No Bake Mango Cheesecake Recipe

This No Bake Mango Cheesecake is a sunshiney show-stopper that’s every bit as dreamy as it sounds—ultra-creamy, lush with sweet mango flavor, and layered beautifully atop a buttery biscuit base, all without ever turning on your oven. If you’re looking for a dessert that’s both stunning and ridiculously simple, this is the treat you absolutely need in your life!

Ingredients You’ll Need

What I love about this No Bake Mango Cheesecake is how uncomplicated the ingredients are—each one is chosen for maximum flavor and texture. From a crunchy biscuit crust to silky mango creaminess, every component matters and is so easy to find!

• Arnott’s Marie Biscuits (or Digestives/Graham Crackers): These classic, subtly sweet crackers create a sturdy, buttery base that’s not too sweet, letting the mango truly shine. Use whatever plain sweet biscuit you have on hand.
• Unsalted Butter: Melted, this binds and flavors the crust, giving it that rich, melt-in-your-mouth finish.
• White Sugar: Adds the perfect touch of sweetness to the biscuit base without overpowering the mango.
• Fresh Mangoes: The star! Choose ripe, fragrant mangoes for vivid color and deep, tropical flavor—I’m especially partial to Honey Golds, but any sweet variety works beautifully.
• Gelatin Powder: This is the “magic” that sets your cake layers without baking—be sure to sprinkle, not dump, for a luscious, lump-free texture.
• Philadelphia Cream Cheese: Softened to room temperature, it creates that creamy, tangy, classic cheesecake filling.
• Caster Sugar (Superfine): Dissolves easily and sweetens the filling with a gentle, smooth sweetness.
• Whipping Cream: Brings billowy lightness to both the filling and decorative topping—make sure it’s for whipping, not just pouring!
• Lemon Juice: A pop of brightness in the mango jelly, balancing all the sweetness with a little gentle zing.
• Passionfruit & Extra Cubed Mango (Toppings): Completely optional but so pretty! They make every slice extra gorgeous and add a burst of freshness.
• Vanilla Extract (for toppings): Swirled into the whipped cream, it rounds everything out with cozy, aromatic notes.

Variations

What’s really fabulous about No Bake Mango Cheesecake is how easy it is to riff on—whether you want to tweak it for dietary needs or just change the flavors, there’s plenty of room for creativity here. Go ahead, make it your own!

• Make It Dairy-Free: Swap in coconut cream and a plant-based cream cheese for a totally tropical vegan cheesecake that’s still silky-smooth.
• Use Other Fruit: Try substituting half the mango for peaches or pineapple, or add a swirl of passionfruit pulp for a thrilling taste twist.
• Change The Base: Opt for chocolate cookies, ginger snaps, or even macadamia shortbread for a playful, unexpected crust flavor.
• Lighter Option: Use Greek yogurt in place of some cream cheese and cream to make this sweet a touch lighter—still creamy, just with a tangier note.

How to Make No Bake Mango Cheesecake

Step 1: Prepare Your Cake Pan

Grab a 22cm (9-inch) springform pan and turn the base upside down—this trick will make lifting out your finished cheesecake a breeze. Line the pan base with a square of baking paper, locking it in as you close the pan (let the paper hang out the sides!). Lastly, butter and paper the sides for easy, drama-free release.

Step 2: Blitz and Press the Biscuit Base

Using a food processor, blitz your biscuits into super-fine crumbs, then blend in the melted butter and sugar. Pour this sandy mixture into your lined pan and press firmly to create an even, compact layer—just on the base, not the sides. Pop this into the fridge while you prep the filling; it’ll firm up appetizingly fast.

Step 3: Make the Mango Cheesecake Filling

Sprinkle gelatin over cold water in a wide bowl—don’t just dump!—and stir gently. Let it sit for about 5 minutes to bloom, then microwave in short bursts, stirring in between, until the gelatin dissolves completely (a few tiny specks are okay). In a food processor, puree your peeled, sliced mangoes until smooth and set aside ¾ cup for the jelly later. Into the processor go the cream cheese, sugar, cream, and dissolved gelatin. Blitz until the filling is silky and velvety.

Step 4: Assemble and Chill

Pour your glorious mango cream mixture over the prepared biscuit base and smooth the top. Slide it into the fridge for at least 3 hours, giving the cheesecake time to set up with that perfect, creamy texture.

Step 5: Whip Up the Mango Jelly Topping

Sprinkle gelatin on water and let bloom as before, then microwave in short bursts until dissolved. Mix the reserved mango puree with a spoonful of lemon juice, pour in the gelatin, and whisk everything together. Gently pour this sunshine-hued jelly over the set cheesecake filling, tilting the pan so it cascades across the top in a glossy, golden layer. Pop back in the fridge for 12 hours or overnight, letting everything fully set and the flavors meld beautifully.

Step 6: Decorate, Serve, and Bask in Compliments

Release the pan sides and, holding those parchment paper overhangs, carefully slide the cheesecake onto a serving plate, then pull the paper from underneath. Whip cream with a splash of vanilla and a spoonful of sugar until soft and pillowy, then pile it high on your cheesecake. Top with cubes of juicy mango, a swirl of passionfruit, or any finish you fancy. All that’s left is to slice, serve, and enjoy the chorus of delighted, mango-loving friends and family!

How to Serve No Bake Mango Cheesecake

Garnishes

To make your No Bake Mango Cheesecake absolutely irresistible, I love topping it with swoops of softly whipped cream, cascading cubes of golden mango, and a generous drizzle of tart-sweet passionfruit. A few mint leaves sprinkled on top brighten everything up and make each slice look as gorgeous as it tastes!

Side Dishes

This cheesecake pairs like a dream with iced herbal tea, coconut water, or even a fresh fruit platter featuring pineapple and berries—each enhances the tropical vibe. If it’s a celebration, serve alongside sparkling wine or prosecco for a true tropical party treat.

Creative Ways to Present

You can make individual cheesecakes in jars or glasses for easy grab-and-go desserts, or cut your set cheesecake into mini bars and drizzle with extra mango puree for a festive touch. Decorating with edible flowers adds a magical, summery flair that’s perfect for birthdays or showers, too.

Make Ahead and Storage

Storing Leftovers

To keep your No Bake Mango Cheesecake at its best, store any leftovers in the refrigerator, tightly covered or in an airtight container. It’ll stay fresh, creamy, and delicious for up to 3 days—if it lasts that long!

Freezing

Believe it or not, you can freeze this cheesecake (without the whipped cream and fresh fruit toppings). Wrap it tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving for best texture.

Reheating

No reheating required (that’s the beauty of no bake!). If frozen, simply thaw gently in the refrigerator. Serve chilled—straight from the fridge is when the flavors are freshest and most luscious.

FAQs

Final Thoughts

I can’t think of a more cheerful or crowd-pleasing dessert than this No Bake Mango Cheesecake. It’s the easiest way to capture summer on a plate—gorgeous, vibrant, and unfailingly delicious. If you’re craving pure mango bliss with zero fuss, be sure to give this recipe a try. I’m willing to bet it’ll become a sunny favorite in your home, too!

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