A fresh and fruity no-bake Mango Cheesecake that is simply bursting with delicious mango flavour!
Just 15 minutes prep time and NO baking required!
Cheesecake is the perfect dessert for a party, Christmas or special occasion and can be easily prepared ahead of time. Try my recipe and you’ll enjoy the best mango cheesecake you’ve ever tasted!
If you are looking for some more yummy cheesecake recipes, I think you will really love my Toblerone Cheesecake and my No-Bake Chocolate Cheesecake recipes too!
This no bake mango cheesecake is such a dreamy dessert. It has a thick and creamy mango puree swirled filling which is eggless and comes together so quickly. An easy no bake mango cheesecake recipe you’ll love. You can make a whole cake or mini mango cheesecakes, either way this will be an absolute summer hit!
The mango cheesecake recipe is a fabulously delicious cheesecake recipe made with mango puree and cream cheese. This mouthwatering no-bake mango cheesecake blends the creamy texture of cheesecake with the sweetness of mangoes. This recipe is perfect for those looking for a vegetarian option, as it does not contain eggs. Furthermore, you don’t need to bake it as it is a no-bake mango cheesecake. It is an Ideal dessert for any occasion, whether it is a family dinner or a birthday party. This mango cheesecake recipe is an easy cream cheese recipe with a vibrant yellow colour and rich flavour.
This 3-layered cheesecake chef-d’oeuvre is sure to become a summertime favourite. It starts with a biscuit crust, then crowned with a mango-flavoured cream cheese filling. Then garnish it with chopped mangoes.
This no-bake mango cheesecake is smooth, creamy, tart, and sweet, bursting with the flavor and aroma of fresh seasonal Alphonso mangoes. It is also gelatin-free and egg-free.
Summer is synonymous with mangoes in India! In fact, mangoes, are the only thing I love about the hot and humid Indian summers!
It is so light, creamy, and almost mousse-like, packed with all that delicious mango goodness! The mango jelly topping adds a beautiful touch that takes the cheesecake over the top!
It took me, what seemed like myriad attempts, to nail this no-bake mango cheesecake recipe. Since there were so many trials, you will find lots of tips and variations related to the post. So please be sure to go through those below.
You will need a little patience when you venture out to make this recipe. That’s because each layer needs to be set well before adding the next layer. Using agar agar helps here as it sets at room temperature and much faster in the fridge. Gelatine, on the other hand, only sets in the fridge and that can take several hours.
This no-bake mango cheesecake is the answer to all your dessert problems: maybe you don’t want to bake, maybe you’re scared of making cheesecake, and just maybe you’re unable to decide if you want a fruity dessert or a creamy one. That’s why this no-bake mango cheesecake is the perfect dessert—it’s easier than classic baked cheesecake recipes, it combines both fruity and creamy cravings into one dessert, and you don’t even have to turn on the oven!
How do you know if mangoes are ripe?
Shopping for mangoes like shopping for peaches or even avocados. They should be a slightly tender to the touch but, by all means, don’t go about brutalizing all the fruit in the produce section! All it takes is a gentle press with your finger.
How do you cut mangoes?
While you can certainly buy a special mango slicer if you have unlimited space in your kitchen drawers, cutting a mango is easy with a simple sharp knife. Start by slicing the flesh of the mango away from the large central pit. A mango pit is like a peach pit on steroids, but unlike a peach, the mango doesn’t come loose from the pit easily. That’s why you slice the thick “cheeks” away from the pit. Then you score each cheek and cut the chunks away from the peel. The good news is that for this recipe, you don’t have to be precise, because all the sweet mango gets pureed in the food processor.
Do you need a springform pan to make cheesecake?
A springform pan is the gift that keeps on giving—its removable bottom and sides make slicing and serving cheesecake effortless and rewarding. If you just can’t bring yourself to add one more pan to your collection, you can make this no-bake cheesecake in 10-inch cake pan. The sides will be slightly shorter, but the larger diameter of the pan should accommodate most of the delicious mango filling.
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- 12graham crackers (full sheets)
- 3/4c.macadamia nuts, toasted
- 1/2c.light brown sugar
- 1/2c.salted butter, melted
For the Filling
- 1/2 c.
- 1/4 tsp.
- 3c.peeled and chopped fresh mango
- 2tsp.fresh lime zest
- 1 tbsp.
- 11/4-oz. packet unflavored gelatin
For the Topping
- Chopped fresh mango
- Fresh mint leaves
Cooking Tree will show you how to make a homemade version of this delectable recipe for No-Bake Mango Cheesecake.
I made a no-oven mango cheesecake with elegant mango decorations and a unique cross section.
I made a vertical layer on the inner section and hardened it, but I think it came out with a different, pretty and neat pattern~^^
I used a 12cm mousse mold and a mustie in a 15cm frame to make 9cm and 6cm circles.
I added a lot of mango to give it a lot of mango taste and it was really delicious~*^^*
I sliced the mango thinly on top and put it naturally like a ribbon with apple mint.
