No-Bake Mango Cheesecake
Looking for a show-stopping summer dessert that doesn’t require an oven? This no-bake mango cheesecake is a creamy, tropical treat perfect for hot days or when you need an impressive dessert with minimal fuss. Made with fresh or frozen mangoes, it’s layered on a buttery biscuit crust and topped with a luscious mango puree, finished with elegant mango slices for a bakery-style look.
Growing up in India, mango season was the best time of the year. We would wait eagerly for the first Alphonso mangoes to arrive, and once they did, it was all mango everything—eaten fresh, in lassi, in cakes, cheesecakes, and all sorts of summer desserts. Mango treats were always a rave in the summer, and it wasn’t just about enjoying the fruit, but also the memories of family, gatherings, and the excitement of the season.
That’s why here on the blog, you’ll find tons of mango recipes—from drinks and frozen treats to cakes and desserts like this no-bake mango cheesecake. It’s my way of keeping that mango season joy alive, no matter where we are in the world or what the weather outside looks like.
Why You’ll Love This Mango Cheesecake
- No oven needed – perfect for summer.
- Creamy, tropical mango flavor.
- Can use fresh or frozen mangoes.
- Sets beautifully for clean slices.
- Gorgeous for parties, Eid, Diwali, or Shabbat desserts.
Ingredients and substitutes
- Cream Cheese: Use full-fat cream cheese at room temperature for a rich, creamy texture that sets well. Low-fat cream cheese can be used, but it may result in a softer cheesecake.
- Heavy Cream: Helps lighten the cheesecake texture while adding richness. Whip to soft peaks before folding in. You can substitute with double cream or whipping cream, but avoid low-fat alternatives.
- Powdered Sugar: Dissolves easily and sweetens without grittiness. You can adjust the quantity based on the sweetness of your mangoes or use fine caster sugar if needed.
- Mango Puree: Use fresh or frozen mangoes, pureed and strained for smoothness. Frozen mangoes must be thawed and drained to prevent excess water in the cheesecake. If mangoes are not in season, canned mango pulp (like Alphonso) works beautifully.
- Gelatin: Essential for helping the cheesecake set firmly, especially in warm climates. For a vegetarian option, replace gelatin with agar agar powder using the correct boiling method (agar requires boiling for activation).
- Lemon Juice and Zest: Brightens the flavor and balances the sweetness of the mango. Lime juice and zest can be used for a tangier profile.
- Vanilla Extract: Adds depth and warmth to the cheesecake flavor. You can skip if you prefer a pure mango flavor.
- Graham Crackers or Digestive Biscuits: Used for the crust. Biscoff, Oreos, or a mix of nuts and dates can be used for different crust flavors.
- Butter: Binds the crust and adds richness. Can be substituted with margarine or coconut oil for a slight coconut flavor.
- Fresh Mango Slices: For decoration, adding visual appeal and additional fresh mango flavor.
Step-by-step: Easy No-Bake Mango Cheesecake (Fresh or Frozen Mangoes)
1. Prepare the Crust:
- Crush biscuits into fine crumbs, mix with melted butter, sugar, and salt.
- Press into the base of a 9-inch springform pan lined with parchment.
- Chill while preparing the filling.
2. Bloom Gelatin:
- Sprinkle gelatin over water, bloom 5 minutes, then heat gently until dissolved. Cool slightly.
3. Whip Cream:
- In the bowl of a stand mixer with a whisk attachment, whip cold heavy cream to soft peaks. Keep chilled.
4. Prepare the Filling:
- Beat cream cheese and powdered sugar until creamy.
- Add mango puree, lemon juice, zest, and vanilla. Mix well.
- Pour in dissolved gelatin while mixing on low.
- Fold in whipped cream until smooth.
5. Assemble:
- Pour filling over the chilled crust, smooth the top.
- Refrigerate 6 hours or overnight to set.
6. Topping:
- Mix mango puree with sugar and lemon juice, spread on top.
- Decorate with fresh mango slices arranged around the edge in a fan pattern, and add mint leaves.
7.Serve:
- Run a warm knife around the edges before unmolding.
- Slice with a hot knife for clean edges.
How to Store
- Refrigerate for up to 4 days covered.
- Can be frozen (whole or slices), thaw in the fridge before serving.
No-Bake Mango Cheesecake (Rich and Creamy)
Make this creamy no-bake mango cheesecake using fresh or frozen mangoes, with a buttery biscuit base and silky mango topping. Perfect for summer parties without turning on the oven!
