This No Bake Mango Cheesecake is a complete and utter celebration of summer! A creamy mousse-like cheesecake loaded with 3 BIG mangoes and is surprisingly straightforward to make with your food processor.
No Bake Mango Cheesecake
When I photograph beautiful cakes like this, it sometimes makes me wish I wasn’t the Queen of Brown Food. Salisbury Steak, Pot Roast, Beef and Mushroom Pie, Cottage Pie, Guinness Stew, Chickpea Curry, Lentil Soup…. if it’s brown-and-ugly-but-delicious, there’s a good chance I’ve already shared it and had the pleasure of trying to capture a photo of a pile of brown gloop so it looks as irresistibly delicious as it tastes.
Though just writing that list out reminds me of all that saucy brown deliciousness….. and actually, no. I would never give up my brown foods to be a pretty cake blog! 😂
This No Bake Mango Cheesecake is a classic example of what started out as a cruisy week ending up in a whirlwind of mango pureed chaos / bliss. I happened across bargain scruffy looking mangoes at Harris Farm Markets (Instagram followers know I’m there practically every day!) – $2.99 / kg (that’s $1.50/lb) for beautiful ripe, juicy mangoes that were blemished on the outside yet perfect on the inside.
Helloooooo mangoes! She who can’t resist a bargain loaded up, and this was the result:
Classic cheesecake biscuit base.
Creamy insanely mangoey mousse-like cheesecake filling – NO BAKE!
Topped with mango jelly (soooo pretteee!), piled high with whipped cream (optional, but again, soooo pretteee!), more mangoes, and passionfruit – yet again, because… well, for no reason other than it’s soooo pretteee!!! 😂
If I’m making a mango cheesecake, it’s got to seriously taste of MANGO. As luck would have it, I shared my first mango cheesecake attempt live on Instagram stories just on Monday this week, the wonderful folk over at Mangoes Australia saw it and within 4 hours – this was delivered to my house. I KID YOU NOT!!!
A big, beautiful tray of ripe Honey Gold Mangoes for me to use to keep recipe testing so I could perfect the mango cheesecake to share here.
PERKS OF THE JOB!!!!!!!
Don’t get too jealous, if you could see the state in which I live and that I no longer have a dining room because I sacrificed it to use as my photography and video “studio” (a term I use loosely because it’s about as un-pro as a studio can be), and the frustration at times of making the same recipe over and over again in order to make it good enough to share on my blog, not to mention taking photos and filming the recipe video…..
Oi. Plenty of recipe failures over here that never make it to the publishing table.
VERY happy that this wasn’t one of them!!!
I think you’ll find that this mango cheesecake recipe has a wee bit more mango in it than others. Because I was determined that it be appropriately mangoey, rather than just a yellow cheesecake with a mango fragrance.
This is made almost entirely in a food processor. I’d like to say in one go, but no. Biscuit base blitzed first, then the mangoes, then throw the other filling ingredients in, blitz and pour.
Because this is a NO BAKE Mango Cheesecake, it’s made with gelatin to set the filling. I use powdered gelatin because it’s readily available at supermarkets (baking aisle) – as opposed to gelatine sheets. Also the setting strength of gelatin powder in different countries is very similar, whereas I’ve seen inconsistencies with gelatin sheets.
There is no need to fear using gelatin powder! Follow the recipe steps exactly – the key part is to sprinkle the gelatin powder over the surface of a bowl of water, rather than dumping in spoonfuls (which will result in clumps). And don’t stress even if you end up with clumps! I did in my first attempt and it still worked out fine – read the recipe notes for how to deal with this.
I promised that this No Bake Mango Cheesecake had a soft mousse-like filling, and here’s a photo to show you. Nothing like jelly, see? 🙂 Aerated – thanks to the food processor blitzing!
I decorated this with cream, more mangoes and passionfruit for no reason other than to make it look pretty. The cheesecake is fabulous as it is without these toppings. The first time I made it, I just piled on chopped mangoes and it was delicious but it was very orange, as you can imagine. The cream breaks up all that orangeness, it’s always welcomed in any dessert, and provides a soft cloud to pile up plenty more fresh mango and drizzle over passionfruit pulp, if you should choose.
I gave away most of this cake because….well, dangerous!!! However, there’s a big chunky slice of this actual cake in these photos sitting in the fridge and I hear Netflix calling my name… Happy weekend! – Nagi xx
More Cheesecake recipes
Strawberry Cheesecake – a magical combination!
