Give your next cheesecake tart a tropical treat with mangoes. This no-bake mango cheesecake tart. A mini version of my mango cheesecake, this is filled with a mango and cream cheese filling in a cookie crust. A simple and easy recipe that takes no time at all to prepare.
Table of Content
Why make this cheesecake?
- 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 filling 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.
Ingredients and substitutes
- 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.
Step by step instructions
Crust
- Crush the Graham cracker/biscuits in a food processor. Add sugar, and cocoa powder - combine well. Then add the melted butter and stir to combine.
Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them. - Pour crumbs into a 9-inch tart pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.
Pro tip - Pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices - Chill in the fridge while you are preparing the batter.
Cheesecake filling
- Whipping cream - In the bowl of a stand mixer with the whisk attachment whip the whipping cream to stiff peaks. Remove from the bowl and set aside.
- Cream cheese - In the same bowl with the paddle attachment, combine cream cheese, and sour cream. Make sure there are no lumps. Add the powdered sugar, salt, vanilla extract, lemon juice, and mango puree.
- Fold the whipped cream into the cream cheese mixture with a spatula. Save 4 tablespoon of the cheesecake mixture and 2 tablespoon of the mango puree
- Add the rest of the mango puree to the cream cheese filling and combine well. Pour over the chilled cookie crust. Use an offset spatula to spread it evenly.
- Add spoonfuls of the saved mango puree and cheesecake mixture over the cheesecake filling. Then use an offset spatula to create some swirls.
Pro tip - you can also skip the mango puree swirls on top of the cheesecake filling.
Chill the cheesecake
- Chill the cheesecake tart in the refrigerator for a minimum of 6 hours - I prefer to leave it overnight for 12 hours.
- This cheesecake can be served as is and needs nothing else. I like to garnish with whipped cream swirls.
2 secrets bake cheesecake
There are two secrets to making a good no-bake cheesecake.
- All your ingredients must be full-fat. In particular, no low-fat whipping cream or cream cheese. It's the high-fat percentage that gives a firm cheesecake.
- Whip the whipping cream to stiff peaks. This is very important, which is why I do it separately in another bowl and then fold it in. Also, make sure the whipped cream is thoroughly chilled, so it will whip to stiff peaks.
Frequently asked questions
How long will this mango cheesecake tart keep?
This cheesecake tart will keep in the fridge for 4 to 5 days.
Can I use frozen mangoes for this tart?
Absolutely, just make sure to remove excess ice crystals so the puree is still thick.
Can I add more mango puree in this tart?
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
Can I use low-fat cream cheese for this cheesecake tart?
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 tablespoon of gelatin to the cream cheese mixture to help it set. Dissolve gelatin in 4 tablespoon of water then add it to the mixture before adding it to the tart.
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Printable Recipe
Mango Cheesecake Tart
Print Pin Rate Share by Email Share on FB Save GrowCalories: 370kcal
Adjust Servings Here: 9 servings
Description
Give your next cheesecake tart a tropical treat with mangoes. This no-bake mango cheesecake tart. A mini version of my mango cheesecake, this is filled with a mango and cream cheese filling in a cookie crust. A simple and easy recipe that takes no time at all to prepare.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Crust
- 7 oz (200 g) Graham crackers (or similar)
- 4 oz (60 g) Butter (unsalted, melted)
- 1 tablespoon Sugar (optional)
Cheesecake filling
- ½ Mango puree ((1 large mango pulsed in the food processor))
- ½ cup (120 ml) Whipping cream ((38% or more))
- 1 tablespoon Cornstarch
- 1 cup (227 g) Cream cheese ((35% or more))
- ¼ cup (60 ml) Sour cream (27% or more)
- ¼ cup (50 g) Sugar
- 1 teaspoon Vanilla extract
- ½ tablespoon Lemon juice
- ¼ teaspoon Salt
Extra
- ½ cup Mango puree (for the marbled effect)
Instructions
Crust
- Crush the Graham cracker/biscuits in a food processor. Add sugar, and cocoa powder - combine well. Then add the melted butter and stir to combine.Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them.
- Pour crumbs into a 9-inch tart pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.Pro tip - Pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices
- Chill in the fridge while you are preparing the batter.
Cheesecake filling
- Whipping cream - In the bowl of a stand mixer with the whisk attachment whip the whipping cream to stiff peaks. Remove from the bowl and set aside.
- Cream cheese - In the same bowl with the paddle attachment, combine cream cheese, and sour cream. Make sure there are no lumps. Add the powdered sugar, salt, vanilla extract, lemon juice, and mango puree.
- Fold the whipped cream into the cream cheese mixture with a spatula. Save 4 tablespoon of the cheesecake mixture and 2 tablespoon of the mango puree
- Add the rest of the mango puree to the cream cheese filling and combine well. Pour over the chilled cookie crust. Use an offset spatula to spread it evenly.
- Add spoonfuls of the saved mango puree and cheesecake mixture over the cheesecake filling. Then use an offset spatula to create some swirls. Pro tip - you can also skip the mango puree swirls on top of the cheesecake filling.
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.
Recipe Notes & Tips
- Temperature - Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste.
- Quality - Use good quality high-fat cream cheese like mascarpone or Philadelphia as they are thicker in consistency as compared to low-fat cream cheese, which can affect the consistency of your baked batter.
- Mixing - Never over mix, a cheesecake batter, since this will incorporate air and lead to cracking.
Nutrition Information
Calories: 370- kcalCarbohydrates: 28- gProtein: 4- gFat: 27- gSaturated Fat: 16- gCholesterol: 77- mgSodium: 393- mgPotassium: 117- mgFiber: 1- gSugar: 15- gVitamin A: 1045- IUVitamin C: 5- mgCalcium: 63- mgIron: 1- mg
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
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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