There is a layer of yellow mango that is slightly visible on the crust, so it is not flat and it is a point, and I think it turned out to be a prettier cake~~
Enjoy watching~~♬ ~
No-Bake Mango Cheesecake( voted )
20 grams fat
Ingredients90g Butter biscuit45g Melted unsalted butter350g Ground mango70g Sugar7g Lemon juice330g Mango puree7g Gelatin sheet (or Powdered gelatin)90g Whipped cream (whipped up 50%)200g Cream cheese40g Powdered sugar50g Plain Yogurt2g Vanilla extract4g Gelatin sheet (or Powdered gelatin)85g Whipped cream (whipped up 50%)InstructionsAdd melted unsalted butter to the crushed butter biscuit, mix, place in a 15cm mold, press firmly, and place in the refrigerator.Put the ground mango and sugar in a blender and bring to a boil. When it thickens slightly, add lemon juice and bring to a boil. Remove from heat.Soak the gelatin in cold water for about 10 minutes, drain the water, and microwave it for about 10 seconds to dissolve it completely, then add it to the warm mango puree and mix.Add 50% whipped cream to step (3), mix, pour a little into the mold, and harden in the refrigerator for 20 minutes.Put the 12cm, 9cm, and 6cm molds in the middle in order, leaving a space between the center and the middle, then pour the mango mixture into the next space and harden it in the freezer for 2 hours.Soften the cream cheese, add sugar powder and mix, then add plain yogurt and vanilla extract and mix.Add melted gelatin and mix, then add 50% whipped cream and mix.Remove the 12cm, 9cm, and 6cm molds, fill in the cheesecake batter in between, and heat the remaining cheesecake batter in the microwave for about 5 seconds to thin it slightly.Pour over the top, flatten, and harden in the refrigerator for 2 hours.Garnish with thinly sliced mango and apple mint on top.Did You Make This Recipe?
- Biscuits/cookies – I like to use Arnott’s Nice biscuits, which are very popular in Australia. If you can’t buy this variety, you can use any type of plain sweet cookie you like, such as Nilla wafers or digestives.
- Dissolving gelatine – place boiling water into a small bowl. Sprinkle over the gelatine powder and whisk quickly with a fork to dissolve. Set aside to cool slightly.
- Room temperature ingredients – for a smooth cheesecake, ensure all ingredients are at room temperature before using.
- Storing – chill the cheesecake overnight (or for a minimum of 6 hours) and then continue to store it in the fridge until needed. Consume within 3 days.
- Freezing – you can freeze mango cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month. To defrost, place the cheesecake into the fridge overnight.
What You Need
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Arnott’s Nice Biscuits – you can also use any type of plain sweet cookie you like, such as Nilla wafers or digestives.
- Butter – must be melted in order to mix with the biscuits to form the crust.
- Cream – you can use heavy cream, thickened cream or whipping cream.
- Caster sugar – also known as superfine sugar.
- Mango pieces – fresh is best! You can also use frozen mango pieces (defrosted).
- Gelatine powder – you can use any brand that you prefer.
- Mini meringues and passionfruit pulp – these are optional (for decorating the cheesecake).
Cream Cheese is generally made with one or more pasteurised cheese, as well as flavourings, food additives and stabilisers that help make it easy to spread and limit separation. Cream Cheesecake filling gives it a lovely silky consistency and combines a rich and creamy cheesecake.
What is no-bake mango cheesecake filling made of?
We use Gao Farm cream cheese as it adds a lovely silky texture combined with our vibrant colour yellow mango puree finely mixed with an electric mixer or a handy whisker to combine everything together.
What is cream cheese best for cheesecake?
Cream Cheesecake is a rich, textured cake made with cream cheese, sugar and fresh cheese. Cream cheese with a soft texture and just the right amount of sweetness is perfect for cheesecake recipes.
Is the mango cheesecake recipe better baked or not?
Baked cheesecake is better than no baked cheesecake. The main difference between baked and no-bake cheesecakes is mainly the texture. Baked cheesecakes have a dense, soft, moist and smooth consistency, which is impossible with the no-bake cheesecake recipes. However, no-bake cheesecake has a mousse-like appearance.
Does Amul make cream cheese?
Yes, Amul makes cream cheese, but we preferred Chef’s Choice Cream Cheese as its tastes like premium cream cheese and is smooth with just the right amount of sweetness. In addition, it has one of those essential and healthy ingredients everyone should keep in their fridges.
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Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!
For biscuit base
- graham cracker, digestive biscuit or oat cookie crumbs
- cinnamon powder (optional)
For the cheesecake
- heavy cream (whipping cream)
- softened cream cheese 16 oz, 450 g
- mango puree (from a can)
- sour cream or labneh
- extra mango puree
- fresh cubed mango, optional (I didn’t use any)
For the biscuit base
- In an electric mixer with the whisk attachment, beat the heavy cream on medium high speed or until stiff peaks form. Set aside.
- In a clean bowl, beat the cream cheese and sugar together until smooth, then add the sour cream, mango puree, lemon juice and vanilla. Beat for 2-3 minutes until well combined and smooth.
- Using a spatula, fold the whipped cream into the cream cheese mixture gently until mixed through. Pour this mixture into the prepared pan or distribute among jars. Swirl the extra mango puree on top, and if desired top with fresh mango.
- Refrigerate for at least 3-4 hours, or preferably overnight. Enjoy!
Storing/Make Ahead/Freezing Instructions: This mango cheesecake can be made stored for up to 5 days in the fridge. You can make the base at least a few days in advance, refrigerate and make the filling the night before you are ready to serve. To freeze the cheesecake, you can either freeze the entire cheesecake once it has set in the fridge, or freeze the individual jars. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator for at least 24 hours before serving.
You can of course use homemade mango puree if you happen to have that on hand.
Make sure that the cream cheese and sour cream are at room temperature before mixing so that you get lump free cheesecake. However, the heavy cream should be cold in order to form peaks. Make sure you get the cream whipped enough to form stiff peaks as this is what sets the cheesecake since this is a gelatin free recipe.
