This No Bake Mango Cheesecake is a complete and utter celebration of summer! A creamy mousse-like cheesecake loaded with 3 BIG mangoes and is surprisingly straightforward to make with your food processor.
No Bake Mango Cheesecake
When I photograph beautiful cakes like this, it sometimes makes me wish I wasn’t the Queen of Brown Food. Salisbury Steak, Pot Roast, Beef and Mushroom Pie, Cottage Pie, Guinness Stew, Chickpea Curry, Lentil Soup…. if it’s brown-and-ugly-but-delicious, there’s a good chance I’ve already shared it and had the pleasure of trying to capture a photo of a pile of brown gloop so it looks as irresistibly delicious as it tastes.
Though just writing that list out reminds me of all that saucy brown deliciousness….. and actually, no. I would never give up my brown foods to be a pretty cake blog! 😂
This No Bake Mango Cheesecake is a classic example of what started out as a cruisy week ending up in a whirlwind of mango pureed chaos / bliss. I happened across bargain scruffy looking mangoes at Harris Farm Markets (Instagram followers know I’m there practically every day!) – $2.99 / kg (that’s $1.50/lb) for beautiful ripe, juicy mangoes that were blemished on the outside yet perfect on the inside.
Helloooooo mangoes! She who can’t resist a bargain loaded up, and this was the result:
Classic cheesecake biscuit base.
Creamy insanely mangoey mousse-like cheesecake filling – NO BAKE!
Topped with mango jelly (soooo pretteee!), piled high with whipped cream (optional, but again, soooo pretteee!), more mangoes, and passionfruit – yet again, because… well, for no reason other than it’s soooo pretteee!!! 😂
If I’m making a mango cheesecake, it’s got to seriously taste of MANGO. As luck would have it, I shared my first mango cheesecake attempt live on Instagram stories just on Monday this week, the wonderful folk over at Mangoes Australia saw it and within 4 hours – this was delivered to my house. I KID YOU NOT!!!
A big, beautiful tray of ripe Honey Gold Mangoes for me to use to keep recipe testing so I could perfect the mango cheesecake to share here.
PERKS OF THE JOB!!!!!!!
Don’t get too jealous, if you could see the state in which I live and that I no longer have a dining room because I sacrificed it to use as my photography and video “studio” (a term I use loosely because it’s about as un-pro as a studio can be), and the frustration at times of making the same recipe over and over again in order to make it good enough to share on my blog, not to mention taking photos and filming the recipe video…..
Oi. Plenty of recipe failures over here that never make it to the publishing table.
VERY happy that this wasn’t one of them!!!
I think you’ll find that this mango cheesecake recipe has a wee bit more mango in it than others. Because I was determined that it be appropriately mangoey, rather than just a yellow cheesecake with a mango fragrance.
This is made almost entirely in a food processor. I’d like to say in one go, but no. Biscuit base blitzed first, then the mangoes, then throw the other filling ingredients in, blitz and pour.
Because this is a NO BAKE Mango Cheesecake, it’s made with gelatin to set the filling. I use powdered gelatin because it’s readily available at supermarkets (baking aisle) – as opposed to gelatine sheets. Also the setting strength of gelatin powder in different countries is very similar, whereas I’ve seen inconsistencies with gelatin sheets.
There is no need to fear using gelatin powder! Follow the recipe steps exactly – the key part is to sprinkle the gelatin powder over the surface of a bowl of water, rather than dumping in spoonfuls (which will result in clumps). And don’t stress even if you end up with clumps! I did in my first attempt and it still worked out fine – read the recipe notes for how to deal with this.
I promised that this No Bake Mango Cheesecake had a soft mousse-like filling, and here’s a photo to show you. Nothing like jelly, see? 🙂 Aerated – thanks to the food processor blitzing!
I decorated this with cream, more mangoes and passionfruit for no reason other than to make it look pretty. The cheesecake is fabulous as it is without these toppings. The first time I made it, I just piled on chopped mangoes and it was delicious but it was very orange, as you can imagine. The cream breaks up all that orangeness, it’s always welcomed in any dessert, and provides a soft cloud to pile up plenty more fresh mango and drizzle over passionfruit pulp, if you should choose.
I gave away most of this cake because….well, dangerous!!! However, there’s a big chunky slice of this actual cake in these photos sitting in the fridge and I hear Netflix calling my name… Happy weekend! – Nagi xx
More Cheesecake recipes
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Strawberry Cheesecake – a magical combination!
WATCH HOW TO MAKE IT
Note: accidentally edited out the step in video where gelatine is added into filling! Please follow written recipe.
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No Bake Mango Cheesecake
Ingredients
Base:
- 150 g / 5 oz Arnott's Marie Biscuits (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit
- 100 g / 3.5 oz unsalted butter , melted
- 2 tbsp white sugar
Mango:
- 700 g / 1.4 lb mango flesh (2 large mangoes) (Note 1)
Filling:
- 4 1/2 tsp gelatin powder (Note 2)
- 1/2 cup / 125 ml cold tap water
- 500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)
- 2/3 cup / 150g caster sugar (superfine white sugar)
- 300 ml / 10 oz whipping cream*
Mango Jelly:
- 3/4 tsp gelatin powder (Note 2)
- 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, cut into cubes
- 2 passionfruit
Instructions
Cake pan:
- Use a 22 cm / 9" springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).
