The scent of ripe mangoes always transports me to sunny afternoons, a gentle breeze rustling through palm trees. That very essence is captured in this No Bake Mango Cheesecake, a dessert that’s as effortless as it is elegant. It’s the kind of treat that makes you close your eyes and savor each spoonful, a vibrant taste of the tropics no matter the season.
This Mango Cheesecake is a celebration of sweet, juicy mangoes, their flavor shining brightly against a creamy, tangy cheesecake filling and a crisp, buttery graham cracker crust. It’s the perfect dessert for warm summer evenings, festive holiday gatherings where you want a showstopper without oven time, or even a particularly special Tuesday when you just need a little sunshine on your plate.
Why You’ll Love This Recipe
- Effortlessly Elegant: This Mango Cheesecake looks and tastes like it came from a high-end bakery, but it’s surprisingly simple to assemble. No baking means no fuss!
- Intensely Flavorful: The combination of sweet mango, tangy cream cheese, and a hint of sour cream creates a beautifully balanced and vibrant taste.
- Perfectly Creamy Texture: The gelatin helps set the cheesecake to a dreamy, smooth consistency that melts in your mouth, complemented by the crisp crust and silky mango jelly topping.
- Versatile for Any Occasion: Whether it’s a summer BBQ, a special celebration, or just a weeknight treat, this dessert is always a crowd-pleaser.
- Great for Make-Ahead: Prepare it a day in advance and let it chill, making entertaining a breeze. It’s a fantastic choice for busy parents and anyone who loves to meal prep their desserts.
Ingredients for No Bake Mango Cheesecake
Core Ingredients
Crust:
- 1 1/4 cups graham crackers (measured once crushed) – These provide the classic, slightly sweet and spiced base.
- 1/2 cup unsalted butter (melted and cooled) – This binds the crumbs together and adds richness.
- 1 tablespoon sugar – Just a touch to enhance the crust’s sweetness.
- 1/2 teaspoon cinnamon – Adds a warm, comforting spice note that pairs beautifully with mango.
Cheesecake Filling:
- 3/4 cup mango puree – The star of the show! Use ripe, sweet mangoes for the best flavor.
- 5 teaspoons gelatin – This is key for achieving that perfect no-bake set.
- 1/2 cup cold water – Used to bloom the gelatin.
- 14 ounces cream cheese (softened to room temperature) – The foundation of our creamy cheesecake; full-fat is recommended for best texture and flavor.
- 1/3 cup sour cream (room temperature) – Adds a delightful tang and extra creaminess.
- 1 teaspoon vanilla extract – Enhances all the other flavors.
- 1 1/2 cups heavy cream (cold) – Whips up to give the cheesecake its light, airy texture.
- 1/4 cup sugar – Sweetens the filling; adjust to your mango’s sweetness if needed.
Mango Jelly Topping:
- 2 1/2 teaspoons gelatin – To create a beautiful, glossy mango layer on top.
- 1/4 cup water – For blooming the gelatin for the topping.
- 1/2 cup mango puree – More concentrated mango flavor for the topping.
- 1 1/2 teaspoons lemon juice – Brightens the mango flavor and helps the jelly set.
Substitutions and Tips
- Graham Crackers: Digestive biscuits or even Biscoff cookies can be a delicious substitute. Chef Insight: For a gluten-free version, use gluten-free graham-style crackers or a nut-based crust (like almond flour mixed with melted butter and a touch of sweetener).
- Mango Puree: If fresh mangoes aren’t in season, good quality canned or frozen mango puree works wonderfully. Just ensure it’s unsweetened so you can control the sugar. Chef Insight: Taste your mango puree before adding sugar to the filling; you might need less if your puree is very sweet.
- Sour Cream: Plain full-fat Greek yogurt can be used as a substitute for a similar tang.
- Sugar: You can adjust the sugar quantity based on the sweetness of your mangoes and personal preference. Maple syrup or agave could be used in the filling, but it might slightly alter the texture.
- Lemon Juice: Lime juice can be used instead for a slightly different citrusy note in the jelly.
Best Type of Mango to Use
For the most vibrant flavor and beautiful color in your Mango Cheesecake, Alphonso mangoes are often hailed as the king. They are incredibly sweet, rich, and have a distinct, non-fibrous flesh. However, they can be seasonal and sometimes hard to find.
Good alternatives include:
- Kesar Mangoes: Known for their sweetness and bright color, also excellent for purees.
