No Bake Mango Cheesecake

This article will walk you through how to make an irresistible mango cheesecake recipe complete with a buttery biscuit base, mousse-like filling, and glossy mango jelly topping. Along the way, I’ll share my no-bake story, tips for success, and how to make it look bakery-beautiful with simple extras. Whether you’re a seasoned dessert lover or just need a fruity treat for your next summer cookout, this mango cheesecake delivers. Let’s dive in.

Years ago, I found myself juggling sticky toddler hands, a marketing job, and a desperate craving for something bright and sweet. That’s when this mango cheesecake recipe came to life in my kitchen just outside Austin. It was the peak of Texas summer, and all I had was a box of biscuits, cream cheese, and two gloriously ripe mangoes staring at me from the fruit bowl.

I remembered how I first started Clara Makes It Sweet out of a need to create joyful, no-bake desserts that anyone could whip up fast. Mango cheesecake became a warm-weather favorite in our house. It’s luscious, light, and surprisingly simple. No oven, no stress, just a cool and creamy reward layered in tropical sunshine.

This mango cheesecake recipe is the very definition of summer on a plate. We start with a crunchy biscuit base made from Marie biscuits (or graham crackers if you prefer). The filling? A mousse-like mango dream that uses real mango flesh none of that artificial flavor here. And to top it off, a glossy mango jelly that sets like magic in the fridge. You can dress it up with whipped cream, mango cubes, and passionfruit pulp, but trust me it’s a stunner even plain.

I’ve shared this no-bake favorite with family, friends, and readers who now make it their own. And now, I’m sharing it with you. Whether you’re craving something tropical or need a dessert that looks impressive without the oven drama, this mango cheesecake recipe has your back.

You’ll find it pairs perfectly with sunny afternoons and chilled drinks. And if you enjoy this, you might also love my mango mousse recipe without gelatin or this biscoff banana pudding dessert both are no-bake crowd-pleasers too.

The heart of any great mango cheesecake recipe lies in its filling. It’s where the real flavor and texture shine. And in this version, we’re going for a mousse-like consistency that feels light on the tongue but rich in mango flavor. Best of all, there’s no baking required just a few simple ingredients and your food processor.

Real Mango Makes the Difference

Let’s start with the fruit. You’ll need about 700 grams of fresh mango flesh that’s roughly two large, ripe mangoes. Go for varieties like Ataulfo, Alphonso, or Kent, which are naturally sweet and have that vibrant color. Slice and scoop the mango into chunks, then blitz it in a food processor until it’s silky smooth.

You’ll want to set aside ¾ cup of this mango purée for the jelly topping later. The rest gets transformed into our creamy filling.

Smooth, Mousse-Like Texture

Now comes the creamy trio: Philadelphia cream cheese, whipping cream, and superfine (caster) sugar. Use room temperature cream cheese it blends easier and won’t leave clumps. Add these ingredients, along with the mango purée and your prepared gelatin mix, into the food processor. A quick blitz is all it takes to achieve a glossy, airy texture.

The secret weapon here is gelatin. It helps the filling hold its shape while keeping that dreamy, airy texture. Dissolve it by blooming it in cold water first, then microwaving in short bursts until fully melted. Cool it slightly before adding it in. Don’t skip this step it ensures a stable set.

Pour the filling onto your chilled biscuit base and give the pan a gentle tap to settle any bubbles. Then into the fridge it goes for at least 3 hours.

Need more no-bake mango inspiration? You’ll love my easy mango mochi for a chewy treat or try the mango chia pudding for a lighter bite.

Once your creamy filling is set, it’s time to crown your mango cheesecake recipe with that gorgeous golden layer mango jelly. It’s light, fruity, and adds a stunning mirror finish that makes this cake look like it came straight from a patisserie. And don’t worry, it’s easier than it looks.

Easy Mango Jelly Layer

This topping starts with the mango puree you set aside earlier. Combine it with lemon juice for a touch of brightness it helps balance the sweetness and enhances that tropical mango flavor. Then bloom a small amount of gelatin in cold water. Just like before, let it sit a few minutes, then melt it gently in the microwave.

Now whisk the melted gelatin into the mango-lemon mixture until it’s smooth. Pour it gently over your set filling, tilting the pan slightly to help the jelly spread evenly to the edges. Try not to disturb the creamy layer underneath slow and steady is key.

Refrigerate again, this time for at least 12 hours. Yes, it takes some patience, but this slow chill is what gives the cheesecake its flawless texture and that gorgeous layered look. When it’s ready, the jelly will be firm but still tender like a tropical sunset caught in a glaze.

Unmolding Without Stress

To serve, unclip your springform pan and lift the sides. Thanks to the baking paper lining, the cheesecake should slide off smoothly. Use the overhanging parchment to gently move it to a serving plate, then carefully slide the paper out from under it. No flipping, no crumbling just a perfect presentation.

This is the same technique I use for my biscoff cheesecake (no bake) another crowd favorite that’s rich and silky without the oven fuss. And if you’re more into zesty flavors, the no-bake key lime pie is a tangy alternative you’ll want to bookmark.

