No Bake Mango Cheesecake

This No Bake Mango Cheesecake is a rich, creamy, tropical dessert that combines a buttery biscuit crust with a smooth mango cheesecake filling and a glossy mango jelly topping. It’s light, refreshing, and perfect for summer gatherings, celebrations, or anytime you’re craving an easy no-bake dessert.

Why You’ll Love This Recipe

• No oven required
• Creamy, smooth, and bursting with fresh mango flavor
• Beautiful layered presentation
• Perfect make-ahead dessert
• Ideal for parties and special occasions
• Easy enough for beginners

Ingredients

Biscuit Base

• 150 g Marie biscuits, digestive biscuits, or graham crackers
• 100 g unsalted butter, melted
• 2 tablespoons white sugar

Mango Puree

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

Cheesecake Filling

• 4½ teaspoons halal-certified gelatin powder
• ½ cup cold water
• 500 g cream cheese, softened
• ⅔ cup caster (superfine) sugar
• 1¼ cups whipping cream

Mango Jelly Topping

• ¾ teaspoon halal-certified gelatin powder
• ¼ cup cold water
• 1 tablespoon fresh lemon juice
• ¾ cup reserved mango puree

Optional Toppings

• 1¼ cups whipping cream
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1 ripe mango, diced
• 2 passion fruits

Instructions

Prepare the Pan

1. Line the base of a 9-inch (22 cm) springform pan with parchment paper and lightly grease the sides.

Make the Biscuit Base

2. Crush the biscuits into fine crumbs using a food processor.
3. Add the melted butter and sugar, then pulse until combined.
4. Press the mixture firmly into the bottom of the prepared pan.
5. Refrigerate while preparing the filling.

Prepare the Mango Filling

6. Sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
7. Microwave the gelatin in two 15-second intervals, stirring until completely dissolved. Allow it to cool slightly.
8. Blend the mango flesh into a smooth puree.
9. Reserve ¾ cup of the puree for the jelly topping.
10. Add the remaining mango puree, cream cheese, whipping cream, sugar, and dissolved gelatin to a food processor.
11. Blend until smooth and creamy.
12. Pour the filling over the chilled biscuit base.
13. Refrigerate for at least 3 hours until the surface is firm.

Make the Mango Jelly

14. Bloom the remaining gelatin in cold water for 5 minutes.
15. Microwave until dissolved, then cool slightly.
16. Whisk the reserved mango puree with lemon juice and the dissolved gelatin.
17. Pour gently over the chilled cheesecake filling.
18. Tilt the pan slightly to spread the jelly evenly.
19. Refrigerate for at least 12 hours or overnight.

Decorate and Serve

20. Whip the cream with sugar and vanilla until soft peaks form.
21. Pipe or spoon the whipped cream around the edges.
22. Decorate with diced mango and fresh passion fruit.
23. Slice and serve chilled.

Tips & Tricks

• Use ripe, sweet mangoes for the best flavor and color.
• Allow the cheesecake to chill overnight for clean slices.
• Use full-fat cream cheese for the creamiest texture.
• Warm your knife in hot water before slicing for neat portions.
• Do not boil the gelatin, as excessive heat can reduce its setting ability.

Details

• Prep Time: 30 minutes
• Chill Time: 15 hours
• Total Time: 15 hours 30 minutes
• Yield: 12 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: International
• Difficulty: Easy
• Dietary Notes: Halal-friendly (with halal-certified gelatin)

Notes

• Frozen mango can be used if fully thawed and drained.
• Passion fruit is optional but adds a refreshing tangy contrast.
• Store the cheesecake well chilled until serving.

Nutrition (Approximate)

• Calories: 435
• Protein: 6g
• Carbohydrates: 33g
• Fat: 31g
• Fiber: 2g
• Sugar: 24g

FAQ

Can I use canned mango puree?

Yes. Choose a high-quality puree with no added sugar for the freshest flavor.

Can I freeze this cheesecake?

Yes. Freeze for up to 2 months, then thaw overnight in the refrigerator before serving.

Can I make it without gelatin?

Yes, but the texture will be softer. You can substitute a suitable vegetarian setting agent according to the package instructions.

How long does No Bake Mango Cheesecake last?

Stored in an airtight container, it stays fresh in the refrigerator for up to 4 days.

What biscuits work best?

Marie biscuits, digestive biscuits, and graham crackers all create a delicious buttery crust.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days.

Freeze individual slices for up to 2 months.

Thaw overnight in the refrigerator before serving.

Similar Recipes

• Summer Berry Sheet Cake
• Iced Lemon Lavender Shortbread Cookies

No Bake Mango Cheesecake

No Bake Mango Cheesecake features a buttery biscuit crust, creamy mango cheesecake filling, and a fresh mango jelly topping.

This easy tropical dessert requires no oven and is perfect for warm-weather entertaining.

Prepare it ahead and chill overnight for the best texture

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Course Dessert

Cuisine International

Ingredients

  

Biscuit Base

• 150 g Marie biscuits digestive biscuits, or graham crackers
• 100 g unsalted butter melted
• 2 tablespoons white sugar

Mango Puree

• 700 g ripe mango flesh about 2 large mangoes

Cheesecake Filling

• 4½ teaspoons halal-certified gelatin powder
• ½ cup cold water
• 500 g cream cheese softened
• ⅔ cup caster superfine sugar
• 1¼ cups whipping cream

Mango Jelly Topping

• ¾ teaspoon halal-certified gelatin powder
• ¼ cup cold water
• 1 tablespoon fresh lemon juice
• ¾ cup reserved mango puree

Optional Toppings

• 1¼ cups whipping cream
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1 ripe mango diced
• 2 passion fruits

Instructions

 

Prepare the Pan

• Line the base of a 9-inch (22 cm) springform pan with parchment paper and lightly grease the sides.

Make the Biscuit Base

• Crush the biscuits into fine crumbs using a food processor.
• Add the melted butter and sugar, then pulse until combined.
• Press the mixture firmly into the bottom of the prepared pan.
• Refrigerate while preparing the filling.

Prepare the Mango Filling

• Sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
• Microwave the gelatin in two 15-second intervals, stirring until completely dissolved. Allow it to cool slightly.
• Blend the mango flesh into a smooth puree.
• Reserve ¾ cup of the puree for the jelly topping.
• Add the remaining mango puree, cream cheese, whipping cream, sugar, and dissolved gelatin to a food processor.
• Blend until smooth and creamy.
• Pour the filling over the chilled biscuit base.
• Refrigerate for at least 3 hours until the surface is firm.

Make the Mango Jelly

• Bloom the remaining gelatin in cold water for 5 minutes.
• Microwave until dissolved, then cool slightly.
• Whisk the reserved mango puree with lemon juice and the dissolved gelatin.
• Pour gently over the chilled cheesecake filling.
• Tilt the pan slightly to spread the jelly evenly.
• Refrigerate for at least 12 hours or overnight.

Decorate and Serve

• Whip the cream with sugar and vanilla until soft peaks form.
• Pipe or spoon the whipped cream around the edges.
• Decorate with diced mango and fresh passion fruit.
• Slice and serve chilled.

Notes

• Frozen mango can be used if fully thawed and drained.
• Passion fruit is optional but adds a refreshing tangy contrast.
• Store the cheesecake well chilled until serving.

 

Conclusion

This No Bake Mango Cheesecake is the perfect combination of creamy cheesecake, sweet tropical mangoes, and a buttery biscuit crust. With its refreshing flavor, beautiful presentation, and easy no-bake preparation, it’s an impressive dessert that’s ideal for holidays, summer parties, birthdays, or any special occasion.