If you have enough time to chill this overnight, that is definitely preferable.
Variations of this eggless mango cheesecake
Mango key lime cheesecake: Swap the lemon juice with key lime juice and zest in the mango cheesecake filling.
Play around with the crust: Swap the digestive biscuit crust for an oreo crust, date and nut crust, or a simple sponge cake.
Add white chocolate to the filling: Melt 100 grams of white chocolate using a double boiler or in the microwave and add it after adding the mango agar mixture. Cut back on the sugar by half since white chocolate is pretty sweet.
Condensed milk: Swap the sugar with 1/3 cup of condensed milk. You may add more if you like it sweeter.
Sour cream: You can reduce the lemon juice to 1 tablespoon and add 1/4 cup of sour cream.
Other options to consider instead of the mango jelly layer: If you want to avoid this additional step, you totally can. Here are some fun alternatives;
- Or simply decorate the mango cheesecake with fresh mango slices to create a flower pattern.
- Or top the cheesecake with mango curd and diced mango cubes or balls
- Simply top it with diced mango cubes and/or other fruits like strawberries, blueberries, raspberries, etc.
If you do decorate with fresh mango slices and/or other fruits, be sure to do so just before serving, so that the fruits stay as fresh as possible.
Gluten-free crust: Use a date-nut crust or any gluten-free cookie or biscuit brand.
This no-bake mango cheesecake recipe is divided into three parts;
- The biscuit base
- Mango cheesecake filling
- Mango jelly layer
Let’s go through the ingredients required for each layer.
For the cheesecake crust, you will need;
Biscuits/cookies: I’ve used digestive biscuits. Other options would be Graham crackers or any other cookies of your choice. I’ve ground the biscuits in a blender. You can also put the biscuits into a clean ziplock bag, and pound them with a rolling pin until crumbs form.
Butter: I’ve used salted melted butter. You can use unsalted butter too, add a pinch of salt.
Castor sugar: To add some sweetness to the crust. You could also use brown sugar instead of white sugar.
Ground cinnamon: This warming spice adds a lovely flavor to the base, you may skip it if you wish to.
For the mango cheesecake filling
Cream cheese: I absolutely love using Philadelphia cream cheese to make cheesecakes. So that’s what I’ve used! Indian brands like D’lecta would also work fine. Please go through the tips below if using this specific brand. You can also use homemade cream cheese if you’d like.
Castor sugar: I prefer using this sugar since the sugar crystals are quite fine and incorporate better. You can also use powdered sugar. If the sugar crystals are large, grind them, measure out the required quantity and use them in the recipe.
Lemon juice: The acidity of the lemon juice adds a wonderful tang that cuts through all the richness of the cheese and cream and balances out the sweetness of the mango pulp.
Vanilla extract: You may skip vanilla and flavor the cheesecake with cardamom powder too.
Salt: To enhance the flavors!
Agar-agar powder: This is an important ingredient for this no-bake mango cheesecake recipe. It is what helps the cheesecake set well. It is made from red algae and is a good substitute for gelatin.
Cream: Adds a rich mouthfeel to the cheesecake. I’ve used light cream i.e 25 % fat. You do not need to whip the cream here, so using heavy cream is not really required. If that is all you have, feel free to use it.
For the mango jelly layer
- Agar-agar powder
- Castor sugar
- Mango pulp
- Lemon juice
This is the brand of agar agar powder that I’ve used (not sponsored)
This homemade mango cheesecake tastes best when it’s fresh and chilled! Since fresh mango pulp is being used here and also it is a no-bake recipe, it won’t keep well for a long time.
Refrigerate: You can refrigerate leftovers for up to 3 days in an airtight container.
Freeze: Wrap individual serving portions in plastic wrap and then in foil. Place in an airtight, freezer-safe container for up to 1 month. Thaw in the refrigerator overnight.
- Biscuit Crumbs or Graham Cracker Crust
You can use graham crackers or any other biscuit or cookie you choose for this mango cheesecake
- Unsalted Butter
When mixed with crumbs or cream cheese, unsalted melted butter gives you a pure taste without adding any salty flavour.
- Gao Farm’s Chef’s Choice Cream Cheese
Gao Farm cream cheese is a premium cream cheese. It adds a lovely silky texture, and since it has a bit of zinginess, it slightly brightens the flavour. Perfect for our no-bake mango cheesecake.
Mangos are the main ingredient of this recipe. Use fresh, naturally sweet Alphonso mangoes in local Indian stores when in season.
- Vanilla Extract
Use vanilla essence, powder, or paste instead for a smooth, even mixture.
- Fresh Mangoes for garnish
Use your favourite variety of sweet mangoes for garnishing the cheesecake. You can use Alphonso mangoes for this recipe.
Gelatin gives the cheesecake structure while keeping it light and creamy in texture.
- Heavy Cream
You need to use double cream as it not only helps to thicken the cheesecake mixture but also helps it to set.
Why You’reYou’re Going To Love This Recipe
- No-bake – there’s absolutely NO cooking required for this delicious dessert!
- Easy prep – mango cheesecake can be prepared ahead of time (it’s best made at least the day before), so it’s ready to go for your next get-together.
- Great for parties – perfect for a party or special occasion. Try this recipe for the best mango cheesecake ever!
- Conventional and Thermomix – you’ll find both methods in the recipe card at the bottom of the post.
Step By Step Instructions
Whip up this unbaked mango cheesecake the day before – this way it chills as the flavours blend perfectly. And you’re all set to go!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 – Make The Base/Crust
Firstly, grease the base and sides of a 20cm round springform pan.
