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.
Mark
Mango cheesecake, what a great combination. I really do love your decoration on top of the mango puree. Just beautiful.
Rachel
This looks fantastic! My Hubby would love me even more if I made him this. Also super perfect since mangos are in season right now 🙂
Annemarie LeBlanc
You had me at no-bake! I love cheese cake, whatever flavor they may be. Your mango cheese cake looks absolutely divine! I will try to follow your recipe and make one too, although I won’t expect mine to be look that perfect.
Liz
Well done with the video! This cheesecake looks so perfect for hot weather when I don’t feel like turning on the oven. Now, if you could do a video that teaches me how to make those beautiful whipped cream stars and swirls on top, that would be super 😉
Jolina
Haha thanks Liz! You know what’s funny, I actually tried to do a “frosting tutorial” tonight. Major fail. My arms were all over the camera teehee. Someday!
Lorelai
Oh, wow! This cheesecake looks and sounds delicious. And your whipped cream piping is a gorgeous topper.
Jolina
Thank you Lorelai! The more I look at it now, the more it reminds me of sea shells I don’t know why LOL!
Ashley
This looks delicious! We LOVE cheesecake but tend to avoid it in the summer because I don’t like running the oven. But this solves that problem! I’ll have to try it!!
Divya
This looks amazing!! I’m saving the recipe for later this month. Mango is my husband’s favorite fruit. Cheesecake is his favorite dessert. And his bday is this month. I’m gonna be a popular wife if I make this for him!
Jolina
You got a trifecta going on there Divya! 🙂 You gotta make this cheesecake. Hope you guys like it!
Lisa
This looks amazing! I love mango things. It took me until 3 or 4 years ago to ever try a mango, but now I want to make all the mango things! And a mango cheesecake like this looks perfect!
Kimberly
Oh my goodness! YUM! I just saved this recipe. I’m pretty biased about mangoes too, but I’m from Costa Rica. 🙂
Jolina
I must say, I’ve tried all kinds of mangoes but not yet Costa Rica ones 🙂 Gotta put that on my to-hunt-for list!
Lori Vachon
What a gorgeous cheesecake! The flowers on top just set this over the top, so pretty!
Catherine
This cheesecake is absolutely beautiful! The center is so light and airy…I would just love a slice of this!
Juli
Oh my gosh! Everything about this is screaming my name. Mango is my favorite fruit and cheesecake in my top fave five desserts! I have to make this! Thanks for the recipe!!
Jolina
Awesome! Hope you like it Juli 🙂
Kimberly
Looks like John beat me to the comments! Lol! He loves mangoes, so I’m not surprised. So, I’m little green here, but I didn’t realize there was a mango specific to the Philippines. Wonder if we could find them here in Florida. This looks amazing and so easy to mke. Love the video, too.
Jolina
LOL you two really crack me up! I don’t think Philippine mangoes make it to North America (major pet peeve to be honest!). Only dried mango, preserves and puree. I guess it’s too far to export?? No idea. I was just happy finding the puree! 🙂
katriza
Totally my kind of recipe! I love cheesecake and mangos! I love that layer of mango on top! Definitely going to try this, especially since its no bake!
Mallory Mitchell
I don’t know if I could get through making this entire recipe without eating all the ingredients lol but I am definitely going to try! Loved watching the video also 🙂
Jolina
I have to be honest, that’s a real possibility LOL! Thanks Mallory!