- Ataulfo (Honey) Mangoes: These are small, sweet, and have very smooth, fiber-less flesh, making them perfect for pureeing.
- Kent Mangoes: Sweet, juicy, and less fibrous than some other varieties.
When choosing mangoes, look for ones that yield slightly to gentle pressure, have a fragrant aroma near the stem, and are free from bruises or soft spots. If you can only find slightly underripe mangoes, let them ripen at room temperature for a few days. For this Mango Cheesecake, using sweet, ripe mangoes is key.
Kitchen Tools You’ll Need
Must-Have Tools
- 9-inch springform pan – Essential for easy removal of the cheesecake.
- Food processor (or a resealable bag and rolling pin) – For crushing the graham crackers.
- Mixing bowls (various sizes)
- Electric mixer (handheld or stand mixer) – For beating the cream cheese and whipping the heavy cream.
- Whisk
- Spatula
- Measuring cups and spoons
- Small saucepan – For dissolving the gelatin.
Nice-to-Have Extras
- Offset spatula – For creating a smooth, even surface on the cheesecake and jelly topping.
- Piping bag and tip – If you want to decorate with leftover whipped cream or mango puree.
- Blender or immersion blender – For making smooth mango puree if using fresh mangoes.
How to Make No Bake Mango Cheesecake
Step 1: Prepare the Crust
In your food processor, pulse the graham crackers until they form fine crumbs. If you don’t have a food processor, place the crackers in a resealable plastic bag and crush them with a rolling pin. Transfer the crumbs to a medium bowl, then stir in the 1 tablespoon of sugar and 1/2 teaspoon of cinnamon. Pour in the 1/2 cup of melted butter and mix until all the crumbs are moistened – it should resemble wet sand. Press this mixture firmly and evenly into the bottom of your 9-inch springform pan. Use the bottom of a glass to help create a compact layer. Chill the crust in the refrigerator for at least 30 minutes while you prepare the filling. Pro-Chef Tip: Chilling the crust helps it set properly and prevents it from crumbling when you add the filling.
Step 2: Bloom the Gelatin for the Filling
In a small bowl, sprinkle the 5 teaspoons of gelatin over the 1/2 cup of cold water. Let it sit for 5-10 minutes until the gelatin absorbs the water and becomes spongy or “bloomed.” This step is crucial for a smooth cheesecake.
Step 3: Prepare the Mango Cheesecake Filling
In a large mixing bowl, beat the 14 ounces of softened cream cheese with an electric mixer on medium speed until smooth and creamy, with no lumps. This should take about 2-3 minutes. Scrape down the sides of the bowl. Add the 1/3 cup of sour cream and 1 teaspoon of vanilla extract and beat until just combined.
Gently heat the bloomed gelatin mixture in the small saucepan over low heat (or microwave in 10-second intervals) until the gelatin is completely dissolved and liquid – don’t let it boil. It should be clear. Let it cool slightly for a minute or two.
Gradually pour the slightly cooled dissolved gelatin into the cream cheese mixture while mixing on low speed. Then, mix in the 3/4 cup of mango puree until well combined and the mixture is a beautiful, uniform mango color.
Step 4: Whip the Cream and Fold
In a separate, clean mixing bowl, whip the 1 1/2 cups of cold heavy cream with the 1/4 cup of sugar using an electric mixer on medium-high speed until stiff peaks form. Be careful not to over-whip, or it will turn into butter.
Gently fold about one-third of the whipped cream into the mango-cream cheese mixture using a spatula to lighten it. Then, add the remaining whipped cream and fold until just combined and no white streaks remain. The goal is to keep the mixture airy. Sensory Cue: The filling should look light, fluffy, and smell wonderfully of mango and vanilla.
Step 5: Assemble and Chill Cheesecake
Pour the Mango Cheesecake filling over the chilled graham cracker crust in the springform pan. Use a spatula to spread it evenly. Cover the pan loosely with plastic wrap (don’t let it touch the surface of the cheesecake) and refrigerate for at least 6-8 hours, or preferably overnight, until the cheesecake is firm. Pro-Chef Tip: A long chilling time ensures the cheesecake is fully set and easy to slice.
Step 6: Prepare the Mango Jelly Topping
Once the cheesecake is well-chilled and firm, prepare the mango jelly topping. In a small bowl, sprinkle the 2 1/2 teaspoons of gelatin over the 1/4 cup of water and let it bloom for 5-10 minutes.
In a small saucepan, combine the 1/2 cup of mango puree and 1 1/2 teaspoons of lemon juice. Gently heat over low heat until just warm. Remove from heat.
