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.
M’mm, can’t wait the 10+ hours for the jelly to set, so I’ve made the cheesecake and kept the jelly separate in a shallow bowl. Thought I could maybe chop up the jelly once it’s set and scatter on top, but we can enjoy a jelly-less cheesecake after dinner tonight!
Hi Nagi
I think I’ve messed up!! Going by the instructions I did not put the cream in with cream cheese.
Later on I watched video and saw you added the cream at this stage??
Will it work without cream?
Also in the off season are tinned mangoes ok.
Thanks
Like another poster, I usually have frozen mango. Any idea how to convert amount you get from 2 mangoes to cups/grams? Thanks, Nagi. Although it is winter here, we are having summer-like weather in San Diego so this would be a perfect dessert!
I really enjoy finding great deals on produce, too.
When I see a bargain price for something that I love, I snatch it up, so we have that in common. Unlike you, I NEVER get cases of mangoes delivered to my door. I did, however, score a case of mangoes once for $3.00. Your No Bake Mango Cheesecake looks amazing, and I’ve printed it out and set it aside to make for my family. My oldest son is a cheesecake fanatic.
YUM! This cheesecake looks so delicious! I love mango and cream cheese combined, and this cake is so easy and the result is simply stunning ♥
Now I’ve seen the video and realize that it doesn’t just take 30 mins. prep and 30 mins total time that it actually takes approx. 12 hours or so. Never mind, I’ll keep this for 26th JANUARY “AUSTRALIA DAY”. That’s what one gets for NOT reading everything first and watching the video which I usually do. BOY! you can work fast. Ha! Ha!
Josephine —
The active prep time is short, though. If you make the no-bake cheesecake in the evening, it’ll be waiting for you in the fridge to devour in the morning. Make it a dessert-first brekkie. 😉
Oh no! I’m a cereal with milk kind of gal in the morning with a cuppa T leaving desserts for the end of the day.
Hello from sunny Florida
Nagi thank you so much for this recipe can’t wait to make it tomorrow!!!
Darn it! I used up my supply of 3 mangoes during this week in salads (savoury) as I’d had them for 2 weeks already in the fridge. Now you have the gall to submit this GORGEOUS cheesecake, how cruel of you Nagi. Oh well! looks like I just have to go and buy another 3 for this weekend as we’re having visitors over tomorrow.
You’re such a dag Nagi, but we all love you so for all the messes you must make when repeatedly making these wonderful recipes for us to just try once and we’re in HEAVEN. I can imagine what you mean when talking about your “STUDIO” area as my eldest son other than being a Paramedic for 20 years he’s also VERY much into photography, but he has a spare room to keep his littlies out of mischief from touching his cameras etc.
Also that’s the price one pays when leaving ones comfy spot, it’s taken over by another. “Bless his cotton socks” oh yeah! he doesn’t wear socks does he.
I love your blog and recipes Nagi, as well as Dozer’s creative contribution (and your mum’s blog too which has been a real education in Japanese food!) I was wondering about the Mango Cheesecake what you think if I cooked the biscuit base for 5-7 minutes and then cooled it and then add the filling etc? I am sure it is superb as is, but sometimes I find unbaked cheesecake bases are a little soft rather than crunchy?
Oh darn you, Nagi!!! This looks incredible . . . . beautiful lady, I do NOT eat deserty things but I AM going to make this!! If it can be called a cheesecake it surely is the ‘prettiest; one I ever saw . . . . . trust you !!!!
This cheesecake is beautiful, Nagi! Love the flavor combinations!
Will definitely try this one this mango season. Might even replace my years old unbaked mango cheesecake recipe as this one is so, well, mangoey! Thanks!
Hi to you and Dozer. Goldies love to stretch out when they sleep and take up all the available space don’t they? Very loveable though.
I absolutely cannot wait to make this! I LOVE mangoes and the cheesecake looks absolutely delish! Thanks for sharing!
Wow. This looks so good! I need to find gelatin powder!
That looks so delicious. I can’t wait for summer!
I love no bake cheese cakes, but that one looks beyond love. Lust i would say!
I wonder how this would work with frozen mango. Look good
That is one of the prettiest desserts I’ve ever seen! It looks devine, Nagi! Have a great weekend and hugs to Dozer!
I am salivating just looking at the video! I LOVE anything mango and this is beyond delicious looking. I will pin this so when mangoes are available in summer this recipe will be waiting for me to make. Can’t wait for summer!
Nagi, here am I it is 11.40pm having just checked out the video I am drooling and salivating from the luscious images! Living on the Sunshine Coast, Old. we are very fortunate to access wonderful fresh f&v and I have 1/2 box of mangoes in the spare refrigerator , which will be put to good use in the morning, Though I will have to find a friend to share the naughtiness with i.e. to share the calories! What an amazing mango season we are experiencing , fabulous quality and well priced. My personal preference is for the Bowen Qld. Kensington Pride (K.P.) variety. In the video, I noticed the method that you used to remove the flesh from the skin. Late flash and a tip from TV & W.Weekly, you simply cut through the fruit nearest the seed to provide two cheeks….and then with a “wideish mouthed ” glass simply scoop the flesh away from the skin. It is sooooooo very simple, quick and easy, I thank the “mango gods” for whoever thought of this method and chose to generously share it with lovers of mangoes! Oh and Nagi, thank you so very much for the recipe., drool drool!
Thank you for putting the quantities in metric as well.