Then crush the biscuits into fine crumbs using a food processor or blender.
Next, pour over the melted butter and mix together well.
If you are using a Thermomix, melt the butter in the bowl for 2 minutes at 100 degrees, Speed 1. Then, add the biscuits and crush for 10 seconds at Speed 10. Scrape down the sides of the bowl and repeat the process until the mixture is well combined.
Press the crumb mixture very firmly into the base of the prepared pan and place it in the fridge to chill while you prepare the filling.
Step 2 – Make The Cheesecake Filling
To make the filling, whip the cream until it forms soft peaks, then set it aside.
If you are using a Thermomix, whip the cream in a clean and dry bowl at Speed 3 until soft peaks form. Set aside.
Using a hand mixer, beat the cream cheese, caster sugar, and mango pieces on medium speed until the mixture is smooth, pale, and creamy.
If you are using a Thermomix, beat the cream cheese, caster sugar and mango pieces for 30 seconds at Speed 5, then scrape down the sides with a spatula and repeat the process until the mixture is smooth and creamy.
Note: The mixture will still have some small mango pieces remaining.
Step 3 – Dissolve The Gelatine
Next, dissolve the gelatine and when it has cooled, beat it into the mixture until it is well combined. If you are using a Thermomix, add the cooled, dissolved gelatine to the mixture and mix for 30 seconds, Speed 5.
Note: See Expert Tips for details on how to dissolve gelatine.
Step 3 – Fold In The Whipped Cream
Fold the whipped cream gently into the mixture.
If you are using a Thermomix, use the spatula to fold the whipped cream through the mixture.
Step 4 – Add The Filling And Chill
Spread the filling over the crust and then place the springform pan in the fridge for a minimum of 6 hours, or preferably overnight.
When the cheesecake has set, carefully remove it from the pan and decorate with mini meringues and passionfruit pulp (optional).
Extracting the cheesecake from the pan is a little tough we advise using individual glasses or bowls. As layering, the ingredients in glasses will offer you more flexibility. Removing the cheesecake from the pan might be a bit tough until you are familiar with the consistency it should have when it is fully set.
Try to keep the cream cheese mixture and mango purée at room temperature.
We recommend making this the night before you plan on serving it so you have abundant chilling time.
You can serve a slice of the cheesecake with a dollop of whipped cream drizzled with a little mango puree if you’d like.
Expert tips and tricks
- It really helps to have everything at the correct temperature before mixing. The cream cheese and sour cream should be at room temperature in order to combine lump free.
- In order to quickly whip the heavy cream into stiff peaks, try chilling your mixer bowl and whisk attachment, and make sure that the heavy cream is cold. The colder everything is, the faster it’ll whip up.
- Alternately, don’t over mix the heavy cream until it’s curdled. You just want soft/stiff peaks that’ll hold their shape if you turn the whisk upside down. This will ensure that the cheesecake filling will thicken enough even without adding any gelatin.
- Taste the filling for sugar- you can taste it since this is an eggless mango cheesecake! If you feel it needs to be sweeter, add some more sugar.
Frequently asked questions (FAQs)
This cheesecake tastes like summer on a plate! It is fresh, light, creamy, and bursting with fruity mango flavor. The buttery, cinnamon-flavored biscuit base, smooth and creamy cheesecake filling, and shiny mango jelly layer truly make this one irresistible dessert.
Can I skip the agar-agar in this recipe?
I would advise against doing that as it really helps set this no-bake mango cheesecake. The cheesecake will simply lack the structure if you omit the agar-agar. You can freeze the cheesecake until firm, but just know that it will start melting at room temperature and lose its shape.
Can I use canned mango pulp?
Another thing to remember here is that canned mango pulp is mostly sweetened. So please make sure you read the labels, and reduce the sugar in the recipe to avoid an overly sweet cheesecake.
How to make a vegan version?
You can swap the cream cheese and butter with plant-based cream cheese and butter respectively. Use non-dairy whipping cream or coconut cream in lieu of the light cream.
How to make mango pulp for cheesecake?
Slice one side of the mango about 1/4 inch away from the stem. Repeat with the other side of the mango. Score a grid-like pattern on the flesh without cutting all the way through the skin. Use a spoon to scoop out the flesh in a bowl. Cut vertically on both sides of the seed, using a paring knife, gently remove the flesh and add it to the bowl. Discard the seed.
Add the mango chunks to a blender and blend to a smooth pulp. Avoid adding water while blending. Add a few tablespoons only if you need to facilitate blending.
Next, pass the pulp through a fine-mesh sieve, and the pulp is ready to be used in the recipe. You will need approximately 3 mangoes, around 200 grams each for this recipe. (Refer pictorial below)
Can I use frozen mango chunks in this recipe?
Yes, they will work absolutely fine. Thaw the mango chunks and then proceed as directed above to make the mango pulp.
Can I double this recipe?
Yes, you most certainly can double this no-bake cheesecake recipe. Use a 9-inch springform pan in that case.
To make this delicious no-bake cheesecake, you will need:
- Food processor, blender or Thermomix.
- Springform pan.
- Hand mixer, stand mixer or Thermomix.
How to make the best no bake mango cheesecake
- Start off by making the base. Mix together the biscuit crumbs, butter, and cinnamon with a fork until well combined. Press this mixture into the base of your serving pan, or into individual jars to make mini mango cheesecakes. Freeze for 10 minutes or until firm and set.
