• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Christmas ⭐️
      • Starters
      • Mains
      • Sides: Warm & Hearty
      • Sides: Light & Fresh
      • Desserts
      • Breads
      • Christmas Leftovers
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish recipes
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Candy
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
    • Cookbook recipes
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Baking

No Bake Mango Cheesecake

By:Nagi
Published:12 Jan '18Updated:13 Jan '23
652 Comments
Recipe v Video v Dozer v

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.

This No Bake Mango Cheesecake is a complete and utter celebration of summer! www.recipetineats.com

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:

This No Bake Mango Cheesecake is a complete and utter celebration of summer! www.recipetineats.com

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!!!

Ripe mangoes for Mango Cheesecake

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!!!

How to make No Bake Mango Cheesecake

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.

How to use powdered gelatin

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!

This No Bake Mango Cheesecake is a complete and utter celebration of summer! www.recipetineats.com

This No Bake Mango Cheesecake is a complete and utter celebration of summer! www.recipetineats.com

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

  • Classic Baked Cheesecake

  • Strawberry Cheesecake – a magical combination!

  • Blueberry Cheesecake Bars

  • Nutella Cheesecake

  • Peanut Butter Cheesecake Stuffed Chocolate Loaf

  • Mini Nutella No Bake Cheesecakes

Toppings to decorate mango cheesecake - cream, passionfruit and mangoes. www.recipetineats.com

This No Bake Mango Cheesecake is a complete and utter celebration of summer! www.recipetineats.com

WATCH HOW TO MAKE IT

Note: accidentally edited out the step in video where gelatine is added into filling! Please follow written recipe.

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Mango Cheesecake on a cake platter, ready to be served

No Bake Mango Cheesecake

Author: Nagi
Prep: 30 minutes mins
Total: 30 minutes mins
4.97 from 154 votes
Servings12
Tap or hover to scale
Print
  • 1677
A celebration of summer! A creamy mousse-like VERY mangoey filling on a biscuit base topped with a beautiful mango jelly, piles of whipped cream, more mango and passionfruit. Toppings are optional - it's stunning without, prettier with! Recipe VIDEO below.

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:

* Any cream that can be whipped is fine to use here. There are some creams which are for pouring only. The tub should say if the cream is for whipping.
1. You'll need 3 large mangoes for this recipe - 2 for the Filling / Jelly topping, and 1 for decorating. Or you can use 450ml / 15 oz mango puree (this is what 700g / 1.4 lb fresh mango purees into, ie volume pureed is less than the weight).
I really like using Honey Gold mangoes for this because the flesh is a beautiful intense deep orange colour and it's really sweet. But any mango will work - as long as it's ripe! (Tip: Calypso mangoes which are prob the most mass produced / best value here in Australia look beautiful on the outside but are the least mangoey 🙂 )
2. I use McKenzie's Gelatin Powder which is sold at Woolies, Coles, Harris Farms etc in Australia. If you are using packet powder, measure it out using teaspoons.
Key to using gelatin powder is to put water in a bowl with wide surface (not a jug) then sprinkle gelatin across surface. If you dump it, it clumps and you end up with lumps. Microwaving helps dissolve. If you end up with a few small lumps, that's ok. Squish them against wall in attempt to dissolve them otherwise pick them out.
Sheet Gelatin WARNING: A reader reported that she attempted this with De Oetker sheet gelatine and it did not work. I have seen other mango cheesecake recipes made using sheet gelatine, so I am wondering if it is just that particular brand. I have not tried this recipe with sheet gelatine, I use the powder.
3. FOOD PROCESSOR must be at least 2.5L/2.5 qts/10 cups+. If yours is not that big, transfer pureed mango into a large bowl, then blitz cream cheese, sugar, cream and gelatin in food processor, add to bowl and whisk VERY well. Don't forget to set aside mango puree for jelly topping!
4. Nutrition per serving, assuming 12 servings excluding Toppings.

Nutrition Information:

Serving: 117gCalories: 380cal (19%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

LIFE OF DOZER

I went to the bathroom and he took my spot! His motto: You snooze, you lose.

SaveSave

SaveSave

Previous Post
Salisbury Steak with Mushroom Gravy
Next Post
Crispy Parmesan Crusted Chicken Breast

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Close up of Mini chocolate cakes

Mini chocolate cakes

Freshly made Melting Moments

Melting Moments

Overhead photo of Bursting Blueberry Crumb Cake

Bursting Blueberry Crumb Cake

More Baking

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




652 Comments

  1. Sarah says

    December 10, 2023 at 6:12 pm

    5 stars
    This was incredible and is my new go-to dessert to impress!

    Reply
  2. kerry powell says

    December 10, 2023 at 6:31 am

    5 stars
    I have been making cheesecakes for over 50 years and this recipe is one of the best ever! I have friends who beg for this cake for their birthdays.

    Reply
  3. Vika says

    December 8, 2023 at 4:55 pm

    5 stars
    OMG i forgot to add mango to actual filling!!! What can i make with the puree to use on top maybe?I just made topping by adding more gelatine….it’s a lot of topping lol hopefully it will set and no one will know …how would they know?! haha

    Reply
  4. heebee says

    December 7, 2023 at 10:54 am

    5 stars
    Re comments about gelatine brands: leaves I used were ‘McKenzie’s’ brand from either woolworths or coles.

