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.
I made this on a Sat was good and flavorful, refrigerated the left over and by Sun it did not taste the same like no flavor at all. What should I do different next time
The flavour shouldn’t change once it’s stored Gerri! N x
Hi, what amount of veg gelatin should I use and the north of if use please. I tried the same amount and then double the amount but still isn’t setting. Thanks.
Hi Kay, sorry I haven’t tried this with anything other than gelatine! N x
Can I use this recipe with any fruit. I want to try soursop
Hi Tee, I’m unsure it will work – the balance of flavours might be off. I’d love to know if you try though!! N x
I made this cheesecake yesterday, but it turns out I cannot serve it tomorrow as planned…
Can this cheesecake be frozen? Will it be ok?
I honesty haven’t tried with this one sorry Monika! N x
For anyone interested – this CAN be frozen. I froze it for three weeks and once thawed, it was EXACTLY as it was when it was fresh!
Some people ask if it can be made without food procesor. I always make this cake with a fork. It works. Just lots of stiring 🙂 It is the best mango product ever, although I live 50 degree up the equator so mango only in tins 😉 It was the first recipe from this page I made. Now I cook only with recipetineats! God bless you Nagi 🙂
It’s possible to do this cheesecake with a fork only if you have canned mango PULP.
Do we whip the cream until stiff peaks before folding it into the cream cheese?
Hi Monika, no need to whip as the food processor will do the job for you – just see the video for reference 🙂 N x
Would it be okay to make this without the food processor? I have a blender to process the mangos but not an actual food processor.
A blender will work fine here Jenn! N x
Excellent recipe!!! Followed it to the T. Thank you
I’m so glad you loved it!! Thanks so much for the feedback 🙂 N x
This recipe is amazing! I’ve made it many times and everyone comments how lovely the texture and flavour is. (I’ve also made it with strawberry instead). However today I was rushing and totally forgot to put the gelatin mixture into my filling! Will it still be ok or do I have to start again?? I though the texture wasn’t quite right as I was pouring into my cake tin but I figured it was thicker because I hadn’t let my philly cheese soften as much as usual. So stressed right now!!
Hi Nagi, could I make this in cupcake tins? Could I use your blitzed shortbread instead of cookies?
Thanks
Hi Carole, you could but you might struggle to get them out of the tins. N x
How about if I use liners? I want to make several for a get-together.
By the way, I love your recipes:)
Turned out beautifully! I would definitely make this again!
Thank you for this showstopper dessert, Nagi. I made this for Easter lunch dessert and got rave reviews from my mother in law who doesn’t eat a lot of sweets and my father in law who thought I bought this cheesecake from a bakery! The mango flavor was prominent in this cake even though my mangoes weren’t as ripe nor as beautiful as the ones you used. I use your fail-proof recipes frequently and my in-laws think I’m fabulous! 😂
Sounds delish!
DD is begging for a strawberry cheesecake. Do you think strawberries would work in place of mango? (Fresh or frozen?).
Yes I’ve made it with strawberries. It’s delicious. I used two punnets and then measured out the 3/4 cup for topping as per normal. It’s makes a lovely pink filling but you do get specks through it from the strawberries. I just try and use what is in season!
I just made this with sheet gelatin. Worked really well. Soak sheet (I used 1, in cold water for 10 mins) then added to hot (not boiled) lemon juice, then added to puréed mango. Set well. Great recipe, thank you
I have only 200ml whipping cream and could I use 100g of yogurt instead?
Hi Nagi,
The whipping cream we have here is
pre-sweetened.
1) How much cream should I add in the batter?
2) Since it’s already sweet do I still need to add the sugar?
Please let me know.
Thank you,
Mayanka
Hi Mayanka, sorry I can’t give you an accurate amount sorry since I haven’t tried the sweetened cream – I’m not sure how sweet it is! N x
I have Costco’s jar of mangoes (in it’s own liquid). Are the preserved thick slices too wet to work well into this recipe? If I drain them well? Thx..Hugs to Dozer!
instead of using baking paper cam i just grease the sides with butter??
Hi Karen, I wouldn’t recommend it here Karen, you’ll have butter on the sides of the cake and you’d need to warm up the sides before removing it from the tin – which ultimately will start to melt the cake too. N x
Hi! Can I use custard powder instead of gelatin?
Hi Toni, no you can’t sorry, that won’t set the mixture like gelatine! N x
Nagi, I am a big fan of yours. I have tried many of your recipes and love them all. I have a quick question.
In your no-bake mango cheesecake, can I use frozen mangoes? If so, do I have to thaw the frozen mangoes first? Will frozen mangoes add too much moisture to the cheesecake?
Please advise.
Hi Lucy, you can use frozen mangoes, thaw and blend to get 450ml required for the recipe 🙂 N x