- Make the cheesecake filling by beating the heavy cream on medium high speed or until stiff peaks form. Set aside.
- In a clean bowl, beat the cream cheese and sugar together until smooth, then add the sour cream, mango puree, lemon juice and vanilla. Mix for a few minutes until well combined and smooth.
- Using a spatula, fold the whipped cream into the cream cheese mixture gently until mixed through. Pour this mixture into the prepared pan or distribute among jars. Swirl the extra mango puree on top of the cheesecake, and if desired top with fresh mango slices or cubes.
Mango cheesecake bars or individual mini mango cheesecakes?
You can either make this recipe in an 8×8 or 9×9 inch square pan, or fill mini jars with the mixture and have individual mango cheesecake jars. The cheesecake bars are more family style sharing, and the individual cheesecakes are a more portable and fun version of this dessert.
Start by putting the crackers or biscuits in a food processor or grinder, blending until finely ground, and then adding them to a mixing bowl.
Next, add unsalted melted butter to the mixing bowl of crumbled biscuits or crackers and mix it well until all the crumbs are nicely coated.
After mixing the crumbs and unsalted butter well, pour it into a springform pan and press down firmly. Spread the crumbs evenly and gently. Once the smooth, even surface is achieved. Refrigerate for 30 minutes.
In a small bowl, take cold water, add some gelatine, stir it well until granules dissolve, and then set it aside for 5 minutes to cool.
Add three peeled Alphonso mangoes in a blender and make them puree. Transfer it to a mixing bowl. However, you can add more mango as per your choice.
Add Chef’s Choice Cream Cheese from Gao Farm and sugar in the same mixing bowl. Use an electric mixer or a handy whisker to combine everything together.
Add the gelatine mixture to the same mixing bowl of cream cheese and mango puree and stir it well until properly combined.
Add the vanilla essence to the smooth, even mixture.
Pour the filling over the biscuit crust in the springform pan and let it set in the refrigerator for at least 4 hours or overnight.
Garnish it with some freshly chopped frozen mango chunks. Serve and relish in praises!
This recipe is not as complicated as it seems. Here are a few tips to help you make the best no-bake mango cheesecake recipe!
Room temperature ingredients: When all the ingredients are at room temperature, it helps them to combine better.
Packing biscuit crumbs: Press down the crumbs to pack them firmly. But avoid applying excess pressure while pressing down the crumb mixture or you will end up with a hard crust, which will be difficult to cut through.
Choose the best mangoes: The flavor of this cheesecake is entirely dependent on the type of mangoes you choose. So be sure to use only the best mangoes that are sweet, pulpy, and fragrant. Do not use overripe mangoes, it will totally ruin this cheesecake.
Tartness: This tip is for my Indian readers. You could jump to the next tip if you live out of India. Personally, I love using Philadelphia cream cheese to make cheesecakes. I understand that it is three times the price here in Mumbai as compared to the US and it may not be feasible to buy it. Also, it has very limited availability, so that is another issue. The next popular brand that is available here is D’lecta cream cheese. This one is pretty good and much more economical, the only thing is that I find this cheese to be a bit tangy, so you would definitely need to adjust the recipe if using this brand. Here’s what I suggest you do;
- Lemon juice: Reduce it to 1 tablespoon.
- Sugar: Or increase the sugar to 3/4. Of course, this will also depend on the sweetness of the mangoes.
Sweetness: This mango cheesecake is not overly sweet. It is the right balance of sweet and tart with a pronounced mango flavor. Taste the filling and add a couple of tablespoons of powdered sugar if required to adjust the sweetness.
Smooth and silky mango cheesecake filling: For best results, pass the mango-agar agar mixture through a fine-mesh sieve to eliminate any lumps. Do not wait until the mixture reaches room temperature as it will begin to set. Lukewarm is fine enough. If you do end up with a lumpy filling, just transfer everything to a blender or food processor and blend until silky smooth.
Cream: I’m using 25% dairy cream (D’lecta brand). Even Nestle cream will work well for the recipe. If you prefer a lighter texture, you can use 35% whipping cream or non-dairy whipping cream. Whip until soft peaks form and then fold it in batches into the cream cheese-mango mixture in the last step.
Agar-agar: Agar-agar should always be added to cold water. If you add it to hot water, it is going to be impossible to dissolve it. Agar needs to be boiled properly to activate the gelling properties. Since this is what sets the cheesecake, it is very important that you pay close attention to it. Allow it to boil properly and once it comes to a boil, lower the heat and simmer for a few more seconds. It should turn slightly gelatinous. Over boiling will affect some of its gelling properties. Also, the quantity that I’m using here is just about enough to set the cheesecake. If you want a firmer texture, increase it to 1.5 teaspoons. Avoid adding too much as the texture will change into a jello cheesecake of sorts unless, of course, you like it that way!
Agar-agar and gelatin are not the same: Please remember that agar-agar is a lot stronger than gelatin. You cannot use a 1:1 substitute. I suggest using half the quantity of agar-agar to that of gelatin.
Agar-agar powder v/s flakes: 1 teaspoon of agar-agar powder = 1 tablespoon of agar-agar flakes. So if you have flakes, use 1 tablespoon in this recipe, the procedure to activate the agar-agar will stay the same. If using strands, cut the strands, and measure out 1/3 cup for the recipe. The strands need to be soaked in cold or room temperature water for 10-15 minutes to soften them. Then proceed as instructed to activate it. I highly suggest you try and use agar agar powder as you will get better results with it.
