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.
Habiba says
Hi!
I'm hoping to make this for the weekend, I was wondering how far in advance can I make it?
If I make it on Thursday for the party on Saturday afternoon is that alright?
Thanks!
Pavithra Ramaswamy says
This receipe is a keeper. I made this with agar agar used 10gms with a little more than 1/4th cup water and replaced canned mango with fresh pulp. It was not too sweet and turned out just perfect. Thank you!!!
Amritha Sridharan says
Hey pavithra.. did you use agar powder or strips? I tried a similar recipe with agar strips and the filling didn't set firm. I used about 5 grams approx. How do you measure agar anyway? Pls let me know
Anita says
Dear Bea,
Just found your website (and so happy too) while browsing around looking for strawberry no-bake cheesecake.
It looks delicious and not too difficult, and I will definitely try it this weekend.
Anyway, can I use strawberry coulis to decorate the top, as you did in the Mango cheesecake?
I was thinking it might look beautiful too.
Thank you.
Bea says
Hi Anita! Yes you can use coulis also on top. I agree, it will look beautiful! Hope it helps, thank you!
Fatima says
Hi Bea,
I’m planning on doing the recipe and I was reading the recipe when I noticed that there might be a mistake.
When you microwave the white chocolate :
« I microwaved it at max for 15 minutes, took the bowl out and gave it a good stir. I repeated the process until I saw the white chocolate was totally melted. »
You mean 15 seconds right ?
Bea says
Hi Fatima, thanks for the heads up, I corrected it already. Yes, it is 15 seconds. 🙂
JB says
Absolutely delicious recipe. Made it three times
Have a problem getting white chocolate. Used condensed milk.
It turned out perfect.
Bea says
Awesome! Thank you and great tip on the condensed milk! 🙂
Jocelyn Collins says
Hi! I made this Cheesecake yesterday and kept on the fridge overnight it came out perfect and was really very good everybody loved it Bea! It was delicious. The texture was creamy just how we like it! Great recipe, thank you for sharing this recipe.
Bea says
Hi Jocelyn! Yes they delish, right? And easy! I'm happy to know that you loved them, thank you so much!
Chisom says
Can I make these in cupcake liners so it's easier to serve individually?
Bea says
I haven't tried it but I don't see why you can't 🙂
Urmil Gupta says
Hi... made this recipe yesterday and kept in in fridge overnight. In the morning found it little shaky. Scared to take it out of pan. Does it mean it’s not set properly
Bea says
Hi Urmil. The cheesecake should set nicely overnight but if you see it's still wobbly then yes leave it longer in the fridge until it sets properly. Hope it helps. Thanks!
Charlie H says
I made this cheese cake yesterday to take to a Church event today! I was not disappointed, it was a big hit and absolutely delicious. None left to bring back home with me!
Bea says
Awesome, I'm happy to know that everybody loved it! Hope you did get to try a slice though 😀 Thank you so much Charlie!
Oliii says
Super nice! And I won the office cheesecake contest with this recipe:) Thanks for sharing!
Bea says
Oh wow, really? CONGRATS!! I'm so excited to hear that. Thank you!
Aditi says
Hi!
I wanted to know if I replace gelatin with Agar. How much of Agar shall I take?
Bea says
Hi Aditi, look at your agar agar packet and use the amount that would thicken 1/2 liter. I cannot specifically say the amount because every brand and type is different. Hope it helps.
Aiste says
Hi again,
This week i ve made this mango cheesecake. My husband maybe five times said that it was perfect 😀 As for me, next time i will put a lil bit more gelatin, not 10 gr, but 15. It was ok. but i wanted that strength as yours cheesecake. and wanted to try to keep in a room for an hour to see if it holds the same shape. it was perfect.
My daughter didnt like this cheesecake, but she doesnt like mangos at all. So i think next time i will make for her with raspberrry. i think it also will be tasty.
once again thank you for these wonderful recipes.
next try: straciatella 🙂
Bea says
Hi Aiste, I've seen your mango cheesecakes and they looked amazing! Yes, feel free to adjust it to your liking, no problem at all. Too bad your daughter didn't like it, oh well what to do 😀 . Raspberry will make into an awesome cheesecake, both the taste and look right? Thank you so much Aiste, hope you'll like the stracciatella cheesecake 😉
Ashley says
hi! I’m planning on making your delicious cheesecake for the first time! I think I’m going to omit the mango, & leave it plain. maybe do a mix berry topping. ☺️
I was wondering if I can make it mini & put it in cupcake liners instead of a springform pan since I do not have one.
much Mahalo from Maui, Hawaii 🌺
Bea says
Hi Ashley! Maybe you would want to check out my easy mini cheesecakes recipe because they are exactly what you're planning to make. The only thing is, they are baked but honestly, they take just 15 minutes to cook. Let me know how it goes. Thanks!
Katalin Kovacs says
I made it and absolutely loved it! I would not risk over mixing the whipping cream so i did that separately and just folded it into the mixture - I think one needs to be very experienced to be able to do it together. As for the mango I used half fresh mango which i pureed and some canned one that I pureed. Will definitely make it again!
Bea says
Awesome, I'm excited to know that! Yes another way is to whip the cream separately, no problem at all. You can also use all fresh mango (puree) if you want, others made it like that and they loved it. Thank you so much Katalin! 🙂
Nesliem says
I blended fresh mango instead using canned mango pulp. OMG this cake is brilliant! I was tempted to add pieces of mango also. Next time I will do it. Thanks a lot for sharing your recipe.
Mama Delilah says
I tried your lemon cheesecake and I thought would give this a go also. I'm not disappointed at all. Thumbs up. Thank you.
Bea says
That's awesome, I'm happy to know that! I see that you're a cheesecake lover (me too! 😉 ). Thanks for the love! 🙂 🙂
Wilmar says
Hi!can i use graham cracker as my base ?thanks
Bea says
Yes you can 🙂
Alise says
Everybody loved it Bea! It was delicious. The texture was creamy just how we like it! Great recipe, thank you!!!!
Bea says
We love it too, it's one of my favourite no bake cheesecake. Thank you so much Alise 🙂