This no-bake mango cheesecake is the perfect summer dessert! It's smooth with a creamy texture, and a deliciously amazing mango and white chocolate flavor. It's so easy to make and you'll love it!
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Mangos And Me
Mangos have a soft spot in my heart. Childhood memories, you might say. When I was a kid, my parents planted several mango trees (among other trees) on our small, humble lawn.
My father said they were the "honey mango" type, and he was right because they tasted so sweet, like honey. The flesh was so bright orange that it made you feel happy just to see it.
Throughout the years the trees were giving us extremely lots of fruits until it was impossible for us to consume them all. My father started to give them to our neighbors.
My mother even packed boxes of them for me to give to my office mates back then. The mangos were gifts for relatives, whoever came by the house.
We still have those trees. Until now. For me, they're not only some mango trees. They're precious memories that I cherish from both of my late parents.
Canned Mango Or Fresh Mango
Ok, so for this recipe in the video, I used canned mango. Why?! You'd ask me, right?
Well, it was easier. I already had that canned mango in the pantry screaming to be used. So I did, and this mango cheesecake came out great!
But hey, if you don't have canned mango lying around in your pantry (or ran out of it, like I did), then no worries. Just use fresh mangos like in our mango sticky rice recipe. Yep, it works great also.
I know because I tested it *wink*! and we re-shooted the photos for it. If you see any difference from the video below, it's because of that, the recipe is the same except I'm using fresh mangos.
Ok, so you'd need around 2 mangos. Just peel them, take out the flesh, and blitz them into a very fine puree. That's all. Easy, right?
Tips On How To Get it Right
This is a very simple straightforward recipe, if you'd ask me. Having said that, down below I've listed some tips that I think you should know of would find them useful so that you can easily get this cheesecake right.
We don't want to be wasting all the ingredients away now, do we?
Mango - use canned or ripe, sweet, fresh mango.
Cream cheese - Use full-fat cream cheese. Don't use a light one, or else your cheesecake won't set properly. We love to use the Philadelphia brand, like in our amazing baked mini chocolate cheesecakes and no-bake strawberry cheesecake.
Ingredients temperature - Make sure you use the ingredients at the temperature mentioned in the recipe. For example, cream cheese at room temperature. This makes the whisking easier and smoother when mixing it with other ingredients.
White chocolate - Don't skip this, as it's what gives the sweetness to your cheesecake, and it also helps set it.
Chilling - Chill your cheesecake in the fridge, at the coldest part. I'd recommend you chilling it for min 8 hours for it to properly set.
Substitute for gelatine powder - You can use sheet gelatine or agar-agar powder, whichever you prefer. Just refer to your packet instructions and use the amount that sets 500 ml liquid.
Incorporating whipping cream - In the video below, I added the whipping cream after fluffing up the cream cheese and mixing everything just until it gets slightly thicker. If you get a grainy texture, it means that you over-mixed it.
If you're not comfortable using that method, just whip the whipping cream separately and add it as the last ingredient; mix everything by gently folding it with a spatula.
Hungry For More No-Bake Cheesecakes?
Check these out:
- Raspberry Cheesecake
- Chocolate cheesecake
- Lemon cheesecake
- Tiramisu cheesecake
- Peanut butter & chocolate cheesecake
Recipe Video
📖 Recipe
No-Bake Mango Cheesecake
Ingredients
The Base
- 1 ⅓ cup (130 g) digestive biscuits crumbs
- 3 tbsp+1tsp (50 g) unsalted butter
The Filling
- 10.5 oz (300 g) full fat cream cheese
- ⅔ cup (150 ml) whipping cream
- 10.5 oz (250 g) white chocolate
- 1 ½ cup (375 ml) canned mango pulp for cheesecake
- 2 tablespoon lemon juice
- 1 tablespoon (10 g) gelatin powder use any type or amount that sets 500 ml
- ¼ cup (60 ml) water
The Topping
- ¼ cup (60 ml) canned mango pulp for decoration
Instructions
The Base
- Crush the digestive biscuits into fine crumbs. Pour into a bowl and add in melted butter. Mix well and pour into a 7 inch springform pan. Press the crumbs to the base. Chill in the fridge for 30 minutes.
The Filling
- In a bowl, add in cream cheese and whisk until fluffy. Add in whipping cream and mix until the mixture is a bit thicker. Do not over mix to avoid the cream from splitting.
- Melt the white chocolate in microwave or double boiler. Add into the cream cheese mixture and immediately mix all together to avoid the white chocolate seizing up. Add in mango pulp and mix to combine. Add in lemon juice and mix all together. Set aside.
- In a bowl add in water and powdered gelatine. Let it bloom for 5 minutes and heat in microwave or double boiler until the gelatine is dissolved. Add some cheesecake mixture into the dissolved gelatine and mix to combine. This is to temper it so it's easier to mix later.
