No Bake Mango Cheesecake
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Craving a No Bake Mango Cheesecake that’s creamy, refreshing, and packed with tropical flavor? This recipe is exactly what you need—no gelatin, no eggs, and no baking equipment required. Just simple ingredients, easy steps, and a perfectly smooth cheesecake that sets in the fridge.
Made with mango puree, cream cheese, and heavy cream, this cheesecake is light yet scrumptious. No oven, no fuss—just blend, whip, and chill. Whether it’s a summer gathering or a personal treat, this no-bake mango cheesecake is the easiest way to enjoy a slice of sunshine.
Let’s skip the oven and dive into this simple, satisfying dessert. Ready? Let’s make it!
For more treats, try our Mango Crème Brûlée, or the delicious Thai Mango Sticky Rice dessert. And if you like cheesecake recipes, try The Basque Burnt Cheesecake and the Fresh Passion Fruit Cheesecake
Mango, my favorite fruit
Mango is my favorite fruit. Its vibrant colors, natural sweetness, and exotic flair make it truly special. While I love savoring the juicy flesh on its own, I also love using mangoes for desserts and salsa. To celebrate my mango obsession, I’ve traveled to Miami for the Mango Festival at Fairchild Tropical Botanical Garden three times! Read my mango celebration article on CNN.com Travel to explore everything about this colorful fruit. 🥭🌞
Why this No Bake Mango Cheesecake recipe works
- 🍰 No-Bake & No Fuss: No oven, no gelatin, and no eggs, just a simple, creamy cheesecake that sets in the fridge.
- 🌼 Perfect for Spring & Summer: Light, refreshing, and effortlessly easy, this tropical treat is a must-have for sunny days, whether it’s a spring brunch or a summer gathering.
- 🥭 Made with Mango: Packed with natural mango flavor, this cheesecake is smooth, creamy, and flavorful.
- 💛 Vibrant & Beautiful: A golden-hued dessert that looks just as good as it tastes, perfect for celebrations or a simple sweet treat.
👩🍳What kitchenware you need
- Mixing bowls
- Handheld mixer (or stand mixer)
- Spatula
- 7-inch springform pan
- Cake stand
🕐Instructions: How to make the No Bake Mango Cheesecake
⤵️Be sure to check out the full recipe and ingredient list at the recipe card below
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FAQs about the No Bake Mango Cheesecake
How can you pick the best mangoes?
Look for mangoes that are slightly soft to touch and have a fruity aroma. Avoid ones with wrinkles or dark spots. Ripe mangoes ensure a sweet mango cheesecake. 🥭I like the Alphonso mango.
How do you whip cream perfectly?
Use a handheld mixer on medium-high speed until soft peaks form. This gives the No Bake mango cheesecake its light and airy texture. You can also chill the bowl and whisk beforehand to help the cream whip up faster and stay fluffy.
Why don’t you use eggs or gelatin powder for this No Bake Mango Cheesecake recipe?
Traditional cheesecakes often rely on eggs for structure and gelatin for firmness. But in this no-bake version, we skip both without sacrificing texture.
✅ No Eggs: Since this cheesecake isn’t baked, eggs aren’t needed for setting. Instead, the combination of cream cheese and heavy whipping cream creates a smooth, stable texture.
✅ No Gelatin: Instead of using gelatin as a thickener, we rely on whipped heavy cream to add structure and lightness. The cheesecake firms up beautifully in the fridge, making it just as creamy and sliceable as a traditional version.
Can you make this recipe gluten free?
Yes, you can. You can use gluten free graham crackers or digestive biscuits. You can also eliminate the crust entirely and make these No Bake Mini Mango Cheesecakes crustless. Check out our Crustless Mini Cheesecakes recipe.
What is the difference between mango pulp and mango puree?
While mango pulp and mango puree are similar, they are not exactly the same. Here’s the difference:
Mango Pulp: This is the extracted, blended flesh of the mango, often with a slightly thicker consistency. It may be strained to remove fibers but can sometimes contain added sugar or preservatives, especially if store-bought.
Mango Puree: This is a smoother version of mango pulp, often blended to a fine consistency. It is usually 100% mango with no added sugar or preservatives, especially if made fresh at home.
For this No Bake Mango Cheesecake, we used store-bought mango puree.
📖RECIPE CARD
No Bake Mango Cheesecake
Equipment
- cake stand
Ingredients
For the Crust
- 1 ½ cups graham crackers crushed into crumbles
- ⅓ cup melted unsalted butter
For the Filling
- 24 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 ½ cups canned mango puree
- 1 tablespoon lemon juice
- 3/4 cup heavy whipping cream
For the Topping
- 1 cup diced mango
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
To make the Crust
- In a medium mixing bowl, combine graham crackers crumbs with melted butter
- Press mixture firmly into the base of a springform pan to create an even crust but not on the sides
- Freeze crust for 30 minutes or until firmly set
To make the Filling
- In a large mixing bowl, beat the cream cheese with a spatula to soften, until smooth
- Add powdered sugar and vanilla extract, beating until well combined
- Mix in mango puree and lemon juice until mixture is smooth
- In another medium bowl, beat heavy whipping cream with a handheld mixer on medium-high speed until soft peaks form (about 5 minutes)
- Using a spatula, gently fold in whipped cream into filling until it gets light and airy
- Remove the graham cracker crust from the freezer
- Pour filling over the crust, spreading it evenly
- Refrigerate for at 8 hours or until set
- When you’re ready to serve the no bake mango cheesecake, remove the rim from the springform pan
To make the Topping -optional
- In a cooking pan, combine diced mango, sugar, and lemon juice
- Cook over medium heat until mango is softened, and sugar is dissolved
- Allow mixture to cool before spreading it over the chilled cheesecake
- Scatter mango pieces over the cheesecake. Slice and serve.
Notes
- We used a 7-inch springform pan for this recipe. If you don’t have a springform pan, use a regular baking pan that is the same size as the springform pan the recipe indicates, and line it with parchment paper.
- You can use digestive buiscuits or any type of sweet plain cookie. Use a blender or a food processor to grind them into crumbs. You can also crush them into crumbs by placing them into a zip-top bag using just your arms!
- Topping for this recipe is optional
