No-Bake Mango Cheesecake

Thank you for sharing - Save for later

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, 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.

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 1/4 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!

No-Bake Mango Cheesecake

Author: Veena Azmanov

Print Pin Rate

Share by Email Share on FB Save Grow Saved! Add to Favorite Saved!

Prep Time: 20 minutes mins

Chilling time: 6 hours hrs

Total Time: 6 hours hrs 20 minutes mins

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

Ingredients 

1x2x3x

For the crust

• ▢ 7 oz (200 g) Graham crackers (or similar )
• ▢ 4 oz (60 g) Butter (unsalted, melted)
• ▢ 2 tbsp 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 tbsp 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 tsp Vanilla extract
• ▢ 1 tbsp Lemon juice
• ▢ ½ tsp Salt

For the jello top

• ▢ 3 (3) Mangoes (sliced)
• ▢ 2 cup (475 ml) Water
• ▢ 1 tbsp (9 g) Gelatin (or agar-agar)
• ▢ ¼ cup (50 g) Sugar

Cook ModePrevent your screen from going dark

Follow Veena Azmanov on Pinterest

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 tbsp 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 tbsp Cornstarch, 24 oz Cream cheese, 1/2 cup Sour cream, 1/2 cup Sugar, 2 tsp Vanilla extract, 1 tbsp Lemon juice, 1/2 tsp Salt, 1 1/2 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 1/4 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 tbsp Gelatin, 1/4 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 –

No-Bake Cheesecake

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

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

Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

Add to CollectionGo to Collections

Thank you for sharing - Save for later