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Home Baking

No Bake Mango Cheesecake

By:Nagi
Published:12 Jan '18Updated:13 Jan '23
635 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
4.97 from 140 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 @recipe_tin.

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Hi, I'm Nagi!

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635 Comments

  1. Anjana says

    April 11, 2023 at 11:16 pm

    5 stars
    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!

    Reply
  2. Teresa says

    April 10, 2023 at 12:45 am

    5 stars
    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!

    Reply
  3. Sheryl Stewart says

    March 6, 2023 at 3:25 pm

    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

    Reply
  4. Linda Hardaker says

    January 4, 2023 at 2:54 am

    Can I use frozen mango chunks in this recipe? Assume I would thaw first if they can be used. Thanks.

    Reply
  5. Petrina says

    December 29, 2022 at 11:58 am

    4 stars
    Made this for Christmas day. People loved mango and not too sweet. Perfect for a hot evening

    Reply
  6. Penny says

    December 26, 2022 at 9:45 am

    5 stars
    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.

    Reply
  7. Emily says

    December 25, 2022 at 11:33 pm

    5 stars
    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 😋

    Reply
  8. Angela says

    December 25, 2022 at 11:05 pm

    5 stars
    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!

    Reply
  9. Carol K says

    December 25, 2022 at 4:56 pm

    5 stars
    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

    Reply
  10. Olivia says

    December 24, 2022 at 4:35 pm

    5 stars
    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

    Reply
  11. Maria M. says

    December 23, 2022 at 9:36 pm

    5 stars
    I made this last week and it was amazing. Thank you for sharing. I’m making it again today to share with the extended family for Christmas eve

    Reply
  12. Rachael Bucciarelli says

    December 23, 2022 at 5:50 pm

    5 stars
    Another absolute corker recipe!!! This was annihilated by friends at friendmas lunch! Will be adding this to my dessert repertoire!! Thank you! Oh and your book is stunning! One of my friends has stolen it! So will have to go buy another one!!

    Reply
  13. Wendy Lynch says

    December 15, 2022 at 2:29 pm

    Can you make it ahead of time up to the jelly and then freeze. Then make the jelly the day before

    Reply
  14. Monica says

    December 14, 2022 at 7:53 pm

    Hi Nagi, I am thinking of making this for a new year eve’s party and was wondering if I could use agar agar instead of gelatin? Would love your thoughts on how I could work this. Thanks! Love your recipes!

    Reply
  15. Lilly says

    December 11, 2022 at 3:17 pm

    5 stars
    I’ve made this 4 times now and works perfectly every time! One of my favourite mango recipes

    Reply
  16. Pip B says

    December 11, 2022 at 2:14 pm

    5 stars
    Fantastic recipe, followed it to a T, with a perfect result. I’d never worked with gelatin before, and your clear instructions made it easy. Thanks so much Nagi!
    🥭🥮☀️🎄

    Reply
  17. Irwin says

    December 10, 2022 at 10:54 am

    5 stars
    Hi Nagi

    Thanks for your Mango Recipe the taste was to die for if you follow the recipe it turns out thanks

    Reply
  18. MILLER - Jane says

    December 8, 2022 at 3:30 pm

    Hi Nagi
    I have a lot of fresh mangoes that I have cut into chunks and frozen, can I use these frozen chunks for your recipe including for the top decoration.

    Reply
    • Tracey Pumpa says

      December 8, 2022 at 6:24 pm

      How long would this cheesecake store for in the fridge? Can it be frozen?

      Reply
  19. Roisin says

    December 8, 2022 at 1:08 pm

    5 stars
    This is the PERFECT mango cheesecake. It is not to sweet and is a great consistency. Very happy with how this turned out and it got absolutely demolished. Highly recommend this recipe i’ve already had to send it to people as they loved the cheesecake so much.

    Reply
  20. Louise says

    December 6, 2022 at 9:24 am

    Hello Nagi
    This cheesecake is perfection!!
    Do you know if it can be made ahead & frozen?

    Reply
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