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, how do I make it more hold, can I add more gelatine? I have done it for 7 times, its lovely and yummy but I cant keep it at room temperature more than 20mins.. a little bit difficult if I want to sent to my friend house
Hi Ayra, you can up the gelatine slightly if you prefer and it will make it more firm. N x
3/4 tsp gelatin in 65 ml water for the jelly sounds wrong.
Hi Vanita, but you’re adding the mango puree and lime in here too.
Hi Nagi,
Would love to try this recipe out but if mangoes are not in season, would frozen mangoes be just as good to use?
Or should I wait for the fresh ones?
Thanks!
p.s. LOVE LOVE LOVE your recipes!
Hi Cee, yes you can use frozen! Just thaw and use the same amount as called for in the recipe! N x
Hi Nagi,
Can the topping for your strawberry cheesecake be used on this one?
I want to try this with canned mango pulp, which I already have. Would you be able to tell me how many cups of pureed mango I need? Thanks!
I just made this recipe using frozen mango plups and it turned out great!! I stuck with the same measurements in the recipe.
Okay. I tried strictly to follow the instructions. Taste was great but it didn’t settled. After more or less than 15 hours in the fridge, whe I removed the parchment paper on the side, it collapses. What have I done wrong? Want to do it again but tell me how to do it right?
Hi Nagi,
Thanks for this lovely recipe. I used to make this years ago but the mango flavour was really subtle, this one packs a nice punch. I was wondering if it will be ok to make it three days ahead of time. I have to go out of town and won’t have enough time to set if I make it on my return. Thanks
Hi Swapna, yes that should be fine as long as it is in an airtight container 🙂 N x
Hi, Nagi. I followed the recipe and it tasted amazing, however the texture of the cake in my case was a little flan-like. Do you think it could be because of the gelatine that I may have used? I live in Pakistan so I used a locally available option.
Thanks xx
Hi Amna, sorry I dont understand what you mean by flan like? Was it too jelly? It could definitely be the gelatine if that’s the case. N x
Hi, Nagi. I followed the recipe and it tasted amazing, however the texture of the cake in my case was a little flan-like. Do you think it could be because of the gelatine that I may have used? I live in Pakistan so I used a locally available option.
Thanks xx
Followed your recipe for fathers day dessert and it turned out amazing! I used Kesar mangos instead as I didn’t have the ones you mentioned and couldnt get hold of any passionfruit! One thing I rushed was the topping of the cake and whipped it too much but all in all turned out lovely.
Definitely worth watching the step by step video throughout 😊
Hi nagi! Love your recipies. Could I bake this cheesecake like the passion fruit one buy adding eggs? Thanks!
Hi Asma, not this recipe as written sorry – this is a set cheesecake. N x
Amazing!! Didn’t have cream so used 1/2 bar Lindt white chocolate for the filling and cut
the sugar down to 1/2 c. Added ground cardamom to the crust. And my gelatin had expired in 2011!! I think that’s what did the trick LOL 😂. I would definitely make it again! Everyone loved it, so good 😋
Woah, that’s amazing it still worked Taju! N x
Made this with a few changes. Used 1/2 a bar of melted Lindt white chocolate for the filling as I had no cream or anything similar on hand. I put 1/4 tsp ground cardamom in the crust bcs I had to make it appealing for an Indian palette although that wasn’t sufficient and didnt’ come through. I used only 1/2 C sugar in the filling. It took 7 Alphonso mangoes to make 700 gms of pulp. My Knox gelatin had expired in 2011!! but it still came out absolutely amazing. Everyone loved it. I should have made two cakes. I’d absolutely make it again but with vegan substitions.
Hi!!
Thank you for this recipe! It’s so good! I made it last week for my dad’s birthday.
I wanted to check with you if I can make a smaller cheesecake by halving all the ingredients. Would that work?
Yes definitely Chai! I’m so glad you love it! N x
Hello i just made this cake on orderbasis
I am a baker, i live in chennai india its kinda hot here like 40° c
So i have kept it in fridge well 14hours before the delivery and have exactly followed your receipe with powdered geletin
It will be fine until it reches the location? Its some 15mins from my plce
Hi Arva, that should be fine! N x
Hi! I’d written to you before, but unable to add a reply to your answer. But the answering you question I used powdered gelatin. Could you please assist me with what i can do to help set the mango cheesecake. As it tastes awesome but won’t set..Thanks in advance
Hi Aleeya, if it’s not setting, it’s a problem with your gelatine unfortunately – is it in date? N x
Hi Nagi, i followed d recipe and made s cheese cake yest. Aft >15hrs my cake still not set…it slag..so sad.
Cld it b bcos i put in more mango, but half d cream cheese n gelatine?
I dun hv whipping cream so i used full cream milk..is it ok?
Hi Yvon, if you’ve changed all the quantities/ingredients and added more liquid and less gelatine it’s not going to set! N x
Yes, i bought a few days back..Should i maybe increase the quantity of gelatin?
Can I use vegetarian gelatin?
Hi Akshi – I haven’t tried to be honest, would love to know if it works though! N x
Hi Nagi,
Tried this recipe using Dr Oetker Vege Gel powder, same amount as gelatin. It tasted absolutely delicious but it just didn’t set. Will try with gelatin next time and hopefully it will set.
Hi Nagi.
I followed the recipe exactly but my cake didn’t set inspite of refrigerating for almost 24 hours.
It was so heartbreaking to watch it fall apart.
What could have gone wrong?
But i must admit it tasted heavenly!!!
Hi Preeti, sounds like the gelatine you used – which type did you use here? N x
It was a local store bought gelatin. Didn’t get any branded one with this lockdown.
Any recommended brands?
Do u think the beating of the cream cheese and the cream mixture by any chance could affect it?
Coz u mentioned about 30 secs of beating and I sure did more than that coz my cream cheese was pretty clumpy. (I used dlecta)
Also I’d like to retry the recipe when I get my hands on some branded gelatin but id like to go with a much smaller version
Can I just divide all ingredients by 2 or 3 and go ahead? Or does all the proportion change?
Just made this lovely cheese cake as a friend gave me a box of Alphonso mangoes. However I forgot to add the cream in my filling and now the cake has set and it’s too late to add it. I hope it still taste ok.
Eeek – the cream is what whips and makes it light and fluffy Sharona, it’s really needed for this recipe! N x
Per the Filling instructions, when do you add the whipping cream?
Nevermind, I got it!
Hi Nagi. I put my cheesecake in the fridge. It’s been 5 hours and it hasn’t set yet. Did I do something wrong. Should I try add more gelatin powder mix ?
Hi Lisa, did you follow the recipe and quantities exactly? N x
Hi! This cheesecake was absolutely divine. I actually had a little bit of frozen puree so I also used some canned mango which means I ended up with a huge quantity (made it in 3 x 15cm springforms to mostly distribute to my family). Any idea if the leftovers can be frozen?
Hi Tasneem, I’ve heard it does freeze successfully but I haven’t tried to be honest (mine is usually eaten!!) N x
Not only did we make this but we devoured it in 2 days!
Note: I made this sugar free (using erythritol instead of sugar) and it came out great!
That’s great to hear Alisha! N x