Creamy No-Bake Mango Cheesecake

This no-bake mango cheesecake is the perfect solution for a refreshing and delicious dessert. Made without a hot oven, it's easy to whip up and requires minimal effort.

You are going to love the silky mango puree, both for it's bold mango color and it's silky texture. The puree in a creamy cheesecake filling looks absolutely perfect over the buttery biscuit base, and it tastes even better. No matter your baking experience, this no-bake cheesecake is guaranteed to impress you and your guests!

The first cheesecake was decorated with berries and fresh mint leaves and I was super impressed but it didn't even make it to the pile of recipes I have waiting to be posted. However, I knew I had to do it again so when my husband asked for the 10th time have you take photos yet? I was exhausted enough to say just cut it already! By his second helping and brave compliments which were soon followed by the rest of the gang who received it I knew I had to sit down and cut me a large slice!

Soft, velvety, creamy and delicious slice of my no-bake mango cheesecake.

Mango Cheesecake

There is cheesecake and then there is creamy cheesecake this is the latter. The mascarpone cheese combined with cream is a straight up winner. You cannot go wrong and you won't go wrong especially if you like cream in the form of cake because essentially that's what cheesecake is. That and my easy to follow steps below will have you serving a decadent slice of cake! 

Does The Mango Jelly Set Overnight?

Essentially it's mango that's been pureed and gelatin gets poured over and mixed before being poured over the cake. Yes it's best to leave the mango jelly to set overnight so that you get a much firmer slice of cheesecake. You pour the mango jelly over the already set cake and then you return it to the refrigerater until completely set.

What Topping to Add to Mango Cheesecake

Fresh cream, whipped, that you can dollop on top of the cake. Use the back of a spoon to smooth it out just a little so that you can get the mango pieces on top. Try not to over-pile the toppings since it can cause a dent in the middle!

Mango cubes and a little mango puree on top (so reseve a little of each) if that's what you looking for. How much mango puree for the topping? In this recipe I used roughly a quarter cup.

Ingredients You'll Need

Here are a few ingredients for a no-bake mango cheesecake with a little information next to the ingredient, to help you understand why we are using that specific ingredient or the uses. The full recipe can be found in the recipe card below.

Gelatin: Gelatin is used to firm up the cheesecake as well as the jelly that goes over the mango cheesecake so you can't leave it out. 

Perhaps the biggest sense of feeling overwhelmed for someone who has not used gelatin before is using gelatin. That's why when making the video for this recipe I specifically left the part of mixing the gelatin in.

Melted Butter: Check that the consistency is not dry. If you think your crust is dry, add a teaspoon or 2 of melted butter. However, these six tablespoons is more than ample! I measured it out perfectly because no one wants dry biscuit crust!

Crackers (Biscuits): Who doesn't love a biscuit crust when it's both easy and delicious!?  I used digestive biscuits because they are my go to. However, there are many types of biscuit crusts that you can use for a no-bake cheesecake crust. Oreos, Marie's biscuits, Tennis biscuits and a dozen more.

Mangoes: We have choices of all types of mangoes from canned to ready made pulp so the choice is yours. The idea of this recipe for me was to make use of the seasonal fruit. Adding it to a blender creates a pulp ready to use. Save a few pieces for decorating.

How to Make No-Bake Mango Cheesecake

This recipe is a series of prep work first and then you make the filling and you're done!

Cake Tin Prep: Cut out a round of parchement paper (baking paper) that's larger than the your tin so that you can have room to hold the paper to transfer it later. Place it into a springform baking tin, lock the clasp.

Crust: Make the crust by adding the biscuits (crackers) into a food processor and crush them. Don't have a food processor? Add them into a bag and crush using a rolling pin. Then pour in the melted butter, and once its all mixed together into a fine crumbly texture, pour it into the springform tin. Press it down firmly and leave it in the refrigerator to set while you prep the mangoes.

Mango Prep: Peel 2 of the mangoes, slice/chop and add into a blender. Blend into a smooth puree, it takes a few seconds. Set aside.

Gelatin: Pour the water into a flat, wide bowl and add the gelatin. Leave to set.

Make the Filling For The Mango Cheesecake

Cream: Add the mascarpone cheese, cream and sugar into the bowl of a stand mixer or use an electric mixer. Beat until combined to a thick creamy mix, once combined, stop, No need to over mix!