- Place a square sheet of baking paper on the base, then secure in springform pan (see video) with excess paper hanging out sides.
- Grease sides with butter and line with paper.
Biscuit base:
- Blitz crackers into fine crumbs in a food processor.
- Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly - base only, not sides.
Filling:
- Put water in a heatproof bowl. Sprinkle gelatin over surface (don't dump in centre). Stir to partly dissolve. Set aside 5 minutes - it turns gelatinous.
- Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved (few tiny specks ok). Cool 5 minutes.
- Place mango in food processor. Blitz until smooth.
- Measure out 3/4 cup and reserve for mango jelly, set aside.
- Add cream cheese, cream, sugar and gelatine mixture into food processor (2.5L/2.5qt/10 cup+ capacity - Note 3). Blitz for 30 seconds or so until smooth.
- Pour into cake pan. Refrigerate 3+ hours until top is set.
Mango Jelly:
- Pour water into bowl, sprinkle over gelatin. Leave 5+ min. Microwave on high 2 x 10 sec, stir well until granules dissolved. Set aside 5 minutes to cool.
- Place reserved mango puree (from step 4 under Filling) and lemon in a bowl. Pour over gelatin and whisk well.
- Pour over cheesecake filling. Tilt cake around to spread.
- Refrigerate 12 hours+.
- Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.
Decorations:
- Place cream, vanilla and sugar in a bowl. Whip until the cream is softy whipped.
- Piled over the centre of the cheesecake.
- Top with more chopped mango and passionfruit pulp. Serve and relish in praises!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
I went to the bathroom and he took my spot! His motto: You snooze, you lose.
Wow wow made this using our own mangos, turned out amazing
I didn’t have a food processor just used my stick blender, worked a treat
This was the first cheesecake I have ever made and it turned out a treat! I only got 550g of mango flesh out of 4 kp mangoes that I was given (so make sure you have really big mangoes), but I decided to roll with it. It still worked out really well, was so delicious and devoured by everyone. Thanks Nagi 🙂
Deliciously light and not to sweet. Impossible to go back to a bought cheesecake after this.
Could I substitute cantaloupe for the mango do you think?
Made the mango cheesecake recipe and it was a hit in our little community. Even those that don’t generally would stay away from the cheesecake was trying to get a extra spoonful from others, Definitely a keeper thank you.
Tried this and it worked. Looked spectacular and tasted even better. Just wondering if you can substitute the mango with passionfruit pulp (same quantity?)? Thanks!!
Made this just the other day, absolutely delicious. Nice and mangoey, lovely moussey texture. I added a tin of passionfruit pulp to the jelly (by request) with some extra gelatine, and I used buttersnap bikkies for the base as they are my go to for all my cheesecakes. Will definitely make this again!
This is the best cheesecake l have ever made and was enjoyed very much.
Can l partially freeze it minus the decoration for ease of transporting for 2hrs on a hot day.
Utterly delicious. Made it for new year party. Looked professional! Loved by everyone. Made with Kensington pride mangoes đźĄ
I should say – make sure you weigh the mango flesh tho. It took 3.5 KP mangoes to get to 700g.
Beautifully textured and flavoured cheesecake. I added an extra 1/2 tsp gelatin to the filling and another 1/4 tsp to the gel topping. This was because I was making the cake in a 20x30cm rectangle pan to be able to cut small square pieces for a dessert platter – the extra gelatin helps with holding shape while sitting out on a platter. (NB: the recipe quantity works well for a 20x30cm pan). I did however increase the base to 200g crumbs to again assist with stability of cut pieces. I used two huge honey gold melons and got a smidge over 700g in flesh! Lovely way to enjoy mangoes this season. Thanks Nagi and all the best for your continued success in 2024!
Oh! Just saw I wrote honey gold melons!! I used honey gold mangoes of course!
Amazing! So easy and SO delicious. Everyone loved it on Chrissy day
Definitely a winner. Family loved it! If I see some nice cheap ripe mangoes I am going to purée and freeze for future use. I am happy to take the chance so I can prepare this dessert no matter the season!
Wondering if anyone has (a) used frozen mango for the cake part; and (b) tried using gingernut/gingersnap biscuits for the base.
I freeze mango flesh in freezer bags, honey gold 700gms in summer to use during winter
Turns out great
I used creme fraiche as a topping instead of whipped cream. Wowza! The slight tang matched the mango filling perfectly!
This No Bake Mango Cheesecake is so delicious. I am generally not a fan of cheesecake but this one I can go for over and over again.
It has be one a favourite in our household, even for my husband who normally does not eat sweets.
How far in advance can you make this before Christmas and can this be frozen please?
Just wondering if frozen mango can be used?
No. I made this with frozen mango and it didn’t set. Stayed very sloppy. I couldn’t serve it at the event I made it for. We froze the whole thing and later ate it as a frozen desert.
This was incredible and is my new go-to dessert to impress!
I have been making cheesecakes for over 50 years and this recipe is one of the best ever! I have friends who beg for this cake for their birthdays.
OMG i forgot to add mango to actual filling!!! What can i make with the puree to use on top maybe?I just made topping by adding more gelatine….it’s a lot of topping lol hopefully it will set and no one will know …how would they know?! haha