No Bake Mango Cheesecake

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A celebration of summer! A creamy mousse-like VERY mangoey filling on a biscuit base topped with a beautiful mango jelly, piles of whipped cream, more mango and passionfruit. Toppings are optional – it’s stunning without, prettier with!

• Total Time: 0 hours

Ingredients

Scale 1x2x3x

Base:

150 g / 5 oz Arnott’s Marie Biscuits (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit

100 g / 3.5 oz unsalted butter , melted

2 tbsp white sugar

Mango:

700 g / 1.4 lb mango flesh (2 large mangoes) (Note 1)

Filling:

4 1/2 tsp gelatin powder (Note 2)

1/2 cup / 125 ml cold tap water

500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)

2/3 cup / 150g caster sugar (superfine white sugar)

300 ml / 10 oz whipping cream*

Mango Jelly:

3/4 tsp gelatin powder (Note 2)

1/4 cup / 65 ml cold tap water

1 tbsp lemon juice

Toppings (optional):

300 ml / 10 oz whipping cream*

1 tbsp white sugar

1 tsp vanilla extract

1 large mango, cut into cubes

2 passionfruit

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Instructions

Cake pan:

Use a 22 cm / 9″ springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).

Place a square sheet of baking paper on the base, then secure in springform pan (see video) with excess paper hanging out sides.

Grease sides with butter and line with paper.

Biscuit base:

Blitz crackers into fine crumbs in a food processor.

Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly – base only, not sides.

Filling:

Put water in a heatproof bowl. Sprinkle gelatin over surface (don’t dump in centre). Stir to partly dissolve. Set aside 5 minutes – it turns gelatinous.

Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved (few tiny specks ok). Cool 5 minutes.

Place mango in food processor. Blitz until smooth.

Measure out 3/4 cup and reserve for mango jelly, set aside.

Add cream cheese, cream, sugar and gelatine mixture into food processor (2.5L/2.5qt/10 cup+ capacity – Note 3). Blitz for 30 seconds or so until smooth.

Pour into cake pan. Refrigerate 3+ hours until top is set.

Mango Jelly:

Pour water into bowl, sprinkle over gelatin. Leave 5+ min. Microwave on high 2 x 10 sec, stir well until granules dissolved. Set aside 5 minutes to cool.

Place reserved mango puree (from step 4 under Filling) and lemon in a bowl. Pour over gelatin and whisk well.

Pour over cheesecake filling. Tilt cake around to spread.

Refrigerate 12 hours+.

Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.

Decorations:

Place cream, vanilla and sugar in a bowl. Whip until the cream is softy whipped.

Piled over the centre of the cheesecake.

Top with more chopped mango and passionfruit pulp. Serve and relish in praises!

• Author: clara
• Prep Time: : 30minutes
• Cook Time: 30minutes

The base is buttery. The filling’s like a tropical cloud. The jelly layer gleams like gold. Now let’s turn your mango cheesecake recipe into a showstopper with toppings that are as flavorful as they are beautiful.

Whipped Cream Clouds & Tropical Jewels

Once the cheesecake is fully set, it’s time to decorate. I love topping it with softly whipped cream it adds a creamy contrast to the jelly and gives your dessert height and elegance. All you need is whipping cream, a bit of sugar, and vanilla extract. Beat until you get soft peaks. Not stiff, not runny just smooth and luxurious.

Spoon it in a rustic pile at the center, or use a piping bag for a neater look. Either way, this touch transforms your cheesecake into something special. Next, layer on cubes of fresh mango. If you used Alphonso, Kent, or Ataulfo mangoes in your filling, use the same for your topping to keep the flavor seamless.

Then add passionfruit pulp. The seeds add sparkle and tang, and together with the mango, they create that feast-for-the-eyes effect. It’s optional, sure but once you see the finished product, you’ll want to do it every time.

This method also works wonders with my mango chia pudding, where toppings give a visual and textural boost. Or try it on my biscoff cheesecake another no-bake marvel.

How to Serve & Store Like a Pro

A warm knife is your best friend when slicing this cheesecake. Dip it in hot water, dry it off, and slice cleanly through. Repeat for each piece. Your slices will look sharp and bakery-perfect.

This mango cheesecake recipe isn’t just another no-bake dessert it’s a showpiece, a celebration, and a guaranteed way to win over any summer gathering. With a buttery biscuit base, mousse-like mango filling, and that glossy mango jelly on top, it looks like it came from a high-end bakery but is made right in your kitchen.

You don’t need fancy tools. You don’t need the oven. Just fresh mangoes, a food processor, and a bit of patience while it chills. And let’s not forget the toppings whipped cream, juicy mango cubes, and tart passionfruit bring a vibrant, tropical touch that makes each slice unforgettable.

I created this mango cheesecake one chaotic summer afternoon, hoping for a simple win. What I got was a recipe I’ve turned to again and again. It’s flexible, stunning, and perfect for making ahead. Whether you’re serving a crowd, celebrating a birthday, or just craving something fruity and fresh, this recipe checks every box.

If this one hits the spot, don’t miss my no-bake key lime pie for a zesty twist, or my easy mango mochi for a chewy treat you’ll crave again.

So go ahead. Whip it up. Let it chill. Then grab a fork and taste what summer really feels like.

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