This No-Bake Mango Cheesecake is a perfect summer dessert that’s creamy, tangy, and bursting with the sweet flavor of fresh mangoes. It’s an easy-to-make treat that doesn’t require any baking, making it perfect for hot days when you want something cool and indulgent without turning on the oven. The smooth, creamy cheesecake filling pairs beautifully with a vibrant mango topping, creating the ultimate dessert!
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Why You’ll Love This No-Bake Mango Cheesecake
- Refreshing and fruity: The sweet mango topping adds a burst of tropical flavor.
- Creamy texture: The cheesecake filling is smooth and rich without being too heavy.
- No oven required: An easy, no-bake recipe that saves time and effort.
- Perfect for summer: A cool, light dessert that’s perfect for warm weather and gatherings.
Ingredients for No-Bake Mango Cheesecake
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
- ½ cup unsalted butter, melted
- 2 tablespoons sugar (optional)
For the Cheesecake Filling:
- 2 cups heavy whipping cream
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- ½ teaspoon mango extract (optional, for extra mango flavor)
For the Mango Topping:
- 2 ripe mangoes, peeled and diced
- ¼ cup sugar (adjust to sweetness of mango)
- 1 tablespoon lemon juice
- 1 teaspoon gelatin (optional, for thicker topping)
Tools You’ll Need:
- 9-inch springform pan (or any round cake pan)
- Mixing bowls
- Hand mixer or stand mixer
- Blender or food processor
- Whisk
- Spatula
How to Make No-Bake Mango Cheesecake
Step 1: Prepare the Crust
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar (if using). Stir until the mixture is evenly moistened.
- Press the crust mixture into the bottom of a 9-inch springform pan or cake pan. Use the back of a spoon to compact it tightly and evenly.
- Chill the crust in the fridge for 10-15 minutes to firm up.
Step 2: Make the Cheesecake Filling
- In a separate bowl, beat the softened cream cheese using a hand mixer or stand mixer until smooth and creamy.
- In another bowl, whisk the heavy cream, powdered sugar, vanilla extract, and lemon juice together until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined and smooth. Add the mango extract if you’re using it for an extra burst of mango flavor.
- Pour the cheesecake filling onto the prepared crust and spread it evenly. Use a spatula to smooth the top.
- Chill the cheesecake in the refrigerator for at least 4 hours, or overnight for best results.
Step 3: Make the Mango Topping
- In a blender or food processor, blend the diced mangoes with the sugar and lemon juice until smooth. If you want a thicker topping, dissolve the gelatin in a bit of warm water (following package instructions) and stir it into the mango puree.
- Let the mango topping cool slightly before spreading it over the chilled cheesecake.
- Once the cheesecake has set, pour the mango topping over the cheesecake filling, spreading it out evenly.
- Return the cheesecake to the fridge and chill for at least another 2 hours before serving.
Step 4: Serve and Enjoy
- Once the cheesecake is fully chilled and set, remove it from the springform pan and transfer it to a serving platter.
- Garnish with additional mango slices or whipped cream if desired.
- Slice and serve cold for a refreshing treat!
Serving Suggestions
- Top with fresh mint leaves or a drizzle of mango syrup for extra flair.
- Serve alongside some tropical fruits like pineapple, kiwi, or passionfruit for a fruity feast.
- Pair with a cup of iced tea or a tropical cocktail to complete your summer dessert experience.
Tips for the Best No-Bake Mango Cheesecake
- For a smoother filling, make sure the cream cheese is softened at room temperature before mixing.
- Adjust the sweetness of the mango topping depending on how ripe your mangoes are. Taste and add more sugar if needed.
- For a firmer topping, use gelatin to help it set, but it’s optional if you prefer a looser, runnier topping.
- If you don’t have a springform pan, you can use any round pan lined with parchment paper for easy removal.
Storage and Reheating Instructions
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- This dessert is best served chilled, so make sure to keep it refrigerated before serving.
Frequently Asked Questions (FAQ)
Can I use frozen mangoes for the topping?
Yes! Frozen mangoes work great for the topping. Just make sure to thaw them fully and drain any excess liquid before blending.
