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5.0 from 6 votes

No-Bake Mango Cheesecake

This No-Bake Mango Cheesecake is probably the easiest cheesecake recipe I've done. No cooking or baking involved. It is very mildly sweetened to highlight the sweetness of fresh mangoes and tartness of cream cheese.

Prep Time
15 mins
Total Time
15 mins
Servings: 8 slices
Calories: 430 kcal
Course: Dessert
Cuisine: American

Ingredients

CRUST
  • 2 cups Graham crackers - crushed
  • ⅛ teaspoon salt
  • ½ cup butter - melted
  • 5 tablespoons milk
FILLING
  • 2 teaspoons gelatin powder
  • ⅛ cup water
  • 8 ounce cream cheese - chilled
  • 3 tablespoons white granulated sugar
  • 8 fluid ounce whipping cream (or all-purpose cream), chilled
  • 2 teaspoons lemon juice (optional)
TOPPINGS
  • 1 medium or big ripe mango
  • Graham crackers - crushed
  • chocolate sauce

Instructions

    Cup of Yum
  1. Place a cake ring or the ring of a springform (Note1) on a plate with a flat surface. Set aside.
  2. In a large bowl, combine all ingredients for the crust and mix until well combined. There should be no lumps or clumps. Use an electric mixer if you have one.
  3. Pour the crumbs into prepared cake pan. Press down firmly and evenly. Place in the fridge to chill and set while preparing the filling.
  4. Sprinkle and dissolve the gelatin powder in ⅛ cup of water in a small bowl. Let it bloom for 3-5 minutes or until it becomes gelatinous. Pulse it in the microwave for 5-10 seconds to warm it or use a water bath by putting some hot water in another bowl with the same size and place the bowl of gelatin on top of it. Mix until completely dissolved and no more granules are visible. Let it cool down to room temperature.
  5. In a bowl, combine the cream cheese, lemon juice and sugar and whip for 3-5 minutes or until the textures become lighter and airy.
  6. In a separate bowl, whip the whipping cream until foamy and stiff peaks forms.
  7. Fold in the whipped cream into the cream cheese mixture until well combined. Add the dissolved gelatin and beat several times for about 10-20 seconds.
  8. Take out the prepared crust from the fridge and pour the filling on top of it. Tap the plate several times to level out the filling and use an offset spatula to make it as even as you can. Refrigerate for 3 hours until top is set.
  9. Run a warm knife along the inner edges of the cake ring to separate it from the cheesecake so it can be easily lifted.
  10. Peel the mango and use a sharp knife to cut thin slices, arrange the mango slices on top of the cheesecake to form a flower or you can simply just cut cubes and spread it on top.
  11. Sprinkle with some crushed graham and drizzle with some chocolate sauce before serving.

Nutrition Information

Calories 430kcal (22%) Carbohydrates 41.5g (14%) Protein 5.8g (12%) Fat 27.8g (43%) Saturated Fat 16.4g (82%) Cholesterol 79mg (26%) Sodium 327mg (14%) Potassium 206mg (6%) Fiber 1.8g (7%) Sugar 27g (54%) Calcium 50mg (5%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 430

% Daily Value*

Calories 430kcal 22%
Carbohydrates 41.5g 14%
Protein 5.8g 12%
Fat 27.8g 43%
Saturated Fat 16.4g 82%
Cholesterol 79mg 26%
Sodium 327mg 14%
Potassium 206mg 4%
Fiber 1.8g 7%
Sugar 27g 54%
Calcium 50mg 5%
Iron 1.6mg 9%

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