Craving a sweet, tropical treat? This Easy No-Bake Mango Cheesecake is the perfect solution! With no baking required, it's a simple yet decadent dessert that blends creamy cheesecake with the vibrant flavor of fresh mango, ideal for any celebration or when you have that sweet craving!
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Why will you love this No-bake cake?
- A delicious dessert that can be put together without any baking, like the no-bake Tiramisu.
- This can be made in advance and refrigerated, and will remain fresh for 3 to 4 days.
- Needs only a few ingredients, and you can make it quickly in three easy steps; most of the time involved is in refrigerating and setting it.
- It is also easy to make in single-serving bowls, and easy to serve. The other option is to use a spring-form pan to make a whole cake.
Ingredients that you will need
- Cream cheese and heavy cream - use the one with heavy fat content.
- Mango pulp and gelatin for the filling and the glaze.
- Sugar for sweetness as desired.
- Graham crackers, butter, and sugar for the crust.
How to make an easy no-bake mango cheesecake?
There are three main steps to making this dessert, and it involves making the crust, filling, and glaze topping.
(1-2) We first start with making the crust by using a food processor or mixer jar to pulse the graham crackers or biscuits. (3-4) Add sugar and butter, mix well until well combined.
(5-6) Transfer the crust mixture into the bottom of the cake pan or individual dessert cups and press it down well. Refrigerate it for 1 to 2 hours. (7)Next, make the filling by first heating up gelatin and water. We also used gelatin in making pineapple pudding. (8)Whip the cold whipping cream with a little sugar added until it forms soft peaks.
(9) Once the whipped cream gets soft peaks, keep the whipped cream aside. (10 -11) In a separate bowl, add cream cheese at room temperature and sugar and beat it. (12) Then incorporate mango puree or pulp and gelatin solution that was warmed up into it.
(13) Combine them all together. (14 -15) Fold in the whipped cream into the cream cheese and mango pulp mixture, and combine gently using the hand mixer so that the batter is homogenous. (16) Add the filling to the cake pan with the crust that is cooling and level the top. Cool it in the refrigerator for 4 to 5 hours.
(17) Take out the chilling pan or dessert cups from the refrigerator. (18-20) The last set is to make the glaze. Heat water and gelatin, and mix well so that there are no lumps. To this, add mango pulp and stir to form a smooth glaze.
(21-24) Pour it into the chilling pan or dessert cups. Refrigerate and wait for at least five to six hours before serving.
The no-bake mango cheesecake is ready. If you enjoyed this, you may also like Original Plain Cheesecake or the Tasty mini cheesecake, which also tastes awesome.
Recipe FAQs
Use Agar agar powder or China grass instead of gelatin to make the no-bake mango cheesecake.
It could be due to the whipping cream not being cold when whipping to get peaks. Use ice cubes in a bottom bowl when whipping cream, like in a layered white cake with whipped cream recipe, and making the Strawberry shortcake with whipped cream.
After beating the cream cheese mixture, make sure to separately fold in the whipped cream gently without deflating it.
The no-bake mango cheesecake can be stored in the refrigerator for 3 to 4 days.
Related Recipes
If you tried this No-bake mango Cheesecake Recipe or any other recipe on my blog, please leave a 🌟 star rating and a 📝 comment below. I love hearing from you!
No Bake Mango Cheesecake
Ingredients
To Make crust
- 1 cup graham crackers or marie biscuits finely crushed
- ½ cup butter melted
- ½ cup white sugar
To Make the filling
- 1 ½ cup cream cheese
- 1 cup heavy cream
- ½ cup mango pulp
- ½ cup sugar powdered
- ½ cup water hot
- 1 tbsp gelatin
To make the glaze
- 1 cup mango pulp
- ½ cup water hot
- 1 tbsp gelatin
- 1 tsp lemon juice
Instructions
Make the crust
- In a blender or food processor, add the graham crackers or Marie biscuits and powder them finely.
- Add the melted butter and sugar and mix well.
