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.
Could you use frozen or tinned mango?
Hi Linda, I would use frozen as it’s not in syrup. Thaw and follow note 1. N x
Do you have any advise on substituting the gelatine with agar agar?
Fabulous taste, so light and fluffy. The guests at the High Tea said it was like eating mousse.
I will certainly have it as a go to recipe for special occasions especially in Mango season.
Thank you Nagi for all your recipes.. I have tried many of them and never had anything but compliments. 💖♥️💖
I made this Recipe for my Husband for our 4 year anniversary and he LOVED it. It was very light and fluffy and not overly sweet or heavy. I will definitely be making this again. Thank you so much for sharing. 🙂
Oh that’s great Angela, I hope you both have a fabulous anniversary and many more years ahead of you! N x
Could I use agar agar powder instead of gelatine and any ratio advise please.
Hi, I found this cheesecake to be lovely, but…. with the 4 and a half teaspoons of gelatin powder in the mixture I found I could taste a slight bitterness from the gelatin? I made it again, added slightly more sugar but could still taste that bitterness from the gelatin. Any advice on how to overcome this? Thank you.
Hi Nagi,
I have made your mango cheesecake and loved it but i was wondering could it be changed to passionfruit and would it be as simple as just changing the mango to passionfruit pulp from a can and if yes could you tell me how much i would need for the filling and how much for the top?
Thank you
Hi Leanne, no it wouldn’t be a straight swap I don’t think – I’d need to test it. Flavour would be quite tart too so would need adjusting. N x
Made this over the weekend and it was an absolute hit! Soft, creamy and all about the mango. Thanks Nagi!
A delicious cheese cake which I made for Christmas Day. While a bit fiddly to make the result was worthwhile. I used KP Mangos and the flavour was superb. Only concern presentation wasn’t wonderful, think it might of had something to do with not having sides. For that reason I cut and served it to the table from the kitchen.
Hi Nagi,
Thank you for another wonderful recipe! I made it for my daughter’s birthday and everyone loved it including my younger daughter who doesn’t like mango. My mother in law even requested it for next year Christmas.
So thanks again for sharing your recipe and tips!
Have a blessed and healthy new year to you and family and Dozer. Keep praying that it’s a better year for the whole world.
Hi,
I was wanting to make this today and wondering if you could put chunks of mango i stead of pureed mango?
Best cheesecake ever ❤️I made this for Christmas and everyone loved it. I did have a few clumps of gelatine despite using the quantities and brand recommended in the recipe. Just wondering if the gelatine needs to be cooled for more than 5 mins 🤷♀️
Loved this recipe it was a massive hit at our recent Christmas lunch. I needed more mangos to make the 700g(4 in total).
Yum, yum, yum. A beautiful not too sweet dessert to celebrate an Australian Christmas. Will definitely be making this one again. Thank you. Di
Oh my god ,the cheese cake came out perfect. And my mum said it was the best one I have ever made ,and the taste wow it was beautiful.
Made this for Christmas Day. Looked wonderful (followed the directions to a t) and was delicious. Was a real hit! Thanks Nagi
Made your delicious mango cheesecake for Christmas dinner It was a real winner
As usual I like to add my own touch so I made it with chocolate ripple biscuits and 1/4 cup coconut for base and added rasppberriesand crumbled flake to the mango and passionfruit topping Absolutely delicious ans everyone loved it Thankyou Nagi hope you have been able to enjoy your Christmas Day despite your lockdown
Hi is it really 700g mango flesh? I’ve cut up 3 huge mangos and got nowhere near this weight in flesh!!
I noticed that Nagi has provided a slider scale depending upon the number people you cook for, so you might end up needing less ingredients (volume/weight)
OMG this is the best cheesecake EVER!!!!!
So fluffy and not sickly sweet
Half of it was gone in an hour of decorating and now I have to make another one because there’s not enough for Xmas dessert 🥴
This recipe is a keeper and so is the yummy gingerbread men
I’ve made a big mistake and cut the baking paper to fit the springform pan 🤦♀️🤦♀️.
Any advice on getting the paper off the bottom once it’s set? Hoping for a miracle!!
Don’t panic! Just lift the cake up on one edge gently and see if you can pull a bit of the paper, then slide the cake off it 🤞 – N x