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No Bake Mango Cheesecake
5 from 320 votes

No Bake Mango Cheesecake

This No Bake Mango Cheesecake features a crushed biscuit and butter base topped with a smooth filling of cream cheese, whipping cream, and pureed mango, set with gelatin for a creamy, refreshing dessert. Mango puree adds tropical sweetness and vibrant color, complemented by an optional mango jelly layer and whipped cream topping. The recipe uses gelatin powder to achieve a firm but soft texture without baking, suitable for warm weather or when oven use is not preferred.

Prep Time
30 mins
Total Time
30 mins
Servings: 12
Calories: 380 kcal
Course: Dessert, Cake, Baked Goods

Ingredients

Base:
  • 150 g / 5 oz Arnott's Marie biscuits 17 crackers, or digestives, Graham Crackers or other plain sweet biscuit
  • 100 g / 3.5 oz butter melted, unsalted
  • 2 tbsp white sugar
Mango:
  • 700 g / 1.4 lb Mango 2 large mangoes) (Note 1, flesh
Filling:
  • 4 1/2 tsp gelatin powder (Note 2)
  • 1/2 cup / 125 ml water cold tap
  • 500 g / 1 lb cream cheese 2 blocks, Philadelphia brand, softened
  • 2/3 cup / 150g caster sugar (superfine white sugar)
  • 300 ml / 10 oz whipping cream
Mango Jelly:
  • 3/4 tsp gelatin powder (Note 2)
  • 1/4 cup / 65 ml water cold tap
  • 1 tbsp lemon juice
Toppings (optional):
  • 300 ml / 10 oz whipping cream
  • 1 tbsp white sugar
  • 1 tsp vanilla extract
  • 1 Mango large, cut into cubes
  • 2 passionfruit

Instructions

Cake pan:
    Cup of Yum
  1. Use a 22 cm / 9" springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).
  2. Place a square sheet of baking paper on the base, then secure in springform pan (see video) with excess paper hanging out sides.
  3. Grease sides with butter and line with paper.
Biscuit base:
  1. Blitz crackers into fine crumbs in a food processor.
  2. Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly - base only, not sides.
Filling:
  1. Put water in a heatproof bowl. Sprinkle gelatin over surface (don't dump in centre). Stir to partly dissolve. Set aside 5 minutes - it turns gelatinous.
  2. Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved (few tiny specks ok). Cool 5 minutes.
  3. Place mango in food processor. Blitz until smooth.
  4. Measure out 3/4 cup and reserve for mango jelly, set aside.
  5. Add cream cheese, cream, sugar and gelatine mixture into food processor (2.5L/2.5qt/10 cup+ capacity - Note 3). Blitz for 30 seconds or so until smooth.
  6. Pour into cake pan. Refrigerate 3+ hours until top is set.
Mango Jelly:
  1. Pour water into bowl, sprinkle over gelatin. Leave 5+ min. Microwave on high 2 x 10 sec, stir well until granules dissolved. Set aside 5 minutes to cool.
  2. Place reserved mango puree (from step 4 under Filling) and lemon in a bowl. Pour over gelatin and whisk well.
  3. Pour over cheesecake filling. Tilt cake around to spread.
  4. Refrigerate 12 hours+.
  5. Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.
Decorations:
  1. Place cream, vanilla and sugar in a bowl. Whip until the cream is softy whipped.
  2. Piled over the centre of the cheesecake.
  3. Top with more chopped mango and passionfruit pulp. Serve and relish in praises!

Notes

  • Use whipping cream labeled for whipping to ensure proper texture in the filling and topping.
  • The recipe requires three large ripe mangoes: two for the filling and mango jelly, and one for decorating the top.
  • To dissolve gelatin powder properly, sprinkle it evenly over cold water, let it bloom for 5 minutes, then gently microwave in short bursts while stirring to avoid lumps.
  • Ensure your food processor is large enough (2.5 liters or more) for blending the filling without overflowing.
  • Honey Gold mangoes are recommended for their deep orange color and sweetness, though ripe mangoes of any variety will work.

Nutrition Information

Serving 117g Calories 380cal (19%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 380

% Daily Value*

Serving 117g
Calories 380cal 19%

* Percent Daily Values are based on a 2,000 calorie diet.