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No Bake Mango Cheesecake (with video)

Luxuriously smooth and a breeze to make, this no bake mango cheesecake takes you straight from your kitchen to a tropical paradise. Creamy and refreshing, it’s the perfect spring and summer treat.

No Bake Mango Cheesecake

And just like that, it’s the first of May (what I also like to call almost-June)!

The grass is green, flowers are blooming, the days are getting longer and warmer. And the best is yet to come! (Unless you hate summer. But why?)

Another reason to love the season? Mangoes.

They are not native to Canada but according to my friend, Google, over 70 percent of the total mango volume shipped to North America happens between April and July so we’ve been eating our fair share.

And this no bake mango cheesecake is a delightful tribute to the fruit! A light, creamy, refreshing cheesecake where the mango shines.

Carabao mangoes

No Bake Mango Cheesecake

To be honest though, I’m kind of a mango snob.

Philippine mangoes (the carabao mango variety) are apparently in the Guinness Book of World Records as the sweetest in the world (and I am quoting my friend Google again here).

No Bake Mango Cheesecake

While I don’t know if it’s true, I can tell you for sure they are the best I’ve ever tasted.

Thai mangoes are great. And even the ones we get here. But nothing compares to Philippine mangoes (and I’m not just saying that because I’m biased!).

Mango puree

No Bake Mango Cheesecake

So it took me a while to make anything mango-ish. Until I saw this mango puree made of 100% Philippine mangoes (no preservatives added!) in the Asian grocery store – mango frenzy followed.

You can use any kind of mango for this recipe though. Just take the flesh out and puree it in a blender.

For the creamiest texture, strain the puree through a mesh strainer to get those nasty fibres out.

No bake mango cheesecake

And what you’ll have is this light, refreshing and very creamy no bake mango cheesecake. Did you watch the video? It’s the first video I’ve ever made!

It’s not the prettiest lol (I’m going to get better, I promise) but I hope it shows you how easy it is to put this cheesecake together.

This no bake mango cheesecake is a great treat for Mother’s Day too. So grab some mangoes and get whipping! This cheesecake is delightful.

No Bake Mango Cheesecake

No Bake Mango Cheesecake (with video)

Author: Jolina
This no bake mango cheesecake is a delightful tribute to the fruit! Luxuriously smooth and a breeze to make, it’s the perfect spring and summer treat.
5 from 1 vote
Prep Time 30 mins
Cook Time 0 mins
Chill Time 8 hrs
Total Time 8 hrs 30 mins
Course Dessert
Cuisine Filipino
Servings 12 servings
Calories 368 kcal


For the Crust:

  • 2 cups 200 grams crushed digestive biscuits
  • ½ cup 115 grams unsalted butter melted then slightly cooled
  • ¼ cup 55 grams packed brown sugar
  • ¼ teaspoon ground cinnamon
  • pinch salt

For the Filling:

  • 1 tablespoon unflavoured gelatin
  • ¼ cup 60 ml water
  • 2 8-oz blocks of cream cheese softened
  • ½ cup 100 grams granulated sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 ½ cups 360 ml mango puree see notes
  • 1 cup 240 ml heavy cream whipped to stiff peaks and chilled until ready to use
  • ½ cup chopped mangoes see notes

For the Topping:

  • 1 tablespoon unflavoured gelatin
  • 3 tablespoons water
  • 1 cup 240 ml mango puree


For the Crust:

  • Line the bottom and sides of a 10-inch springform pan with parchment paper and set aside.
  • Using a large bowl, mix all ingredients together until thoroughly combined. Transfer to your pan and press to the bottom using a spoon or a glass. Chill while you prepare the filling.

For the Filling:

  • Stir 1 tablespoon unflavoured gelatin in 1/4 cup water. Set aside to allow the gelatin to bloom.
  • Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 2 blocks of cream cheese and 1/2 cup sugar on medium high speed until smooth and creamy (2-3 minutes).
  • Add 1 teaspoon lemon zest, 1 tablespoon lemon juice and 1 1/2 cups mango puree. Stir until incorporated.
  • Take your gelatin and microwave it for about 10 seconds to dissolve it. Then temper it by adding about a spoonful of your cream cheese mixture and stirring until it comes down to room temperature. Add it to your cream cheese mixture and stir to combine.
  • Fold whipped cream into the cream cheese mixture until incorporated. Then fold 1/2 cup chopped mangoes.
  • Transfer to your prepared pan and chill for at least an hour before putting your mango topping.

For the Topping:

  • Stir 1 tablespoon unflavoured gelatin with 3 tablespoons water. Set aside for about 10 minutes to allow it to bloom. Then microwave it for about 10 seconds to dissolve, temper with a little bit of mango puree, before adding it to the rest of your puree. Stir to combine.
  • Pour the mixture on top of your chilled cheesecake and swirl the cheesecake around to evenly coat the top. Chill for at least 4 hours (preferably overnight).
  • Serve with whipped cream and/or more chopped mangoes if desired.



  1. If you’re using fresh mangoes for the puree, you would need 3-4 mangoes for 1 1/2 cups. Just scoop the flesh out and blend until smooth. Additionally, you can choose to strain the puree through a mesh strainer to remove any fibre that might be left behind.
  2. If using frozen chopped mangoes, make sure to thaw to room temperature before adding to cheesecake.
  3. You’ll notice that I did not add any sugar to my mango puree. Depending on the sweetness (or tartness) of the mangoes you get, you may need to do so. Taste your mangoes before using.


Calories: 368kcalCarbohydrates: 35gProtein: 5gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 67mgSodium: 158mgPotassium: 185mgFiber: 1gSugar: 26gVitamin A: 1495IUVitamin C: 23mgCalcium: 61mgIron: 1mg

Nutritional information are estimates only.

Keyword Easy, No-Bake Dessert, Summer, Tropical
Tried this recipe?Tag @iamtheunlikelybaker I’d love to see your creations!

Happy no baking!

Did you try making no bake mango cheesecake? I’d love to hear from you in the comments section below.

Rate the Recipe


Thursday 19th of July 2018

Can the topping be used on a regular cake ?


Sunday 22nd of July 2018

Hi Shanu. The topping is essentially mango gelatin so although I haven't tried it on other cakes, I suppose it should work. Just make sure the base cake is set/cooked/cooled before pouring the topping then allow the gelatin to set.


Wednesday 5th of July 2017

Is it alright if I substitute digestive biscuits w/ graham crackers?


Sunday 9th of July 2017

Hi Ashna! Absolutely. Just remember though that graham crackers are slightly sweeter than digestives.

Tiffany VanSickle

Friday 5th of May 2017

Your presentation is beautiful! I love the decorative top! Cheesecake has always been one of my favorite desserts. This sounds delightful!


Friday 5th of May 2017

Haha I am a total mango snob myself (read Alphonso mangoes are the best)!! I would love to try the Carabao mangoes. Seriously why don't we get those good mangoes here??? Back in India, I would have eaten a couple of pounds by now :-D This cheesecake sounds yum and perfect for the very hot days in June / July when you don't feel like turning on the oven!


Friday 5th of May 2017

Cute video! I love mango and this dessert sounds perfect for summer months (if we ever get summer weather here in Toronto :) )


Saturday 6th of May 2017

IKR? It has been raining all week, there was even a frost warning (frost!!!). Ah well, hopefully May showers mean June flowers haha. Thanks Julia!