This fresh, light and airy no-bake mango cheesecake is the perfect celebration of summer on a plate. It has a light creamy cheesecake texture, layered with a fresh mango jelly top, which sits on a crisp cinnamon-sugar graham cracker base.
Welcome to this week's addition to my cheesecake arsenal—No-Bake Mango Cheesecake. It is rich, creamy, and light which makes it the perfect dessert for your next summer event! Pair this with your favorite backyard bbq meal like some Vietnamese chicken wings or Japanese hot dogs and you will have a complete meal! This cheesecake is so easy to whip up and looks SO impressive to your guests. Everyone will think you bought this from the store!
Every week my mom seems to find a deal for mangos at some random grocery market and brings me a box of mangos. Every week I then find myself having 7-10 mangos rapidly ripening faster than I and Eliezer can finish eating them. This is when I have to get creative about using mangos in my desserts. This no-bake mango cheesecake was the perfect solution to our excess of mangos.
What is the difference between baked and no-bake cheesecake?
The main difference is that there are no eggs in a no-bake cheesecake. The no-bake cheesecake sets by chilling in the freezer or refrigerator. On the other hand, a baked cheesecake has eggs and is baked slowly in a water bath and then chilled in the refrigerator. The texture of a no-bake cheesecake is lighter and mouse-like. Whereas, the texture of a baked cheesecake is a little more dense and rich with less air whipped inside.
Equipment For This Recipe
- 9 inch cake springform pan: this 9-inch springform is a lifesaver when it comes to removing this no-bake mango cheesecake. This is not the kind of cake you can remove by dunking it upside down. You can also use a 8-inch springform pan for a thicker cake.
- Cake collar or parchment paper: the cake collar is my favorite kitchen tool for a no bake cheesecake it allows me to have that perfect crisp edge every time.
- Food processor: a food processor is necessary for making the mango puree. This pulverizes the mango into a paste without separating the liquids from the solids like a blender would. I used my mini food processor for this recipe.
- Electric hand whisk: An electric mixer comes in handy when you are trying to make whipped cream. you can use a regular whisk for this recipe however you will also need A LOT of arm muscle to get that light and airy whipped texture.
- Refrigerator/Freezer: the cheesecake sets in a colder environment. Make sure to make room in the refrigerator or freezer before you start.
Ingredients For This Recipe
All of these ingredients for this no-bake mango cheesecake can be found at your local grocery store. There are no obscure ingredients in this recipe!
Graham Cracker Crust
- Graham Crackers: I used honey graham crackers for the base of my crust.
- Unsalted Butter: the melted unsalted butter is used as the binding agent of the crust. It holds the crust into shape.
- Light Brown Sugar: the light brown sugar adds a little sweetness to the semi bland graham crackers.
- Cinnamon: the cinnamon is optional but I like adding cinnamon to a cheesecake crust it adds that extra layer of aroma to the cake
- Salt: the salt in the crust balances out the sweetness in the entire cake.
- Fresh Ripe Mangos: for this recipe, using the freshest ripest mangos is absolutely key. I used Ataulfo mangos. They are my favorite. They have a yellow outer exterior, a rich sweetness, velvety texture and less of a fibrous texture. I leave my mangos out for a few days ahead before making this recipe. The mangos are ripe when they are soft to the touch and fragrant if you smell them. If fresh mangos are not available to you, you can also use Alphonso Mango Pulp or frozen mangos. Just make sure to use the mangos at room temperature.
- Gelatin Powder: since this is a no bake cheesecake and there is no egg that will bind the liquids together the gelatin acts as that binding agent. Using this small amount prevents it from having that overly jelly texture. You won't even be able to notice the gelatin in the cheesecake. I used Knox gelatin for this recipe.
- Cream cheese: use full fat brick cream cheese only. This will yield the best results and the correct texture for the cheesecake.
- Sour Cream: you can also substitute this with greek yogurt or unsweetened plain yogurt. This small amount of fat adds the subtle tartness in the cheesecake.
- Vanilla: the vanilla sweetens the cheesecake.
- Heavy Whipping Cream: the heavy whipping cream is used to whip air into the cheesecake giving it that light mouse like texture and consistency.
- Granulated Sugar: the sugar adds the sweetness and helps with the airiness of the cheesecake.
- Lemon Juice: the lemon juice in the jelly layer cuts through the sweetness of the ripe mangos.
How To Make This Recipe
This no-bake mango cheesecake recipe calls for three different yet delicious layers that coexist beautifully together. The first layer is a classic graham cracker crust followed by a subtly mango fluffy cheesecake filling and lastly topped with a rich and soft mango jelly.
Prepare the Pan.
- Make room in your freezer and refrigerator.
