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.
(Love no-bake cheesecakes? Try this light and bright no bake lemon 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
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).
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
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 (with video)
Equipment
Ingredients
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
Instructions
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 ¼ 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 ½ cup sugar on medium high speed until smooth and creamy (2-3 minutes).
- Add 1 teaspoon lemon zest, 1 tablespoon lemon juice and 1 ½ 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 ½ 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.
Video
Notes
- If you’re using fresh mangoes for the puree, you would need 3-4 mangoes for 1 ½ 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.
- If using frozen chopped mangoes, make sure to thaw to room temperature before adding to cheesecake.
- 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.
Nutrition
Nutritional information are estimates only.
Happy no baking!
Did you try making no bake mango cheesecake? I’d love to hear from you in the comments section below.
Jaime
This sounds perfect for spring – heading into summer! And it’s so pretty! My daughter is such a fan of mangoes. I haven’t given her cheesecake yet, but I can’t see why she wouldn’t be a fan.
Jolina
Hope she likes it! Some mangoes can be a tad tart though…hope you find sweet ones for this 🙂
Dani
This looks amazing! Will definitely have to try it out – the decoration/presentation certainly won’t look that good though!
ejnosillA
This looks really yummy and I don’t have to bake anything… boy won’t the kids be happy about that… This cheese cake really does look good and I can’t wait to try it out.
Adriana Lopez Martn
This dessert looks incredible, I love mango what a great way to use this ingredient. I wish I could have a slice now. Yummy!
Mira
This will be perfect when its too hot to turn on the stove! Looks yummy.
Natalie
OMG I love the topping swirls. I think our Philippine mangos are best but I’m also biased as my family is from the Philippines 😉
Jolina
But they are, aren’t they?? 🙂 🙂 🙂 Let’s not call it bias, let’s call it…informed decision making haha!
Johnathan Vargo
Wow! That’s looks amazing, Jolina! The whipped cream designs…I have no words. You left this writer speechless! Great job, I will be making this soon 🙂
Jolina
Thanks! 🙂 Hope you guys like it!
Emily
This cake looks so pretty and yummy! I love the idea of a fruity mango cheesecake for summer, it sounds so fresh and delicious. Thanks for the recipe!
Jolina
Thanks! Mangoes are supposed to be at their best in the summer so hope you get hold of some amazing mangoes and try the recipe 🙂
Tori
Why, for the love of everything, is this the first time I’m ever hearing about mixing mango with a cheesecake? Genius! It sounds absolutely delicious and to top it off is beautiful! Gong to pin this to try someday, it needs to be on my plate. Thank you for this!
Jolina
Haha better late than never 🙂 It’s really quite delicious. Hope you love it as much as we do! And thanks for the pin!
Kate
What a beautiful dessert! I am with you on the mangos. I have a perfectly ripe one in my kitchen right now. Yum!
hal
no bake – yes please – i’m a nightmare with baking & i love mango so this recipe is made for me!
Jolina
Awesome! This really is a breeze to make 🙂 Hope you like it!
Elizabeth
This is perfect for the summer. So easy to make I can bring this all our summer potlucks.
Gunjan
This mango cheesecake dessert is simply irresistible. Also your images makes it all more desirable.
Dawn - Girl Heart Food
I really enjoy mangos now, but did ya know that I didn’t at one time?! Crazy, right? This cheesecake look delicious, Jolina! SO creamy and smooth – just what ya want in a cheesecake! Love that it’s no bake (which is perfect for summer – though it’s not warm here yet by no means). Congrats on your video girl! High five and thumbs up! Have a great week 🙂
Jolina
Thanks Dawn! That video was dang hard to do lol. But fun. So I’m really looking forward to doing more. High five! Have a great week too!
Candice
YOU are 100% right! I have had mangos from all over the world and the Philippine ones are best. I am totally biased too. But they are the sweetest and the best flavor and texture. I even like green Philippine mango with bagoong! LOVED your video and recipe. And I love following you. <3
Jolina
LOL now you’re making me crave for green mangoes with spicy bagoong Candice! 🙂