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    El Mundo Eats » No-Bake Cheesecake

    Published: Aug 16, 2017 · Updated: Aug 5, 2022 by Bea & Marco · This post may contain affiliate links · 189 Comments

    No-Bake Mango Cheesecake

    Jump to Recipe

    This is the perfect summer dessert! Smooth, creamy texture with a delicious mango and white chocolate flavour in a no-bake cheesecake.

    Mangos And Me

    Mangos have a soft spot in my heart. Childhood memories, you might say. When I was a kid, my parents planted several mango trees (among other trees) in our small humble lawn.

    mango cheesecake on a cake stand

    My father said they were the "honey mango" type and he was right because they tasted so sweet, like honey. The flesh were so bright orange that it made you feel happy just to see it.

    Throughout the years the trees were giving us extremely lots of fruits until it was impossible for us to consume them all. My father started to give them to our neighbours.

    My mother even packed boxes of them for me to give to my office mates back then. The mangos were gifts for relatives, whoever that came by the house.

    We still have those trees. Until now. For me they're not only some mango trees. They're precious memories that I cherish from both of my late parents.

    no-bake mango cheesecake view from top

    Canned Mango Or Fresh Mango

    Ok so for this recipe in the video I used canned mango. Why?! You'd ask me, right?

    Well it was easier? I already had that canned mango in the pantry screaming to be used. So I did, and this mango cheesecake came out great!

    But hey, if you don't have canned mango laying around in your pantry (or ran out of it, like I did), then no worries. Just use fresh mangos. Yep, it works great also.

    I know because I tested it *wink*! and we re-shoot the photos for it. If you see any difference from the video below, it's because of that, the recipe is the same except I'm using fresh mangos.

    Ok, so you'd need around 2 mangos. Just peel them, take out the flesh and blitz them into very fine puree. That's all. Easy, right?

    mango cheesecake portion on a plate

    Tips On How To Get it Right

    This is a very simple straight forward recipe, if you'd ask me. Having said that, down below I've listed some tips that I think you should know of would find them useful so that you can easily get this cheesecake right.

    We don't want to be wasting all the ingredients away now, do we?

    Mango - use canned or ripe sweet fresh mango.

    Cream cheese - Use full fat cream cheese. Don't use light one, else your cheesecake won't set properly.

    Ingredients temperature - Make sure you use the ingredients at the temperature mentioned in the recipe. For example, cream cheese at room temperature. This makes the whisking easier and smoother when mixing it with other ingredients.

    White chocolate - Don't skip this as it's what give the sweetness to your cheesecake, and it also helps setting it.

    Chilling - Chill your cheesecake in the fridge, at the coldest part. I'd recommend you chilling it for min 8 hours for it to properly set.

    Substitute for gelatine powder - You can use sheet gelatine or agar-agar powder, whichever you prefer. Just refer to your packet instruction and use the amount that sets 500 ml liquid.

    Incorporating whipping cream - In the video below I added the whipping cream after fluffing up the cream cheese, and mixing everything just until it gets slightly thicker. If you get grainy texture it means that you over mixed it.

    If you're not comfortable of using that method, just whip the whipping cream separately and add it as the last ingredient, mix everything together by gently folding it with a spatula.

    3 portions of no-bake mango cheesecake

    Hungry For More No-Bake Cheesecakes?

    Check these out:

    • Raspberry cheesecake
    • Chocolate cheesecake
    • Lemon cheesecake
    • Tiramisu cheesecake
    • Peanut butter & chocolate cheesecake

    Recipe Video

    📖 Recipe

    no-bake mango cheesecake on a cake stand

    No-Bake Mango Cheesecake

    Easy no bake mango cheesecake recipe with smooth creamy texture and delicious mango cheese flavour enriched with white chocolate. What more could you ask for a summer dessert?
    Author: Bea & Marco
    5 from 38 votes
    Print Pin Rate
    Servings: 10
    Prep Time20 mins
    Passive Time12 hrs
    Total Time12 hrs 20 mins

