No-Bake Mango Cheesecake Tart

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?
• Ingredients and substitutes
• Step by step instructions
• 2 secrets bake cheesecake
• Frequently asked questions
• You may also like
• Printable Recipe
• Comments

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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.

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Frequently asked questions

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Printable Recipe