Easy No-Bake Mango Cheesecake (Video recipe)
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.
Two of my favorite things in one dessert, mangoes, and cheesecakes. While I have always had a soft corner 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 guest had arrived. I do have a video of course so you can see the process below.
About this no-bake mango cheesecake
The cheesecake mixture is easy peasy and comes together in less than 10 minutes. The jello top takes another 10 minutes to make and needs more chilling of course.
You do have the option to make or not to make the jello top. 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 four steps to making this cheesecake:
- Preparing the crust
- Preparing the cream cheese mixture
- Chill the mango cheesecake
- Prepare jello top (optional)
- Chilling it again.
There are two secrets to making a good no-bake cheesecake.
- All your ingredients must be full-fat. 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. Make sure the whipped cream is thoroughly chilled, so it will whip to stiff peaks.
Useful tips and tools
- I like to use my food processor to crush the crackers so I can save time. And yet, you can certainly do it by hand. It's also a lot less messy in the processor.
- Cheesecakes are best made in springform pans, so you can take them off easily.
- Also, I like to use my kitchen scale when baking (read how to measure ingredients correctly here).
- Some of the ingredients will also need measuring cups and spoons.
- Always keep your cheesecakes on a baking tray for easy clean up in case of spills and overflows.
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. But you can certainly use frozen mangoes for the cheesecake. If 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.
Quick video no-bake cheesecake
How to make no-bake mango cheesecake (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 or 10-inch springform cake 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.
- Pour the mixture over the chilled cookie crust.
- Tap on the counter 2 to 3 times to help the mixture settle.
- Use an off-set 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 1/4 cup water
- Pour the remaining water and sugar in a saucepan
- Set aside to cool until barely warm
Assemble
- Once chilled place the sliced mangoes on the cheesecake (see video)
- 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.
- Enjoy
Description
Ingredients
For the crust
- 200 grams (2.25 cups) Graham crackers or similar
- 113 grams (0.5 cups) Butter (1 stick) unsalted, melted
- 2 tbsp Brown sugar
For the cheesecake
- 1 1/2 cup Mango puree (2 mango pulsed in the food processor)
- 250 ml (1.00 cups) Whipping cream (38% or more)
- 2 tbsp Cornstarch (cornflour)
- 685 grams (24.0 oz) Cream cheese (3 x 8 oz packages -40% or more)
- 120 grams (0.50 cups) Sour cream (full-fat)
- 100 grams (0.5 cups) Sugar
- 2 tsp Vanilla extract
- 1 tbsp Lemon juice
- 1/2 tsp Salt
For the jello top
- 3 (3 ) Mangoes sliced
- 500 ml (2.00 cups) Water
- 1 tbsp Gelatin or agar-agar
- 50 grams (0.25 cups) Sugar
Instructions
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 or 10-inch springform cake pan or ring 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 the cream cheese 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.
- Pour the mixture over the chilled cookie crust.
- Tap on the counter 2 to 3 times to help the mixture settle.
- Use an off-set 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 1/4 cup water
- Pour the remaining water and sugar in a saucepan
- Set aside to cool until barely warm
Assemble
- Once chilled place the sliced mangoes on the cheesecake (see video)
- 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.
- Enjoy
Recipe Notes
Tips for making a perfect no-bake cheesecake
- Use room temperature cream cheese and sour cream when making baked or no-bake cheesecakes. Chill cream cheese will give a lumpy batter.
- Whipping cream must be chilled well before you whip it. Do not freeze whipped cream. If necessary, place a bowl of ice water below to keep it cold. See my 4 methods for making whipped cream.
- If you live in a hot humid place, try using stabilized whipped cream instead. It will help hold the cheesecake for longer at room temperature.
- Lemon juice does not give the cheesecake a lemon flavor. It just helps bring out the flavors of all the ingredients.
- Save toppings such as fruits and fillings closer to serving time. Fruits can bleed juices and go limp if put on the cake too early.
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 no-bake cheesecake will keep in the fridge for 3 to 4 days. After that, you can still eat it, but the whipped cream in it will start to lose volume so it may not be as firm.
You can make this cheesecake up to 2 days in advance. The cookie crust can be made a few days in advance and kept wrapped well in plastic.
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.
Yes, you can freeze no-bake cheesecakes for up to to a month or up to 3 months. Place the cake on a tray in the freezer for an hour or two, once frozen, wrap well in plastic then aluminum foil. Thaw in the refrigerator overnight for best results.
Graham crackers are most commonly used. And yet, you can use any of your favorite cookies, such as digestive biscuits, Oreos, etc.
You can make it in a regular cake pan. You won't be able to take the cake out, so you will have to cut the slices while still in the pan. Or, you can use a square or sheet pan with parchment papers that extend above so you can pick the cake out.
This batter works best in a 9-inch springform pan (about 3 inches), or a 10-inch springform pan (about 1 1/2 inch cheesecake). You can also use a 9 x 11 sheet pan or 8 x 8 square pan. Also, you can halve the recipe to make a 7-inch springform pan or 24 mini cheesecakes.
Yes, you can. It is very similar to my classic no-bake cheesecake ice cream recipe.
I do have a classic no-bake cheesecake recipe that is very popular. I serve it with fruit filling to create variations such as strawberry filling, raspberry filling, blueberry filling, etc.
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Amy
This is such an impressive dessert, can't wait to try it!
Veena Azmanov
Thank you Amy
Gabby
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.
Veena Azmanov
Thank you, Gabby
Dannii
I am on a big cheesecake kick at the moment and this mango version looks delicious. So fresh!
Veena Azmanov
Thank you, Dannii
Emily
This no bake cheesecake is so delicious! I love the mango flavor!
Veena Azmanov
Thank you, Emily.
Christie
I love mangos and cheesecake. What a delicious combination!
Veena Azmanov
Thank you, Christie