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.
Sandra Haran says
The greatest and best ever cheesecake
10/10
Thanks very much
RN says
Made this for a friend's birthday yesterday and received rave reviews! Thanks for such an easy to follow, and fail-safe recipe!
Shahara says
Hi, looking forward to making this delicious cheesecake. I wanted to use 9’ tin what ingredients should I use 1x , 2x ?
Bea & Marco says
Hi! For a 9-inch pan, multiply all ingredients by 1.4. Hope it helps!
Elizabeth says
What size is mango ccup
Sandra Haran says
It is the greatest cheese cake
I made it for Christmas Day and also made it again today
My husband doesn't like cheese cake usually but loves this recipe
10/10
Mandy says
Hi from NZ!
This cheesecake looks beautiful.
Easy to make and more importantly it was DELICIOUS!!!
Helen says
Hi Bea,
I would like to make this cake for 10 people, how to I adjust your recipe, and what size spring form pan should I use?
Helen
Bea says
Hi Helen! This recipe is good enough for 10 servings (people). But if you're thinking of serving generous portions, then I'd say make 1.5 batch of this recipe (multiply everything by 1.5), and use a 10-inch spring form pan. Thank you and hope it helps!
Bob says
Hi, I wanted to ask if the mango pulp swirl sets? or is it more runny when the cheesecake is set?
Bea says
Hi! The mango pulp doesn't set since there's no gelatine or anything in it. Hope it helps!
Val Sheldon says
Have just made this. It is currently chilling in the fridge and I can't wait to try it, as the bowl scrapings were delicious! Looks impressive too!
Jane McGeough says
I am planning to make this for Boxing Day can I make in advance and put in freezer
Bea says
Hi Jane! Yes you can make this and freeze it. I do it all the time 😃. The texture changes a bit but my family doesn’t mind. Have fun and enjoy!
Rorus says
Hi, Can I make this without the lemon juice or would that ruin it? Thanks
Bea says
Hi! Yes, you can omit it but it does add to the flavour though.
Abeer says
This recipe is such a favourite in my home. It’s always requested by my husband or when we host dinners. Thank you so much for sharing!!
Moon says
Hi , Im about to try to make this cake soon, my problem is I dont have have fresh mango , but I've 3 choices of different type of Mango. - Del monte canned mango slices , mango puree & Fruttose Mango filling (which used for pie) , May I know , which is more suit & easier to be used in this recipe ?
Bea says
Hi! You can use mango puree, the easiest of the options you have. Hope it helps!
Lee Zeng says
The recipe was easy to follow as all steps were detailed and clear. The tips were also helpful in making a successful cheesecake! I was surprised that my cheesecake turned out so well because I'm a beginner in baking, and I didn't know wether it would be successful or not. This recipe definitely didn't let me down 🙂 and is great for beginners like me to follow. The cheesecake turned out so beautiful, as if it was sold at the bakery, plus it tastes delicious! I recommend this recipe for all cheesecake lovers out there!
Bea says
Thank you so much for your feedback! Super happy to know that you liked it! Do check for more reliable delish recipes here, I'm sure you're going to find more that you love.
Susan Linda Dalton says
I have made this cake many times. It is easy to make and so refreshing and delicious, I can only recommend give it a go.
Eva says
Amazing recipe, doing it fir the 3rd time