Creamy No-Bake Mango Cheesecake
Silky, refreshing, and perfect for warm days — no oven needed!
If you love creamy desserts but want to skip the oven, this no-bake mango cheesecake is for you. The luscious mascarpone and whipped cream filling blends perfectly with fresh mango puree, creating a dessert that’s both silky smooth and bursting with tropical flavor. Finished with a glossy mango jelly topping, this cheesecake is as beautiful as it is delicious.
Best Oils for Baking Cookies
Choosing the right oil can affect both the flavour and texture of your cookies. Here’s a simple guide:
Coconut Oil
- Adds a light coconut flavour
- Helps cookies set well
- Great for dairy-free baking
Neutral Oils (Avocado, Sunflower, Canola)
- Mild flavour
- Lets the other ingredients shine
- Best all-round option
Olive Oil
- Works well in most recipes
- Use light olive oil for a neutral taste
- Extra virgin adds a slightly savoury note
Butter
- Rich flavour and classic cookie texture
- Not dairy-free, but great for indulgent versions
Quick Tip:
If you want a classic cookie flavour, use a neutral oil or butter.
If you don’t mind a slight flavour twist, coconut oil or olive oil both work beautifully.
Whether you’re a beginner or a seasoned baker, this recipe is straightforward, requires minimal effort, and will impress your guests every time.
Why You’ll Love This Mango Cheesecake
- Perfect for summer parties, family dinners, or anytime you want a showstopper dessert
- No oven required — easy and quick!
- Creamy, luscious mascarpone filling
- Fresh mango flavor in both the filling and a glossy mango jelly topping
| Ingredient | Purpose & Tips |
|---|
| Digestive biscuits | Classic buttery base, crush finely for the crust |
| Melted butter | Binds the biscuit crumbs, keeps crust moist |
| Fresh ripe mangoes | For fresh puree and decorating cubes |
| Mascarpone cheese | Gives creamy richness and smooth texture |
| Thick cream | Whipped into the filling for softness and volume |
| Castor sugar | Sweetens filling without grittiness |
| Gelatin powder | Essential to set both cheesecake filling and mango jelly |
| Cold water | Hydrates gelatin before melting |
Step-by-Step Instructions
Here’s a straightforward guide to making this cheesecake.
Prepare the Crust
- Line a springform tin with parchment paper, leaving overhang for easy removal.
- Crush digestive biscuits finely (food processor or rolling pin).
- Mix crushed biscuits with melted butter until crumbs hold together.
- Press mixture firmly into the base of the tin. Chill in fridge while making filling.
Make the Mango Puree
- Peel and chop 2 mangoes.
- Blend until smooth. Set aside.
Bloom the Gelatin
- Sprinkle 1 tbsp gelatin powder over ¼ cup cold water. Let sit 5 minutes.
Make the Filling
- Beat mascarpone, cream, and sugar until smooth and creamy (don’t overmix).
- Add mango puree and gently mix to combine.
- Microwave gelatin in short bursts (10-15 seconds), stirring until melted.
- Temper gelatin by mixing a spoonful of filling into gelatin, then pour all back into bowl.
- Beat briefly to combine.
Assemble
- Pour filling over chilled crust.
- Refrigerate at least 8 hours or overnight until firm.
Prepare Mango Jelly Topping
- Peel and puree 1 mango. Reserve some diced mango cubes for garnish.
- Bloom 1 tbsp gelatin in ¼ cup water for 5 minutes.
- Microwave gelatin until dissolved, then stir into mango puree.
- Blend briefly until smooth.
- Pour jelly over set cheesecake and chill 2 more hours to set.
Serving Suggestions
Now that your cheesecake is assembled and chilling, here are some tips and ideas to help you serve and enjoy this delicious dessert.
- Top with a light dollop of whipped cream — smooth gently with the back of a spoon.
- Scatter fresh mango cubes and berries on top for color and texture.
- Drizzle any leftover mango puree for extra flavor and shine.
Recipe Tips
- Make sure to bloom and fully melt gelatin to avoid lumps.
- Adjust butter in crust if crumbs seem dry — an extra teaspoon or two helps.
- Use ripe, fragrant mangoes for the best flavor; canned puree works in a pinch but adjust sugar accordingly.
- Overnight chilling is key for a clean slice and best texture.
Quick Ingredient Summary (Full quantities in recipe card below)
| Ingredient | Quantity |
|---|---|
| Digestive biscuits | 200 grams |
| Unsalted melted butter | 6 tablespoons |
| Fresh ripe mangoes | 3 (2 for puree, 1 for topping) |
| Mascarpone cheese | 250 grams |
| Thick cream (full fat) | 250 ml |
| Castor sugar | ¾ cup |
| Gelatin powder | 2 tablespoons (1 for filling, 1 for jelly) |
| Cold water | ½ cup total (¼ for filling gelatin, ¼ for jelly gelatin) |
More Easy Dessert Recipes
- Berry Mousse Mini Cheesecake
- Easy Pecan Nut Chocolate Cheesecake
- My Homemade Carrot Cake
- Blueberry Cream Tart
If you try this Chicken and Beans recipe, I’d love to hear from you.