- Add tempered gelatine into cheesecake mixture. Immediately mix all together to combine. Pour into previously chilled base. Hit the pan against the work surface a few times to release air bubbles.
The Topping
- Spoon mango pulp randomly on top. Using a stick, make a swirls all around. Chill in the fridge overnight to let it set (minimum 8 hours in the coldest part of the fridge). Ready to serve.
How Transfer To Serving Plate
- It's easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
- Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
- Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
- Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide the cheesecake onto a serving plate.
How To Serve
- Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as needed and put back the cheesecake in the fridge to maintain chill.
Notes
- Please use full fat cream cheese. Meaning, do not use light cream cheese else it won't set as good.
- Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.
- Use unsalted butter.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Fay says
The recipe was really good, and people said it looked professional!
But it was also my first time and I didn't know how to take it out of the pan without cracking it... I had to look it up while my people was here and it made me a bit stressed... It would of been nice to have a few instructions.
The remains of my cake also melted by the end of the night... it was a sad mess... what could of happened?
I was just wondering, can I put baking paper on the bottom to make it easier to take out?
Thanks!
Fay
Bea says
Hi Fay! I'm happy to know that you liked it. All no-bake cheesecake needs to be kept cold, just as sold everywhere in bakeries also. Your cake melted because you had it outside the fridge for a long time. What I always do is I take it out from the fridge just a few minutes before serving. I will put back the uncut cheesecake in the fridge. Maybe you can do like that next time.
Yes, if you want put baking paper on the base to make it easier to take out. I simply use 2 spatula to transfer it to a serving plate and since the cake is small, it won't break.
Thank you so much Faye!
LaToya says
Hello Bea, this recipe is absolutely fantastic. Made two pans and they can out perfect.
I live in the Caribbean and was unable to find canned mango pulp (but there's lots of fresh mangoes at the market 😊), so I used canned peaches instead and puree it. Great tip and substitute for anyone who needs it...
Thanks again!
Bea says
Hi LaToya! I'm excited to hear that you liked it 🙂 . Yes, using fresh mango is absolutely fine and you can go creative with using other fruits also. Thanks for the love 🙂 ! Have a lovely day!
Helen Langhammer says
Hi Bea, I made this recipe yesterday and it was absolutely gorgeous. Really simple to make too and it looks spectacular. I made a mango and passionfruit sauce to go with it and the tartness of the passionfruit was the perfect complement. BTW, I've been living in Malaysia for 17 years and our mango tree, that we grew from seed 10 years ago has given us an abundant harvest this year. My husband has made many varieties of mango pickle (yum!) and we have about a ton of mango puree in the fridge. Thanks for the recipe. I'll definitely make it again 🙂
Bea says
Hi Helen, it's lovely to hear from you all the way from Malaysia! I'm so excited to hear about your mango tree and mango pickles, I bet the pickles are yummy. Our mango trees back in Malaysia are still giving abundant of fruits until now, and it has been like 20 years since my late parents planted them. So you and your husband are going to have many many years supply of mangoes 😀 . Mango and passionfruit sauce sounds so delicious, great idea Helen. Thank you for leaving your lovely comment 🙂 🙂
Ruth says
Can I freeze the cheesecake??
El Mundo Eats says
I would not recommend it as it won't taste the same but you can if you want to. Hope this helps Ruth 🙂
Yenny Lee says
A huge hello from Malaysia! Can I replace the white chocolate chunks with white chocolate chips? Will it affect the taste and texture of the cheesecake?
El Mundo Eats says
Hi Yenny! I’ve recently replied, hope you got it. Thank you! 😍
Yenny Lee says
Bea, a huge hello from Malaysia! Just want to know if I can replace the white chocolate chunks with white chocolate chips and melt them? Also, will reducing the amount of the white chocolate compromise anything else (such as texture) apart from the reduction in sweetness? Thank you for your time.
El Mundo Eats says
Hi Yenny!! I’m always super excited to meet another fellow Malaysian 😍! And yes you can use white chocolate chips. The white chocolate in this recipe not also contributes to the sweetness but it also helps in setting the cheesecake and gives it that creamy texture. I would not recommend you to reduce it. If you’re worry that it might be too sweet, don’t because it wouldn’t be. I hope you’d give it a try. Thank you for checking out the video and leaving your comment here Yenny! 😍
Alka says
Hi
Can I use Marie buiscuit in base.
Than you
El Mundo Eats says
Hi Alka! I haven't tried it with Marie biscuits but I researched about it and yes it seems that you can. Let me know how it goes when you make it. Hope this helps 🙂
Alka says
Thank you so much..I will try and definitely let you know.