    Ingredients 
     

    The Base

    • 1 ⅓ cup digestive biscuits crumbs
    • 3 tbsp+1tsp unsalted butter

    The Filling

    • 10.5 oz full fat cream cheese
    • ⅔ cup whipping cream
    • 10.5 oz white chocolate
    • 1 ½ cup canned mango pulp for cheesecake
    • 2 tablespoon lemon juice
    • 1 tablespoon gelatin powder use any type or amount that sets 500 ml
    • ¼ cup water

    The Topping

    • ¼ cup canned mango pulp for decoration
    Prevent your screen from going dark

    Instructions

    The Base

    • Crush the digestive biscuits into fine crumbs. Pour into a bowl and add in melted butter. Mix well and pour into a 7 inch springform pan. Press the crumbs to the base. Chill in the fridge for 30 minutes.

    The Filling

    • In a bowl, add in cream cheese and whisk until fluffy. Add in whipping cream and mix until the mixture is a bit thicker. Do not over mix to avoid the cream from splitting.
    • Melt the white chocolate in microwave or double boiler. Add into the cream cheese mixture and immediately mix all together to avoid the white chocolate seizing up. Add in mango pulp and mix to combine. Add in lemon juice and mix all together. Set aside.
    • In a bowl add in water and powdered gelatine. Let it bloom for 5 minutes and heat in microwave or double boiler until the gelatine is dissolved. Add some cheesecake mixture into the dissolved gelatine and mix to combine. This is to temper it so it's easier to mix later.
    • Add tempered gelatine into cheesecake mixture. Immediately mix all together to combine. Pour into previously chilled base. Hit the pan against the work surface a few times to release air bubbles.

    The Topping

    • Spoon mango pulp randomly on top. Using a stick, make a swirls all around. Chill in the fridge overnight to let it set (minimum 8 hours in the coldest part of the fridge). Ready to serve.

    How Transfer To Serving Plate

    • It's easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
    • Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
    • Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
    • Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide the cheesecake onto a serving plate.

    How To Serve

    • Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as needed and put back the cheesecake in the fridge to maintain chill. 

    Notes

    1. Please use full fat cream cheese. Meaning, do not use light cream cheese else it won't set as good.
    2. Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.
    3. Use unsalted butter.

    Nutrition Facts

    Calories: 444.4kcal, Carbohydrates: 40.2g, Protein: 6.7g, Fat: 29.6g, Saturated Fat: 16.3g, Cholesterol: 55.3mg, Sodium: 198.4mg, Potassium: 188.5mg, Fiber: 1g, Sugar: 31.8g, Calcium: 115.6mg, Iron: 6.2mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    More Easy No-Bake Cheesecake Recipes

    • Spooning healthy no-bake lemon cheesecake cup.
      Healthy No-Bake Lemon Cheesecake Cups
    • mini blueberry cheesecakes on a cake stand.
      Healthy No-bake Blueberry Mini Cheesecakes
    • Taking a slice of healthy no bake mango cheesecake from a cake stand
      Healthy Mango Cheesecake (No-Bake)
    • Two Raspberry Cheesecake Shots on the table
      Easy Raspberry Cheesecake Shots (Small Batch Dessert)

    Reader Interactions

    Comments

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    1. Elizabeth says

      February 24, 2023 at 3:27 pm

      What size is mango ccup

      Reply
    2. Sandra Haran says

      January 07, 2023 at 10:01 am

      5 stars
      It is the greatest cheese cake
      I made it for Christmas Day and also made it again today
      My husband doesn't like cheese cake usually but loves this recipe
      10/10

      Reply
    3. Mandy says

      August 28, 2022 at 9:32 am

      5 stars
      Hi from NZ!
      This cheesecake looks beautiful.
      Easy to make and more importantly it was DELICIOUS!!!

      Reply
    4. Helen says

      June 09, 2022 at 3:40 am

      5 stars
      Hi Bea,

      I would like to make this cake for 10 people, how to I adjust your recipe, and what size spring form pan should I use?

      Helen

      Reply
      • Bea says

        June 09, 2022 at 12:55 pm

        Hi Helen! This recipe is good enough for 10 servings (people). But if you're thinking of serving generous portions, then I'd say make 1.5 batch of this recipe (multiply everything by 1.5), and use a 10-inch spring form pan. Thank you and hope it helps!

