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.
Outstanding recipe! Tried it (without the cream topping) and was a hit with our guests! Recipe for keeps! Thanks!!!
My family and especially my 14 year old grandson loves this cheesecake, he always request it when he comes over, I did make another one today this time I added some chopped mangoes between the two fillings for something different
That’s SO GREAT to hear Carmen! I’m so glad you enjoyed this, thank you for letting me know! N xx
Yummy, this turned out great… I didn’t realize how long the jelly on top took, so I skipped that part and just put the puree on top. Thanks for another great recipe.
So glad you enjoyed it Suzy! Thank you for letting me know 🙂 N x
Hey! Is it possible to use agar agar instead of gelatin?
Hi,
Technically you could use agar agar (the mixture should set just fine) but the texture would be different – the cheese cake would feel much less creamy, sort of “crunchy” (although that’s too strong a word). In short – sticking to gelatin would likely give a better result. If being halal is the issue you could use fish-based gelatin (although where to buy it I have no clue) 🙂
I’m sorry I don’t know 🙂
Hi, I understand the volume changes after pureeing but weight doesn’t change. If you start with 1.4 pounds of mango flesh, then after pureeing, you should still have 1.4 pounds of puree. Isn’t that right?
Yup I agree! Did I say something to the contrary??
I guess I was confused when you states that, “Or you can use 450ml / 15 oz mango puree (this is what 700g / 1.4 lb fresh mango purees into…” So, 1.4 lb fresh mango should still puree into 22.4 oz mango puree instead of 15 oz. I’m just trying to get the correct amount of fruit to use.
Oh! I see 🙂 I’m talking about store bought stuff which is concentrated ie like when cooked down!
Thanks for the clarification. I get it now. So, if using store bought puree, use 15oz for the filling and extra puree for the top jelly layer. That’s is more convenient but I think making it from fresh fruit is the only way to go. I can’t wait to try your gorgeous concoction.
Hi Nagi
Love your blog! So if I want to use fresh mango purée…how much do I need weight wise?
Hi Rani! You need the same amount per the ingredients list 🙂
I wonder if u will see this be4 I make it in a few minutes but here goes, do U think I can add some chunks of mango IN the cheesecake? Hopefully it wont’ bog it down?
It should be fine DJ! As long as you don’t put in too much 🙂 Enjoy! N x
really appreciate your site! i am a cookbook junkie but there’s something so wonderful in being able to watch your lovely videos and your vibrant photography. i made this yummy mango cheesecake last week and was lucky to get one small slice. i put less sugar and wanted to try adding some chia seeds in place of the gelatin fr the mango topper (plus i thought the seeds would give it an exotic look on top of adding some health benefits). came out fantastic! it was so yummy that no one even wanted to put the heavy cream and extra mangos on their second slice. but i loved it w the cream and added some bananas too. I’m going to make it again soon and try replacing all of the gelatin with the chia seeds. thank you for this gorgeous well thought out inspirational site!!
Can this be frozen? Has anyone tried doing?
I would be too scared to try that for this because it has gelatine in it 🙂
I made it yesterday and everyone loved it! It was so light and fluffy.
I don’t have blender so I used stand mixer for the filling part. Added ingredients by one: whisked cream cheese with sugar, then added heavy cream (I used a little bit more then recipe asked for – 2 cups) and at the end added gelatin and mango purée. It was so light and a lot!
It took only 2 hours for filling to set and another 2 for mango topper.
I would definitely make it again and again! And my friends were asking for the recipe!
Definitely a keeper!
Thank you for easy and wonderful dessert!
That’s so great to hear Dginevra! I’m so pleased you enjoyed this, thank you for letting me know! N x
Hi Nagi, thanks for this beautiful recipe. Have made so many of your recipes and loved them all. The first dinner rolls I baked were your recipe so easy and tasted great. I have a question I don’t have mangos but, since they are some what juicy I do have 2 pounds of fresh strawberry could I follow this same recipe maybe adding more powdered gelatin to make it more stable? I love strawberry and the jelly looks wonderful on top. I would like to put strawberry jelly on top of mine suppose I just strain the seeds and pulp not sure could use your help? Thanks again for all the wonderful recipes you post. And absolutely love your dog.
hi Debbie! I’m so glad you are enjoying my recipes 🙂 Unfortunately I am not sure how this would go with fresh strawberries. I am not an expert on gelatine unfortunately! So sorry Debbite 🙂 N x
Hi Nagi!
I just made this yesterday and my family loved it 😀
Definitely gonna try more of your recipes!
Love from Pakistan
That’s terrific! So pleased you enjoyed this Adeen – N x
Hi Nagi! Can I substiture whipping cream for thickened cream or do I whip the thickened cream? Thanks!
PS Thickened cream is a type of whipping cream so that’s perfect 🙂
Hi there! I am going to attempt to make these tomorrow and I was wondering can I use thickened cream as a replacement of whipping cream or do I whip the thickened cream? Thank you!!
Hi Sabrina! Any cream that can be whipped into cream is fine 🙂 That’s what is required in this recipe!
I have a question abt whipped cream. How early can I pre assemble the whip cream and fruits? And if I can finish the cake, do u think the whip cream.and fruits will last on top of the cheesecake without falling apart?
Hi Niet! Whipped cream is always best done as close to serving time as possible 🙂 But yes it is fine to decorate the cake ahead of time as long as it’s kept in the fridge, I keep it for 2 to 3 days 🙂
Hi Nagi, I made this for a daily bbq and it was delicious. Everybody loved it. I also made your pavlova and salted caramel tart. All three were a hit. Thank you for a great collection of recipes. 😊 X
That should say family bbq!
My cheesecake turn out delicious, I only have a couple of question, the baking paper was hard to slide out so I think someone hopefully it’s me is going to find a piece of it in the slice , and although it had a lovely moussey (is that how you spell moussey?) texture, I think it could be a little firmer, not sure if I over did any of the ingredients.
Thank you for sharing the recepie
Hi Margaret! It depends on the paper you use 🙂 I’ve used no brand paper before and found that it tears like that, the moisture just soaks right through. For the texture, definitely feel free to add more gelatine powder if you want a firmer texture. Was it more moussey than what you see in the recipe video? 🙂
Can I substitute whipping cream with nestle sterilized cream?
I’m not sure about that, sorry Tajeen 🙂
Hi Nagi,
LOVED IT AND EVERYONE ENJOYED IT. I made mango cheesecake for my son for his birthday Jun 2 as he loves mangoes. Everyone loved it so much. I had to send them the link from your website.
Thank you so much !!
I’m so pleased you enjoyed this Charlotte! Thanks for taking the time to leave feedback! N x ❤️
This cheesecake is heaven! l made it following your recipe and it is delicious! l like it also because it is not too sweet. It tastes perfect!
The only “problem” l had was to getting a more stiff filling; even in the refrigerator it was not holding the consistency as it should; l guess this happened due not being able to manage the proportions of gelatin leaves replacing gelatin powder (unfortunately most of the grocery shops sell gelatin in leaf).
But l will try it again with a bit more of gelatin l used previously and hopefully it works.
I’m sorry to hear that Erika, did you see my gelatine leaf conversion in the notes? 🙂 N x
I don’t hv food processor so can I use blender
You sure can Teena! Just takes a bit more effort to scrape everything out neatly but it still works!