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No Bake Mango Cheesecake

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This No Bake Mango Cheesecake is the ultimate summer dessert! With a creamy, mousse-like mango filling layered over a buttery biscuit base and topped with mango jelly, whipped cream, and fresh tropical fruit, it’s a show-stopping, refreshing treat—no oven required.

  • Total Time: 30 minutes (plus chilling time)
  • Yield: 12 servings

Ingredients

  • Base:
  • 150g (5 oz) Arnott’s Marie Biscuits or digestives/Graham crackers
  • 100g (3.5 oz) unsalted butter, melted
  • 2 tbsp white sugar
  • Mango:
  • 700g (1.4 lb) mango flesh (from about 2 large mangoes)
  • Filling:
  • 4 1/2 tsp gelatin powder
  • 1/2 cup (125 ml) cold tap water
  • 500g (1 lb) cream cheese, softened
  • 2/3 cup (150g) caster sugar
  • 300 ml (10 oz) whipping cream
  • Mango Jelly:
  • 3/4 tsp gelatin powder
  • 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, diced
  • 2 passionfruit

Instructions

  1. Prepare Cake Pan: Use a 22 cm (9″) springform pan. Turn base upside down, line with baking paper, and secure in pan. Grease sides and line with baking paper.
  2. Make Base: Blitz biscuits into fine crumbs using a food processor. Add melted butter and sugar, blitz again to combine. Press into base of the pan (not up the sides). Chill while preparing filling.
  3. Prepare Gelatin: In a heatproof bowl, sprinkle 4 1/2 tsp gelatin over 1/2 cup water. Let sit 5 minutes to bloom. Microwave 15 seconds x 2, stirring between, until dissolved. Cool for 5 minutes.
  4. Mango Filling: Blend mango until smooth in a food processor. Reserve 3/4 cup for jelly and set aside. Add cream cheese, cream, sugar, and cooled gelatin mixture to the remaining mango puree in the processor. Blitz until smooth (30 seconds or so).
  5. Pour filling over biscuit base. Smooth top and refrigerate for at least 3 hours until set.
  6. Mango Jelly: Bloom 3/4 tsp gelatin in 1/4 cup water for 5 minutes. Microwave 10 seconds x 2, stirring between, until dissolved. Cool slightly. In a bowl, mix reserved mango puree and lemon juice. Stir in gelatin. Pour gently over set cheesecake. Tilt to spread evenly. Chill for 12+ hours until jelly is set.
  7. Remove from Pan: Release springform sides and use paper overhang to transfer cheesecake to a serving plate. Gently slide out the paper.
  8. Optional Toppings: Whip cream with sugar and vanilla until soft peaks form. Pile whipped cream on top of cheesecake and garnish with diced mango and passionfruit pulp. Serve and enjoy!

Notes

  • Use ripe, sweet mangoes like Kensington Pride or Ataulfo for best flavor.
  • For best texture, ensure cream cheese is fully softened before blending.
  • The gelatin must be fully dissolved for proper setting—avoid grainy texture.
  • Refrigerate overnight for best results.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 394
  • Sugar: 24g
  • Sodium: 180mg
  • Fat: 27g
  • Saturated Fat: 16g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 85mg

Find it online: https://recipeteach.com/no-bake-mango-cheesecake/