thanks Nagi x
Finally, a recipe that actually turns out as it looks. Amazing taste. FANTASTIC RECIPE! It will go into my regulars.
I made this today to take to an Australia Day bbq tomorrow. I made a small additional one as a tester as well……oh my!! This mango cheesecake is amazing! I usually make a great mango mousse cake but it’s very labour intensive so I opted for this instead. Im so glad I did. It will be my new favourite summer desert. Thanks Nagi.
The BEST dessert I have ever made! I have made it twice over Xmas period and it is perfect and very easy to follow ! Highly recommend, will try the strawberry cheesecake now
Made this and it is so yummy, not too sweet,
I’ll be definitely making this again,
Thanks Nagi x
Can I use frozen mango chunks in this recipe? Assume I would thaw first if they can be used. Thanks.
Made this for Christmas day. People loved mango and not too sweet. Perfect for a hot evening
Have just made this it is a fantastic summertime (easy) and gorgeous treat. Apart from the fact it looks and tastes great I love being able to prepare it the day before.
This cheesecake was an absolute smash hit at Christmas lunch. I made mine using a Nutribullet – did the mango separately and then blended cream cheese in two batches and it turned out perfectly!! A bit fiddly with my smaller blender but so worth it! I have already had requests for next year 😋
Made this for Christmas lunch and it was a smash hit. Turned out perfectly, gorgeous mango flavour and so light and creamy. Thanks for another brilliant recipe Nagi, you never let me down!
Hi Nagi, Made mango cheesecake for Xmas. Beautiful flavour and texture. Great success. You are my go to for meals and my family love the meals. Thank you
I just made this and it was really easy to follow. I love all of your recipes! I accidentally forgot the cream in the filling. Woops! The consistency looked very similar to yours, so I think it’s okay?! Thanks Nagi x