        Reply
    5. Bob says

      May 17, 2022 at 6:39 am

      Hi, I wanted to ask if the mango pulp swirl sets? or is it more runny when the cheesecake is set?

      Reply
      • Bea says

        May 21, 2022 at 10:33 am

        Hi! The mango pulp doesn't set since there's no gelatine or anything in it. Hope it helps!

        Reply
    6. Val Sheldon says

      April 27, 2022 at 4:33 pm

      5 stars
      Have just made this. It is currently chilling in the fridge and I can't wait to try it, as the bowl scrapings were delicious! Looks impressive too!

      Reply
    7. Jane McGeough says

      December 18, 2021 at 12:00 pm

      5 stars
      I am planning to make this for Boxing Day can I make in advance and put in freezer

      Reply
      • Bea says

        December 19, 2021 at 8:29 pm

        Hi Jane! Yes you can make this and freeze it. I do it all the time 😃. The texture changes a bit but my family doesn’t mind. Have fun and enjoy!

        Reply
    8. Rorus says

      October 31, 2021 at 7:41 am

      5 stars
      Hi, Can I make this without the lemon juice or would that ruin it? Thanks

      Reply
      • Bea says

        October 31, 2021 at 8:21 am

        Hi! Yes, you can omit it but it does add to the flavour though.

        Reply
    9. Abeer says

      October 23, 2021 at 9:56 am

      This recipe is such a favourite in my home. It’s always requested by my husband or when we host dinners. Thank you so much for sharing!!

      Reply
    10. Moon says

      October 01, 2021 at 11:32 am

      Hi , Im about to try to make this cake soon, my problem is I dont have have fresh mango , but I've 3 choices of different type of Mango. - Del monte canned mango slices , mango puree & Fruttose Mango filling (which used for pie) , May I know , which is more suit & easier to be used in this recipe ?

      Reply
      • Bea says

        October 05, 2021 at 1:14 pm

        Hi! You can use mango puree, the easiest of the options you have. Hope it helps!

        Reply
    11. Lee Zeng says

      September 04, 2021 at 4:00 am

      5 stars
      The recipe was easy to follow as all steps were detailed and clear. The tips were also helpful in making a successful cheesecake! I was surprised that my cheesecake turned out so well because I'm a beginner in baking, and I didn't know wether it would be successful or not. This recipe definitely didn't let me down 🙂 and is great for beginners like me to follow. The cheesecake turned out so beautiful, as if it was sold at the bakery, plus it tastes delicious! I recommend this recipe for all cheesecake lovers out there!

      Reply
      • Bea says

        September 04, 2021 at 9:25 am

        Thank you so much for your feedback! Super happy to know that you liked it! Do check for more reliable delish recipes here, I'm sure you're going to find more that you love.

        Reply
    12. Susan Linda Dalton says

      July 23, 2021 at 5:25 pm

      5 stars
      I have made this cake many times. It is easy to make and so refreshing and delicious, I can only recommend give it a go.

      Reply
    13. Eva says

      July 03, 2021 at 8:59 pm

      5 stars
      Amazing recipe, doing it fir the 3rd time

      Reply
    14. Nancy says

      June 29, 2021 at 5:50 am

      Am planning to make this weekend do we need white chocolate or it’s optional
      Thanks

      Reply
      • Bea says

        June 29, 2021 at 11:00 am

        Ni Nancy! This recipe calls for it as it acts as sweetener and helps to set the cheesecake. Hope it helps.

        Reply
    15. Eunice Leack says

      June 28, 2021 at 6:58 pm

      5 stars
      Made this over the weekend as a treat for the guys in the office and it’s amazing definitely a keeper thank you 😊

      Reply
      • Bea says

        June 28, 2021 at 7:24 pm

        Happy to know that everybody loved it, thanks for your feedback Eunice! 😍

        Reply
    16. catiria Arocho says

      June 09, 2021 at 10:17 am

      5 stars
      I just have to say delicious just sinfully delicious. I gave a piece to my dad and his face just lit up. He ended up eating 3 slices and half of my mom's piece. It is refreshing and smooth I did have coconut crisp cookies that I used for the base.

