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.
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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,
Was just wondering, can i make this without the mangoes and just top it with blueberries comstock?
Thanks!!
No sorry D – this one is all about the mangoes! N x
Can I use a handheld stab mixer in a large mixing bowl if I don’t have a food processor? Will it be even enough?
My blender is definitely not big enough even for the cream cheese amount. I am making this for my mum’s birthday this coming Thursday.
Hi Kobie, yes it should be – it may take a little extra work but as long as it’s all smooth it should be fine. N x
Can the Mango Cheesecake be made with Strawberries instead?
Love this recipe, but can’t use your Strawberry Cheesecake one as it has eggs in it.
Hi Lucy, I imagine you could! I would love to know if you give it a go! N x
I have made this with strawberry 🍓 in place of mangoes and it’s super hit all the time. Both mango 🥭 and strawberry 🍓 is perfect with Ur recipe
Hi Nagi, now that it’s mango season it’s time to make this dessert in my household. Was just wondering though, do you think the cheesecake would set quicker if I put it in the freezer? Otherwise do you think it will have set (jelly+cheesecake) after 6 hours in the fridge?
Hi Nagi, what ajdustment do you suggest if I’m using a 6inch pan? Thank you!
Hi Joan, I’d use the servings slider and scale it down to 8 servings. All the ingredients will adjust for you – this should be suitable for a 6″ pan 🙂 N x
Hi. I followed the recipe exactly as written and the gelatin was smooth, not lumpy when it came out of the microwave. After I mixed it all together with the mango, sugar, cream cheese and cream I found lots of little pieces of gelatin. So I used a sieve to separate the little lumps (there were too many to remove by hand).
It is in the frig now and I’m hoping that it will gel even if removed quite a bit of pieces.
What did I do wrong?
Thank you for recipe. The filling is delicious!
I love all your recipes and I’m always cooking something from your site!! I’m in Melbourne so it’s been a life saver to be able to cook restaurant quality meals at home!! Would the mango cheesecake work with raspberries instead of mango?? Thanks
Hi Kerri-ann, I haven’t tried to be honest! N x
Can this mango cheesecake be frozen??
Hi Harry, I haven’t tried to be honest but I imagine it should be fine to freeze. N x
Thanks for this, I tried it once and perfect so I made a double batch for my son’s teachers and omg after 13 hours it’s completely moussy – is there anything I can do to save them? I have a ton of it in my fridge and want to cry 🙁 I followed the recipe like before, just doubled it.. will putting into the freezer an hour help?
Can i make this in an 8 inch pan or would that be a bit too much?
Also if i dont have food processor should i just beat everything together with handheld beater? Or would there be a particular order to adding ingredients
Hi Hina, you can use a beater that is fine just make as per the order noted in the recipe. If you make it in an 8 inch pan, it will just be a slightly taller cake 🙂 N x
Thank you so much. So you mean beat cream cheese first then add cream and beat and then add gelatine and then mango puree. Correct?
I have made the strawberry cake ,.the crumpets and the shawarma ,results were fantastic.I will try and send a picture of the shawarma.keep sending the fantastic recipes.Thank you
Hi Nagi I am your biggest fan you are just too good. I tried making this but all my layers were not stiff. I think I used less gelatin.
Hi Nagi! How can I use a stand mixer instead of a processor in this recipe? Thank you!
Can I use regular sugar instead if castor?
I tried your recipe. It is not difficult and turns great result. Thank you. I got a dozen good mangoes. Can I make few mango cheese cakes without toppings and reserve in freezer? How long can they be kept?
Hi Marian, yes that will be fine – I would keep up to 1 month. N x
Can gelatin be substituted with agar agar (vegan). If yes, please specify quantity of agar agar to be used
Hi Nagi, this is very delicious!! But the mangoes i used were stringing. Would straining the pulp solve this problem? Thank you
Hi Jaya, I haven’t tried to be honest – would love to know if it works though! N x
healthy and delicious
Turned out great. It’s a beautiful cheesecake. When making the jelly for the top I added 2 passion fruits a long with the mango purée and left out the lime just to add a little more passion fruit flavor it worked great!
Sounds great Meghan – I love this idea! N x
Five stars!
This cheesecake was amazing! I was kind of anxious at first because a lot of comments talked about the cake not setting but it was AMAZING! The mango and cheese taste complemented each other. I gave it to my boyfriend, his family and my roommate and I might have to make more. Thank you for the recipe!