No Bake Mango Cheesecake

No Bake Mango Cheesecake is the ultimate summer dessert—creamy, fruity, and refreshing with layers of mango-filled goodness. It features a buttery biscuit base, a rich mango-infused cheesecake filling, and a glossy mango jelly topping. With no oven required, this chilled treat is perfect for warm days or festive occasions.

Why You’ll Love This Recipe

This cheesecake is a true celebration of mango season. It’s easy to prepare, doesn’t require baking, and the texture is wonderfully smooth and mousse-like. The combination of tropical mango flavor with the richness of cream cheese and a light jelly topping creates a vibrant dessert that’s as beautiful as it is delicious. Plus, the optional toppings make it visually stunning and party-ready.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Base:

• 150 g Arnott’s Marie Biscuits (or digestives, graham crackers, or other plain sweet biscuits)

• 100 g unsalted butter, melted

• 2 tbsp white sugar

Mango:

• 700 g mango flesh (about 2 large ripe mangoes)

Filling:

• 4 1/2 tsp gelatin powder

• 1/2 cup cold water

• 500 g cream cheese, softened

• 2/3 cup caster sugar (superfine white sugar)

• 300 ml whipping cream

Mango Jelly:

• 3/4 tsp gelatin powder

• 1/4 cup cold water

• 1 tbsp lemon juice

• 3/4 cup reserved mango purée (from above)

Optional Toppings:

• 300 ml whipping cream

• 1 tbsp white sugar

• 1 tsp vanilla extract

• 1 large mango, diced

• 2 passionfruit

Directions

1. Prepare the pan: Use a 22 cm (9-inch) springform pan. Turn the base upside down for easier removal later. Line the bottom with parchment paper and butter the sides. Line the sides with parchment as well.

2. Make the biscuit base: Process the biscuits into fine crumbs. Add melted butter and sugar, and blend until combined. Press the mixture into the bottom of the pan (not up the sides). Chill while you prepare the filling.

3. Bloom the gelatin: In a small heatproof bowl, add cold water and sprinkle gelatin evenly over the top. Let it sit for 5 minutes until gelatinous. Microwave in 15-second bursts twice, stirring in between until fully dissolved. Cool for 5 minutes.

4. Make the mango purée: Blend mango flesh in a food processor until smooth. Reserve 3/4 cup of purée for the mango jelly and set aside.

5. Make the filling: To the remaining mango purée in the processor, add cream cheese, caster sugar, whipping cream, and dissolved gelatin. Blend until smooth and creamy.

6. Assemble the cake: Pour the filling over the prepared base and refrigerate for at least 3 hours or until set.

7. Prepare the mango jelly: Bloom gelatin in cold water as before. Microwave and stir until dissolved, then cool for 5 minutes. Combine with the reserved mango purée and lemon juice, whisking well. Pour over the set cheesecake and gently tilt the pan to spread evenly. Refrigerate for 12 hours or overnight.

8. Decorate (optional): Whip cream with sugar and vanilla until soft peaks form. Spoon over the center of the cheesecake. Top with diced mango and passionfruit pulp.

9. Serve: Remove the springform sides and transfer cheesecake to a serving plate using the parchment paper. Slice and enjoy!

Servings and timing

This recipe yields 12 servings.
Prep Time: 30 minutes
Chill Time: 12 hours (recommended)
Total Time: 12 hours 30 minutes

Variations

• Coconut Twist: Add shredded coconut to the biscuit base or whipped topping.

• Mango & Lime: Swap lemon juice for lime juice in the jelly for a citrusy tang.

• Mini Cheesecakes: Use muffin tins for individual servings.

• Gelatin-Free Option: Use agar agar for a vegetarian-friendly version (adjust setting time accordingly).

• Other Fruits: Substitute mango with pureed peaches or apricots.

Storage/Reheating

Storage: Keep covered in the refrigerator for up to 4–5 days.
Freezing: Freeze without toppings for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge.
Reheating: Not applicable, as this is a chilled dessert.

FAQs

Can I make this cheesecake without gelatin?

You can try using agar agar as a vegetarian substitute, but the texture may vary slightly.

Can I use canned mango?

Fresh is best for flavor and texture, but canned mango (in juice, not syrup) can be used in a pinch.

What if I don’t have a food processor?

You can use a blender for the purée and an electric mixer for the filling.

Do I need to bake the crust?

No, the crust sets in the fridge with the melted butter binding it.

Can I skip the mango jelly topping?

Yes, the cheesecake is still delicious without it, but the jelly adds a lovely finish.

Can I make it ahead?

Absolutely. It’s ideal to make the night before and chill overnight.

Why does the base need parchment paper?

It helps with easy removal and transferring the cheesecake to a serving plate.

How do I prevent lumps in the gelatin?

Sprinkle gelatin evenly and let it bloom properly. Stir thoroughly after microwaving to fully dissolve.

Can I use another type of biscuit for the base?

Yes, graham crackers, digestives, or any plain sweet biscuit work well.

Can I reduce the sugar?

Yes, especially in the filling or whipped topping, but it may slightly affect taste and texture.

Conclusion

No Bake Mango Cheesecake is a light, tropical dessert that’s bursting with mango flavor and a creamy, melt-in-your-mouth texture. Perfect for summer parties, special occasions, or simply when you want to impress without turning on the oven. With its vibrant layers and optional decorative toppings, this dessert is as stunning to serve as it is to eat.

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