No-Bake Mango Cheesecake

There’s something universally joyful about mangoes. Their vibrant orange flesh, juicy sweetness, and perfumed aroma instantly transport you to sun-drenched days and tropical memories. For many of us, mango season is a celebration in itself—an unspoken tradition that calls for sharing ripe fruit with family, juicing batches for breakfast, or experimenting with desserts that showcase their luscious flavor.

That’s exactly where this no-bake mango cheesecake comes in—a dessert that wraps all the warmth and happiness of mango season into one chilled, creamy masterpiece. Whether you’re crafting this for a summer birthday, a festive gathering, or simply to treat yourself after a long week, this recipe delivers a nostalgic, sunny sweetness that never goes out of style.

The no-bake cheesecake has always had its charm—especially during the warmer months when the idea of turning on the oven feels unbearable. It’s a classic treat in many households, but this version takes it a step further by incorporating mango in both the filling and the glossy jelly topping. This combination creates a dessert that’s as beautiful to look at as it is delicious to eat.

It’s the kind of dish that invites stories around the table—about mango trees in your grandparents’ backyard, vacations to tropical places, or that first attempt at baking with a child perched on the counter. No-bake mango cheesecake connects us to these moments while offering a fresh, easy-to-love dessert that suits any occasion.

Why You’ll Love This Recipe

• Tropical delight: Brings a burst of mango flavor with every bite.
• Perfect for warm weather: No need to heat up the kitchen.
• Velvety texture: Creamy, smooth, and balanced by the fresh tang of lemon.
• Eye-catching presentation: Golden mango topping makes this cake a centerpiece.
• Make-ahead friendly: Ideal for parties and family get-togethers.

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INGREDIENTS YOU’LL NEED:

Crust

• 2 cups graham cracker crumbs
• 115 g unsalted butter, melted
• 1 tablespoon granulated sugar

Cheesecake Filling

• 650 g full-fat cream cheese, at room temperature
• 1 cup powdered sugar
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons vanilla instant pudding mix
• 60 g cold water
• 15 g gelatin powder
• 1 cup fresh mango puree
• 1¼ cups heavy whipping cream, cold
• 1 teaspoon vanilla extract

Mango Jelly Topping

• ½ cup mango puree
• 50 g cold water
• 10 g gelatin powder

HOW TO MAKE No-Bake Mango Cheesecake:

STEP-BY-STEP INSTRUCTIONS

1. Prepare the crust:
Start by blitzing the graham cracker crumbs and sugar in a food processor. Add melted butter and pulse until everything is evenly moistened, like damp sand. Press this into the bottom of an 8-inch springform pan, smoothing it into a tight, even layer. Chill it in the fridge for at least 30 minutes, or pop it in the freezer for 15 to speed things up.

2. Bloom the gelatin:
In a small bowl, mix 15 g of gelatin with 60 g cold water. Let it sit for about 10 minutes until it blooms. This gives the cheesecake structure without baking.

3. Make the mango puree:
If using fresh mangoes, peel and cut them into chunks, then blend until completely smooth. The texture should be like a thick smoothie—bright and fragrant.

4. Whip the cream:
Using a hand or stand mixer, whip the cold heavy cream until stiff peaks form. Be sure not to overwhip. Set aside.

5. Create the filling base:
In a separate large mixing bowl, beat the softened cream cheese until creamy. Add powdered sugar, lemon juice and zest, vanilla extract, instant pudding mix, and the mango puree. Beat until glossy and fully incorporated.

6. Combine with whipped cream:
Fold the whipped cream gently into the mango-cream cheese mixture in batches. This keeps the filling light and airy.

7. Add the gelatin:
Microwave the bloomed gelatin for about 10 seconds or until it’s fully dissolved (no lumps!). Stir it into the cheesecake mixture while mixing continuously so it blends evenly.

8. Pour and chill:
Pour the cheesecake mixture over the prepared crust and smooth the top. Cover and refrigerate for at least 4 hours, or overnight for best results.

9. Prepare the mango jelly topping:
Bloom 10 g gelatin in 50 g water. After 10 minutes, microwave it briefly until melted. Mix it into the reserved ½ cup of mango puree until completely blended.

10. Add topping and chill again:
Gently pour the mango jelly over the set cheesecake layer. Tilt the pan slightly if needed to spread evenly. Return to the fridge for another 2 hours to fully set.

11. Serve and enjoy:
Once everything is firm, carefully release the cheesecake from the springform pan. Slice with a sharp knife (wiped clean between cuts) and serve chilled.

HELPFUL TIPS:

• Use ripe, sweet mangoes—they should have a rich orange flesh and a fragrant aroma. Varieties like Ataulfo, Kent, or Alphonso are excellent.
• Don’t skip the chilling time. The filling and topping both need time to set properly.
• Room temperature cream cheese ensures a lump-free filling.
• If you don’t have a food processor, you can crush the crackers in a zip-top bag with a rolling pin.

DETAILS:

• Prep Time: 30 minutes
• Cook Time: None
• Chill Time: 6 hours
• Total Time: 6 hours 30 minutes
• Yield: 12 slices
• Category: Dessert
• Method: No-Bake
• Cuisine: American, Tropical
• Diet: Vegetarian

NOTES:

• This recipe is naturally egg-free and oven-free—perfect for warm-weather holidays or when entertaining guests.
• You can freeze leftover slices individually for up to 3 months. Just wrap tightly and thaw overnight in the fridge before serving.

NUTRITIONAL INFORMATION:

Each slice contains approximately:

• Calories: 440
• Carbohydrates: 38 g
• Protein: 5 g
• Fat: 30 g
• Fiber: 1 g
• Sugar: 26 g

FREQUENTLY ASKED QUESTIONS:

Can I use frozen mangoes?
Yes, just thaw and drain them well before blending into puree.

What if I don’t have a springform pan?
You can use a deep pie dish or square pan, but serving will be a bit trickier. Line it with parchment for easier removal.

How long can I keep it in the fridge?
Store covered in the refrigerator for up to 3 days.

STORAGE INSTRUCTIONS:

Store the cheesecake in the refrigerator, tightly covered, for up to 3 days. To freeze, wrap individual slices in plastic wrap and store in an airtight container for up to 3 months. Thaw in the refrigerator overnight before serving.

Related Recipes:

If you liked this no-bake mango cheesecake, you’ll definitely enjoy these other cheesy delights:

• No-Bake Summer Berry and Peach Cheesecake
• Vegan Mango Cheesecake
• Mango Cupcakes: A Taste of Sunshine in Every Bite

Conclusion:

This no-bake mango cheesecake is the kind of dessert that makes you pause, smile, and savor the moment. Its light, airy texture, paired with the rich, tropical flavor of mangoes, creates an experience that’s both comforting and exciting. Whether shared at a celebration or enjoyed quietly with a cup of tea, it offers a beautiful way to capture the sweetness of summer in every bite.