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.
Made this for my friends birthday because cheesecake is her fave. No one else was there was a fan of cheesecake… but they all went back for seconds 😂sooo good
Wahoo! That’s the best compliment!!
Hi Nagi! Thank you for sharing this Mango Cheesecake. It’s so delicious and became our favourite dessert. Just wondering why it becomes too soft once it comes out of the fridge? I kept it in the freezer first then thawed it inside the fridge before adding the toppings if I want to make it ahead but it becomes too soft after. Have I done wrong? Or is it not meant to be kept in the freezer.
Thank you for the amazing recipe Nagi! It’s so delicious 😋 Just wondering, what would be the best way to store the cheesecake? Can I keep some in the freezer?
Hi Tina, I would recommend refrigerating it – I haven’t tried the freezer but would love to know if it works!
I loved making and eating this cheesecake, it was delicious and it looked stunning on my table. I also made the crostinis and they are amazing too. thank you nagi your my go to…janine
I have made this delicious mango cheesecake several times now and it always gets rave reviews
I actually use chocolate ripple biscuits and add 2 tbsps coconut for the biscuit base
Yum yum yummy
Your recipes are always a winner at my house Nagi
Now that’s a great idea Lyn!!
Hi. If i want a thicker jelly layer, do i just double the quantity of the mango puree? Could u let me know how much gelatin powder and cold water would i need to use in that case. Thanks
Hi Rochelle, you can just double all the ingredients in the topping to get a thicker layer – N x
Thanks for the great recipe. The other reviewers weren’t over reacting! It was delicious and very easy to make. It had the right amount of wobble on the cheesecake. I made a 2/3 portion in an 18 cm tin (I would make it in a 20 cm tin next time) and it served 8 people generously! I think the mango jelly would make a gorgeous dessert on its own as well.
I’m so glad you loved it Asuka!
Hi Nagi. Can i use agar agar powder instead of gelatin?
I plan on making this for a bridal shower. Would this work in individual dessert cups (like the clear plastic ones)
Hi Patty – sure would! Great idea – N x
Can I make parts of this ahead?
Hi Karen, how far in advance are you wanting to make it?
This is a fabulous cake I make it regularilry for our ukelele group and it always recieves compliments. Living in Far North Queensland we are blessed with plenty of mangoes from October to Decemeber, we alays pick and freeze for the times mangoes are not in season, expnsive and usually tasteless. I found that frozen mango needs extra gelatine.Thank you Nagi 🙂
Made this for a dinner party for 12 last night. One slice for each person. Everyone raved about it–light, airy, mango-ey and not too sweet–and not one crumb was left. Thank you, Nagi!
Wahoo, great to hear Carlos!
Thank you so much for this terrific recipe! I made it for my son’s 30th birthday and my family just raved about the taste, the presentation. I followed the recipe except the presentation, to a tee and it came out perfect. Wish I could include a pic but don’t know how to.
Would this recipe work if I used store bought mango pulp instead of fresh mangoes?
Sure can Annika, just make sure it’s 100% mango with no added sugar etc. – N x
You are a genius! Made the Mango Cheesecake for my father-in-laws 84th birthday. It was a mashing hit!! Can’t wait to make more of your recipes!!
Wahooooo, that’s great Pam!
Amazing Recipe! I never really liked cheese cake but this …omg ..heaven!
i just wanted to comment that you can definitely make this with sheet gelatin. Dr Oetker is a very good brand it’s just substituting powder with sheets requires a bit of research. you probably need to adjust the amount. i also melted the bloomed sheets in a saucepan and slightly cooled them before adding to the mix. hope this helps!
I’m so glad you loved it Alma!
Another awesome recipe!
I’m so glad you love it Jackie!
Made this. My bf practically went into shock at how good it was. Couple of tiny tweaks: I whipped the cream until stiff before adding to filling, and added juice of half a lime.
For the mango jelly, I just used the very sweet mango puree and added the other half of lime juice. I just spread it on top like frosting after the filling was set. Small dollop of whipped cream on top right before serving. Done! This was a win
Sounds divine Charity – I’m so glad you loved it!
Will this recipe work if I don’t have a food processor?
Hi Kokav, do you have a blender or barmix?
Do u need to whip the whipping cream to stiff peaks first then fold it in the cream cheese mango mixture? Or just add it directly in? Read some recipes that requires the cream to be whipped first to stiff peaks. Can this be done with a food processor? I am making this for as an upcoming birthday cake, hope u can reply as soon as possible.
Hi Lilian, no whipping require, it’s just as per the video ❤️