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.
I used sheet gelatin (De Oetker) and it worked. I figured that I should let you know.
I used 4 sheets that I soaked in water until soft. Then I added it to the cream (that I heated on the stove) and whisked it till the gelatin was dissolved. I added the mixture to the rest of the filling (minus the water) that I had mixed beforehand. For the topping, I used two sheets of gelatin. It takes a while to set with the sheet gelatin but should be set after a few hours in the fridge.
Thanks Sarah! I use powdered gelatin in most of my recipes because it is a more consistent measurement across different countries. It’s always great to have some detail on what works for readers using different products as it helps others so thank you! N x
So quick and easy, a real life saver. A delicious cake in super quick time. Everyone enjoyed it.
Delicious and beautiful. I skipped the parchment paper (accidentally) and had no issues releasing the sides of the springform pan. Also only let the base set for 2 hours and the topping for 8 since I didn’t plan right and had no issues. Topped with blueberries instead of passionfruit for contrasting color. Everyone had at least 2 slices tonight (my 13 year old had 3!) Perfect!
Can you use mango puree from a can instead? I don’t have access to ripe mangoes. Would I still measure out 700g mango puree?
I’m wondering the same thing. How much mango puree would we use? Thanks so much!
Nagi mentioned 450ml mango puree equal to 700gr mango flesh.
I just tried this recipe out and the flavor is amazing! The tips were so helpful. Very easy and all my friends loved this. As long as you follow the directions exactly, it will turn out well. My only thing was I didn’t have a food processor. Just a regular hand mixer so I would recommend mixing the cream cheese smoothly before adding it to the other ing. Thank you so much for this. Will be saving this recipe for the future!
Thanks for that tip Carmen – so glad you enjoyed it!! N x
I forgot to add the cream to the filling 🤦♀️ but it was still delicious!!
I didnt even realized I forgot the whipping cream until Ive read your comment. Lol. Now Im hoping mine turns out as well as yours did. Waiting for it to set on the fridge.
How did it turn out Donna? Was it still delish?!
Thanks Nagi. Followed recipe and it turned out perfectly. Christmas Eve dinner ❤️
Does it work to freeze this cake? I just finished making it for my nephews birthday but then his family caught Covid.
Loved it, but got caught out by the “30 minute prep time” which should actually read “17 hours” 😂
Oooops! I might need to include the chilling time in that! N x
This cheesecake is seriously good Nagi. I purchased a tray of Honey Gold’s and followed your instructions to the letter and the result was delicious & impressive. Thank you x
I made this for Christmas Day dessert and it was a hit! The perfect fancy summer dessert and the recipe is easy to follow. Thanks Nagi!
Made this for Christmas Eve dinner last night. I was so nervous it wouldn’t turn out, but I used kitchen scales and made sure I followed the recipe exactly. It was perfect! I recommend following Navi’s advice and getting the mango-iest mangoes you can find to enhance the flavour of the cheesecake. Also make sure to measure the mango, as 2 large mangoes did not yield me anywhere near the required 700g. But absolutely delicious and worth the effort for an amazing looking treat!
Absolutely love this cake. Have made it a few times now and everytime i made it i get heaps of compliments on how yum it is, its my go to cheesecake now.
Hi Nagi!
Just finished making this, it’s currently setting in the fridge 😊.
Just to confirm in regard to the filling, are you supposed to actually whip the cream into fluffy whipped cream or can be left as liquid cream?
Hi Nagi, I’ve just noticed that I only have a 24.5 cm cake tin. Do you think this will make much of a difference?
What can you use instead of a food processor? Is a hand beater ok?
Hi Nagi,
Unfortunately I don’t have a good processor. Do you think a stick blender would work just as well?
A strong stick blender will probably do the filling well but might not crush the biscuits enough. You might need to crush the biscuits with a rolling pin instead! N x
could we use your ‘bake’ version (as in the blueberry one) for this?
Hi Carl – I think the mangos might go brown on baking but you could bake it without fruit in the batter then top it with the puree and fresh mango from this one! N x
have made this 3 times,but never sets and stays runny even after being in fridge overnight and all next day, any hints what i need to do, i do make it in my theromix so not sure if it gets over whipped,but is very yummy tho.
cheers lydia
Hi Lydia – the Thermomix might be the issue – I don’t think they add as much volume as a larger food processor does. Also be sure you are measuring the ingredients exactly (by weight is best). N x
Hi, my daughter made this in thermo and was divine. Best cheesecake ever. Light and fluffy like mousse. She added the mango & gelatin mix right at the end and mixed it a few seconds. Set perfectly. This recipe is a keeper. Also did a pineapple jelly layer with fresh passionfruit pulp as a variation. Totally tropical flavours. 🥭🍍👌🏼
Hi. It looks awesome but can you use any other fruit. I love mango but hubby doesn’t