Make a mini or individual mango cheesecake: You can set this cheesecake in cups, jars, or dessert glasses for individual servings. Make mini mango cheesecake by setting them in silicone molds. Perfect to serve a crowd and your guests will absolutely love it!
Ingredients you need to make mango cheesecake bars
For the base:
Graham cracker/digestive/ or oat biscuit crumbs: Whatever you have on hand, or a mix of any. It would also be great with lotus biscuits!
Melted unsalted butter: To bind the crumbs so they stick to the base of your pan.
Cinnamon powder: An optional ingredient, but I always think it enhances a crumb crust very nicely.
For the mango cheesecake filling:
Heavy Cream: known as whipping cream in some countries, we’ll beat this until stiff peaks form, this will give the cheesecake it’s thickness without using any gelatin.
Cream Cheese: I usually use Philadelphia cream cheese. Make sure it’s soft and at room temperature, take it out at least 30 minutes before using in this recipe.
Sugar: We don’t add too much sugar, because the mango puree in and of itself is sweet.
Mango Puree: Or mango pulp, my preferred type is Alphonso mango.
Sour Cream: You can also substitute with labneh, as I’ve been known to do when I have it on hand.
Lemon Juice: Just a tiny touch of lemon juice will brighten the flavor of the cheesecake. It won’t taste like lemon!
This is an eggless mango cheesecake, so you’ll notice no eggs are listed in the ingredients! Since it’s a no bake recipe, we omit the eggs and instead thicken with the whipped cream and cream cheese.
Why you will love this recipe?
This no-bake mango cheesecake;
☑ Is the perfect make-ahead dessert that is truly indulgent and delectable in every bite
☑ Looks like a showstopper dessert that is sure to wow your friends and family
☑ Has a mousse-like creamy and light texture
☑ Requires no baking
☑ Is made without gelatin and eggs, making it vegetarian-friendly
☑ Hardly needs much effort
Can I use homemade mango puree?
Yes you can! Store bought or homemade both work beautifully.
Can I make this with fresh mango?
Fresh mangoes make a great topping, but for the filling stick with mango puree. It’ll give the correct sweetness and texture.
Can I make this cheesecake gluten free?
Yes! Just use gluten free biscuits or eliminate the biscuit crust entirely. Either way, it’ll be delicious.
Does this no bake cheesecake without gelatin set properly?
Yes, the thickness of the whipped cream combined with the cream cheese will give this a thick and creamy texture. Don’t expect it to be over firm and rubbery, but it’ll definitely be set enough to hold it’s shape. Make sure you refrigerate for at least 4 hours and preferably overnight in order to achieve the perfect texture.
Storing leftover cheesecake
Leftovers can be stored for up to 5 days in the fridge. To freeze the cheesecake, you can either freeze the entire cheesecake once it has set in the fridge, or freeze the individual jars. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator for at least 24 hours before serving.
Making no bake cheesecake in advance
You can make the crumb base at least a few days in advance, and store in the fridge. You can also make the filling the night before and refrigerate until ready to serve.
Why this easy mango cheesecake recipe is so good
It’s a no bake mango cheesecake made without gelatin, which means it’s so much simpler to prepare. The method ensures you get a thick filling without the hassle of having to worry about dissolving gelatin in water and adding the proper ratio.
This is the ultimate taste of summer, but you can make it year round as the mango flavor comes from affordable canned mango puree. Another great hack for making this recipe simpler, you don’t have to peel, chop, and cook down mango. No homemade puree necessary, mango cheesecake made with mango pulp is as easy as getting a can from the store.
It’s the perfect amount of sweetness balanced with the tang from the cream cheese. Not too sweet, and so easy to eat a lot of. Much lighter than baked cheesecake recipes, this no bake mango dessert is utterly refreshing.
- Place 1/4 cup cold water in a small microwavable bowl and sprinkle with the gelatin. Let stand for 5 minutes. Microwave the gelatin mixture until melted and smooth, 10 to 15 seconds. With the food processor running, drizzle melted gelatin into the mango mixture.
- Remove the crust from the freezer and add the filling. Gently spread into an even layer and smooth the top. Cover the pan with plastic wrap and refrigerate for at least 8 hours or up to overnight.
- For the topping: Loosen the cheesecake from the springform pan. Top with whipped cream, chopped mango, and mint, if you like.
Look for alphonso mangoes if you can find them—they’re slightly smaller than regular mangoes and have a light orange peel.
You may also enjoy these no-bake desserts
Banana pudding parfait
Serradura (Portuguese sawdust pudding)
★ If you try this mango cheesecake recipe, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks so much 🙂
Refrigeration time for cheesecake
- digestive biscuit crumbs
- melted, I’ve used salted butter
For the cheesecake layer
- full-fat cream cheese
- 1/3 to 1/2 70 to 105 grams, depending on the sweetness of the mangoes
- room temperature water,
- agar agar powder,
- room temperature water
- agar agar powder
Prepare the pan
- Add the cookie crumbs to a medium mixing bowl. Add castor sugar and ground cinnamon, and mix well.
- Add melted butter and mix well, until it resembles wet sand.
- Transfer the cookie crumb mixture to the pan in an even layer. Press down the crumbs into the bottom of the pan using the back of a flat-bottomed measuring cup or glass. Refrigerate for 30 minutes or until set.
- In a medium mixing bowl, add cream cheese and sugar. Using an electric mixer, beat on medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl with a spatula. You can also use your stand mixer with the paddle attachment.
- Add lemon juice, pure vanilla extract, and salt, and continue beating on medium speed until well combined.
