No-Bake Mango Cheesecake

Up close of someone lifting a slice of 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.

Course Dessert

Cuisine Asian Fusion

Prep Time 20

Total Time 6 20

Servings 9-inch Cake

Calories 349kcal

Author Takes Two Eggs

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 and lemon juice 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.

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