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Home Baking Recipes

No Bake Mango Cheesecake

By:Nagi
Published:12 Jan '18Updated:8 Apr '21
595 Comments
Recipe v Video v Dozer v

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.

This No Bake Mango Cheesecake is a complete and utter celebration of summer! www.recipetineats.com

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:

This No Bake Mango Cheesecake is a complete and utter celebration of summer! www.recipetineats.com

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!!!

Ripe mangoes for Mango Cheesecake

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!!!

How to make No Bake Mango Cheesecake

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.

How to use powdered gelatin

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!

This No Bake Mango Cheesecake is a complete and utter celebration of summer! www.recipetineats.com

This No Bake Mango Cheesecake is a complete and utter celebration of summer! www.recipetineats.com

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

  • Classic Baked Cheesecake

  • Strawberry Cheesecake – a magical combination!

  • Blueberry Cheesecake Bars

  • Nutella Cheesecake

  • Peanut Butter Cheesecake Stuffed Chocolate Loaf

  • Mini Nutella No Bake Cheesecakes

Toppings to decorate mango cheesecake - cream, passionfruit and mangoes. www.recipetineats.com

This No Bake Mango Cheesecake is a complete and utter celebration of summer! www.recipetineats.com

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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Mango Cheesecake on a cake platter, ready to be served

No Bake Mango Cheesecake

Author: Nagi
Prep: 30 mins
Total: 30 mins
4.98 from 115 votes
Servings12
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A celebration of summer! A creamy mousse-like VERY mangoey filling on a biscuit base topped with a beautiful mango jelly, piles of whipped cream, more mango and passionfruit. Toppings are optional - it's stunning without, prettier with! Recipe VIDEO below.

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:

* Any cream that can be whipped is fine to use here. There are some creams which are for pouring only. The tub should say if the cream is for whipping.
1. You'll need 3 large mangoes for this recipe - 2 for the Filling / Jelly topping, and 1 for decorating. Or you can use 450ml / 15 oz mango puree (this is what 700g / 1.4 lb fresh mango purees into, ie volume pureed is less than the weight).
I really like using Honey Gold mangoes for this because the flesh is a beautiful intense deep orange colour and it's really sweet. But any mango will work - as long as it's ripe! (Tip: Calypso mangoes which are prob the most mass produced / best value here in Australia look beautiful on the outside but are the least mangoey 🙂 )
2. I use McKenzie's Gelatin Powder which is sold at Woolies, Coles, Harris Farms etc in Australia. If you are using packet powder, measure it out using teaspoons.
Key to using gelatin powder is to put water in a bowl with wide surface (not a jug) then sprinkle gelatin across surface. If you dump it, it clumps and you end up with lumps. Microwaving helps dissolve. If you end up with a few small lumps, that's ok. Squish them against wall in attempt to dissolve them otherwise pick them out.
Sheet Gelatin WARNING: A reader reported that she attempted this with De Oetker sheet gelatine and it did not work. I have seen other mango cheesecake recipes made using sheet gelatine, so I am wondering if it is just that particular brand. I have not tried this recipe with sheet gelatine, I use the powder.
3. FOOD PROCESSOR must be at least 2.5L/2.5 qts/10 cups+. If yours is not that big, transfer pureed mango into a large bowl, then blitz cream cheese, sugar, cream and gelatin in food processor, add to bowl and whisk VERY well. Don't forget to set aside mango puree for jelly topping!
4. Nutrition per serving, assuming 12 servings excluding Toppings.

Nutrition Information:

Serving: 117gCalories: 380cal (19%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Hi, I'm Nagi!

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595 Comments

  1. Marilyn Stevens says

    June 28, 2022 at 9:59 am

    5 stars
    Love, love, loved this! Made it for a dinner party and got rave reviews. Will be making it many times. Your recipes are always terrific!!!

    Reply
  2. mswrkmn says

    June 4, 2022 at 1:35 am

    5 stars
    Nagi, you’ve done it again! I have been looking for a good no-bake cheesecake to pipe into my luscious NorCal strawberries and now I’ve found it! (We sprinkle graham cracker crumbs after filling them OMG so good!!) Thank you, as I’ve also now overcome my fear of working with gelatin! These are a hit at the cafe!

    Reply
  3. Harini says

    May 24, 2022 at 11:42 pm

    Hi, tried it and it was perfect! Thought I’ll do a white chocolate and strawberry version of it, any idea how much white chocolate I should add to this recipe and at what stage?

    Reply
    • Nagi says

      May 25, 2022 at 9:27 am

      Sorry Harini – I haven’t tried that at all but it sounds delicious! Let me know how you go! N x

      Reply
  4. Shreya says

    May 21, 2022 at 4:38 pm

    Hi Nagi, this looks great! Would love to try it! Once it is set, will it remain set at room temperature for 4 hours?

    Reply
    • Nagi says

      May 24, 2022 at 8:42 pm

      It should do depending on how hot your room is! N x

      Reply
  5. Swati says

    May 13, 2022 at 8:03 pm

    I replaced honey with sugar and it was fantastic!

    Reply
    • Nagi says

      May 15, 2022 at 6:41 pm

      Thanks for that feedback Swati!! N x

      Reply
    • Swati says

      May 15, 2022 at 6:54 pm

      Sorry I meant I replaced sugar with honey

      Reply
  6. Gemma says

    May 13, 2022 at 3:00 pm

    Hi Nagi, could you make a passion fruit cheesecake? Change out the mango? My daughter has just picked a heap of passionfruits and is so keen to get her cook on.

    Reply
    • Nagi says

      May 13, 2022 at 5:25 pm

      I posted one of those as a Facebook exclusive recently Gemma! You can find it here: https://fb.watch/cVEjNKdwoI/ N x

      Reply
  7. Lynn says

    May 13, 2022 at 2:06 am

    I probably know the answer to this, but I’ll ask anyway. Where I live mangos aren’t consistently available and when they are, they can be a bit iffy. What about using a canned mango puree, which is usually available but I’ve never used

    Reply
    • Nagi says

      May 13, 2022 at 6:11 pm

      Yes you can Lynn – I cover that in Note 1 under the recipe! N x

      Reply
  8. Karim Villeda says

    April 30, 2022 at 2:21 pm

    Seguí tus instrucciones y me salió muy suave el relleno, creo que faltó más gelatina, que opinas?

    Reply
    • Nagi says

      May 1, 2022 at 11:39 am

      It depends on what type of gelatin you used Karim – what brand was it? N x

      Reply
  9. Amanda says

    April 26, 2022 at 9:05 pm

    Hi Nagi,
    Could you use frozen mangoes that are sold in the supermarkets for this cheesecake?

    Reply
  10. Jenn says

    April 20, 2022 at 9:01 am

    Is it possible to use powdered sugar instead of caster sugar? I’ve looked high and low for caster sugar and it’s not available in any grocery store I go to in Canada.

    Reply
    • Nagi says

      April 20, 2022 at 4:10 pm

      It will work fine with regular sugar Jenn – that’s a better sub than powdered. In North America, caster sugar is called superfine sugar, but in most cases you can sub regular granulated sugar.

      Reply
  11. Komal says

    March 30, 2022 at 8:09 pm

    Hi nagi. Its been really long to see ne new recipe uploaded by you.. miss ur recipes a lot. I am waiting for mango mousse cake. Or mango cake.. or nething new with mango as its the season for mangoes… pls pls upload new recipes soon..

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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