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.
Has anyone made this using agar agar?
Hi!
Writing in to check if you tried this recipe with agar agar. If yes, was it a direct substitution in the same quantity?
Thanks!
I haven’t tried Melissa but would love to know if it works! N x
I made this for a party yesterday and it received so many compliments. Light and creamy and awesomely delicious 😋 I also served up cheese & bacon potato skins, sweet potato salad and strawberry avocado salad. The candied pecans were amazing. Everyone was drooling. Thank you Nagi 😍
Sounds divine Simone!!
So I made this last night for a dinner party tonight and it was a hit!!! So delicious and actually very light! My only mistake was i didn’t read your notes on calypso mangos being the least mangoey before i made it, and which mango did I use? Yep, Calypso! Still, a delicious and beautifully looking dessert, one i’ll definatley be making again! Thank you.
I’m so glad you still enjoyed it Rose!
If I am using mango purée how much should I put into the filling and how much do I use for the topping?
Hi Heidi – as per the notes, 450ml. In the recipe, it advises to reserve 3/4 cup for the topping. Enjoy!! N x
I’ve made this a few times now, and always a great hit. I actually do not like mangos By themselves but I could eat this all day. I have one sitting in the fridge for a dinner party tonight.
I made this for Christmas and everyone loved it. The mango flavour wasn’t overpowering, it was just right. Another amazing recipe to add to my long list. Thank you again Nagi.
Wahoo, that’s great to hear Lara!
This is one of the best no bake cheesecake recipes I’ve made…light and creamy. Makes a nice high cheesecake and so easy to make.
Well done!
Wahoo! Thanks so much Gail!
Incredible! I made this for family and they loved it. Mango flour was a lot more pronounced than others I’ve eaten in the past. It was so light and creamy, the mousse texture is amazing; all the cheesecake flavor without the heavy, stodginess they traditionally do. A dream to eat.
I’m so glad you loved it!
I made this for our families New Year’s celebration a few days ago, and, to say that it was a big hit is an absolute understatement. The mango flavor was so powerful it reminded me of eating mangoes on the beach of Mexico. I baked the crust because I prefer a baked crust. That was the only change that I made. Will absolutely keep this in rotation of highly anticipated desserts!!!
That’s so lovely to hear Heather!!!
I’m making this right now and I just noticed the amount of gelatin in the filling and in the jelly says, note to, but in the filling it’s 4 1/2 teaspoons and in the jelly it’s 3/4 of a teaspoon. I’m totally confused. HELP!!!!!! Please
Hi, the amount of gelatine in the filling is 4.5 tsp and the topping contains 3/4 teaspoon- two separate amounts for the separate layers. – N x
Hi Nagi! I made this for Christmas dessert and it was a massive success!! Absolutely spot on in flavour and texture, “like something you’d get in a cafe” but better!
My question is – can I use frozen then thawed mango puree? My mango tree is loaded and I think I will freeze some puree in 700g lots ready to make this cheesecake a few times during the year 🙂 Many thanks!
I made this for Christmas and it was a big hit! Thanks so much for the recipe! It was so simple to follow! Good for people like me, who can’t bake to save their lives. This will be my go-to recipe for cakes from now!
Dear lord. I just made this In advance for Christmas dessert. I licked the bowl. It was a terrible decision. I’m now going to have to exercise more will power than I think I’m capable of to not eat it before Christmas. 🙈
Hi Nagi,
Could I make mini cheesecakes with this recipe in silicone cupcake moulds instead?
Hi Nagi, this recipe looks amazing. I plan on making it for Christmas. I don’t have a microwave can I just melt the gelatine over the stove?
Hi Nagi,
Made this cheesecake and it was absolutely delicious!! But the mango jelly on top seemed to slide off, can you please help me understand what I did wrong?
Many thanks.
Hi. For the filling is it 4 1/2 teaspoons of gelatine or 1/2 teaspoon of gelatine? Thanks
Slide off?? Not sure what’s happened there Lucy, that doesn’t sound right at all!
Thank you for replying.
What I mean is it was sliding off separate to the cheese cake filling as I was cutting up slices.
What could I have done wrong for this to happen?
Thank you
Hi Nagi, would love to make this for Christmas day. Can I sub cream cheese for made-smooth cottage cheese?
Hi Rosia, no sorry – you need cream cheese for this one – N x
Hi Nagi, Can you freeze this cheese cake.omitting the final dressing of whipped cream and fresh mango?
Lil, I have successfully frozen mango cheesecake many times.
Hi Lil, I’ve heard that you can freeze set cheesecakes, I haven’t tried with this one though so can’t give you a definite answer on how the texture would be once thawed – N x
Nagi, great and simple recipe, I live in Ecuador were it is now mango season and ours is producing like CRAZY. I ans always looking for new recipes, and this is KILLER. I do use a short bread crust, that is just a preference. But folks if you are looking for an impressive, light, rich texture, dessert, please try this, you will not be disappointed. Note: I not serve with elaborate topping, definitely jelly topping, and whipped cream on the side. Enjoy!
I’m so glad you love it Jody!
Hi Nagi! Looks sooo delicious! Just wondering whether thickened cream can be used instead of whipped cream? Thanks!
Hi Elizabeth, yes thickened cream is used in the recipe. I only use whipped cream for the topping (which is whipped thickened cream) – N x
Hi Nagi, Could I use pure cream? I’ve bought a lot pre-xmas… Thanks
Thanks for the quick reply Nagi!! I’m tossing up between this cheesecake and your strawberry baked cheesecake! They both look sooooo divine!