Heat the bloomed gelatin in the microwave for 5-10 seconds or over very low heat until dissolved and liquid. Whisk the dissolved gelatin into the warm mango puree mixture until smooth. Let it cool for about 10-15 minutes, until it’s at room temperature but still liquid. You don’t want it to be hot when you pour it over the cold cheesecake. Sensory Cue: The mixture should be smooth and glossy.
Step 7: Add Jelly Topping and Final Chill
Carefully pour the cooled mango jelly mixture over the top of the firmed Mango Cheesecake. Tilt the pan gently to spread it into an even layer. Return the cheesecake to the refrigerator and chill for another 2-3 hours, or until the jelly topping is fully set.
Step 8: Serve
To serve, carefully run a thin knife around the edge of the springform pan before releasing the ring. Slice the Mango Cheesecake with a sharp, clean knife, wiping the knife clean between cuts for neat slices. Garnish with fresh mango slices or a dollop of whipped cream if desired.
Tips for Success
- Use Room Temperature Ingredients: Ensure your cream cheese and sour cream are at room temperature (but heavy cream should be cold). This is crucial for a smooth, lump-free cheesecake filling.
- Don’t Overmix: When combining the whipped cream, fold it in gently to maintain the airy texture of the Mango Cheesecake. Overmixing can deflate the cream.
- Bloom Gelatin Properly: Don’t skip the blooming step for the gelatin. Improperly bloomed gelatin can result in a grainy texture or a cheesecake that doesn’t set well. Dissolve it completely but avoid boiling.
- Chill Thoroughly: Patience is key! Allowing the Mango Cheesecake to chill for the recommended time is essential for it to set properly and for the flavors to meld. Don’t rush this step.
- Taste Your Mangoes: The sweetness of mangoes can vary greatly. Taste your mango puree and adjust the sugar in the filling accordingly if needed. A perfectly ripe, sweet mango will make your Mango Cheesecake shine.
How to Store No Bake Mango Cheesecake
Room Temperature:
This Mango Cheesecake contains dairy and gelatin, so it should not be left at room temperature for more than 2 hours. For food safety, it’s best to keep it refrigerated.
In the Refrigerator:
Store leftover Mango Cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will keep well for up to 3-4 days. The crust may soften slightly over time but it will still be delicious.
Freezing Tips:
Yes, you can freeze this No Bake Mango Cheesecake, though the texture of the jelly topping might change slightly upon thawing.
- To Freeze: Chill the cheesecake completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe container. It can be frozen whole or in individual slices.
- Storage Time: It’s best consumed within 1 month for optimal flavor and texture.
- Reheating/Thawing: Thaw the Mango Cheesecake overnight in the refrigerator. Do not thaw at room temperature. It’s best served chilled.
FAQs
Can I use frozen mangoes for the puree?
Absolutely! Frozen mango chunks work very well. Just thaw them completely and then blend into a smooth puree. If they release a lot of water upon thawing, you might want to drain some of it off before blending to ensure your puree isn’t too thin.
My Mango Cheesecake didn’t set properly, what went wrong?
This is usually due to issues with the gelatin. Ensure you used the correct amount, allowed it to bloom properly in cold water, and then gently dissolved it completely without boiling it. Also, ensure the cheesecake was chilled for the full recommended time, as it needs adequate time to firm up.
Can I make this Mango Cheesecake gluten-free?
Yes! Simply substitute the graham crackers in the crust with your favorite gluten-free cookies or use an almond flour crust. Ensure your vanilla extract is also gluten-free if Celiac disease is a concern.
How do I get clean slices of Mango Cheesecake?
For beautiful, clean slices, use a large, sharp knife. Dip the knife in hot water and wipe it dry before each cut. Clean the knife blade between slices. This little trick makes a big difference!
Can I make this Mango Cheesecake without the jelly topping?
Certainly! The Mango Cheesecake is delicious on its own without the jelly topping. You can simply serve it after the cheesecake filling has firmed up, perhaps garnished with fresh diced mango or a swirl of whipped cream.
Conclusion
This No Bake Mango Cheesecake is more than just a dessert; it’s a slice of tropical paradise that’s incredibly easy to bring to your table. With its creamy texture, vibrant mango flavor, and satisfyingly crisp crust, this Mango Cheesecake recipe is destined to become a go-to favorite for warm days, special occasions, or any time you’re craving a truly delightful treat. Enjoy every refreshing bite of this wonderful Mango Cheesecake!
