No-Bake Mango Cheesecake Tart (video recipe)
Give your next cheesecake tart a tropical treat with mangoes. This no-bake mango cheesecake tart is filled with a creamy, fruity mango filling in a cookie crust. A simple and easy recipe that takes no time at all to prepare.
About this mango cheesecake tart
This is a simple and easy recipe that takes just 10 minutes to prepare and 4 hours to chill. There are two components to this cheesecake:
- The base - I am using cookie crumbs and butter for my crust. And yet, you can also use a rich shortcrust pastry, sweet shortcrust pastry, or make your cheesecake crust from scratch.
- The cheesecake mixture is made with full-fat cream cheese, whipping cream, and mango puree.
I am using fresh mangoes. But, you can certainly use frozen mangoes for this cheesecake tart. It is important to let the tart chill for at least 4 to 6 hours before serving otherwise the filling will not set.
Useful tips and tools
- I love using my food processor to crush the cookie or crackers. And yet, a simple ziplock bag and a rolling pin also does the trick.
- A set of tart pans are a great investment. A 9-inch tart pan makes a good size dessert for a small family of four, and a 10-inch for a larger family of 6.
Ingredients and substitutes (save/pin)
- Cream Cheese – I always use Mascarpone or Philadelphia because it's what I find in my supermarket. I'm not brand conscious, so ideally, you can use any cream cheese with a fat content of over 40%.
- Whipping cream - Again, full-fat is the only way to go here. No low-fat versions. I use 38% fat, which is the highest I get.
- Sour cream – Adds a real zing, but you must also use full-fat. (I use a 28%) You can also use my homemade sour cream recipe, which is made with full-fat cream.
- Cookie Crust – Most commonly used for cheesecake base are the Graham crackers or digestive biscuits. If you don't have any cookies on hand, you can even make your cheesecake crust from scratch. I have a detailed recipe for you - Homemade cheesecake crust.
- Mango puree - Mangoes are in season, so I have used fresh mangoes. And yet, you can certainly use frozen mangoes for the cheesecake.
How to make a mango cheesecake tart (save/pin)
Prepare crust
- Pulse the graham crackers in a food processor until it resembles crumbs.
- Melt the butter and add to the crumbs. Combine well.
- Pour the crumbs into a 9-inch tart pan.
- Use the back of a measuring cup or glass to press the crumbs into a compact crust (see video).
- Place in the fridge for 15 minutes to set.
Prepare mango cheesecake mixture
- Whip the cream with cornstarch to stiff peaks. Set aside.
- In another bowl, whip cream cheese, sugar, and sour cream.
- Make sure there are no lumps - I use a hand mixer you can also use a stand mixer.
- Add the salt, vanilla, lemon juice, and mango puree.
- Fold the whipped cream into the cream cheese mixture.
- Save 4 tbsp and pour the rest of the cheesecake mixture over the chilled cookie crust.
- Use an off-set spatula to level the top well.
The marbled effect (optional)
- Add 1/4 cup mango puree to the remaining cheesecake mixture. Combine well.
- Add spoonfuls over the cream cheese mixture.
- Gently swirl it around with an off-set spatula.
- Finally, add spoonfuls of mango puree on the top of the cheesecake mixture.
- Gently swirl it around with an off-set spatula.
Chill the cheesecake
- Chill the cheesecake tart in the refrigerator for a minimum of 6 hours - I prefer to leave it overnight 12 hours.
- This cheesecake can be served as is and needs nothing else.
- I like to garnish with whipped cream swirls.
Description
Ingredients
Crust
- 200 grams (7.00 oz) Graham crackers or similar
- 113 grams (0.5 cups) Butter unsalted, melted
- 1 tbsp Sugar optional
Cheesecake filling
- 1/2 Mango puree (1 large mango pulsed in the food processor)
- 120 ml (0.50 cups) Whipping cream (38% or more)
- 1 tbsp Cornstarch
- 228 grams (1 cups) Cream cheese (35% or more)
- 60 grams (0.25 cups) Sour cream 27% or more
- 50 grams (0.25 cups) Sugar
- 1 tsp Vanilla extract
- 1/2 tbsp Lemon juice
- 1/4 tsp Salt
Extra
- 1/2 cup Mango puree for the marbled effect
Instructions
Crust
- Pulse the graham crackers in a food processor until it resembles crumbs.
- Melt the butter and add to the crumbs. Combine well.
- Pour the crumbs into a 9-inch tart pan.
- Use the back of a measuring cup or glass to press the crumbs into a compact crust (see video).
- Place in the fridge for 15 minutes to set.
Cheesecake filling
- Whip the cream with cornstarch to stiff peaks. Set aside.
- In another bowl, whip cream cheese, sugar, and sour cream.
- Make sure there are no lumps - I use a hand mixer you can also use a stand mixer.
- Add the salt, vanilla, lemon juice, and mango puree.
- Fold the whipped cream into the cream cheese mixture.
- Save 4 tbsp and pour the rest of the cheesecake mixture over the chilled cookie crust.
- Use an off-set spatula to level the top well.
The marbled effect
- Add 1/4 cup mango puree to the remaining cheesecake mixture. Combine well.
- Add spoonfuls over the cream cheese mixture.
- Gently, swirl it around with an off-set spatula.
- Finally, add spoonfuls of mango puree on the top of the cheesecake mixture.
- Gently, swirl it around with an off-set spatula.
Chill the cheesecake
- Chill the cheesecake tart in the refrigerator for a minimum of 6 hours - I prefer to leave it overnight 12 hours.
- This cheesecake can be served as is and needs nothing else.
- I like to garnish with whipped cream swirls.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Frequently asked questions
This cheesecake tart will keep in the fridge for 4 to 5 days.
Absolutely, just make sure to remove excess ice crystals so the puree is still thick.
Adding too much mango puree will cause the cheesecake to not set. Having said that you can enhance the mango flavor by reducing the mango puree so all the excess moisture is evaporated
Low-fat cream cheese will not set so the mixture will be soft even after you cool it for hours. Having said that you can add 1 tbsp of gelatin to the cream cheese mixture to help it set. Dissolve gelatin in 4 tbsp of water then add it to the mixture before adding it to the tart.
Troubleshooting
My cookie crumbs won't set?
The cookie crumbs need butter to set. Depending on the types of cookie crumbs you use you may less or more butter than mentioned in the recipe.
My cheesecake filling is not set?
Since we are not using any gelatine or thickening agent it is very important that the cream cheese and whipping cream are full fat. It's the fat in these that helps it set.
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Soniya
Wow! Mango is my family favorite and I am always looking for different dessert . This sounds perfect as I have all the ingredients to make it.
Veena Azmanov
Thank you Soniya
Pam Greer
No bake desserts are a favorite this time of the year!! We love mango and this cheesecake tart is sooo good!
Veena Azmanov
Thank you, Pam. This is so easy
Erika
This mango cheesecake looks so flavorful I love that it's no bake. It is perfect for our next family dessert.
Veena Azmanov
Thank you, Erika. I hope you try it.
Jessica Formicola
We made this cheesecake last night and it was wonderful! It turned out perfectly and I love that it's no bake!
Veena Azmanov
Thank you, Jessica. I am so happy you enjoyed this. Thanks for coming back to write this feedback.
Deanne
This is the perfect dessert for summertime - the tropical taste of mango and no bake to keep the kitchen cool!
Veena Azmanov
Absolutely, Deanne. Thanks