No Bake Mango Cheesecake Recipe

I absolutely love this no-bake mango cheesecake recipe because it combines the irresistible crunch of a biscuit base with the creamy dreaminess of a fruity, mango-infused filling—making it taste like a tropical vacation in dessert form. Plus, it’s incredibly easy to whip up without turning on the oven, which makes it perfect for impressing friends at weekend brunches while keeping my kitchen chill.

I adore making desserts that are delightful and simple, and my No Bake Mango Cheesecake is just that. This cheesecake has a buttery base made from 200g of digestive biscuits and 100g of melted unsalted butter.

With a rich and creamy 400g of softened cream cheese, 1 cup of fresh mango puree, and 1 cup of whipped heavy cream, this cheesecake has a perfect creamy texture. With 1/2 cup granulated sugar and a touch of vanilla, the flavors are spot on.

Serve as is, or add fresh slices of mango for some extra tropical flair.

Ingredients

Biscuits that are digested: Presenting the main ingredient; giving carbohydrates; giving a chewy texture.

Cream Cheese: Soft, spreadable, and the perfect complement to hearty, sweet, breakfast fare.

Mango Puree: Tropical flavor; sweet and natural; vitamin C; no added sugar.

Whipping Cream: Beaten to a light, fluffy texture.

Adds a delicious richness and creamy taste.

Powdered Gelatin: Helps stabilize the cheesecake and set it without baking.

Ingredient Quantities

• 200g digestive biscuits
• 100g unsalted butter, melted
• 400g cream cheese, softened
• 1 cup mango puree
• 1/2 cup granulated sugar
• 1 cup heavy cream, whipped
• 2 teaspoons gelatin powder
• 2 tablespoons water
• 1 teaspoon vanilla extract
• Fresh mango slices for garnish

Instructions

1. Break the digestive biscuits down into fine crumbs, and combine them with the melted butter. Press the mixture evenly and firmly into the bottom of a springform pan that has been lined with parchment paper. Place the pan in the refrigerator to allow the base to firm up before moving on to the filling.

2. In a small bowl, dissolve gelatin powder in 2 tablespoons of water and let it bloom for 5 minutes. After blooming, warm gently until completely dissolved.

3. In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy.

4. The mango puree and the gelatin mixture should be blended in slowly into the cream cheese, which is best understood as a mixture that has been whipped to a state just before spreading it in icing form on top of a cake. When the mango and gelatin mixture has been incorporated fully into the cream cheese, the vanilla extract should be added.

5. Fold the whipped heavy cream into the mango cream cheese mixture. Be careful not to let the whipped cream deflate while you do this.

6. Spoon the mixture of cream cheese and mango over the chilled biscuit crust and smooth with a spatula.

7. Wrap the cheesecake in plastic and chill it in the refrigerator for no less than 4 hours. Let it set until firm.

8. When it is done, take the cheesecake from the springform pan and place it on a serving plate.

9. Top the cheesecake with fresh mango slices, beautifully arranged in a circular pattern.

10. Chill and savor your delectable no-bake mango cheesecake.

Equipment Needed

1. Springform pan
2. Parchment paper
3. Food processor or rolling pin (for crushing biscuits)
4. Mixing bowls (small and large)
5. Spatula
6. Saucepan (for warming gelatin)
7. Whisk or electric mixer
8. Measuring cups and spoons
9. Plastic wrap
10. Serving plate

FAQ

• Can I use a different type of biscuit for the crust?Indeed, you can swap out digestive biscuits for graham crackers or any other kind of plain, sweet biscuit you fancy.
• Do I need to use gelatin, or is there a substitute?Gelatin is what helps set the cheesecake, but you can use agar-agar for a vegetarian alternative. This is what Ludo uses in his “alternative cheese” recipe. Since it’s powder, adjust the amount according to package instructions (generally, use 1 teaspoon per cup).
• Can canned mango puree be used instead of fresh?Indeed, mango puree can come from a can, but it must be pure to count as an ingredient—and not a cheap stand-in. Check the label and make sure there’s nothing but mango in there, with perhaps a little added ascorbic acid (vitamin C) to pump up the preserved fruit’s staying power.
• How long should I chill the cheesecake?For the best results, the cheesecake should be chilled for 4-6 hours or until firm.
• Is it possible to make this recipe ahead of time?Of course, this cheesecake may be made a day in advance and held in the refrigerator until serving time.
• Can I add other fruits to the cheesecake?Certainly, you can incorporate fruits such as berries or peaches, but make sure they aren’t too watery so that the texture remains firm.

Substitutions and Variations

You can substitute graham crackers or any sweet biscuit for digestive biscuits.
Coconut oil can be used instead of unsalted butter to provide a different taste.
Substitute ricotta cheese or mascarpone for cream cheese.
You can substitute agave nectar or honey for granulated sugar.
A vegetarian alternative to gelatin powder can be found in agar-agar.

Pro Tips

1. Crust Enhancement To add an extra depth of flavor to the crust, you can mix in a tablespoon of crushed nuts, such as almonds or pecans, with the biscuit crumbs before combining with butter. This gives a nutty undertone and additional texture.

2. Gelatin Dissolution Make sure to gently warm the bloomed gelatin mixture until it’s completely clear and dissolved. If there are any undissolved granules, they may affect the texture of the cheesecake.

3. Cream Cheese Consistency Ensure that the cream cheese is at room temperature before mixing. This makes it easier to achieve a smooth consistency and prevents lumps in the cheesecake filling.

4. Whipped Cream Folding When folding the whipped cream into the cream cheese mixture, use a spatula in a gentle, sweeping motion. This helps maintain the airiness of the whipped cream, resulting in a light and fluffy cheesecake texture.

5. Chilling Time For the best results, allow the cheesecake to set overnight in the refrigerator. This ensures it is fully set and the flavors have melded together beautifully. If you’re in a hurry, a minimum of 4 hours is necessary.