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.
Loved the perfect mango cheesecake I made on first attempt:thats because you provided the detailed recipe and instructions .No wonder you have such a following worldwide
Nagi, I really want to make your mango cheesecake recipe, but I don’t consume gelatin. Can I substitute it for a vegan option? Will the cheesecake come out the same?
The video is different to the instructions so no gelatine was used in the actual video
I loved this cheesecake. I have made it twice. Once in a 9 inch springform and the second time in two 6 Inch pans. Tasted great and looked beautiful.
Wow!! This mango cheesecake is by far one of the best recipe ever. The instructions were very easy to follow and the result was epic. All the guests loved this dessert. Thank you Nagi 😀
I used tinned mango purée but it needs a bit more mango flavour. What can I add?
Do you think this could be turned into a pumpkin cheesecake using pumpkin purée and pumpkin pie seasoning? Not sure about what to do to substitute that awesome jelly topping. By the way, I made this a 2nd time using soy milk instead of cream and reducing sugar by half. Still mangoes delicious!
I replaced whipping with evaporated milk and it was still delightfully moussey, even if it may not have been as fluffy. The jelly layer really punches it flavor wise. Used canned pureed mango too. Thanks for the easy, tasty recipe! So good for hot summers.
Beautiful photos totally inspired me to make it asap. A lovely cheesecake and my first Gelatine one. It all worked out very well except my mangoes were not that soft or flavourful which made me not love this as much as I should have.
Nagi, your recipes have never failed me! It’s always been a hit in our home and so was this cheesecake recipe too! Perfect texture and sweetness! It was so good that we finished it the same day!
Hi, would Vege gel be a suitable suitable for gelatin in this recipe?
Can I use frozen mango as a substitute?
I have lost count of how many times I have made this, in part because I have an ample supply of frozen mango puree due to my neighbors generous gifts of tree ripened mangoes, which I freeze in measured portions to make this. It is refreshing and no bake. Perfect for Florida’s hot weather! You can also cut into slices and freeze so you can remove just what you need. I am actually making it again today to share with some neighbors.
Would frozen mango work ok?
I have lost count of how many times I have made this, in part because I have an ample supply of frozen mango puree due to my neighbors generous gifts of tree ripened mangoes, which I freeze in measured portions to make this. It is refreshing and no bake. Perfect for Florida’s hot weather! You can also cut into slices and freeze so you can remove just what you need. I am actually making it again today to share with some neighbors.
Love, love, loved this! Made it for a dinner party and got rave reviews. Will be making it many times. Your recipes are always terrific!!!
Nagi, you’ve done it again! I have been looking for a good no-bake cheesecake to pipe into my luscious NorCal strawberries and now I’ve found it! (We sprinkle graham cracker crumbs after filling them OMG so good!!) Thank you, as I’ve also now overcome my fear of working with gelatin! These are a hit at the cafe!
Hi Nagi! I’m really looking forward to trying this recipe, was just wondering whether I could use Vege gel as a gelatin substitute? Would the measurements differ?
Hi, tried it and it was perfect! Thought I’ll do a white chocolate and strawberry version of it, any idea how much white chocolate I should add to this recipe and at what stage?
Sorry Harini – I haven’t tried that at all but it sounds delicious! Let me know how you go! N x
Hi Nagi, this looks great! Would love to try it! Once it is set, will it remain set at room temperature for 4 hours?
It should do depending on how hot your room is! N x
I replaced honey with sugar and it was fantastic!
Sorry I meant I replaced sugar with honey
Thanks for that feedback Swati!! N x
Hi Nagi, could you make a passion fruit cheesecake? Change out the mango? My daughter has just picked a heap of passionfruits and is so keen to get her cook on.
Oh snap. I came here to ask exactly that.
I posted one of those as a Facebook exclusive recently Gemma! You can find it here: https://fb.watch/cVEjNKdwoI/ N x
I probably know the answer to this, but I’ll ask anyway. Where I live mangos aren’t consistently available and when they are, they can be a bit iffy. What about using a canned mango puree, which is usually available but I’ve never used
Yes you can Lynn – I cover that in Note 1 under the recipe! N x