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.
Nancy says
Am planning to make this weekend do we need white chocolate or it’s optional
Thanks
Bea says
Ni Nancy! This recipe calls for it as it acts as sweetener and helps to set the cheesecake. Hope it helps.
Eunice Leack says
Made this over the weekend as a treat for the guys in the office and it’s amazing definitely a keeper thank you 😊
Bea says
Happy to know that everybody loved it, thanks for your feedback Eunice! 😍
catiria Arocho says
I just have to say delicious just sinfully delicious. I gave a piece to my dad and his face just lit up. He ended up eating 3 slices and half of my mom's piece. It is refreshing and smooth I did have coconut crisp cookies that I used for the base.
Bea says
Haha! So your father really liked it, yeay 🙌❤️! Coconut crips cookies sound amazing. Thank you for your feedback Catiria! I have more cheesecake recipes here in our website if you're interested.
Bhavna Kamath says
Hi! You mentioned most of the ingredients to be at room temperature. Should the whipping cream be chilled at the time of mixing?
Bea says
Hi Bahvna! Yes, the whipping cream should be cold from the fridge. Have fun making it and hope it helps! 🙂
Sharon says
Hi. How do i adjust the receipe for a 8 inch mold?
Bea says
Hi Sharon! Multiply all ingredients by 1.2 if you want the same height but honestly this recipe works for 8 inch mold also. Hope it helps!
Fozie says
Hi Bea, I have frozen mangoes as they are out of season at the moment. Can I make a mango sauce and use that in this recipe. Tnks. Fozie.
Bea says
Hi Fozie! No need to make mango sauce. Just thaw and then blend, simpler. Hope it helps!
Alvina says
Made this lovely cheese cake last night for tonight’s dinner. Everyone loves it! I followed your recipe step by step except I made my own fresh mango purée (perhaps it’s the reason that it didn’t set as firm as I wanted it to be? But it’s ok). Love the way you created the top of the cake simply with a stick, it’s so classy n pretty!
¡Muchas gracias Bea!
Bea says
Yeay! I'm happy to hear that you liked it. I've made it with fresh mango also and it set good for me. Perhaps yours just needed a bit more time in the fridge. Thank you for your giving this a try and for your feedback, Alvina! ❤️
Vanessa says
Came out amazing! I will add a little more gelatine next time just to make it a bit firmer.
Only question is what’s the maximum days you can leave it in the fridge to eat?
Lea says
Hello can I use frozen mango for this recipe ? And let them defrost ? Thanks
Bea says
Yes, you can 🙂
Fozie says
One of my favorite cheesecake. I impressed all my friends and they just loved it. Thank u.
Bea says
Glad that you liked it, Fozie. Thank you for your feedback!
Jagruti says
Thank you for lovely recipe. It turned out perfect. We wanted little less sweetness so have added 200gm white chocolate instead of 250gm. My son made it for Mother’s Day and everyone loved it. My son used vegetarian gelatine Dr. Oteker Vege- Gel and worked perfect. We left it in fridge overnight. Definitely making it again.
Many thanks.
Bea says
I'm happy to know you and your family liked it. Kudos to your sun for making it! Do check around here for more cheesecake recipes if you are interested. Thank you so much for your feedback!
Kathy says
I made the recipe and it turned out great, but not sturdy enough. I put it in the fridge overnight but it "melts" right away outside the fridge. Do you have the baked version of this recipe? Thanks, Bea.
Bea says
Hi Kathy! Sorry to hear that! If there's no changes/substitutions in the recipe, it should set very good. Please refer to the recipe as how to serve and notes. I don't have baked version of this though, sorry!
Nirusha G says
I have made this so many times. It is always a treat and a crowd pleaser!
Bea says
Right? It always is! Thank you Nirusha!
Samantha says
I plan to made this cheesecake for my upcoming birthday. Could you please advise the whipping cream mentioned is referring to dairy or non-dairy type?
Bea says
Hi Samantha! I use dairy whipping cream, 35% fat. Hope it helps and have fun making it!
Rupa says
Wondering if I could use:
What can I use INSTEAD of white chocolate (Nestle Milkmaid Condensed Milk?)
the cream from the milk at home INSTEAD of full fat cream cheese (we collect cream from the freshly boiled milk everyday into a big bowl, and keep it in the fridge. Have a bowl of 2 weeks of milk cream now)
a regular mixer (food blender) INSTEAD of a hand-whisker like you have used
Thanks so much,
Bea says
I would not recommend you changing white chocolate for condensed milk and cream cheese for cream. They are very different products and I don't think the cake will set properly.
Rupa says
Thanks Bea. Will try to hunt for the right ingredients then
Do you think in your other no bake chocolate cheesecake recipes - could substitute the choc bars with cocoa? (finding it hard to find choc bars in Indian shops). I understand the fat in the bars helps set the cake in the fridge. So would adding more butter with cocoa help?
Gretchen says
Hi Bea! I’m a big fan of your cheesecake recipes! I’ve made this mango cheesecake a while ago but I want to ask, how long is it good for in the fridge if I was to make it in advance for more than 8 hours?
Bea says
Hi Gretchen, it is best consumed within 2 to 3 days. Hope this helps and thanks for the support!
Jean says
First attempt sooooo happy
Bea says
That's awesome! Thanks Jean!
Jean says
Hi Bea, just wondering as ive made this cheesecake and it came out perfectly, can I use other fruit too for example strawberry or raspberry? Would i still use the same recipe but use another fruit instead of mango and it would come out the same. Many thanks
Bea says
Hi Jean! I already have recipes for them, so no worries. Here's the strawberry cheesecake and here's the raspberry cheesecake. Do check them out and let me know if you made any. Thank you!
Jean says
Thank you
Melanie Melanie says
I I made this cake exactly what it said on the recipe and it’s not set I’m really disappointed as I’ve made it for my daughters birthday!!
Bea says
Hi Melanie, sorry to hear that you're having difficulties with this recipe. If you haven't changed/substituted any ingredients except for the vegan gelatine then that must have been the issue. I haven't tried using it so I don't know the method of using it nor the amount it requires to set a cheesecake like this. The gelatine used in this cheesecake, if following the recipe and used correctly, without ingredients changes/substitutions, is enough to set it. Other readers have used agar-agar instead with no problem. Hope the explanation helps in a way.
Sairama says
Hi...I have made it !! And it turned so delicious !!!
I used Agar Agar instead of Gelatin. Thank you so much for this wonderful recipe. I would like to share my cake photos. How can I send you ?
Bea says
Hi Sairama, I'm happy you liked it! You can tag me in your Instagram photo, I would love to see 🙂