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.
My 12 year old daughter found this recipe and we made it together. It was so good. Turned out beautifully- like a cheesecake you see in the bakeries. We want to make it again because the whole family loved it- even one who doesn’t like mango. Can make to impress a party
What an absolutely delicious way to enjoy mangoes! Made this yesterday, and went down a treat!
I doubled the base mixture, because recipe amount felt too less, once I poured it into my tin. Next time I’d probably use 1.5 x recipe quantity. I also used half the sugar quantity for the base. I feel biscuits are sweet enough.
Was my first time braving gelatine, so was very very nervous and trusted the process and OH MY GOD, what an epic not too sweet, decadent dessert! Mousy, light, and yummy not to mention a showstopper dessert!
I only made a small quantity of the topping and piped it on to pretty up my dessert fir the occasion. Otherwise the cheesecake tastes amazing without the extra cream!
Thank you so much for this recipe! Printed and saved to impress future guests (“.)
TIP: I tested my gelatine powder beforehand using the quantity of water to gelatine ration from the ‘jelly’ section to make it would activate. Prevents a very expensive mess if it the gelatine doesn’t set!
Thank you Nagi! I can always trust your recipes!
Hi , can you substitute tinned mangos for fresh in this recipe please ?
Hello! I’ve made this beautiful cheesecake a few times and it never fails to impress. Thank you!
I was wondering, come strawberry season, can I just replace the mango in the recipe with strawberries?
I am so sorry, Nagi, but I think your food processor must be as legendary as you are. Mine was not up to the task. I was left with an expensive mess that sprayed all over my kitchen when I tried to correct the cream cheese lumps with my immersion blender. I had been drawn to this recipe because it didn’t involve whipping the cream cheese first. Unfortunately, not a win for my appliances!
WOW! Soo good. Was my first attempt at cheesecake and it turned out great, better than the shops 😋
Hi Nagi! I’m excited to make this soon! Just wondering, should the mango cheesecake be kept refrigerated? And how long can it be kept for? Thank you in advance! 🙂
Hi Nago! I’m excited to make this soon! Just wondering, should the mango cheesecake be kept refrigerated? And how long can it be kept for? Thank you in advance!
This is a great recipe! Just wondering what other fruit you can sub for the mango?
I’ve just made the cheesecake and put in the fridge to set, when do you make the gel top? It’s far too wet to put on now, do I wait until it’s set to make the gel and put on top?
Can I freeze this cheesecake?
This was the most amazing recipe! Easy to make if you follow the instructions and looks and tastes incredible. I made it for my book club and everyone loved it
Such a delicious cake, I took this to a party and there were no leftovers! I used 4 medium Keitt mangoes. Will definitely make again.
Wow wow made this using our own mangos, turned out amazing
I didn’t have a food processor just used my stick blender, worked a treat
This was the first cheesecake I have ever made and it turned out a treat! I only got 550g of mango flesh out of 4 kp mangoes that I was given (so make sure you have really big mangoes), but I decided to roll with it. It still worked out really well, was so delicious and devoured by everyone. Thanks Nagi 🙂
Deliciously light and not to sweet. Impossible to go back to a bought cheesecake after this.
Could I substitute cantaloupe for the mango do you think?
Made the mango cheesecake recipe and it was a hit in our little community. Even those that don’t generally would stay away from the cheesecake was trying to get a extra spoonful from others, Definitely a keeper thank you.
Tried this and it worked. Looked spectacular and tasted even better. Just wondering if you can substitute the mango with passionfruit pulp (same quantity?)? Thanks!!
I was wondering the same thing, as i have heaps of passionfruit?
Made this just the other day, absolutely delicious. Nice and mangoey, lovely moussey texture. I added a tin of passionfruit pulp to the jelly (by request) with some extra gelatine, and I used buttersnap bikkies for the base as they are my go to for all my cheesecakes. Will definitely make this again!