No Bake Mango Cheesecake Recipe

If you crave the sunshine-bright flavors of mango and love a creamy cheesecake but dread turning on the oven, this No Bake Mango Cheesecake is your new best friend. Think: luscious layers of fresh mango, velvety filling, and a dreamy cookie crust—all achieved without a hint of baking!

Ingredients You’ll Need

This recipe relies on everyday ingredients—with a starring role for juicy, ripe mangoes! Each element brings something special, whether it’s richness, structure, or that golden hue that practically shouts “summer.” Let’s break them down:

• Arnott’s Marie Biscuits (or Digestives, Graham Crackers): These form a sturdy, classic base, soaking up butter for a perfectly crunchy crust.
• Unsalted Butter: Melted butter not only binds the crust but also adds a lovely richness.
• White Sugar: Just a touch in the base and topping to balance the natural tartness of mango.
• Fresh Mango Flesh: The absolute heart of this No Bake Mango Cheesecake—choose ripe, sweet mangoes for best flavor and color.
• Gelatin Powder: This is what helps your cheesecake set luxuriously without baking. (Be sure to use the powder, not sheets!)
• Cream Cheese: For that signature tang and creamy body—Philadelphia is classic, but your favorite full-fat brand works too.
• Caster Sugar (Superfine): Dissolves quickly into the filling, avoiding any grainy texture.
• Whipping Cream: Adds lightness and makes the cheesecake fabulously airy; you’ll need extra for that cloud-like topping.
• Lemon Juice: Brightens up the mango jelly topping for a perfect finish.
• Passionfruit (Optional): If you want a burst of tartness and tropical flair scattered over the top—highly recommended!
• Vanilla Extract (Optional): Just a hint in the whipped cream topping is all you need to round out the flavors.

Variations

The beauty of a No Bake Mango Cheesecake is its flexibility—once you master the basics, it’s honestly so easy to make it your own! Here are a few delicious ways to tweak the flavors or adjust for personal preferences.

• Make it Tropical: Add a layer of diced pineapple, kiwi, or lychees with the fresh mango on top for even more island vibes.
• Vegan/Dairy-Free: Substitute plant-based cream cheese and use coconut cream (chilled and whipped) for the filling—plus agar-agar instead of gelatin for a totally dairy-free treat.
• Gluten-Free: Swap out the biscuit base for gluten-free cookies or even almond meal with a touch of honey and butter.
• Citrus Twist: Mix a little lime zest into the filling for a burst of citrus freshness that pairs beautifully with mango.

How to Make No Bake Mango Cheesecake

Step 1: Prepare Your Pan and Biscuit Base

Start with a 22 cm (9-inch) springform pan—flip the base upside down so the cheesecake will slide right off later, then line it with baking paper. Next, blitz your biscuits in a food processor, mix with melted butter and a little sugar, and press firmly into the base of your pan. Aim for an even, compact layer for that perfect snap in every bite. Chill the base in the fridge while you work on the filling.

Step 2: Make the Mango Puree

Scoop out the flesh of your ripe mangoes straight into a food processor and blend until super smooth. Remember to set aside 3/4 cup of this puree—this will later become that shiny mango jelly topping you’ll absolutely adore.

Step 3: Dissolve the Gelatin

In a wide bowl, sprinkle gelatin powder evenly over cold water (instead of dumping it all at once, which can cause clumping). Let it stand for a few minutes to “bloom,” then microwave in short 15-second bursts, stirring in between until completely dissolved. Let it cool for about five minutes before adding to the cheesecake mixture.

Step 4: Blend the Creamy Cheesecake Filling

To your food processor, add the mango puree (except the reserved bit for jelly), cream cheese, caster sugar, whipping cream, and the dissolved gelatin. Blitz everything together until it’s silky smooth. Pour this luscious mixture over your chilled biscuit base, then set the whole thing in the fridge for at least 3 hours, until the top is just firm to the touch.

Step 5: Create the Mango Jelly Topping

Bloom the gelatin for the jelly topping in a separate bowl of water, dissolve as before, and let it cool. Then whisk together your reserved mango puree, lemon juice, and the gelatin mixture until smooth. Gently pour over the set cheesecake, tilting the pan so the jelly spreads evenly. Now for the hardest part—refrigerate overnight (12 hours works best) so everything sets to dreamy perfection.

Step 6: Unmold, Decorate, and Serve

Release the springform pan sides, then slide the cake (using the overhanging baking paper for support) onto a serving plate. Carefully pull away the paper. Whip the cream, vanilla, and sugar for the topping until softly whipped, then generously dollop over the center. Scatter cubes of fresh mango and a drizzle of passionfruit, if you like, for a truly irresistible finish.

How to Serve No Bake Mango Cheesecake

Garnishes

Nothing makes this cheesecake pop quite like a tumble of diced fresh mango, a flurry of softly whipped cream, and a spoonful or two of tart passionfruit pulp. If you’re feeling extra fancy, finish with edible flowers or a dusting of finely grated lime zest for a tropical confetti vibe.

Side Dishes

While No Bake Mango Cheesecake is a showstopper all on its own, it also goes beautifully with crisp coconut biscotti, a platter of fresh tropical fruit, or even a refreshing fruit salad for balance. For celebrations, a glass of sparkling Moscato or crisp white wine pairs brilliantly!

Creative Ways to Present

Try making individual cheesecakes in mason jars for stunning single-serve desserts, layer cubes of set cheesecake and mango in trifle glasses for a playful effect, or go classic with big, generous slices arranged on a platter garnished with mint and berries.

Make Ahead and Storage

Storing Leftovers

Your No Bake Mango Cheesecake keeps wonderfully in the fridge for up to 5 days. Simply cover the pan with plastic wrap or transfer slices to an airtight container—the flavor actually deepens as it chills!

Freezing

If you want to prepare the cheesecake well ahead of time, it freezes surprisingly well. Wrap individual slices tightly in cling film and a layer of foil, then freeze for up to a month. Thaw overnight in the refrigerator before serving—just note that the jelly layer may become slightly softer.

Reheating

No reheating needed! Let your cheesecake come to room temperature for about 15 minutes before serving if you prefer a supremely creamy texture. Always garnish with fresh fruit just before serving for the prettiest results.

FAQs

Final Thoughts

If you’re ready for a taste of pure, sun-kissed indulgence, this No Bake Mango Cheesecake is calling your name! It’s one of those crowd-pleasing, fuss-free desserts that feels like a slice of summer on your plate. Invite some friends over, share a slice, and get ready for all the rave reviews—happy (no) baking!

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