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
- Classic Baked Cheesecake
- Strawberry Cheesecake – a magical combination!
- Blueberry Cheesecake Bars
- Peanut Butter Cheesecake Stuffed Chocolate Loaf
- Mini Nutella No Bake Cheesecakes
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.
I made this during lockdown today with Philippine mangoes, best season for it as it is summer here. It is sooo easy and soooo delicious. Thank you for this, your recipe is literally perfect.
Perfect Jeosen, I’m jealous as mangoes are going out of season here! N x
Hi Nagi!!
Am I able to use white sugar in place of caster sugar?
Hi Jasmine, yes that’s fine. N x
I tried this recipe and placed blueberries on top of the cheesecake instead of the jelly and cream topping. Dangerous desert this one. Very addictive.
I’ve tried this on the weekend and it just blew me away! I never thought I could produce a cafe-quality cake like this at home but this was just bloody brilliant. The mango mouse is super light, ultra-mango-ey (not heavy and stodgy like a lot of cheesecakes out there), mango jelly on top beautifully fresh and the fresh passionfruit pulp adds a gorgeous, tangy/tart flavour. Next time I will try and add a layer of coconut cream mixed with gelatin and some sugar for a final touch of decadence because mangoes + coconut = perfection! 🙂 This is a crowd-pleaser and has some serious wow factor as well!!!
That’s SO great to hear Matej!!! N x
No thank you Nagi! You have become my personal go-to sure-fire recipe resource and I spread the word every time someone compliments my cooking (your recipes).
Nagi , this is just delicious !
SO hard to stick to one piece .
Creamy and light at the same time.
I made it using my Thermomix
and it was so easy . A one bowl recipe .
Aldi el cheapo biscuits were perfect . I don’t usually like biscuit bases but this one is lovely .
Yum yum yum 😄
Your recipes are all fantastic.
Hi Nagi.
Can you please clarify for me what measurement in ml your tablespoons are? 15 or 20? I love your recipes. Thank you so much for sharing them. Nicole
Hi Nagi – you are simply amazing! The Taste Queen plus! I have tried several of your recipes and they are ‘all to die for’. Will be trying the no bake Mango Cheesecake tomorrow. Thanks so much for your recipes – I love seeing a new email from you in our Inbox.
From New Zealand to you.
Thanks so much.
Kind regards, Virginia and Doug
Nagi, At a time when I am reading volumes about morphing my diet to full fruit and vegetables, all I can say is that you’re a culinary genius
I made this amazing desert for my Chinese New Year party.
I exchanged the mango for lychee. It was fabulous and all that you said it would be. I left out the grenadilla topping as my welcome cocktail was grenadilla.
Thank you for all these wonderful, easy and delicious recipes that you work so hard to give us.
Sounds divine Carol!!
Hi Nagi,
I watched the video for no bake mango cheese cake several times and I did not see when you added the gelatin mixture to the filling. I’m sure it should be into the food processor with the rest of the filling ingredients. Did I miss it?
Hi Carina, you’re right! It’s not in the video but add it as per the directions in step 5 – N x
Carina! You are RIGHT! I accidentally edited it out – DUH! Please follow written recipe for when the gelatine mixture goes into filling! One day I will refilm this and I will fix it! N xx
Has anyone made this using agar agar?
I haven’t tried Melissa but would love to know if it works! N x
I made this for a party yesterday and it received so many compliments. Light and creamy and awesomely delicious 😋 I also served up cheese & bacon potato skins, sweet potato salad and strawberry avocado salad. The candied pecans were amazing. Everyone was drooling. Thank you Nagi 😍
Sounds divine Simone!!
So I made this last night for a dinner party tonight and it was a hit!!! So delicious and actually very light! My only mistake was i didn’t read your notes on calypso mangos being the least mangoey before i made it, and which mango did I use? Yep, Calypso! Still, a delicious and beautifully looking dessert, one i’ll definatley be making again! Thank you.
I’m so glad you still enjoyed it Rose!
If I am using mango purée how much should I put into the filling and how much do I use for the topping?
Hi Heidi – as per the notes, 450ml. In the recipe, it advises to reserve 3/4 cup for the topping. Enjoy!! N x
I’ve made this a few times now, and always a great hit. I actually do not like mangos By themselves but I could eat this all day. I have one sitting in the fridge for a dinner party tonight.
I made this for Christmas and everyone loved it. The mango flavour wasn’t overpowering, it was just right. Another amazing recipe to add to my long list. Thank you again Nagi.
Wahoo, that’s great to hear Lara!