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.
Hi Nagi,
Unfortunately I don’t have a good processor. Do you think a stick blender would work just as well?
A strong stick blender will probably do the filling well but might not crush the biscuits enough. You might need to crush the biscuits with a rolling pin instead! N x
could we use your ‘bake’ version (as in the blueberry one) for this?
Hi Carl – I think the mangos might go brown on baking but you could bake it without fruit in the batter then top it with the puree and fresh mango from this one! N x
have made this 3 times,but never sets and stays runny even after being in fridge overnight and all next day, any hints what i need to do, i do make it in my theromix so not sure if it gets over whipped,but is very yummy tho.
cheers lydia
Hi, my daughter made this in thermo and was divine. Best cheesecake ever. Light and fluffy like mousse. She added the mango & gelatin mix right at the end and mixed it a few seconds. Set perfectly. This recipe is a keeper. Also did a pineapple jelly layer with fresh passionfruit pulp as a variation. Totally tropical flavours. 🥭🍍👌🏼
Hi Lydia – the Thermomix might be the issue – I don’t think they add as much volume as a larger food processor does. Also be sure you are measuring the ingredients exactly (by weight is best). N x
Hi. It looks awesome but can you use any other fruit. I love mango but hubby doesn’t
Hi Nagi, would this recipe freeze OK to put aside for Christmas?
Thanks Nagi
Hi Joanne – I do not recommend freezing ti as it contains gelatin. N x
this is delicious 😋 next time I’ll make it far enough ahead to do the jelly but was still amazing without!!
Thanks Ella! Glad you enjoyed it! N x
Flavour was delicious. Mine set but was soft and fluffy. Worth checking you actually have the 450ml mango puree mentioned in the notes as there was more mango in the 700g listed in the main ingredients and I suspect this might be why some have struggled to get it to set
Hi Katie – the 700 grams is the weight before you puree and before you set aside the 3/4 cup for the jelly. It is meant to be light and fluffy – did yours set ok? N x
Im sorry but I’m a little confused with the measurement. It is 450ml mango purée that you mix in with the cream cheese filling. Would this be correct?
Easy and yummy.The sweetness is for us.
Hi this sounds incredible, but I was wondering if you can use canned or frozen mango in a pinch?
I’ve used frozen and turns out perfectly, couldn’t tell the difference from when I had used fresh.
I made this last year and people still talk about it now. Making it again. Great recipe, thank you,
It’s a winner! Fresh mangoes are still expensive at the moment so used 3 x 425 gram tins of sliced mango instead and topped with tinned, sliced peaches. Will definitely try with fresh mango next time, but in lieu of that it was still sensational!!
Made this last night, followed recipe but filling is not set, more like a thick yoghurt consistency. I’m wondering if the gelatine for the filling should be tablespoons rather than teaspoons? Slices collapse after cutting.
It tastes great though 🙂
Hi Holly – no the measurement for the gelatin is definitely teaspoons. Did you use Philadelphia brand block cream cheese? Grocery store brands or spreadable cream cheese will not work here. Also be sure to dissolve the gelatin as directed so the grains can swell and activate. N x
HI Nagi, I live in Germany and there is no block cream cheese here. There is spreadable Philadelphia cream cheese in tub. What should I add in to reach the desired consistency? Thank you.
I used store brand brick cream cheese and it set fine.
Can you use Agar agar instead of gelatine in this recipe?
How far in advance can the no bake mango cheesecake be made
Hi, I don’t have food processor, can I use blender instead?
Hello! I’m such a fan of yours, thank you for teaching me how to cook. How far in advance can I make this for Christmas lunch? Much love x
Hi Bryden – you can make this a few days ahead just do not top with the whipped cream and other mango until just before serving. N x
Have made your no bake mango cheesecake today, looks awesome. I would like to make another for Christmas. Can I make one before and freeze. If so how long before Christmas could I freeze one.
Hi Denise – I would not freeze it as it contains gelatin. N x
I tried this recipe over the weekend and it turned out perfectly! The jelly layer on the top looks so beautiful. I didn’t have a big enough food processor so had to do in two batches and then whisk together. I used Calypso mangoes (despite Nagi’s warning) so would definitely like to try this next time with different mangoes for more of a flavour punch!
Thank you Lauren! So glad you enjoyed it! N x
Hi nagi
i made your apple crumble for my families and we all love it that has been added to our fav desert i
will try your no bake mango cheese cake very soon
thank you for sharing luv your receipes ❤️❤️❤️
Thank you Rose! So glad you enjoyed it! N x
I made this, and I followed the directions exactly. However, the cookie crust had way too much butter, so I had to add more cookies to dry it out a bit. The filling was not firm enough after refrigerating for the time in the recipe. I am thinking perhaps 300 ml of cream is too much? Also, in the video, it appears the amount of dry gelatin powder is a lot more than the 4-1/2 tsp called for in the recipe. Your video showed the amount of dry gelatin to look more like 1/3 cup! Please let me know if that is accurate!