Mango Puree: Pour the mango puree into the cream mix and mix again for a few more seconds to incorporate the mago puree and the cream mix.

Gelatin: Now get the gelatin and place it in the microwave for 20 to 30 seconds stopping the microwave at intervals. (You are essentially heating it up and melting it) When the gelatin is all melted and in a smooth liquid, add a teaspoon full of the batter into the gelatin and quickly mix it all up and then pour the gelatin mix into the mixing bowl.

Combine: Whisk for a few more seconds (just to get everything nicely incorporated) and then pour in the mango puree from the blender. Run the electric mix again for another 5 to 10 seconds, done!

Pour the batter into the crust and refrigerate for the 8 hours till firm.

Recipe Notes

Mix the water and the gelatin and then give it gentle stir, just to combine and leave it to set. It takes 5 or so minutes. Place it into the microwave to heat and melt all the tiny granules. The best way to do this is, in for 10 seconds stop, check and stir and then in for a couple more seconds like 5 or 6 then stop and stir.

To Make the Jelly Layer Which Goes Over the Top of the Mango Cheesecake

Baking paper: It is essential to use baking paper (parchment papaer) it makes removing the cheesecake from the cake tin so much easier! Make sure cut and place the parchment paper into the cake tin before you start.

More Easy Dessert Recipes

• Berry Mousse Mini Cheesecake
• Easy Pecan Nut Chocolate Cheesecake
• My Homemade Carrot Cake
• Blueberry Cream Tart

⭐Last Step: Please leave a review and rating, I love hearing from you!

I have a video of the making of this cheesecake on my YouTube channel, unfortunately it doesn't have any ingredient measurements on the video but you''ll see the method. Hopefully that will give you some idea. Enjoy! x

Creamy No-Bake Mango Cheesecake

Miranda | My Anosmic Kitchen

Soft, silky, delicate, light and simply amazing!

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Ingredients

  

1x2x3x

Crust

• ▢ 200 grams digestive biscuits
• ▢ 6 tbsps melted butter unsalted

Mangoes

• ▢ 3 fresh ripe mangoes

Filling

• ▢ 250 grams mascarpone cheese
• ▢ 250 ml full fat thick cream
• ▢ ¾ cup castor sugar fine
• ▢ mango puree
• ▢ 1 tablespoon gelatin powder
• ▢ ¼ cup cold water room temperature

Jelly (For the top)

• ▢ 1 mango puree
• ▢ 1 tbsp. gelatin
• ▢ ¼ cup water

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Instructions 

Crust

• Place a round cut-out of baking paper on the bottom part of your springform tin. Make sure the paper is coming out around the bottom it helps when getting it out!
• Add the digestives into a food processor and get them into crumbs. Add the melted butter, and once its all mixed together into a fine crumbly texture, pour it into the springform tin. Press it down firmly and leave it in the fridge while you prepare your filling.

Mangoes

• Peel 2 of the mangoes, slice/chop and add into a blender. Blend into a smooth puree, a few seconds. Set aside. Pour the water into a flat, wide bowl and add the gelatin. Leave to set.

Filling

• In a mixing bowl add the mascarpone cheese, cream and sugar and with an electric stand mixer mix them for a few seconds into a smooth creamy form. No need to over mix!
• Pour in the mango puree. Whiz it for another few seconds to incorporate the mago puree and the cream mix.
• Now get the gelatin and place it in the microwave for 20 to 30 seconds stopping the microwave at intervals. (You are essentially heating it up and melting it)When the gelatin is all melted and a smooth liquid, add a teaspoon full of the batter into the gelatin and quickly mix it all up and then pour the gelatin mix into the mixing bowl. Whisk for a few more seconds (just to get everything nicely incorporated) and then pour in the mango puree from the blender. Run the electric mix again for another 5 to 10 seconds, done!
• Pour the batter into the crust and refrigerate for the 8 hours till firm.

Jelly (for pouring over the top)

• Peel the mango and use half to puree and the other half cut into cubes for the décor. Pour the water in a microwave proof bowl.Add the gelatin. Leave it to stand for 5 minutes. Place it in the microwave to heat and melt for 20 seconds and intervals. Pour the gelatin into the puree. Blend for a few seconds. Pour the jelly/glaze over the cake. Return the cake to the fridge for another 2 hours to set.

Decor and Trimmings - Optional

• Fresh creamBerry compoteMango piecesMango puree if any left!

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