WATCH HOW TO MAKE IT
Note: accidentally edited out the step in video where gelatine is added into filling! Please follow written recipe.
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No Bake Mango Cheesecake
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 unsalted butter , melted
- 2 tbsp white sugar
Mango:
- 700 g / 1.4 lb mango flesh (2 large mangoes) (Note 1)
Filling:
- 4 1/2 tsp gelatin powder (Note 2)
- 1/2 cup / 125 ml cold tap water
- 500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)
- 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 cold tap water
- 1 tbsp lemon juice
Toppings (optional):
- 300 ml / 10 oz whipping cream*
- 1 tbsp white sugar
- 1 tsp vanilla extract
- 1 large mango, cut into cubes
- 2 passionfruit
Instructions
Cake pan:
- Use a 22 cm / 9″ springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).
- Place a square sheet of baking paper on the base, then secure in springform pan (see video) with excess paper hanging out sides.
- Grease sides with butter and line with paper.
Biscuit base:
- Blitz crackers into fine crumbs in a food processor.
- Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly – base only, not sides.
Filling:
- 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.
- Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved (few tiny specks ok). Cool 5 minutes.
- Place mango in food processor. Blitz until smooth.
- Measure out 3/4 cup and reserve for mango jelly, set aside.
- 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.
- Pour into cake pan. Refrigerate 3+ hours until top is set.
Mango Jelly:
- 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.
- Place reserved mango puree (from step 4 under Filling) and lemon in a bowl. Pour over gelatin and whisk well.
- Pour over cheesecake filling. Tilt cake around to spread.
- Refrigerate 12 hours+.
- Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.
Decorations:
- Place cream, vanilla and sugar in a bowl. Whip until the cream is softy whipped.
- Piled over the centre of the cheesecake.
- Top with more chopped mango and passionfruit pulp. Serve and relish in praises!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
I went to the bathroom and he took my spot! His motto: You snooze, you lose.
Hi Nagi, love your recipes and this looks so delicious. I want to make this but right now no fresh mangoes, I’m going to try using frozen, do you think the amounts are the same, since frozen may have more liquid? Thanks
Hi Celia, frozen will work fine, just use the same weigh amount! N x
Thank you. I’m going to make this for my birthday next weekend. Have you ever halved the recipe, I’m thinking of trying a 4” pan.
Hi Nagi
chasing a recipe for white choc and raspberry cheesecake, Needs to be the best. Made the Nutella and it received rave reviews.
Cant tell you enough how much my daughter and I love your site. When she comes home we go through the recpes cook and eat and gain 5 kilos.
We also love watching how spoilt Dozer is ours is the same.
Thanks
Mandy
A great idea – I’ll pop it on my long list Mandy!! N x
Hi can this be made into muffins ??
How can I adapt this to a lemon cheesecake?
Not this one sorry Alex, the ratios would be off. It would be a completely different recipe. N x
Hi Nagi!
I’d love to give this recipe a go, but I’d like to make it into mini cheesecakes in ramekins.
Do you think this would convert well and do you have any idea how many it would make?
Any help/suggestions would be appreciated.
Hi Leigh, you can make in mini ramekins, although I’m not sure you’d be able to get them out of the ramekins to serve. I’m not sure how many it would make sorry – depends on the size ramekin you use. N x
Did this on Friday as a suprised birthday cake for a sister since its her favourite.
Turn out beautifully. Vinaka Nagi for the great recipe
In theory could I just bake it instead of using gelatin?
Not this one sorry Anna, the eggs are what sets a baked cheesecake, it’s a completely different recipe! N x
Looks amazing!! unfortunately I’m stuck in the UK where they don’t have block cream cheese!! 🙁
I haven’t attempted a cheesecake with soft cream cheese yet, any tips would be appreciated!
Sarah I lived in the UK and the block cream cheese is actually Philadelphia cream cheese in the tubs. Just let it sit out at room temperature to soften a bit. Get the original cream cheese and not the low fat. Hope this helps.
Hi Sarah, you really need the block cream cheese for this one – the other one won’t set quite the same unfortunately. N x
Could I bloom the gelatin in heavy cream and use that in the filling? Thoughts?