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Prefer to See It in Action?
Watch my step-by-step video on YouTube where I walk you through making this creamy no-bake mango cheesecake. While the video doesn’t include exact ingredient measurements, it provides a clear visual guide to the method. It’s perfect if you’re a visual learner or just want to see the process before diving in! Watch the full video here
Enjoy! x
Creamy No-Bake Mango Cheesecake
This no-bake mango cheesecake is a silky, refreshing dessert that requires just 30 minutes of hands-on prep. It features a creamy mascarpone and whipped cream filling with fresh mango puree on a buttery biscuit crust, topped with a glossy mango jelly. While the prep is quick, the cheesecake needs to chill for about 8 hours (overnight) plus 2 hours after adding the mango jelly topping to set perfectly—so plan ahead for a delicious, fuss-free treat!
Servings :10 people
Ingredients
Crust
- 200 grams digestive biscuits
- 6 tablespoons unsalted butter melted
Mango Puree
- 2 ripe fresh mangoes peeled and chopped
Filling
- 250 grams mascarpone cheese
- 250 ml full-fat thick cream
- ¾ cup castor sugar (extra-fine sugar)
- 1 tablespoon gelatin powder
- ¼ cup cold water
Jelly Topping
- 1 ripe mango peeled and pureed
- 1 tablespoon gelatin powder
- ¼ cup cold water
- Mango cubes from jelly mango, for garnish
Instructions
- Prepare the Tin: Line the base and sides of a springform cake tin with parchment paper, leaving some overhang for easy removal.
- Make the Crust: Crush the digestive biscuits finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with the melted butter until combined. Press the mixture firmly into the base of the prepared tin. Refrigerate while preparing the filling.
- Prepare the Mango Puree: Peel and chop 2 mangoes. Blend until smooth. Set aside.
- Bloom the Gelatin for Filling: Sprinkle 1 tablespoon gelatin powder over ¼ cup cold water in a shallow bowl. Let it stand for 5 minutes.
- Make the Filling: In a mixing bowl, beat mascarpone cheese, thick cream, and sugar with an electric mixer until smooth and creamy (do not overmix). Add the mango puree and mix gently to combine. Microwave the bloomed gelatin in short bursts (10-15 seconds), stirring until fully dissolved. Temper the gelatin by stirring a spoonful of the cheesecake mixture into the melted gelatin, then pour the gelatin mixture back into the bowl. Beat briefly until everything is fully incorporated.
- Assemble the Cheesecake: Pour the filling over the chilled crust and refrigerate for at least 8 hours or overnight until firm.
- Prepare the Mango Jelly Topping: Peel and puree 1 mango. Reserve some diced mango cubes for garnish. Bloom 1 tablespoon gelatin powder in ¼ cup cold water for 5 minutes. Microwave gelatin until dissolved. Stir gelatin into the mango puree and blend briefly until smooth. Pour the jelly over the set cheesecake and refrigerate for an additional 2 hours to set.
- Decorate and Serve: Top the cheesecake with a light dollop of whipped cream, scatter reserved mango cubes and berries, and drizzle any leftover mango puree if desired. Serve chilled.
Notes
Recipe Notes
- Make sure to bloom and fully dissolve gelatin to avoid lumps.
- Adjust butter in crust if it feels dry (add an extra teaspoon or two).
- Use ripe mangoes for best flavor; canned puree can be used but adjust sweetness.
- Overnight chilling ensures the best texture and clean slices.
Nutrition
Serving: 1servingCalories: 444kcalCarbohydrates: 41gProtein: 6gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 71mgSodium: 128mgPotassium: 165mgFiber: 2gSugar: 29gVitamin A: 1602IUVitamin C: 23mgCalcium: 77mgIron: 1mg
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I’d like to make this however, the recipe is missing the amount for the full fat thick cream to mix with mascarpone. Would you please specify the quantity in the recipe? Thanks.
Hi there Adriana, yes ofcourse! I always use 250 ml full fat thick cream and 250 grams mascarpone cheese. Please enjoy the recipe and thanks for the feedback, it is most appreciated. Miranda x
thank you so much, this is very helpful. Adriana
Absolute pleasure 🙂 I also have a video on my Youtube channel (no specific amounts unfortunately) but at least you see the method.
Can you just use more mascarpone cheese? Also how much mango puree do you use?
Hi there! Thank you so much for your question and I apologize for my late reply. Life got a little hectic here, but I really appreciate your patience. Regarding your questions: Yes, you can definitely use a bit more mascarpone cheese if you want a richer, creamier filling but just keep in mind that it might affect the firmness slightly, so make sure the gelatin is well incorporated to help it set properly.
For the mango puree, I typically use about 2 fresh mangoes blended into a smooth puree for the filling, and reserve about 1 mango’s worth of puree (roughly ¼ cup) for the jelly topping and decoration. I hope this helps and if you try the recipe, I’d love to hear how it turns out! Warm regards, Miranda