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
Two of my favorite things in one dessert, are 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 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 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 bases are 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.
No-bake mango cheesecake
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, cornstarch, salt, vanilla extract, lemon juice, and mango puree.
- Combine - 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. - Pan - 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 for 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.
More cheesecake recipes
- Baked cheery Cheesecake,
- Baked Chocolate Cheesecake,
- Baked chocolate cherry cheesecake,
- Mini Cheesecakes - blackberry, blueberry, or raspberry.
- no-bake cheesecake, no-bake mango,
- Cheesecake tarts such as chocolate cheesecake tart, mini chocolate cheesecake tarts, lemon cheesecake tarts.
- See all cheesecake recipes
How long will this mango cheesecake keep?
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.
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 freeze this mango cheesecake?
Yes, you can freeze no-bake cheesecakes for up 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 it well in plastic and then aluminum foil. Thaw in the refrigerator overnight for best results.
What other pans can I use for this cheesecake?
This batter works best in a 9-inch springform pan (about 3 inches), or a 10-inch springform pan (about 1 ½-inch cheesecake). You can also use a 9 x 11 sheet pan or an 8 x 8 square pan. Also, you can halve the recipe to make a 7-inch springform pan or 24 mini cheesecakes.
Printable Recipe
No-Bake Mango Cheesecake
Print Pin Rate Share by Email Share on FB Save Grow Difficulty: Easy
Diet : GF, NF, Eggless, Vegetarian
Calories: 698kcal
Adjust Servings Here: 9 servings
Description
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.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
For the crust
- 7 oz (200 g) Graham crackers (or similar )
- 4 oz (60 g) Butter (unsalted, melted)
- 2 tablespoon Brown sugar
For the cheesecake
- 1 ½ cup (380 g) Mango puree ((2 mango pulsed in the food processor))
- 1 cup (240 ml) Whipping cream ((38% or more))
- 2 tablespoon Cornstarch
- 24 oz (680 g) Cream cheese ((3 x 8 oz packages -40% or more) )
- ½ cup (120 ml) Sour cream ((full-fat))
- ½ cup (100 g) Sugar
- 2 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- ½ teaspoon Salt
For the jello top
- 3 (3) Mangoes (sliced)
- 2 cup (475 ml) Water
- 1 tablespoon (9 g) Gelatin (or agar-agar)
- ¼ cup (50 g) Sugar
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.7 oz Graham crackers, 4 oz Butter, 2 tablespoon Brown sugar
- 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.
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.1 cup Whipping cream
- 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, cornstarch, salt, vanilla extract, lemon juice, and mango puree.2 tablespoon Cornstarch, 24 oz Cream cheese, ½ cup Sour cream, ½ cup Sugar, 2 teaspoon Vanilla extract, 1 tablespoon Lemon juice, ½ teaspoon Salt, 1 ½ cup Mango puree
- Combine - 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.
- Pan - 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.3 Mangoes
- 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.2 cup Water, 1 tablespoon Gelatin, ¼ cup Sugar
- Chill in the refrigerator for at least 6 hours until the jello is set. Then, run a knife or 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!
Recipe Notes & Tips
- 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.
Adapted from -
Nutrition Information
Calories: 698- kcalCarbohydrates: 53- gProtein: 8- gFat: 52- gSaturated Fat: 29- gCholesterol: 156- mgSodium: 637- mgPotassium: 309- mgFiber: 2- gSugar: 38- gVitamin A: 2632- IUVitamin C: 28- mgCalcium: 140- 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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Lynne Meehan
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
Veena Azmanov
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
Lynne Meehan
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
Veena Azmanov
Thanks for the feedback, Lynne. Happy to hear your family enjoyed this one.