This No Bake Mango Cheesecake is a complete and utter celebration of summer! A creamy mousse-like cheesecake loaded with 3 BIG mangoes and is surprisingly straightforward to make with your food processor.
No Bake Mango Cheesecake
When I photograph beautiful cakes like this, it sometimes makes me wish I wasn’t the Queen of Brown Food. Salisbury Steak, Pot Roast, Beef and Mushroom Pie, Cottage Pie, Guinness Stew, Chickpea Curry, Lentil Soup…. if it’s brown-and-ugly-but-delicious, there’s a good chance I’ve already shared it and had the pleasure of trying to capture a photo of a pile of brown gloop so it looks as irresistibly delicious as it tastes.
Though just writing that list out reminds me of all that saucy brown deliciousness….. and actually, no. I would never give up my brown foods to be a pretty cake blog! 😂
This No Bake Mango Cheesecake is a classic example of what started out as a cruisy week ending up in a whirlwind of mango pureed chaos / bliss. I happened across bargain scruffy looking mangoes at Harris Farm Markets (Instagram followers know I’m there practically every day!) – $2.99 / kg (that’s $1.50/lb) for beautiful ripe, juicy mangoes that were blemished on the outside yet perfect on the inside.
Helloooooo mangoes! She who can’t resist a bargain loaded up, and this was the result:
Classic cheesecake biscuit base.
Creamy insanely mangoey mousse-like cheesecake filling – NO BAKE!
Topped with mango jelly (soooo pretteee!), piled high with whipped cream (optional, but again, soooo pretteee!), more mangoes, and passionfruit – yet again, because… well, for no reason other than it’s soooo pretteee!!! 😂
If I’m making a mango cheesecake, it’s got to seriously taste of MANGO. As luck would have it, I shared my first mango cheesecake attempt live on Instagram stories just on Monday this week, the wonderful folk over at Mangoes Australia saw it and within 4 hours – this was delivered to my house. I KID YOU NOT!!!
A big, beautiful tray of ripe Honey Gold Mangoes for me to use to keep recipe testing so I could perfect the mango cheesecake to share here.
PERKS OF THE JOB!!!!!!!
Don’t get too jealous, if you could see the state in which I live and that I no longer have a dining room because I sacrificed it to use as my photography and video “studio” (a term I use loosely because it’s about as un-pro as a studio can be), and the frustration at times of making the same recipe over and over again in order to make it good enough to share on my blog, not to mention taking photos and filming the recipe video…..
Oi. Plenty of recipe failures over here that never make it to the publishing table.
VERY happy that this wasn’t one of them!!!
I think you’ll find that this mango cheesecake recipe has a wee bit more mango in it than others. Because I was determined that it be appropriately mangoey, rather than just a yellow cheesecake with a mango fragrance.
This is made almost entirely in a food processor. I’d like to say in one go, but no. Biscuit base blitzed first, then the mangoes, then throw the other filling ingredients in, blitz and pour.
Because this is a NO BAKE Mango Cheesecake, it’s made with gelatin to set the filling. I use powdered gelatin because it’s readily available at supermarkets (baking aisle) – as opposed to gelatine sheets. Also the setting strength of gelatin powder in different countries is very similar, whereas I’ve seen inconsistencies with gelatin sheets.
There is no need to fear using gelatin powder! Follow the recipe steps exactly – the key part is to sprinkle the gelatin powder over the surface of a bowl of water, rather than dumping in spoonfuls (which will result in clumps). And don’t stress even if you end up with clumps! I did in my first attempt and it still worked out fine – read the recipe notes for how to deal with this.
I promised that this No Bake Mango Cheesecake had a soft mousse-like filling, and here’s a photo to show you. Nothing like jelly, see? 🙂 Aerated – thanks to the food processor blitzing!
I decorated this with cream, more mangoes and passionfruit for no reason other than to make it look pretty. The cheesecake is fabulous as it is without these toppings. The first time I made it, I just piled on chopped mangoes and it was delicious but it was very orange, as you can imagine. The cream breaks up all that orangeness, it’s always welcomed in any dessert, and provides a soft cloud to pile up plenty more fresh mango and drizzle over passionfruit pulp, if you should choose.
I gave away most of this cake because….well, dangerous!!! However, there’s a big chunky slice of this actual cake in these photos sitting in the fridge and I hear Netflix calling my name… Happy weekend! – Nagi xx
More Cheesecake recipes
Strawberry Cheesecake – a magical combination!
