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.
Loved this recipe it was a massive hit at our recent Christmas lunch. I needed more mangos to make the 700g(4 in total).
Yum, yum, yum. A beautiful not too sweet dessert to celebrate an Australian Christmas. Will definitely be making this one again. Thank you. Di
Oh my god ,the cheese cake came out perfect. And my mum said it was the best one I have ever made ,and the taste wow it was beautiful.
Made this for Christmas Day. Looked wonderful (followed the directions to a t) and was delicious. Was a real hit! Thanks Nagi
Made your delicious mango cheesecake for Christmas dinner It was a real winner
As usual I like to add my own touch so I made it with chocolate ripple biscuits and 1/4 cup coconut for base and added rasppberriesand crumbled flake to the mango and passionfruit topping Absolutely delicious ans everyone loved it Thankyou Nagi hope you have been able to enjoy your Christmas Day despite your lockdown
Hi is it really 700g mango flesh? I’ve cut up 3 huge mangos and got nowhere near this weight in flesh!!
I noticed that Nagi has provided a slider scale depending upon the number people you cook for, so you might end up needing less ingredients (volume/weight)
OMG this is the best cheesecake EVER!!!!!
So fluffy and not sickly sweet
Half of it was gone in an hour of decorating and now I have to make another one because there’s not enough for Xmas dessert 🥴
This recipe is a keeper and so is the yummy gingerbread men
I’ve made a big mistake and cut the baking paper to fit the springform pan 🤦♀️🤦♀️.
Any advice on getting the paper off the bottom once it’s set? Hoping for a miracle!!
Don’t panic! Just lift the cake up on one edge gently and see if you can pull a bit of the paper, then slide the cake off it 🤞 – N x
Hi Nagi, can I make this a few days in advance?
100% Dee! N x
I’ve just found this delicious sounding recipe, definitely on my list to make for Christmas, but can I freeze it please and how do I wrap it? With thanks,
Hi Lynne, I haven’t tried freezing this one sorry – not sure how it would thaw. I’d love to know if you try! N x
I used agar agar vs gelatin. Worked great for jelly. Ended up with pudding for a filling. Everything I read indicated agar is more powerful. It wasn’t for me.
Hi Bob, sorry you had issues here, I haven’t tried making this with a gelatine substitute sorry! N x
Hi there, I’d like to make a very small version of this… like a personal little cheesecake! would it work to cut all measurements in half exactly? Thanks 🙂 it sounds and looks amazing
Yes 100% Tanya!! N x
Hi Nagi
I would like to make the No Bake Mango Cheesecake, however I don’t have a microwave.
How else can I do this?
Many Thanks for all your great recipies 😊
Angela
I’m going to do it over a double boiler – will let you know how it goes!
Hi Nagi, would this recipe freeze? Plus, would like to say your slow cooked beef cheek recipe is SO delicious. It’s wonderful aroma permeated the house for days.
I’m making this for my boyfriend’s birthday for the second year in a row! Thanks so much!
this was fantastic. thanks
That’s great to hear Rachel, thanks so much! N x
This is the best Mango cheesecake EVER……EVER!! My family request it for every family function now haha! So delish and so simple to make. Love it!
Hi Nagi, I love your delicious and beautiful recipes. After reading through existing comments I decided to take a proactive approach to the possibility of the filling not setting (I was also working with a max 5 hour timeframe start to finish). My cake turned out perfect in taste, texture and presentation 🙂 …here’s my alterations… once filling is in the tin freeze for 1 hour then transfer to fridge for 1 hour, up the gelatin for the mango jelly to a full tsp and add jelly then back in the freezer for 2.5-3hrs… and DONE! 🙂
Can i know how much puree of mango you added to the filling and how much to the jelly for the Mango cheesecake by Recipetineats
HI Nagi
This is the first problem I’ve had with your great recipes.
I followed the Mango Cheese cake to the letter, but after the required time in the fridge the cake collapsed. So disappointing, because it was a birthday cake for a relative.
Any ideas where things went wrong?
Linda
I made a mango cheesecake last Christmas. Opened up the tin and it ran everywhere! Not your recipe, so I’ll be trying yours this year!!
Oh no Maggie! There’s nothing worse than a flop of a recipe!!! I hope you give this one a go! N x