- Note: I forgot to add the vanilla extract along with the lemon juice and salt in the video. Hence, I’ve added it later. But add everything at the same time to avoid more steps.
- Combine 1/2 cup water and 1 teaspoon of agar-agar powder in a saucepan. Mix well. Bring the contents in the saucepan to a boil, stirring occasionally. Make sure that the agar-agar has dissolved completely. The mixture solution should thicken and turn gelatinous.
- Add fresh mango pulp to the hot agar-agar solution and mix well. Set aside for 1 to 2 minutes, until lukewarm before mixing with the cream cheese mixture.
- Add the agar-agar-mango mixture to the cream cheese mixture and beat on medium-high speed until everything is well incorporated.
- Lastly, add the light cream and beat until well combined and the filling is smooth. Taste the batter and adjust with powdered sugar for sweetness, if required.
- Work quickly in the next step, as the filling begins to set very quickly at this stage.
- Pour the mango cheesecake filling evenly on the prepared biscuit base. Level the surface using a regular spatula or an offset spatula. Tap the pan on the counter a couple of times to get rid of any air bubbles.
- Refrigerate for an hour or until it has set.
Mango jelly topping (optional but recommended)
- In a saucepan, add 1/2 cup water and 1/2 teaspoon agar-agar powder. Mix well and set aside for 5 minutes.
- Bring the agar-agar solution to a boil, stirring occasionally. You will see lots of tiny bubbles at the bottom of the pan and that is completely fine. The solution will begin to thicken after all the agar-agar has dissolved.
- Lower the heat and add castor sugar, continue stirring until the sugar has dissolved.
- Switch off the heat and add fresh mango pulp and mix well.
- Next, add lemon juice. Mix well and set aside until it turns lukewarm.
- Pour the mixture ever so gently over the cooled and set cheesecake. Avoid pouring from a height as it will give rise to lots of tiny air bubbles which are going to be impossible to pop because the jelly begins to set almost immediately.
- Shake the pan gently to spread the jelly layer.
- Refrigerate the cheesecake for another 3 to 4 hours or until the mango jelly layer has set completely. It is best to leave it overnight.
Unmoulding the cheesecake, decorating, and serving!
- If using a loose bottom pan: Place the pan on a raised surface such as a can or something similar that is taller than the height of the pan. I used a can of coconut milk. Pull the outer ring downward away from the bottom of the pan.
- If using a springform pan: Run a butter knife around the edges of the pan to loosen the cheesecake. Hold the outer band with one hand and release slowly with the other hand. Be careful, if you do it too quickly the cheesecake may crack.
- Transfer the cheesecake to a serving platter or cake stand. Decorate as you’d like. I just added some mango balls using a melon baller and fresh cherries to add some pop of color.
- Slice and serve! Devour all that yummy cheesy mango goodness!
If using D’lecta cream cheese brand, reduce the lemon juice to 1 tablespoon or increase the sugar to 3/4 cup.
Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.
Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml
Let us know how it was!
How to make no-bake mango cheesecake with agar agar – Step by step process
Grease the bottom and the sides of a 7-inch loose-bottomed pan or springform pan with oil or melted butter. Line the bottom of the pan with parchment paper. (Photos 1 and 2)
Add 1.5 cups of cookie crumbs to a medium mixing bowl. Add 2 tablespoons of castor sugar and 1/2 teaspoon of ground cinnamon, and mix well. (Photos 3 to 6)
Add 5 tablespoons of melted butter and mix well, until it resembles wet sand. (Photos 7 and 8)
Transfer the cookie crumb mixture to the pan in an even layer. Press down the crumbs into the bottom of the pan using the back of a flat-bottomed measuring cup or glass. Refrigerate for 30 minutes or until set. (Photos 9 to 12)
In a medium mixing bowl, add 1 cup of cream cheese and 1/3 to 1/2 cup of sugar (adjust as per the sweetness of the mangoes). Using an electric mixer, beat on medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl with a spatula. You can also use your stand mixer with the paddle attachment. (Photos 13 to 17)
Add 1 to 2 tablespoons of lemon juice (refer to recipe tips), 1 teaspoon of pure vanilla extract, and 1/8 teaspoon of salt, and continue beating on medium speed until well combined. (Photos 18 to 25)
Note: I forgot to add the vanilla extract along with the lemon juice and salt in the video. Hence, I’ve added it later. But add everything at the same time to avoid more steps.
Combine 1/2 cup water and 1 teaspoon of agar-agar powder in a saucepan. Mix well. Bring the contents in the saucepan to a boil, stirring occasionally. Make sure that the agar-agar has dissolved completely. The solution should thicken and turn gelatinous. (Photos 26 to 29)
Add 1 cup of fresh mango pulp to the hot agar-agar solution and mix well. Set aside for 1 to 2 minutes, until lukewarm before mixing with the cream cheese mixture. (Photos 30 and 31)
Add the agar-agar-mango mixture to the cream cheese mixture and beat on medium-high speed until everything is well incorporated. (Photos 32 to 34)
Lastly, add 3/4 cup of light cream (25%) and beat until well combined and the filling is smooth. Taste the batter and adjust with powdered sugar for sweetness, if required. (Photos 35 to 37)
Work quickly in the next step, as the filling begins to set very quickly at this stage.
Pour the mango cheesecake filling evenly on the prepared biscuit base. Level the surface using a regular spatula or an offset spatula. (Photos 38 to 40)
Tap the pan on the counter a couple of times to get rid of any air bubbles. (Photo 41)
Refrigerate for an hour or until it has set.