    Reply
  5. Heebee says

    December 7, 2023 at 10:47 am

    5 stars
    I only had (platinum level) sheet gelatine and wanted to use my mangos today without going shopping: used 7 leaves for middle and 2 for topping and achieved good setting. I soaked leaves in some water about 12 mins, squeezed out excess water, heated in a little pot with the same amount of water specified in the recipe (and a TB of the sugar) gently until melted (only took a couple of minutes), then blitzed into the filling which I had already mixed and was waiting in the food processor. For topping: soaked, squeezed, heated gently with the water amount in recipe then mixed quickly into the cold puree. All good. Set quickly with no gelatine flavour. Delicious recipe. Used gingernuts for base.

    Reply
  6. Emma says

    November 15, 2023 at 7:49 am

    Hello Nagi, are you able to freeze this?

    Reply
  7. Monica says

    August 1, 2023 at 9:47 pm

    Hi Nagy 🙂 I want to try this recipe and I am wondering if I can opt out the mango for the filling. I like to feel the taste of cream cheese without any add- ins. Would the filling be too runny? Thank you! Monica

    Reply
  8. April says

    July 15, 2023 at 11:23 am

    5 stars
    I have made this several times and it’s always delicious! I just wanted to say I made these as mini cheesecakes today and it was incredibly easy to adjust. I just divided up the crust and batter between 2 jumbo muffin tins. I would suggest making 1.5x amount of batter to be able to fill all 12 at 1/2 cup each. Just follow the rest of the directions as normal. Thanks for another great recipe!

    Reply
  9. Jen says

    July 4, 2023 at 6:15 am

    I have made this 3 times. Twice I have forgotten to add the whipping cream to the filling. I didn’t miss it either time. Still delicious!

    Reply
  10. Padmini Smetacek says

    June 24, 2023 at 12:00 am

    5 stars
    Thank you, Nagi! This recipe is perfect and has become my go-to summer dessert every time I want to make something special for family, friends or guests! I share the link with anyone who asks. Only one change – since I live in the foothills of the Himalayas, where cream cheese is either not available or madly expensive, I hang Indian yogurt (dahi/curd) in a cloth overnight and use the cheese that results by morning. Similarly, we don’t get real dairy whipping cream, so I just use pouring cream (better results than non-dairy whipping cream, which is available. Still, the mango cheesecake is loved by everyone who gets a slice! Thanks again!

    Reply
  11. Macey says

    June 11, 2023 at 9:25 am

    5 stars
    One of the best things I’ve ever made! It’s a hit every time, I’ve made it twice and it turned out so good. Beginner baker

    Reply
  12. Kielian says

    June 4, 2023 at 12:47 pm

    4 stars
    super tasty! i little bit misleading with the total time it takes to make. putting it together definitely takes 30 minutes. but the entire process is 15+ hours if including refrigeration time.

    Reply
  13. Anjana says

    April 11, 2023 at 11:16 pm

    5 stars
    I made this last weekend and unfortunately, it didn’t set for me (used agar agar instead of gelatine and messed up the measurement) but I still managed to salvage by serving them as deconstructed cheesecake in a shot glass! It tasted amazing! I’m wondering whether it’s possible to replace cream cheese with yogurt for a healthier version!

    Reply
  14. Teresa says

    April 10, 2023 at 12:45 am

    5 stars
    It was so easy and turned out delicious!!
    I need to be gluten and dairy diet and was able to successfully sub dairy free cream cheese, plant cream and gf Graham crackers. I did increase the gelatin in the filling to 6 tsp with using canned & drained mango– (no ripe mangoes in the store)
    Nobody realized it was gluten and dairy free until they were told. Will make this again!

    Reply
  15. Sheryl Stewart says

    March 6, 2023 at 3:25 pm

    Absolutely delicious. I have tried many a mango cheesecake and haven’t managed to get one to set properly but this was perfect and delicious and also like that you can make the day ahead and just top with cream on the day. Thanks Nagi x

    Reply
  16. kris handyside says

    February 19, 2023 at 1:50 pm

    5 stars
    Finally, a recipe that actually turns out as it looks. Amazing taste. FANTASTIC RECIPE! It will go into my regulars.

    Reply
  17. Debra says

    January 25, 2023 at 8:16 pm

    5 stars
    I made this today to take to an Australia Day bbq tomorrow. I made a small additional one as a tester as well……oh my!! This mango cheesecake is amazing! I usually make a great mango mousse cake but it’s very labour intensive so I opted for this instead. Im so glad I did. It will be my new favourite summer desert. Thanks Nagi.

    Reply
  18. Cindy says

    January 16, 2023 at 12:31 pm

    5 stars
    The BEST dessert I have ever made! I have made it twice over Xmas period and it is perfect and very easy to follow ! Highly recommend, will try the strawberry cheesecake now

    Reply
  19. Carol Miller says

    January 6, 2023 at 3:41 pm

    5 stars
    Made this and it is so yummy, not too sweet,
    I’ll be definitely making this again,
    Thanks Nagi x

    Reply
  20. Linda Hardaker says

    January 4, 2023 at 2:54 am

    Can I use frozen mango chunks in this recipe? Assume I would thaw first if they can be used. Thanks.

    Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On
  • Goodfood
  • Food Network
  • Better Homes Gardens
  • Taste
  • Nine
  • Network 10
  • BuzzFeed
  • Daily Telegraph
  • Women's Day

Never miss a recipe!

Subscribe to my newsletter and receive 3 FREE ebooks!

Subscribe
Recipes
  • All Recipes
  • By Category
  • Collections
About
  • About Nagi
  • About Dozer
  • RecipeTin Meals
Related
  • RecipeTin Japan
  • Food Bloggers Central
Help
  • Contact
  • Image Use Policy
© RecipeTin Eats 2023
  • Privacy Policy & Terms
Site Credits
Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled
All Rights Reserved

Subscribe to my newsletter

Sign up and receive 3 FREE EBOOKS!