- Line the bottom of your 9-inch springform cake pan with parchment paper seal the paper to the pan using butter. Line the edges of the pan with parchment paper or a plastic cake collar. Tape the ends together to form a cylinder.
Graham Cracker Crust
- Pulverize the graham crackers. Using a food processor, pulverize the graham crackers into crumbs. Alternatively, you can place the graham crackers into a large ziplock bag and crush the crackers with a rolling pin.
- Whisk in spices. Place the graham crackers into a mixing bowl and whisk with the brown sugar, cinnamon and salt.
- Add in melted butter. Gently, melt the butter in the microwave about 15-30 seconds. Pour in the graham cracker mix and thoroughly mix.
- Layer the pan. Scoop the mix into the prepared cake pan. Press firmly for a flat, even layer. TIP: Use a flat bottomed glass to make an even layer.
- Make Mango Puree. Slice the sides off of the mango and scoop out the mango. Place the mango into a food processor and grind until smooth. Separate into 2 bowls: 1) 200 g (¾ cup) for the cheesecake and 2) 100 g (½ cup + 1 tbsp) for the jelly layer.
- Bloom the gelatin. In a small mixing bowl, sprinkle the gelatin over the top. Make sure not to clump all the gelatin in the center so that it absorbs the water. Let the gelatin bloom for 5 minutes. Then microwave for 15-20 seconds to dissolve the gelatin. If not dissolved, heat for another 5 seconds. Mix to dissolve the gelatin. Set aside to cool for 5 minutes.
- Beat the cream cheese and sugar. In a medium mixing bowl, use a hand electric mixer and beat on medium speed the cream cheese and sour cream until smooth. Then add the granulated sugar and mix until smooth and creamy.
- Add in the flavoring ingredients. Add in the mango puree, salt, vanilla extract and liquid gelatin. Continue mixing on medium speed until no lumps remain. About 2-3 minutes.
- Make the whipped cream. In a cold mixing bowl, pour in cold heavy whipping cream and whisk until stiff peaks. Careful not to over whisk. If you over whisk it will turn into a dense butter texture.
- Gently fold in the whipped cream. Pour the whipped cream into the cream cheese mixture and gently fold with a spatula. Fold in an upward motion to prevent from deflating the air in the whipped cream. Mix until JUST combined.
- Layer the pan. Add the cream cheese on top of the graham cracker crust. Use a spatula to smooth out the cheesecake into an even layer. Tap the pan on the counter a few times to create an even top. Chill in the refrigerator for 4 hours or in the freezer for 2 hours or until set.
Make the Mango Jelly Layer
- Bloom the gelatin. In a large mixing bowl, measure out ¼ cup cold water. Sprinkle the gelatin powder over the top then stir to combine. Let the mixture sit for 5 minutes until the gelatin absorbs the water and becomes jiggly. Then microwave for 10-15 seconds to dissolve the gelatin. If not dissolved heat for another 5 seconds. Mix to finish dissolving the gelatin. The gelatin should come to a boil in the microwave.
- Mix the gelatin in the mango puree. Add the room temperature mango puree into the warm gelatin and mix until combined.
- Layer onto the cheesecake. Let the mango gelatin mixture cool for 5 minutes. Take the cheesecake out of the freezer and gently pour the mango gelatin on top. Tilt the cake around to spread evenly. Pop any bubbles. Place the cheesecake in the refrigerator for an additional 2-3 hours or until fully set. Do not put back in the freezer the gelatin will not properly set since there is more gelatin in this layer than the cake layer.
- Remove the cheesecake from the pan and decorate with mango pieces.
Tips For This Recipe
- Line your cake pan. Since this cake is no bake, it is very important to line the bottom of the pan and the edges with parchment paper and/or a plastic cake collar.
- Make space in your freezer and refrigerator ahead of time. This makes the chilling process run smoothly.
- Use a flat bottomed cup to make an even crust. This tip was a life savor for me. To prevent your crust from having little finger prints in the crust, use a flat bottomed glass, like a rocks glass, to smoothly press along the bottom of the cake pan.
- Whip the cheesecake filling with an electric mixer. Use a stand mixer or electric mixer for the light fluffy cheesecake you deserve. You can mix it by hand but it will take a LOT of muscle that I simply do not have.
- For the whipped cream, use cold refrigerated heavy whipping cream. The cold allows the cream to whip quickly and easily.
- Bloom the gelatin. Before you use the gelatin, it is important to bloom your gelatin by sprinkling it on top of a bowl of cold water for 5 minutes so the gelatin has times to absorb the water. Try not to dump all the gelatin in one spot it will make it harder for it to absorb the water. Make sure to stir thoroughly to dissolve all the granules.
You can store this no-bake mango cheesecake lightly covered in a cake box or with plastic wrap in the refrigerator for up to 3-4 days.