In a saucepan, add 1/2 cup water and 1/2 teaspoon agar-agar powder. Mix well and bring the agar-agar solution to a boil, stirring occasionally. You will see lots of tiny bubbles at the bottom of the pan and that is completely fine. The solution will begin to thicken after all the agar-agar has dissolved. (Photos 42 to 45)
Lower the heat and add 2 tablespoons of castor sugar, continue stirring until the sugar has dissolved. (Photos 46 and 47)
Switch off the heat and add 1/2 cup of fresh mango pulp and mix well. (Photos 48 and 49)
Next, add 1 teaspoon of lemon juice. Mix well and set aside until it turns lukewarm. (Photos 50 and 51)
Pour the mixture ever so gently over the cooled and set cheesecake. Avoid pouring from a height as it will give rise to lots of tiny air bubbles which are going to be impossible to pop because the jelly begins to set almost immediately. (Photo 52)
Shake the pan gently to spread the jelly layer. (Photo 53)
Refrigerate the cheesecake for another 3 to 4 hours or until the mango jelly layer has set completely. It is best to leave it overnight.
If using a loose bottom pan: Place the pan on a raised surface such as a can or something similar that is taller than the height of the pan. I used a can of coconut milk. Pull the outer ring downward away from the bottom of the pan. (Photos 54 to 56)
If using a springform pan: Run a butter knife around the edges of the pan to loosen the cheesecake. Hold the outer band with one hand and release slowly with the other hand. Be careful, if you do it too quickly the cheesecake may crack.
Transfer the cheesecake to a serving platter or cake stand. (Photo 57)
Decorate as you’d like. I just added some mango balls using a melon baller and fresh cherries to add a pop of color.
Slice and serve! Devour all that yummy cheesy mango goodness! Yum yum!
How long does mango cheesecake last in the fridge?
Cheesecake will last 3 to 4 days in the fridge, but for the best flavour and texture, I recommend consuming the cheesecake within 2 to 3 days.
You can also freeze it, either as a whole or in portions, for up to 1 month. Just be sure to thaw the cheesecake overnight in the fridge before serving.
What is the secret to a good cheesecake?
The secret to a good cheesecake is selecting the right ingredients, and properly mixing/prepping them. Choose a quality brand of cream cheese and other ingredients, such as fresh mangoes for the best results.
To ensure the mixture is smooth and lump-free, ensure all of the ingredients are at room temperature before using. Mix the ingredients together thoroughly with a electric mixer, beaters or Thermomix for a perfectly creamy and delicious cheesecake!
What’s the best way to cut up a mango?
Cutting up a mango can be a slippery challenge, but what’s most important is to start by choosing a ripe but firm fruit. Gently squeeze the mango – it should be firm but ‘give’ slightly.
You want to cut the flesh away from the flat, onlong pit inside. So holding the mango upright on a board, stem side down, slice the two sides away. You should end up with two sides, and a middle section that contains the pit.
Starting with one side, use a paring knife to make lengthwise and crosswise cuts in the cut side, trying not to cut through the peel. Then invert the mango half, so the cut segments stick out. Peel or cut these chunks away from the skin, and repeat with the other side. Cut as much flesh as you can away from the pit in the middle section as well.
Here are a few of my most popular cheesecake recipes:
- Arnott’s Nice biscuits see notes for alternatives
- heavy or whipping
- g (⅔ cup)
- fresh, or frozen (defrosted)
- dissolved in ¼ cup water (see tips)
- mini meringues and passionfruit pulp to decorate (optional)
- Grease the base and sides of a 20cm round springform pan.
- Crush the biscuits into fine crumbs using a food processor or blender.Pour over the melted butter and mix together well.If using a Thermomix: Melt butter in the Thermomix bowl for 2 minutes, 100 degrees, Speed 1. Add the biscuits and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until well combined.
- Press the mixture very firmly into the base of the prepared pan and place into the fridge while you prepare the filling.
- Whip the cream until soft peaks form and set aside. If using a Thermomix: whip the cream in a clean and dry Thermomix bowl on Speed 3 until soft peaks form. Set aside.
- Using a hand mixer, beat the cream cheese, caster sugar and mango pieces on medium speed until smooth, pale and creamy.If using a Thermomix: Beat the cream cheese, caster sugar and mango pieces for 30 seconds on Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.Note: The mixture will still have some small mango pieces remaining.
- Add the cooled, dissolved gelatine and beat through until combined. If using a Thermomix: Add the cooled, dissolved gelatine to the mix and mix for 30 seconds on Speed 5.
- Fold through the whipped cream. If using a Thermomix: Fold the whipped cream through with the spatula.
- Pour the filling over the base and place into the fridge for a minimum of 6 hours (preferably overnight).
- Carefully remove from the pan and decorate with mini meringues and passionfruit pulp (optional).
RECIPE NOTES & TIPS:
- Biscuits/cookies – I like to use Arnott’s Nice biscuits which are very popular in Australia. If you can’t buy this variety you can use any type of plain sweet cookie you like, such as Nilla wafers or digestives.
- Dissolving gelatine – Place boiling water into a small bowl. Sprinkle over the gelatine powder and whisk quickly with a fork to dissolve. Allow to cool.
- Room temperature ingredients – for a smooth cheesecake, ensure all ingredients are at room temperature before using.
- Storing – chill the cheesecake overnight (or for a minimum of 6 hours) and then continue to store it in the fridge until needed. Consume within 3 days.
- Freezing – you can freeze the cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month. To defrost, place the cheesecake into the fridge overnight.