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.
Trupti says
oh and P.S. to my earlier comment; set the cake in
freezer. Thank you & cheers
Trupti says
Hello Bea, thank you very much for delish recipe & very clear instructions. I made a few changes: used ginger snaps for the crust, added a bit of cardamom spice, lime zest and small pieces of fresh mango to the filling, made Whipped cream thick to fold it in the filling, had to add a bit more powdered sugar since mango pulp was a bit tart (used organic canned Indian mango pulp) and sliced thin fresh mango slices for decor on the the top edges w/lime zest, small mint leaves, white chocolate curls & light sprinkle of cardamom. Cheers & thank you.
Bea says
You touches sound amazing Trupti! Thank you for sharing your feedback!
Rishikq says
Hey, I made this cheesecake and it tasted great. But, it had a grainy texture, what could be the reason for that?
michelle says
can i substitute all purpose cream for whipping cream?
Rebecca says
Can you use the cupcake pans for this recipe
Bea says
You'll need the liners to make it easier to take out 🙂
Kathrina Ruddock says
Hi Bea
Greetings from Ireland . I'm going to make this at the weekend but was going to use fresh raspberries - if I liquidise them will they be ok as a pulp? Also if you use a tinned fruit would you drain the syrup of the fruit before liquidising .
Many thanks and appreciate your help
Kathrina
Bea says
Hi Kathrina! I haven't tried it but I'm guessing why not? And yes, drain the syrup first. Hope that helps 🙂
Preeti says
Can the white chocolate be skipped? What purpose does white chocolate serve in the cake? Substitute, if any?
Melody says
I made this recipe and it was all good, we are about to wait for it to set later. I put 2 packets of knox gelatin as i want it to be firmer, and i think I will achieve it this time. Tastes good as tried during mixing of filling, thanks for this recipe hope everybody will like it.
Asma says
Hi my daughter tried this recipe it turned out fine but the mixture was quite runny even after it set. Should she add more gelatin?
Shazni says
Was my first time making a cheesecake and I am very impressed with how it went! This cheesecake set in only a couple hours and tasted super yummy 😋 it wasn’t to sweet which was good. Next time I would just add more mango flavour!
Bea says
I'm happy to know that you liked it Shazni, thank you!
Rida Mahmood says
Hi, thanks for the recipe! Is it possible to remove or replace the white chocolate with something else?
Ele says
OMG best mango cheesecake!!!
Thanks heaps, was wonder what do you think about replacing mango with banana puree ?
Bea says
Hi Ele! Banana puree sounds great, haven't tried with it though 😀 . Thank you! XO
Elaine says
hi from malaysia! Your recipe sounds excellent and I'd like to try making it, just wondering is it possible to freeze this? Will it thaw in the fridge alright? Thanks for your generosity
Loan Pham says
Hi El!
I am impressed with the look of the cake and my family loves white chocolate so i am going to make it for my son’s birthday. Thank you for sharing the recipe! Just wonder if I can mix the whipping cream separately and then fold it in with the rest of the recipe before pouring the whole mixture in the pan, to avoid over mixing of the whipping cream?
Loan Pham.
AP says
Thanks for the awesome recipe! My sons birthday is Saturday and I will be making this! Instead of mango, I plan to use guava ☺️
Bea says
Awesome! Surely he’s going to love it. Thanks for trying the recipe and your support!
Mala says
Hi
I’m looking to make this recipe next weekend for a family gathering, is it possible to add in some passion fruit to the cheesecake say instead of 1.5 cup mango pulp use 1 cup and 0.5 passion purée? Would this make it too sweet (if you know)..
Thanks
Mala
Bea says
Hi Mala! I'm sorry I can't say for sure since I haven't tried it. But I'm thinking passion fruit puree isn't much sweeter than mango puree, so it would be fine? Let me know how it goes if you tried it. Thanks!
Davina says
Hi, Just a thought; to avoid over whipping the cream can it be added after all the other ingredients?
Nirali says
Hi, can I make this without white chocolate. If I want to substitute white chocolate with sugar how much sugar do I add ? Also, for Knox brand gelatin, how much / how many envelopes do I use ? Also the decoration is that done after mango cheesecake is somewhat set? Please let me know. I plan to make it this Friday.