No-Bake Mango Cheesecake

By: takestwoeggsPosted: 14/08/2021 Updated: 27/11/2023
Prep 20 minutes
Total 6 hours 20 minutes
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.
No-Bake Mango Cheesecake

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.

Someone lifting out a slice of no bake cheesecake

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.

Looking down at a no bake mango cheesecake with fruit and a table spread around it

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.

A 3/4 view of a mango cheesecake with mangos and strawberries on top

Kitchen Equipment

  • 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 an 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 as 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

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.

Mango Cheesecake

  • 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 subtle tartness to 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 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 a No-Bake Mango Cheesecake

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.

  1. Make room in your freezer and refrigerator.
  2. 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

  1. 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.
  1. Whisk in spices. Place the graham crackers into a mixing bowl and whisk with the brown sugar, cinnamon, and salt.
  1. Add in melted butter. Gently, melt the butter in the microwave for about 15-30 seconds. Pour in the graham cracker mixture and thoroughly mix.
Mixing a graham cracker crust in a bowl
  1. Layer the pan. Scoop the mix into the prepared cake pan. Press firmly for a flat, even layer. TIP: Use flat bottomed glass to make an even layer.
Someone pressing a graham cracker crust into bottom of a cake pan

Cheesecake Layer

  1. 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 (3/4 cup) for the cheesecake and 2) 100 g (1/2 cup + 1 tbsp) for the jelly layer.
Pureed mangos inside a food processor
  1. 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.
  1. Beat the cream cheese, sour cream and sugar. In a medium mixing bowl, use an electric hand mixer and beat the cream cheese and sour cream on medium speed until smooth. Then add 1/4 cup of granulated sugar and mix until smooth and creamy.
  1. 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.
Mixing together liquid ingredients in glass bowl
  1. Make the whipped cream. In a cold mixing bowl, pour in cold heavy whipping cream and 1/4 cup of sugar and whisk until stiff peaks. Careful not to over-whisk. If you over-whisk it will turn into a dense butter texture.
Whipping cream inside a metal bowl with a hand mixer
  1. 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.
Someone folding together shipped cream and mango cheesecake batter
  1. 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.
Mango cheesecake inside a cake pan with a plastic cake collar

Make the Mango Jelly Layer

  1. Bloom the gelatin. In a large mixing bowl, measure out 1/2 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.
  1. Mix the gelatin in the mango puree. Add the room-temperature mango puree to the warm gelatin and mix until combined.
  1. 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 it back in the freezer the gelatin will not properly be set since there is more gelatin in this layer than in the cake layer.
Someone pouring mango gelatin onto top a cheesecake
  1. Remove the cheesecake from the pan and decorate it with mango pieces.
A 3/4 view of a mango cheesecake with mangos and strawberries on top

Tips For The Best Mango Cheesecake

  • Line your cake pan. Since this cake is a no-bake cheesecake, 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 lifesaver for me. To prevent your crust from having little fingerprints 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 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 time 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.

Storage Instructions

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.

More Cheesecake Recipes to Try

Did you make this no-bake mango cheesecake recipe?

If you made this dish and loved it, please leave a review and comment below. We would greatly appreciate it!

Share your dish with us on Instagram, and tag us @takestwoeggs—we’d love to see and share your delicious creation!

Hungry for more? Follow us on Instagram, YouTube, TikTok, Pinterest, and Facebook for more tasty creations and updates 🍜

Up close of someone lifting a slice of mango cheesecake

No-Bake Mango Cheesecake

5 from 3 votes
Prep Time 20 minutes
Total Time 6 hours 20 minutes
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.
Servings: 1 9-inch Cake
Print Recipe

Ingredients

Graham Cracker Crust

  • 1 ⅓ cup (200 g) graham cracker crumbs, pulverized
  • ½ cup (100 g) unsalted butter, melted
  • 1 tablespoon (15 g) light brown sugar
  • ½ teaspoon (1 g) cinnamon
  • ½ teaspoon (1 g) salt

Mango Cheesecake

  • ¾ cup (200 g) mango puree approximately 3 mangos
  • 4 ½ teaspoon (13 g) gelatin powder
  • ½ cup (125 g) cold water
  • 14 oz (400 g) cream cheese full-fat brick
  • ¼ cup + 2 tablespoon (100 g) sour cream full-fat
  • ¼ cup (60 g) granulated sugar
  • ½ teaspoon (1 g) salt
  • 1 teaspoon (5 g) vanilla extract
  • 1 ¾ cup (400 ml) heavy cream
  • ¼ cup (60 g) granulated sugar

Mango Jelly

  • ½ cup 125 g water
  • 2 ½ teaspoon 8 g gelatin powder
  • ½ cup cup + 1 tablespoon (100 g) mango puree
  • 1 teaspoon 5 g lemon juice, freshly squeezed

Instructions

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 for about 15-30 seconds. Pour in the graham cracker mixture and thoroughly mix.
  • Layer the pan. Scoop the mix into the prepared cake pan. Press firmly for a flat, even layer. TIP: Use flat bottomed glass to make an even layer.

Cheesecake 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 (3/4 cup) for the cheesecake and 2) 100 g (1/2 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, sour cream 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 1/4 cup of 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 at 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 the remaining 1/4 cup of sugar 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 filling 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 1/2 cup of 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 the cake back in the freezer the gelatin will not properly set since there is more gelatin in this layer than the cake layer.
  • Serve. After the cheesecake has chilled in the refrigerator, remove from the pan, decorate with fruit and enjoy!

Notes

  • Line your cake pan. Since this cake is a 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 lifesaver for me. To prevent your crust from having little fingerprints 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 time 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.
  • Storage Instructions: You can store the no-bake mango cheesecake lightly covered in a cake box or with plastic wrap in the refrigerator for up to 3-4 days.

Nutrition:

Serving: 1g | Calories: 349kcal | Carbohydrates: 26g | Protein: 13g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 354mg | Fiber: 2g | Sugar: 22g

Rate & Review What did you think of this recipe?

Your email address will not be published. Required fields are marked *

Recipe Rating




  1. How much water do I use for the jelly layer? The ingredient list says 1/2 cup but the instructions say 1/4 cup. Which is correct?

    • Hi! If you want to freeze this no-bake cheesecake, I recommend freezing it without the top mango gelatin layer in a freezer-safe container for up to 3 months. Gelatin does not freeze well and the texture will change dramatically after it is frozen so I don’t recommend freezing if you have already made the top layer.

  2. In the cheesecake part it has 1/4 cup sugar under the whipping cream,but it doesn’t say where to add it. Is it supposed to go into the cream.

    • Hi!
      Under the cheesecake section, step 3 says “Beat the cream cheese, sour cream, and sugar. In a medium mixing bowl, use an electric hand mixer and beat the cream cheese and sour cream on medium speed until smooth. Then add the granulated sugar and mix until smooth and creamy.”

      So you would add the sugar after you beat the cream cheese and sour cream. I hope this clears things up for you!

      • The ingredient list for the cheesecake has granulated sugar listed twice. Is this a typo or are the quantities added together?

        • No it’s not a typo! The first 1/4 cup of sugar is mixed in with the cream cheese and sour cream and the second 1/4 cup of sugar is mixed with the heavy cream.