Can I make this cheesecake without gelatin?
Yes, you can skip the gelatin for a slightly softer topping. It will still hold its shape, just not as firm as with gelatin.
How can I make this recipe dairy-free?
You can substitute the cream cheese and heavy cream with non-dairy alternatives, such as coconut cream and dairy-free cream cheese, to make this recipe dairy-free.
Conclusion: A Sweet Tropical Treat
This No-Bake Mango Cheesecake is the ultimate dessert for mango lovers! It’s creamy, fruity, and easy to make, perfect for any occasion, especially when you want to enjoy a cool and refreshing treat. Whether it’s a special celebration or a casual gathering, this cheesecake will surely impress your guests!
Preparation Time: 20 minutes
Chilling Time: 4-6 hours
Cuisine: Tropical, No-Bake Dessert
Nutritional Information (per serving)
Calories: 350
Protein: 3g
Carbohydrates: 45g
Fat: 20g
Fiber: 2g
Enjoy every tropical, creamy bite of this No-Bake Mango Cheesecake!
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No-Bake Mango Cheesecake
- Total Time: 0 hours
Description
This No-Bake Mango Cheesecake is a perfect summer dessert that’s creamy, tangy, and bursting with the sweet flavor of fresh mangoes. It’s an easy-to-make treat that doesn’t require any baking, making it perfect for hot days when you want something cool and indulgent without turning on the oven. The smooth, creamy cheesecake filling pairs beautifully with a vibrant mango topping, creating the ultimate dessert!
Subscribe to our newsletter for more easy and no-bake dessert recipes delivered straight to your inbox!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
- ½ cup unsalted butter, melted
- 2 tablespoons sugar (optional)
For the Cheesecake Filling:
- 2 cups heavy whipping cream
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- ½ teaspoon mango extract (optional, for extra mango flavor)
For the Mango Topping:
- 2 ripe mangoes, peeled and diced
- ¼ cup sugar (adjust to sweetness of mango)
- 1 tablespoon lemon juice
- 1 teaspoon gelatin (optional, for thicker topping)
Instructions
Step 1: Prepare the Crust
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar (if using). Stir until the mixture is evenly moistened.
- Press the crust mixture into the bottom of a 9-inch springform pan or cake pan. Use the back of a spoon to compact it tightly and evenly.
- Chill the crust in the fridge for 10-15 minutes to firm up.
Step 2: Make the Cheesecake Filling
- In a separate bowl, beat the softened cream cheese using a hand mixer or stand mixer until smooth and creamy.
- In another bowl, whisk the heavy cream, powdered sugar, vanilla extract, and lemon juice together until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined and smooth. Add the mango extract if you’re using it for an extra burst of mango flavor.
- Pour the cheesecake filling onto the prepared crust and spread it evenly. Use a spatula to smooth the top.
- Chill the cheesecake in the refrigerator for at least 4 hours, or overnight for best results.
Step 3: Make the Mango Topping
- In a blender or food processor, blend the diced mangoes with the sugar and lemon juice until smooth. If you want a thicker topping, dissolve the gelatin in a bit of warm water (following package instructions) and stir it into the mango puree.
- Let the mango topping cool slightly before spreading it over the chilled cheesecake.
- Once the cheesecake has set, pour the mango topping over the cheesecake filling, spreading it out evenly.
- Return the cheesecake to the fridge and chill for at least another 2 hours before serving.
Step 4: Serve and Enjoy
- Once the cheesecake is fully chilled and set, remove it from the springform pan and transfer it to a serving platter.
- Garnish with additional mango slices or whipped cream if desired.
- Slice and serve cold for a refreshing treat!
Notes
- For a smoother filling, make sure the cream cheese is softened at room temperature before mixing.
- Adjust the sweetness of the mango topping depending on how ripe your mangoes are. Taste and add more sugar if needed.
- For a firmer topping, use gelatin to help it set, but it’s optional if you prefer a looser, runnier topping.
- If you don’t have a springform pan, you can use any round pan lined with parchment paper for easy removal.
- Prep Time: 20 minutes
- Chill Time: 4-6 hours
- Cuisine: Tropical, No-Bake Dessert