- Spoon it into the individual dessert cups or the spring form cake pan or bowl and press it down well.
- Refrigerate the crust for about 1 to 2 hours.
Make the filling
- Heat water and add gelatin to it, and mix well to make sure there are no clumps, and keep it aside.
- Add 3 tbsp of sugar to the whipping cream and whip until it forms soft peaks; do not overbeat it.
- In another bowl, add the cream cheese and sugar and combine them using the hand mixer.
- Add the mango puree and gelatin mixture dissolved in hot water and mix evenly.
- Fold in the whipped cream mixture into the mango cream cheese mixture and gently mix without deflating it.
- Pour this mixture into the chilling pan or dessert bowls with crust and return it to the fridge.
- Wait at least 3 to 4 hours before you add the glaze prepared in the next step. If you have enough time, you can even add the glaze the next day.
Make the glaze
- Heat water and add gelatin to it and mix well to make sure there are no clumps.
- Add mango puree and mix well.
- Squeeze a little lemon juice and mix well; this is optional.
- Pour this glaze on top of the filling that is chilling in the fridge. This is the third layer.
- Refrigerate overnight or at least 5 to 6 hours before serving.
- Garnish with your choice of fruits. Serve with ice cream, whipped cream and enjoy!
Video
Notes
-
- It is best served in individual dessert cups or glasses. However, if you are making a whole cake, it is better to use a springform cake pan, which has a clip that can release the base of the cake, rather than a dessert bowl.
- The advantage is that the shape of the cake will be retained. It will be easier to cut and serve single portions, as the crust at the bottom can be a bit hard to cut through.
- Use a whisk to dissolve the gelatin powder in hot water so that there are no lumps.
- When making the middle layer, first beat the whipped cream separately, then beat the creamed cheese with sugar, mango pulp, and gelatin mix in another bowl. Finally, incorporate the whipped cream with the mango cream cheese mixture.
- When making the final top layer using mango pulp and the gelatin solution mixed with warm water, add a little lime juice.
Nutrition
Looks amazing!!! YUMM!!!
Thank you so much!
Looks absolutely amazing!
Thank you very much, appreciate it!
Such a beautiful color 🙂 And mango really has bold flavor so I know I'd like it as a cheesecake. Thanks for the recipe!
Thank you dear Christy, appreciate your feedback .It was indeed delicious!
Mango is so exotic, in my opinion. 🌼
I agree it is and tastes awesome as well,Thank you for stopping by !
looks amazing and delicious..
Thanks a lot Neetha!
OMG ! This looks almost too beautiful to eat !! Love to try this and pleasantly surprise my family.
Thank you Megala happy to hear your feedback .Hope you like it as well!
Brilliant! This looks absolutely delicious, and I can't wait to try it. Great post!
I’d love it if you’d check out my new post at
Khanak x
Thank you so much Khanak for stopping by and the wonderful comments. I will definitely check your post!
Fanatstic !! Looks so bright and delicious 😋 Wonderful share Nisha 👌
Thanks a lot , the colors are indeed very inviting 🙂
Love mangoes in any form and this looks out of the world !! Wonderful share Nisha 👌
Thank you so much Smitha, mangoes are a favorite at our home as well.
This looks lovely and must be yummy!😍😋
Thank you so much Ursula, it was delicious !
Wow! This looks delicious! Perfect for a hot summer day!😍
Yes indeed ,perfect on a summer day with a scoop of ice cream with it.Thank you so much!
That looks great Nisha, love mango. Xx
Thanks a lot Lorelle, mango is my favorite as well!
These looks delicious!
Thank you so much !
Looks brilliant, so summery,delightful & delicious❤️
Thanks a lot Divya, I agree it is summery and yummy!
Oh, Wow. This looks phenominal.I want to try this recipe for sure. Can I use honey instead of sugar?
Thank you Luda! I have not tried with honey so not sure about it, but am guessing it should be okay.That would be a great substitute if it turns out well.