Video
Ingredients
For the cheescake crust
- 200 g (2½ cups) Graham crackers or digestive biscuits I used biscoff lotus biscuits
- 100 g (½ cups) Unsalted butter melted (7 tbsp)
- 1 tbsp Sugar (optional)
- Pinch of salt
For the filling
- 500 g (18 oz) Full-fat cream cheese room temperature
- 300 ml (1¼ cups) Heavy cream cold
- 150 g (1¼ cups) Powdered sugar
- 300 g (1 cups) Mango puree fresh or frozen mangoes, pureed and strained)
- 10 g (1 tbsp) Powdered gelatin
- 60 ml (¼ cup) Water for blooming gelatin
- 1 tbsp Lemon juice
- Zest of 1 lemon
- 1 tsp Vanilla extract
For the Mango Topping:
- 150 g (½ cups) Mango puree (½ cup)
- 1 tbsp Powdered sugar (optional)
- 1 tsp Lemon juice
- Fresh mango slices for decoration
- Mint leaves for garnish (optional)
Method
- Prepare the Crust: Crush the biscuits into fine crumbs, then mix them with melted butter, sugar, and salt. Press into the base of a 9-inch springform pan or cake ring lined with parchment. Chill while preparing the filling.200 g Graham crackers or digestive biscuits, 100 g Unsalted butter, 1 tbsp Sugar, Pinch of salt
- Bloom Gelatin: Sprinkle gelatin over water, bloom 5 minutes, then heat gently until dissolved. Cool slightly.10 g Powdered gelatin
- Whip Cream: In the bowl of a stand mixer, whip cold heavy cream to soft peaks with the whisk attachment. Keep chilled.300 ml Heavy cream, 60 ml Water for blooming gelatin
- Prepare the Filling: Beat the cream cheese and powdered sugar until smooth and creamy. Add mango puree, lemon juice, zest, and vanilla. Mix well. Pour in dissolved gelatin while mixing on low. Fold in whipped cream until smooth.500 g Full-fat cream cheese, 150 g Powdered sugar , 300 g Mango puree , 1 tbsp Lemon juice, Zest of 1 lemon, 1 tsp Vanilla extract
- Assemble: Pour filling over the chilled crust, and smooth the top. Refrigerate 6 hours or overnight to set.
- Topping: Mix mango puree with sugar and lemon juice, spread on top. Decorate with fresh mango slices arranged around the edge in a fan pattern, and add mint leaves.150 g Mango puree (½ cup), 1 tbsp Powdered sugar (optional), 1 tsp Lemon juice, Fresh mango slices for decoration, Mint leaves for garnish
- Serve: Run a warm knife around the edges before unmolding. Slice with a hot knife for clean edges.
Notes
Tips for Success
- Use room-temperature cream cheese to avoid lumps.
- Ensure gelatin is fully dissolved before adding.
- For clean slices, wipe your knife between cuts.
- For extra mango flavor, fold in small mango chunks before pouring into the pan.
How to Store
- Refrigerate for up to 4 days covered.
- Can be frozen (whole or slices), thaw in the fridge before serving.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use room-temperature cream cheese to avoid lumps.
- Ensure gelatin is fully dissolved before adding.
- For clean slices, wipe your knife between cuts.
- For extra mango flavor, fold in small mango chunks before pouring into the pan.
More cheesecakes you may like
- Mini Cheesecakes – blackberry, blueberry, or raspberry
- Cheesecake tarts such as chocolate cheesecake tart, mini chocolate cheesecake tarts, lemon cheesecake tarts.
- See all cheesecake recipes
Frequently asked questions
How long will this mango cheesecake keep? Yes, it’s perfect made a day ahead for best setting and flavor.
This no-bake cheesecake will keep in the fridge for 3 to 4 days. Yes, it’s perfect to make a day ahead for the best setting and flavor.
Can I freeze this cake to set it?
It’s best not to freeze no-bake cheesecakes for the setting. Because once you bring it to room temperature, it tends to lose its texture and volume quickly.
Can I use frozen mangoes?
Yes, thaw and drain before pureeing to remove excess water.
Can I skip gelatin?
You can use agar agar for a vegetarian version, or try with a stabilized whipped cream/cream cheese mixture, but it may be softer.
How to decorate mango cheesecake?
Top with a thin layer of mango puree and arrange mango slices around the edges in a circular fan pattern. Add mint for a fresh touch.
Hi Veena, I’ve just made the no-bake mango cheesecake, got to the end and realised I had the Corn Flour left over. I couldn’t find where to add it in your recipe, so just sprinkled it over the mixture and processed it in. What should I have done with it? Anyway, I’m hoping for the best & that the cheesecake will firm up in the fridge. (It tasted yummy licking the bowl!!) Cheers, Lynne
Hey Lynne. The cornstarch goes in with the powdered sugar. It helps thicken the mixture. If all the ingredients used are full-fat you should have no problem with the cheesecake getting set. Thanks
Thanks for answering my question – it did firm up. It tasted great – my hubby had 3 helpings, so I guess I’ll be making this again. I’ll probably add a little more Corn Flour next time, as the full-fat content varied from what you recommended. Here in Australia, mangoes are currently in season, so I’ll be freezing portions of the next one to enjoy later.
Cheers Lynne
Thanks for the feedback, Lynne. Happy to hear your family enjoyed this one.
This is such an impressive dessert, can’t wait to try it!
Thank you Amy
Yum, I love cheesecake but am yet to try a mango version. This will be a perfect use for the glut of end of season mangoes I have! Thanks for the recipe.
Thank you, Gabby
I am on a big cheesecake kick at the moment and this mango version looks delicious. So fresh!
Thank you, Dannii
This no bake cheesecake is so delicious! I love the mango flavor!
Thank you, Emily.
I love mangos and cheesecake. What a delicious combination!
Thank you, Christie