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.
Do you have to put the gelatin together with the cream cheese, sugar and cream as fillings? I havent seen it in the video but the recipe said otherwise. Thanks
Hi Nagi, this looks superb, I can’t wait to try. If I want to make this two days in advance, do I still make everything including the topping whipped cream? Or would it go flat? What’s the best way to make this ahead? Pls advice, Tq so much!
You can make ahead but top with whipped cream just before you serve. I hope you love it! x
I forgot to add cream in the filling, will it make my cheesecake bad?
It will just be a bit thicker than ideal – but still tasty! Also your cheesecake won’t be quite as high 🙂 N x
Sorry another question, if I don’t have a processor big enough is it ok to use beaters or a mixer to combine all ingridients?
Thanks
That’s fine but do you have something to puree the mango?? 🙂
Hi, thanks for the reply. Yes have a small processor just not big enough to fit everything in at once.
Ps love your recipes 🙂
Ahh. You’ll be fine then! 🙂 N x
Hi, just wondering if I were to skip the jelly part would I need more gelatin as I haven’t take out the puree for the jelly? Is it possible to just drizzle puree on top rather than make the jelly and would I do that once the cheesecake is set?
Thanks
Hello Nagi,
Thanks for sharing your recipe. May I know if it’s possible to opt out the cheese and less sugar, will that affect the outcome of your recipe? Thanks
Hi Kelly! I’m afraid I’d advice not changing this recipe. It might affect how it sets – we don’t want a sloppy mess! 🙂 N x
Oh good heavens…. I have made MANY of your recipes but i somehow missed this one. I can’t wait to try it!! It sounds absolutely delicious!!
I hope you love it as much as I do!! 🙂 N x
Hi Nagi, this recipe is SO forgiving! I put the cheesecake in the fridge for its first set…..and then noticed the 300ml jar of cream which should have been in it sitting on the shelf. Duh! So I scooped out as much filling as possible without disturbing the biscuit base, put it back in the food processor with the cream (I reduced it to 250 ml to compensate for the mixture I couldn’t remove), mixed and poured again. Result – excellent! I was thrilled to have made something that looked exactly like yours. Happy tummies all round. Thank you.
WHOOOOTTT!!!!! So pleased to hear it worked out!!! N xx
I made this and it was delicious and refreshing. Mine came out a bit soft, will add touch more gelatine next time or spoon it in individual glasses as a dessert .
Hi. I’ve followed this recipe and it came out soft too. Was thinking the same to put more gelatin next time. This time since our guests were about to arrive, we quickly put it in a freezer to keep the form 😂
Would the quantity of gelatin also depend on the thickness of springform pan?
Thanks for your yummy recipe. Just making it now. Just wanted to clarify that I need to wait about 3 hours for the filling to set before I pour the jelly?
Yes that’s right, you don’t want the top to cave in when you pour the jelly on top 🙂
Hi Nagi!
Is there a more alternative than gelatin that I could use for this recipe? Would instant pudding mix work for instance? Thanks!
Nagie, every one of your recipes I have tried have been amazing!!
I would love to try this recipe, but I’m wondering what to do with the gelatin if you don’t have a microwave?
Thanks so much
I would sit the bowl in a larger bowl with hot water just to warm it through 🙂 I hope that helps!!
Thanks so much for the fast reply!! Yes, That helps a lot:-)
Outstanding recipe! Tried it (without the cream topping) and was a hit with our guests! Recipe for keeps! Thanks!!!
My family and especially my 14 year old grandson loves this cheesecake, he always request it when he comes over, I did make another one today this time I added some chopped mangoes between the two fillings for something different
That’s SO GREAT to hear Carmen! I’m so glad you enjoyed this, thank you for letting me know! N xx
Yummy, this turned out great… I didn’t realize how long the jelly on top took, so I skipped that part and just put the puree on top. Thanks for another great recipe.
So glad you enjoyed it Suzy! Thank you for letting me know 🙂 N x
Hey! Is it possible to use agar agar instead of gelatin?
I’m sorry I don’t know 🙂
Hi,
Technically you could use agar agar (the mixture should set just fine) but the texture would be different – the cheese cake would feel much less creamy, sort of “crunchy” (although that’s too strong a word). In short – sticking to gelatin would likely give a better result. If being halal is the issue you could use fish-based gelatin (although where to buy it I have no clue) 🙂
Hi, I understand the volume changes after pureeing but weight doesn’t change. If you start with 1.4 pounds of mango flesh, then after pureeing, you should still have 1.4 pounds of puree. Isn’t that right?
Yup I agree! Did I say something to the contrary??
I guess I was confused when you states that, “Or you can use 450ml / 15 oz mango puree (this is what 700g / 1.4 lb fresh mango purees into…” So, 1.4 lb fresh mango should still puree into 22.4 oz mango puree instead of 15 oz. I’m just trying to get the correct amount of fruit to use.
Oh! I see 🙂 I’m talking about store bought stuff which is concentrated ie like when cooked down!
Hi Nagi
Love your blog! So if I want to use fresh mango purée…how much do I need weight wise?
Hi Rani! You need the same amount per the ingredients list 🙂
Thanks for the clarification. I get it now. So, if using store bought puree, use 15oz for the filling and extra puree for the top jelly layer. That’s is more convenient but I think making it from fresh fruit is the only way to go. I can’t wait to try your gorgeous concoction.
I wonder if u will see this be4 I make it in a few minutes but here goes, do U think I can add some chunks of mango IN the cheesecake? Hopefully it wont’ bog it down?
It should be fine DJ! As long as you don’t put in too much 🙂 Enjoy! N x
really appreciate your site! i am a cookbook junkie but there’s something so wonderful in being able to watch your lovely videos and your vibrant photography. i made this yummy mango cheesecake last week and was lucky to get one small slice. i put less sugar and wanted to try adding some chia seeds in place of the gelatin fr the mango topper (plus i thought the seeds would give it an exotic look on top of adding some health benefits). came out fantastic! it was so yummy that no one even wanted to put the heavy cream and extra mangos on their second slice. but i loved it w the cream and added some bananas too. I’m going to make it again soon and try replacing all of the gelatin with the chia seeds. thank you for this gorgeous well thought out inspirational site!!
Can this be frozen? Has anyone tried doing?
I would be too scared to try that for this because it has gelatine in it 🙂