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.
Thanks! Made it with apricots from my garden, instead of mangos and it turned out great!
Wahoo that’s great!
I just adapted this recipe into a mango-raspberry layer cake for a bake-off and won “most likely to be served at a fancy restaurant”! Best of all, my husband, loved it so much that he took a bite and started laughing! <3 Thank you for the awesome recipe! I will be using it again for my dad's 70th birthday party.
Wahoo, that’s awesome Rachel!!!
I tried this recipe i just used the whole amount of mango for the filling and pureed extra 3/4 c for the jelly. also i added 1/3 of pistachio and handful of basil to the mango i added in the base and pureed them all together, and it was perfect i got an amazing feedback!!
Sounds great Amina!!
If I want to use frozen mango, do you think it should just be defrosted first and use 700g?
Hi Nagi! I am making this recipe tomorrow for a tropical fruit baking contest, but I was going to put my own spin in it by doing a raspberry cheesecake layer followed by the mango cheesecake. Do you think that I would just use the same amount of raspberry, 1.4 lbs (minus 3/4 cup for the jelly?) . Or do you think it might not be that simple? Thank you! I am excited to try making it!
How do I incorporate the whipping cream? Just add it to the blender or whip it first and fold it in?
Hi Roza, just add to the blender!
My dessert of choice is always cheesecake but I would always choose a baked cheesecake. This was until I made this mango cheesecake. I’ve made it twice now and both times with rave reviews. The light airy mousse mango taste is fantastic and the jelly on top takes it to the next level. Your recipes never disappoint.
Can this be frozen
Hi Sharon, I can’t see why not. I would just ensure it is wrapped well to ensure it doesn’t get freeze burn.
Who doesn’t love a good cheesecake?! I’m so happy you love it as much as I do Natalie!
Nagi, thank you for your wonderful recipes but I notice the Pinterest button has been removed so I can’t save it for later???
Hi Sharon, I’m just having a few tech issues that are being sorted out – it should be back up and running soon!
Hi Nagi, I tried your recipe last night. The flavour was great but I failed on the cake texture. It turned out too wet/soft. I had been thinking where did I go wrong. I used a basic blender to mix everything up instead of a food processor. As blender is much smaller, I didn’t blended the ingredient in 2 batches and mixed it by hand in a bowl after pouring everything together. Could this have caused the unsuccessful texture? Whipping cream needs to be whipped for a certain amount of time?
Thank you so much for your prompt reply. Love your work ❤️❤️
❤️ Thanks Sharon
Hi, I made your mango no bake cheese cake after buying a huge jar of bottled mangoes. It was for a pot luck gathering and was the hit of the night in a fancy three course dinner. The flavours were wonderful and exotic (we live on Vancouver Island off the west coast of Canada). Thank you so much.
Now I have bought a huge jar of Spanish whole peaches. Do you think they will work in the mango recipe?
Sandra
Hi,
its really nice to see your blog, its help me out in my diet plan. As a travel blogger, I used to busy in explore more beautiful and historical places. I will add your taste in my travel diary and blog.
Thanks so much Kim!
will a blender work fine as opposed to food processor?
Hi Michelle, that should work fine if you have a blender big enough to fit it all in! ❤️
I made this today delicious thank you for the recipe
Wahoo! Thanks for the feedback Robyn ❤️
Hi Nagi, I accdentally hit on your recipe again (the first time was thr Irish beef stew)! And this one also turned out very well! This is now the blog that I’ll always turn to since all recipes truly work! My parents loved this cake because it was not too sweet. I made this cake twice, but I was never able to master the last step “…use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake”. I was never able to remove the paper as I had the feeling that I will be breaking the cake. Is it only because the cake was heavy? Should I just pull out the paper anyway?
Thanks so much Jenny, I’m so happy you love it! Yes I just pull the paper out while sliding it onto a serving plate ☺️
Love this recipe! Just wondering whether I could use frozen mangoes because mango season is almost over and I am thinking of freezing the mangoes I have left to savour.
You sure can Grace, I hope you love it!
Hi Nagi, I’ve made this a couple of times to great acclaim. Everyone is amazed at how smooth, light, mango-ey and professional it looks. Guests have even been known to get out their cameras!
You’re totally nailing it!!
If mangoes are not in season where we live, we should be able to just buy mango purée instead of actual mangoes for the filling and jelly, right?
Hi! I’ve tried this and it’s absolutely a crowd pleaser. Can I make this without gelatin and put them in 350 ml jars?
I am a lil confused. Does it require 700g mango flesh or is it the weight is 700g mangoes unpeeled & uncut which equals out to 450g mango puree?.
Hi Bindu, the gelatine is what sets the cake, it may be too soft without it. But you could definitely do individual portions!
Well, I made the mango cheesecake and it was…phenomenal!!! So delicious, everybody wanted seconds and thirds and more..
The only minor thing is that it was a little soft in texture, I should maybe put more gelatin next time, but regardless, this recipe is a keeper! Thanks.
I’m so glad it was a hit!!! I don’t find mine soft at all, what brand gelatine did you use?
I use Great Lakes gelatin.
made the Mango cheesecake… absolutely wonderful… definitely will use it again and again
Wahoo! Great Gillian! ❤️
tried this recipe… takes a while to set… but sooo worth it.. absolutely wonderful…taste was to die for !! want more recipes from this person