No-Bake Mango Cheesecake

Give your next no-bake cheesecake a mango treat to celebrate summer. This no-bake mango cheesecake is loaded with fresh mangoes in the batter as well as in the jello. A simple and easy recipe that comes together in no time at all.

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

---

Two of my favorite things in one dessert, mangoes, and cheesecakes. While I have always had a soft spot for baked cheesecakes (see my baked mango cheesecake) these no-bake cheesecakes have stolen my heart in recent years.

I made this cheesecake last year for a family gathering and everybody was raving about it. My only regret is that I never got to take pictures of the cut cake so I could show you the sliced cake. Thankfully, I did take pictures of the full cake long before my guests had arrived. I also have a video so you can see the process below.

Why make this cheesecake?

• The cheesecake mixture is easy peasy and comes together in less than 10 minutes.
• In addition, the jello top takes another 10 minutes to make and needs more chilling of course.
• Also, you have the option to make or not to make the jello top. And, if you use fresh mango on top the jello does look delicious.
• Today, I am using cookies to make my crust, and yet you can also use my homemade cheesecake crust.
• There are five steps to making this cheesecake:
  • Preparing the crust
  • Preparing the cream cheese mixture
  • Chill the mango cheesecake
  • Prepare jello top (optional)
  • Chilling it again

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 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 make your cheesecake crust from scratch. In fact, I have a detailed recipe for you - Homemade cheesecake crust.
• Mango puree - Mangoes are in season so I have used fresh mangoes. But you can also use frozen mangoes for the cheesecake. And, if you are using frozen mangoes don't make the jello with sliced fruits. Instead, make the jello as we did in my mango panna cotta recipe with mango puree. That's so the frozen mango won't cause too much moisture over the cheesecake.

Step by step instructions

---

Crust

• Crush the graham cracker/biscuits in a food processor. Add sugar and 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 springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust. I am using an 8-inch springform pan because I like a little height in my cheesecakes.
  Pro tip - pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices.
• Place the crust in the fridge for 15 minutes to chill. This will ensure the crust sets which prevents crumbs in the batter.

Cream cheese mixture

• 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. Combine well.
  Pro tip - at this point you can also add any other ingredients such as fruit fillings or sauces if you plan to make a flavored cheesecake ice cream such as strawberry puree for strawberry cheesecake ice cream.
• Pour the mixture over the chilled cookie crust. Tap on the counter 2 to 3 times to help the mixture settle. Use an offset spatula to level the top well.

Chill the cheesecake

• Chill the cheesecake 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 fresh fruits and whipped cream swirls.

Prepare the jello top

• Soak the gelatin in ¼ cup water. Pour the remaining water and sugar into a saucepan. Set aside to cool until barely warm

Assemble

• Once chilled place the sliced mangoes on the cheesecake.
• Pour the jello mixture over the sliced mangoes - use the back of a spoon to ensure a gradual pour so the slices don't move too much.
• Chill in the refrigerator for at least 6 hours until the jello is set. Then, run a knife or offset spatula around the edge of the cake but do not remove it from the pan.
  Pro tip - wipe the knife with a paper towel between cuts to make slices with clean neat edges.
• Enjoy!

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

You may also like

Tried my recipe? Don't forget to rate ★★★ ★★ it and leave a comment to let me know how it was.
You can also find a collection of my tutorials and recipes on Pinterest.
Follow me on Facebook, Twitter, and Instagram for more.

---

Printable Recipe