WATCH HOW TO MAKE IT
Note: accidentally edited out the step in video where gelatine is added into filling! Please follow written recipe.
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No Bake Mango Cheesecake
Ingredients
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
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!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
I went to the bathroom and he took my spot! His motto: You snooze, you lose.
I just finished final touch up with condensed milk and mango pulp. Instead of fresh mangoes as we don’t get good quality in New Zealand. This recipe is going to be top of my list love ❤️ it. Will enjoy for new year with families.
I very rarely leave comments on recipes however this is one of the best cheesecakes I have ever made. Everybody went back for seconds on Christmas Day. Highly recommend!
Absolutely divine!
This was a hit for a QLD Christmas. My other half loved it, as did I. Definitely another keeper from Nagi
This is so delicious! A real crowd pleaser. Thank you!
I made this for Christmas lunch and it was such a hit! The recipe was easy to follow, fun to put together, and looked so beautiful in the end. As a very pregnant person with a fixation on mangoes at the moment, this definitely hit the spot! Thank you Nagi!!
I followed this recipe to a T and the cheesecake still hadn’t stabilised enough after 16 hours in the fridge. It could have been the gelatine powder I used or maybe additional gelatine powder is needed.
In saying that though the flavour is amazing, I made this for Christmas Day and it was a hit. I even had a cousin ask if I could make it for him for him birthday so I will certainly try making it again but with a few tweaks.
It was perfect. Thanks Nagi. I enjoyed making it and everyone enjoyed eating it on Christmas Day. Can’t wait to try another one of your recipes.
Made this for Christmas Day.
I am not a baker but I nailed it. I feel like it’s pretty involved and took a bit of time to make but it was also pretty risk free. Worked really well, looked and tasted fantastic.
Literally looked just like the pics. Perfection.
Made this yesterday and it set beautifully. I added lemon zest to the base which added a nice pop of flavour. Would definitely recommend
Made two and they turned out beautifully, family loved them!
Added a bit more mango (800gms) in the second one which was tastier. Have a photo but not sure how to add it…
A question.
How much of this recipe can I freeze as would like to have on Christmas day?
Cheers Marie
This recipe is amazing! Super easy and the flavour is perfect – light but deliciously mango! The jelly on top really makes it. I have made this many times and I’ve never met a person who hasn’t looooved it! I’ve passed this recipe on to so many friends/family/colleagues. Thanks Nagi ❤️
Nagi … do you think this would be ok with frozen mango ? We don’t get very good fresh mangos in NZ.
Mine did not set. Make sure its totally defrosted and use the liquid juice as your water or it won’t set. I worked that out the hard way but tastes great
Delia, I used frozen mango and have just made the cheesecake here. It is looking amazing. I thawed mango out first of course 🙂
Shrinkflation? 18 Arnotts Marie biscuits now 🙁
hi Nagi and all,
I have wanted to try this recipe forever but as I am unable to source gelatine powder and there was a caveat regarding the Dr. Oetker gelatine leaves I have just admired from afar. Last night I gave it a go with the leaves and it set perfectly – filling and topping. I took a tiny square as a tester and all good :).
How many leaves did you use per tsp powder?
How many leaves did you use per tsp powder? Submit comment isn’t working?
This cheesecake was absolutely perfect 🥰. Worth way more than five stars! A couple added things I did: I passed the mango through a sieve and then measured 450g to avoid mango fibres, and before adding gelatin to the recipe I whisked in a bit of the mango puree in it and then added that mixture to the rest, recommended by a Baker friend to doubly ensure smoothness. It turned out just as pictured. I didn’t have extra mango or passion fruit but it didn’t matter. It was gobbled up anyway with folks fighting over who got more.
This is hands down THE MOST DELICIOUS cheesecake ever!!! Served it to 3 other people who all said the same and took pieces home! Wow!!
Love this recipe and have made multiple times and always comes out perfect!
I’m wondering if anyone has tried using a different fruit? Like pureed strawberries??
I’m an absolute fan of the no bake mango cheesecake, but i had spare strawberries so decided to try swapping. I followed the original recipe exactly, just swapping 2 punnets of strawberries for the mango. It came out really well, but maybe not quite set enough. If I make it again I would possibly add a little more gelatine.
This is hands down the most delicious, professional looking cheesecake I have made. It’s so creamy and full of flavour yet so easy to make.
Hello everyone silly question but the cream cheese says 500g (2 blocks) – so is that 500g in total or is it 2x500g??? Making it now 🥴
Absolutely delicious, just enough sweetness, light and easy to make. Will be making it again!!