El Mundo Eats says
No problem! Hope it turns out great Alka! 🙂
Jake says
Is it okay to use mango puree
El Mundo Eats says
Hi Jake! Yes it's ok. Just blend it into very fine puree. Hope this helps 🙂
Smita says
Hi tried this recipe.tastes excellent but the whipped cream in it curdled after I added the mango pulp to it.also I did not add the lemon juice for fear of curdling
El Mundo Eats says
Hi Smita! I'm happy to know that you liked the taste. The lemon juice will not make the mixture curdle, it helps to set the cheesecake. The cream got curdled or split because of over mixing. When you add in the cream, just mix until it thickens slightly because more mixings will be needed later. That way, you will avoid it from splitting. Hope this helps. - Bea XX
Smita says
Thank you soon much.I've tried your cashew biscuits as well and they were excellent too
El Mundo Eats says
No problem Smita! And thank you for letting me know that you've tried and loved the cashes biscuits, I appreciate that :).
Jay says
do you put it in the freezer or just fridge for 12 hours?
El Mundo Eats says
Hi Jay, just the fridge.
NORMA says
Very easy and delicious . Will definitely make I again!! thanks for sharing the recipes
El Mundo Eats says
Hi Norma! Thank you for letting me know that you've made and liked it! You have a nice day ahead Norma!
Astrid says
Such a delicious cheesecake and many many thanks for the clear instructions! Just made it for this year’s Easter with ‘advocaat’ (a Dutch creamy version of eggnog). Simply recplaced themango and kept everything else the same, Utterly gorgeous!
El Mundo Eats says
Hi Astrid! I'm so happy to know that, thank you for letting me know that you like it! I've just googled advocaat and it looks yummy and creamy. Wonderful idea! Happy Easter Astrid!
Vijaytha says
Hi.. that looks yumm!! am planning to try this..
i’d like to know if this gives a strong white chocolate taste
or is too sweet ?? As white choco is too sweet in general.
I understand there is no other sugar component apart from the mango pulp itself.. so it would be fine ?? 🤔
Also if am using fresh mangoes, which mango would u suggest is the best for this one ? Thank you.
El Mundo Eats says
Hi Vijaytha! I'm happy to know that you're planning to make this cheesecake. And nope, it's not going to be too sweet. The white chocolate used in this cheesecake is just nice because there's no other sweetener being added. If you're thinking of using fresh mangoes, try to look for ripe, sweet ones and with less fibre. I hope you'll like it! Thanks Vijaytha!
Chi Tat Lee says
I'm tried this mango cheesecake but when I take it out from fridge and take it out from springform pan it collapse it seem the gelatin is not enough
El Mundo Eats says
Hi! Sorry to hear that. I can assure you the gelatin is enough, as you can see from the video the cheesecake sets beautifully. What type of gelatin did you use? Did you make sure to use the amount that sets half litter?
Lucy says
I would like to make 8 inch and 10 inch cake, and how to convert ? Thanks
El Mundo Eats says
Hi Lucy! To convert the recipe for different pan sizes, it is recommended that for each inch of difference you add or subtract 20% of the ingredients amount. In this case, the recipe amounts are for a 7" pan, so for the 8" pan you would need to multiply each ingredient by 1.2, and for the 10" pan multiply each ingredient by 1.6. I hope this helps and it turns out great for you!
Lucy says
I made a 10" yesterday for my party. It was perfect and delicious. Everybody give a 10.
Thank you so much
El Mundo Eats says
Hi Lucy! So you've made it! I'm so excited to know that you and everybody else liked it. Thank you for trying the recipe and for letting it know how it went. Have a nice day Lucy!
jay says
Hi. been making this recipe in 8” pan and used 1 envelope of knox powdered gelatin in 120ml. was that too much thats why the mango pulp topping sinks? and sometimes when i place it in freezer then after 8 hours I take it out, the cake cant hold the shape after 1hour(I need to deliver it). Did i not mix the cream cheese well?
El Mundo Eats says
Hi Jay! Every gelatin has different strength based on the brand and type, they’re not all the same. You need to check at your gelatine packet instructions. I would not recommend the cheesecake to be out from the fridge that long because this is a no-bake cheesecake and it needs the cold. You could try transferring it in a freezer box with a bag of ice in it to keep it cool for the long journey. Hope this helps. - Bea
Anna says
Nice ! How Can i replace gelatine with Agar Agar?
El Mundo Eats says
Hi Anna! You can replace the gelatin with Agar Agar with no problem, just look in the Agar Agar packet information and use the amount that would set 500 ml of liquid. Hope this helps.
Julie says
Do we use gelatin in the fruit pulp?
Anna says
Hello, I am planing to make this recipe. I was wondering if I can use gelatin sheets instead of powder (the brand is Dr.Oetker)