Hi Steven, I prefer to do it as per the way written. I hope you love it! N x
Yummmm! Ok, so for those of you who were wondering how to make a version with agar agar, I tried and it worked – sort of. The key (which I forgot for the mango top layer), is to heat the mango for a minute or two, because otherwise, the acidity from the mango breaks down the agar and it doesn’t hold. So for the cheesecake layer, I heated the mango in the microwave for 2 minutes, simmered the water and about 1 tbsp agar, then mixed the mango in. It set in less than an hour. And basically repeat for the mango layer (maybe half tsp) – except I was in a hurry and forgot to heat the mango first, so it didn’t hold. Once everything was set the next morning, I sliced up another mango and made a rose design. Took it to a 4th of July bbq and enjoyed the ooohs and aaaahs :). I didn’t have cream so I used coconut cream instead and it gave a mild coconut flavor to amp up the tropical theme. Thank you again Nagi for a wonderful recipe!
This didn’t work for me. Didn’t set. I used Oether gelatin powder and followed the instruction there ( need much more than in the recipe so I think it is heavily depends on the brand) but still was to soft and didn’t hold cake form. Plus sticked to the baking paper bottom as it got to wet. My conclusion is that ingrédients can work nicely for glass dessert, but not for “cake”.
I had the same exact problem with the cheesecake not setting and the crumb crust sticking to the baking paper at the bottom. Next time, I will not put the baking paper on the bottom, just the sides. Check the video, as the amount of dry gelatin looks more to be at least 1/3 cup rather than 4-1/2 tsp.
Hi Eva, it definitely can work for a cake as this has been tested a number of times and many other readers make this with success. Sounds like there may be a problem with the gelatine you’re using unfortunately. Is it in date? N x
I had the same problem with the cheesecake not setting. I used fresh gelatine powder as well. Looking at the video, it appears you are using way more than 4-1/2 tsp gelatine. It looks to be at least 1/3 cup gelatin.
Hi Nagi and everyone! Just want to let you know that I tried this recipe with Dr. Oetker sheet gelatine since powder gelatin is not available where I live and it worked! I used 5 and a half sheets and cheesecake came out super creamy and not jelly at all! Thanks Nagi for the recipe! I love the amount of mango in there! 😍
So disappointed my cake didn’t set? I used Gelatin powder as well. I’ve had to put it in the freezer over night because I didn’t want to throw it away. The only thing I can think is maybe the fridge setting wasn’t high enough but it should be??
That’s great to know Thao – thanks so much!! N x
I used the food processor and it still had lumps, so I put it in the nutri bullet. The mixture is quite runny. Is that normal.
I love my mango chewy. Thank you Nagi, perfect recipe, as always.
Absolutely delicious, I would give 10 stars if I could. A very easy showstopper dessert!!! I made this with fresh mangoes from my mum-in-law’s trees – you couldn’t buy fresher! I live in the Caribbean and it can be tricky to get caster sugar so I used 100g gran sugar and 50g icing sugar incase 100% gran left it too grainy. Came out perfectly smooth. I topped with raspberries instead of mango and passionfruit – the tartness was a perfect compliment to the sweet mango. Definitely one to keep for a dinner party.
Is it possible to use canned mango puree? I usually use FRESH, but ran out. If YES, do I use 700 grams canned?
Hi Monika, yes you’re going to need the same amount however I find canned has a different taste to fresh so if you can get fresh, I would definitely use fresh! N x
JC from the US here – what a truly wonderful recipe! Had read a prior comment about Knox gelatine not working but that’s what I used with the same measurements, and it came out beautifully! Light and airy – more like a cream cheese mousse cake. Firmed up well in fridge. And not too sweet – definitely on my list of go to desserts to impress!!!!
That’s great to hear JC, thanks so much for letting me know! N x
Can this be made ahead, and if so, how far in advance?
Hi Michelle, 2 days in advance should be ok here. N x
I accidentally only added 1/2 tsp gelatin to the filling instead of 4 1/2. Is there a fix you can think of?
Hi Wilma, it really needs the 4 1/2 to be able to set the cheesecake, without it it won’t hold up sorry! N x
Hi Nagi, Thanks for your reply. I learnt it the hard way haha, but nevertheless it tasted amazing so thanks for the recipe. Suppose if I want to make 1/2 the quantity would it still work if I use 50% of all of the ingredients (including gelatine)?
Had to pass my puree thru a sieve because i accidentally bought some pretty fibrous mangoes, but it was great! I also split it into mini springform pans and instead of mango jelly for all of them i did Mango base for all, but the jelly was either Mango, or Passion fruit or POG! It was AWESOME!!!! just followed the same recipe (since I didnt have enough mango left over to do mango jelly on all of them!)
Good thinking, Rosie! Glad you enjoyed it!! – Nx
Hi, hoping to make this and just wondering, about how much mango puree did you put for the mango jelly? Thanks!