No Bake Mini Mango Cheesecakes everybody loves
Fresh mango, creamy cheesecake, and zero baking. This is the easiest summer dessert you’ll make all season.
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Sweet, creamy, and bursting with fresh mango flavor, these No-Bake Mini Mango Cheesecakes are the perfect warm-weather treat. Made with just a handful of ingredients, they’re served in individual glasses or jars, making them ideal for parties, barbecues, or an easy make-ahead dessert.
There’s no oven, no eggs, and no added sugar needed. Simply whip, blend, chill, and let the refrigerator do the work. The result is a light, creamy cheesecake with a naturally fruity mango flavor that’s as beautiful to serve as it is easy to make.
Ready for the new recipe? Put on your apron and let’s make it!
For more treats, try Mini Japanese Cotton Cheesecake, Mango Crème Brûlée, or the delicious Thai Mango Sticky Rice dessert. And if you like cheesecake recipes, The Basque Burnt Cheesecake will impress you!
Fun fact about me and mangoes
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 Recipe Works
- 🎨 Naturally vibrant: Fresh mango gives these mini cheesecakes their bright color and clean, fruity flavor.
- ❄️ No-bake and refreshing: The light texture and chilled finish make them ideal for warm weather.
- 🧁 Perfectly portioned: Mini servings are easy to serve, store, and share for gatherings.
- 🍃 Light by design: Made without eggs or added sugar, the recipe stays balanced and refreshing.
👩🍳What kitchenware you need
- 2 large mixing bowls and 1 medium mixing bowl
- Handheld mixer (or stand mixer)
- Blender for the mango puree (or food processor)
- Spatula
- Clear mini jars to serve
👩🍳What ingredients you need to make this recipe
- 🍪 Graham crackers – for a crunchy base. You can even try the Lotus cookies known as Biscoff.
- 🧈 Butter, melted – to bind the crust
- 🧀 Cream Cheese – makes the filling creamy and smooth
- 🥛 Heavy Cream (whipping cream) – adds richness
- 🥭 Mango puree made from fresh mango – for a natural, sweet flavor
- 🍋 Lemon juice – adds a tangy kick
- 🌿🍦 Vanilla – enhances the overall flavor
Note: This recipe uses no eggs and no sugar, keeping it light and refreshing. We thought that fresh mangoes provide a natural sweetness; the graham cracker base has enough sugar.
🕐Instructions: How to make the No Bake Mini Mango Cheesecakes
⤵️Be sure to check out the full recipe and ingredient list at the recipe card below
Did you make this? Follow us on Pinterest @wedesserts and #wedesserts on Instagram and Facebook. We can’t wait to see your creation!
FAQs about the No Bake Mini Mango Cheesecakes
How do I pick the best mangoes?
Look for mangoes that are slightly soft to the 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 I prepare mango puree?
Peel and chop fresh mangoes, then blend until smooth. This puree is key for a creamy no-bake mango cheesecake. 🍹
Can I make this recipe with canned mango puree?
You can use canned mango puree that will make things easier. You don’t have to peel, chop, and prepare mango; canned mango puree is largely available in grocery stores, and you cake make the recipe all year round. The compromise is that this is not the fresh mango puree from a fresh mango.
How to whip cream perfectly?
Use a handheld mixer on medium-high speed until soft peaks form. This gives the mini mango cheesecakes in jars its light and airy texture. You can also chill the bowl and whisk beforehand to help the cream whip up faster and stay fluffy.
Do I need to use eggs or add sugar?
We didn’t add sugar as the sweetness of the mangoes and the graham crackers is more than enough. We like our desserts lighter and less sugary! You don’t need eggs for this recipe as it is a no bake recipe. The mixture of cream cheese and heavy cream provides the thickness of the cheesecake.
Can I 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.
Can I freeze these cheesecakes?
You can keep the cheesecakes in the fridge for 5 days. You can also freeze them for up to 3 months, just make sure that they are covered tightly. Thaw in the refrigerator for at least 24 hours before serving.
📖RECIPE CARD
No Bake Mini Mango Cheesecakes everybody loves
Ingredients
For the crust
- 75 grams graham crackers
- 2 tablespoons melted butter
For the filling
- 100 grams mango puree from one large mango
- 225 grams cream cheese
- 125 ml heavy cream
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
Topping
- 75 grams mango puree
- sliced or cubed mangoes optional
Instructions
For the crust
- Ground the graham crackers and combine with melted butter with a fork until mixture is evenly moistened
- Add this mixture firmly in individual greased jars or cups. Freeze for 30 minutes or until firmly set
For the filling
- Peel and dice mango into chunks
- Place the mango chunks into a blender and blend until smooth. Set aside
- In a mixing bowl, beat the cream cheese until fluffy
- Fold in ⅔ of mango puree, lemon juice and vanilla extract. Beat for a few minutes until well combined. Set aside
- In another bowl, using an electric mixer with a whisk attachment, beat heavy cream until stiff peaks form
- Using a spatula, fold the whipped cream into the cream cheese and mango mixture gently until mixed through
- Pour and distribute mixture into the jars
For the topping
- Top with the remaining mango puree. If you wish add fresh cubed mangoes
- Refrigerate for 4 hours or longer. Serve cold.
Notes
- If your mangoes are very ripe and juicy, you don’t need to add any liquid. However, if they’re on the firmer side, add a splash of water to help with blending.
- If you don’t wish to use fresh mangoes, use mango puree from a can
- Keep cream cheese in room temperature to blend faster and to become smoother. Heavy cream has to remain cold to whip faster.
