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 cold tap water
- 500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)
- 2/3 cup caster sugar (superfine white sugar)
- 1 1/4 cups whipping cream*
Mango Jelly:
- 3/4 tsp gelatin powder (Note 2)
- 1/4 cup cold tap water
- 1 tbsp lemon juice
Toppings (optional):
- 1 1/4 cups whipping cream*
- 1 tbsp white sugar
- 1 tsp vanilla extract
- 1 large mango, cut into cubes
- 2 passionfruit
Instructions
Cake pan:
- Pan – Use a 22 cm / 9" springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).
- Line – 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.
- Press – Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly – base only, not sides.
Filling:
- Bloom gelatine – 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.
- Melt gelatine – Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved (few tiny specks ok). Cool 5 minutes, but it must still be liquid when you add it into the cheesecake mixture. (You can re-melt in the microwave if necessary).
- Puree mango – Place mango in food processor. Blitz until smooth. Measure out 3/4 cup and reserve for mango jelly, set aside.
- Cheesecake filling – 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 before pouring the mango jelly on top.
Mango Jelly:
- Bloom gelatine – 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.
- Add mango – 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:
- Whip cream – Place cream, vanilla and sugar in a bowl. Whip until the cream is softy whipped.
- Decorate – Swirl the cream on top of the cheese. 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 Nagi! I need to make a one and a half recipe of the mango cheesecake – using a 28 cm springform tin coz the 22 cm just isn’t big enough for my party! Do you have any suggestions on the best way of doing this, considering my food processor bowl is only 2.1 L and your recipe requires a 2.5 L bowl? Thanks so much in advance! Love your recipes!
Can you use frozen mango in this recipe? I buy frozen mango in large bags from Costco. I’m thinking it could be thawed and then pureed. Has anyone tried that?
Love all Nagi’s recipes I’ve tried. My question is, can the mango cheesecake be frozen?
Hi Nagi – can this be made with agar-agar instead of gelatine to be vegetarian friendly?
Simply Delish, also from Australia, makes a plant-based gelatin in Unflavored, as well as many Jello-like flavors, such as raspberry, etc. and puddings. Great sub for vegetarians and vegans!
This is absolutely delicious! Would it be any good for freezing ahead of time?
This recipe was amazing and tasted so fresh. My cheesecake however was incredibly soft and I had to freeze it for a bit so that it would be more solid. The only thing I can think of that may affect the cheesecake is that I used lactose free ingredients and I possibly may not have mixed the cream cheese and whipping cream long enough to stiffen.
How far in advance can i make this cheesecake? Thursday for a Saturday night event? Thanks
Thanks for the recipe. Looks delicious. Hiwever, I don’t have a food processor. Can i use a hand mixer instead? & is the process same?
I notice someone has already asked this question but has anyone tried freezing this?
Cheesecake is delicious, easy and the perfect texture, so will definitely make again and will try the same method with yellow peaches when in season. Great recipe, thank you.
Yes, freeze in the tin without the jelly. Wrap in film and foil. Defrost overnight in fridge. When fully thawed, add jelly and set in fridge.
I have just made this mago cheesecake and I’m about to make the jelly topping.
I have just realised that I forgot to put the cream in the filling!!
I hope it still works??
Fabulous recipe! Except that There may be a typo under mango gelly, it calls for 3/4 tsp of gelatin powder to 1/4 cup of water, when I think it should be 3 or 4 tsps of gelatin powder, correct? You may want to edit and update the recipe accordingly. Thank you for this amazing recipe!
Hello, Is there any measurements for a cheesecake in a 7 or 8 inch tin? Thankyou
How far in advance can this cheesecake be made? Would it be suitable to make ahead and freeze (without the cream & mango topping)?
Wow! A cheesecake that absolutely impressed my friends. I made this mango cheesecake day before yesterday, having been invited for Sunday lunch to a friend’s, (who’s hot brothers eye I’m trying to attract) ….. We live in Spain and I have mango trees who fruit as come to an end…. Managed to find enough mangos to for full this recipe (doubled biscuit base and mango jelly). I sieved the puréed fruit as it was quite fibrous. I omitted the cream and fruit topping too…..
WINNER WINNER!
I’m now looking forward to my moment with h the hot brother……
Thank you kindly for sharing this perfect dessert temptation ….it hit a few spots I can tell you 😜
I had make your mango cheesecake cake recipe as a novice baker multiple times and it always turned out fabulous luscious and delicious. Thank you for sharing your recipes. Aloha
Easy to make . Tastes delicious .will definitely make again ….
Hi Nagi
I dont have a microwave for the gelatine
How else can I do this??
Many Thanks
Sorry. I reread recipie and you explain what to do
Thankyou
Such a great recipe! I made it last night as a birthday cake for my BIL and everyone absolutely loved it – they’re a very health conscious family but they went back for seconds (that’s how you know it’s a hit)! Thank you for always having the most amazing recipes!
Made your mango cheesecake and it turned out beautifiully.
Hi,Nagi.
Love you’re style of cooking.
Can I use frozen mango for this recipe?
Regards,Alicevanderheg