No-Bake Mango Cheesecake Recipe

If you’re craving something luscious, refreshing, and downright irresistible, you’ve got to try this No-Bake Mango Cheesecake Recipe. I absolutely love how creamy and bright this cheesecake turns out, all without ever heating the oven. It’s a perfect treat for summer days when you want sweet, tropical goodness without the fuss. Trust me, once you dig into its velvety mango mousse, you’ll be hooked just like my family was!

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Ingredients You’ll Need

Each ingredient in this No-Bake Mango Cheesecake Recipe plays a crucial role, from that crunchy biscuit base to the perfectly set mango jelly topping. Using fresh ripe mangoes is key—trust me, it makes all the difference for vibrant flavor and color.

• Arnott’s Marie Biscuits (or plain sweet biscuits): Provides a lightly sweet and crisp base that sets hard once combined with melted butter.
• Unsalted butter: Melted to bind the biscuit crumbs and add richness without overpowering sweetness.
• White sugar: A touch increases the base’s sweetness without making it cloying.
• Mango flesh: Fresh, juicy mango is the star—choose the ripest you can find for the fullest flavor.
• Gelatin powder: This is the magic that helps your cheesecake set without baking — two separate amounts are used for filling and jelly layers.
• Cold tap water: For blooming the gelatin, so it dissolves smoothly without lumps.
• Philadelphia cream cheese: Softened to room temperature for a smooth, creamy filling base.
• Caster sugar: Offers a finer sweetness that blends seamlessly.
• Whipping cream: Used twice — once folded into the filling for lightness and again for that dreamy whipped topping.
• Lemon juice: Balances the sweetness with a subtle zing and brightens mango flavor.
• Vanilla extract: Enhances overall flavor complexity without stealing the spotlight.
• Mango cubes and passionfruit: Optional but beautiful garnishes that elevate the dessert visually and taste-wise.

Variations

I love that this No-Bake Mango Cheesecake Recipe is so versatile—you can easily tweak it to suit your taste or dietary preferences. Over time, I’ve tried a few helpful variations that turned out beautifully.

• Dairy-Free Version: I swapped cream cheese with coconut cream and used coconut whipping cream once; it’s surprisingly rich and still sets well.
• Different Fruit Combos: When mangoes are out of season, I swapped in peaches or strawberries and found it still made for a fantastic fresh dessert.
• Crunchier Base: Adding chopped toasted nuts to the biscuit base adds an extra layer of texture that my family loves.
• Passionfruit Jelly Layer: Instead of mango jelly, I mixed passionfruit juice with gelatin for a tangier top layer—the perfect contrast to sweet filling!

How to Make No-Bake Mango Cheesecake Recipe

Step 1: Prepare the Biscuit Base

Start by crushing your Arnott’s Marie biscuits into fine crumbs—either pop them in a ziplock bag and bash with a rolling pin or pulse briefly in a food processor. Mix the crumbs with melted unsalted butter and 2 tablespoons of white sugar until everything is evenly coated and looks like wet sand. Press this mixture firmly into the base of your springform or cake pan. I like to use the bottom of a glass to press it down tightly so the base holds together well once chilled. Pop it into the fridge to set while you prepare the filling.

Step 2: Make the Mango Filling

Bloom the 4 ½ teaspoons of gelatin in half a cup of cold water—just sprinkle it over the surface and let it sit for about 5 minutes. Meanwhile, blend 700 g of fresh mango flesh into a smooth puree. Heat the gelatin gently (microwave for 10–15 seconds works for me) until fully melted but don’t overheat it. In a large bowl, beat softened cream cheese and 2/3 cup caster sugar until smooth and creamy. Stir in your mango puree, lemon juice, and the melted gelatin. In a separate bowl, whip 300 ml whipping cream to soft peaks, then gently fold it into your mango-cheese mixture to keep it light and airy. Pour this filling over your chilled biscuit base, smoothing the top with a spatula. Return to the fridge to set for at least 2 hours.

Step 3: Prepare the Mango Jelly Topping

To create that gorgeous jelly layer on top, bloom ¾ teaspoon gelatin in ¼ cup cold water. While it blooms, whisk together sliced mango puree with 1 tablespoon sugar, then gently warm the gelatin and mix it into the mango. Let this cool slightly before carefully pouring it over your set filling—this helps avoid melting the mousse layer. Pop the whole cheesecake back into the fridge for about 30 minutes until the jelly is firm.

Step 4: Finish with Whipped Cream and Fruit

Whip the final 300 ml whipping cream with 1 tablespoon sugar and 1 teaspoon vanilla extract until thick and fluffy. Spread or pipe this over the set jelly layer for a stunning finish. Scatter fresh mango cubes and spoon passionfruit pulp over the top—you’ll love the fresh burst of flavor and eye-catching look. Chill until ready to serve, then get ready for compliments galore!

How to Serve No-Bake Mango Cheesecake Recipe

Garnishes

I’m a sucker for fresh mango cubes and a spoonful of passionfruit on top—it adds bursts of juicy brightness and texture contrast that really lift this cheesecake. Sometimes I sprinkle lightly toasted coconut flakes or a few edible flowers for a tropical party on your plate. These garnishes make it feel special even when you’re just lounging at home.

Side Dishes

This cheesecake pairs beautifully with light, fruity sides like a simple berry salad or a refreshing mint and cucumber water. For a more indulgent vibe, I sometimes serve it alongside a scoop of coconut sorbet or mango ice cream for mango overload!

Creative Ways to Present

When I made this cheesecake for a summer birthday, I chilled them in individual glass jars layered with sponge cake crumbs for a no-fuss parfait-style dessert. Another idea is to serve slices with a drizzle of passionfruit syrup and a sprig of mint for an elegant finish at dinner parties. The bright colors make it a showstopper without extra effort.

Make Ahead and Storage

Storing Leftovers

I always store leftovers tightly covered in the fridge—this cheesecake keeps beautifully for up to 3 days. Keeping it chilled ensures the gelatin holds firm and the whipped cream stays fresh. Just avoid leaving it out on the counter too long as the dairy can soften and melt.

Freezing

Freezing is a bit tricky because of the gelatin and whipped cream, but I’ve had decent success freezing just the base and filling (without the jelly and toppings). Freeze in an airtight container, then thaw overnight in the fridge. The texture may be slightly softer but still delicious.

Reheating

This cheesecake is best served cold, so rather than reheating, I recommend letting any refrigerated leftovers sit at room temperature for about 15 minutes before serving. It helps the flavors soften and the cream cheese taste shine through without losing its beautiful set texture.

FAQs

Final Thoughts

This No-Bake Mango Cheesecake Recipe has become one of my go-to desserts for warm weather gatherings because it’s refreshingly light yet indulgently creamy. Every time I make it, friends and family rave about that perfect mango flavor and airy texture. Honestly, it feels like a little tropical vacation on a plate—and who doesn’t want that? I can’t wait for you to try it yourself and discover how easy and rewarding a no-bake cheesecake can be. Give it a go, and I promise you’ll be making it again and again.

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