      Reply
      • Bea says

        June 09, 2021 at 10:24 am

        Haha! So your father really liked it, yeay 🙌❤️! Coconut crips cookies sound amazing. Thank you for your feedback Catiria! I have more cheesecake recipes here in our website if you're interested.

        Reply
      • Bhavna Kamath says

        June 22, 2021 at 11:10 pm

        5 stars
        Hi! You mentioned most of the ingredients to be at room temperature. Should the whipping cream be chilled at the time of mixing?

        Reply
        • Bea says

          June 22, 2021 at 11:33 pm

          Hi Bahvna! Yes, the whipping cream should be cold from the fridge. Have fun making it and hope it helps! 🙂

          Reply
    17. Sharon says

      June 05, 2021 at 4:39 pm

      Hi. How do i adjust the receipe for a 8 inch mold?

      Reply
      • Bea says

        June 06, 2021 at 10:49 am

        Hi Sharon! Multiply all ingredients by 1.2 if you want the same height but honestly this recipe works for 8 inch mold also. Hope it helps!

        Reply
    18. Fozie says

      May 12, 2021 at 7:49 am

      Hi Bea, I have frozen mangoes as they are out of season at the moment. Can I make a mango sauce and use that in this recipe. Tnks. Fozie.

      Reply
      • Bea says

        May 12, 2021 at 8:44 pm

        Hi Fozie! No need to make mango sauce. Just thaw and then blend, simpler. Hope it helps!

        Reply
    19. Alvina says

      May 06, 2021 at 5:48 pm

      5 stars
      Made this lovely cheese cake last night for tonight’s dinner. Everyone loves it! I followed your recipe step by step except I made my own fresh mango purée (perhaps it’s the reason that it didn’t set as firm as I wanted it to be? But it’s ok). Love the way you created the top of the cake simply with a stick, it’s so classy n pretty!
      ¡Muchas gracias Bea!

      Reply
      • Bea says

        May 06, 2021 at 8:20 pm

        Yeay! I'm happy to hear that you liked it. I've made it with fresh mango also and it set good for me. Perhaps yours just needed a bit more time in the fridge. Thank you for your giving this a try and for your feedback, Alvina! ❤️

        Reply
    20. Vanessa says

      April 29, 2021 at 9:15 am

      Came out amazing! I will add a little more gelatine next time just to make it a bit firmer.

      Only question is what’s the maximum days you can leave it in the fridge to eat?

      Reply
    21. Lea says

      April 15, 2021 at 9:02 pm

      Hello can I use frozen mango for this recipe ? And let them defrost ? Thanks

      Reply
      • Bea says

        April 16, 2021 at 12:13 pm

        Yes, you can 🙂

        Reply
      • Fozie says

        May 12, 2021 at 7:42 am

        5 stars
        One of my favorite cheesecake. I impressed all my friends and they just loved it. Thank u.

        Reply
        • Bea says

          May 12, 2021 at 8:45 pm

          Glad that you liked it, Fozie. Thank you for your feedback!

          Reply
    22. Jagruti says

      March 14, 2021 at 3:17 pm

      5 stars
      Thank you for lovely recipe. It turned out perfect. We wanted little less sweetness so have added 200gm white chocolate instead of 250gm. My son made it for Mother’s Day and everyone loved it. My son used vegetarian gelatine Dr. Oteker Vege- Gel and worked perfect. We left it in fridge overnight. Definitely making it again.

      Many thanks.

      Reply
      • Bea says

        March 15, 2021 at 11:20 am

        I'm happy to know you and your family liked it. Kudos to your sun for making it! Do check around here for more cheesecake recipes if you are interested. Thank you so much for your feedback!

        Reply
    23. Kathy says

      March 13, 2021 at 6:55 am

      I made the recipe and it turned out great, but not sturdy enough. I put it in the fridge overnight but it "melts" right away outside the fridge. Do you have the baked version of this recipe? Thanks, Bea.

      Reply
      • Bea says

        March 13, 2021 at 11:42 am

        Hi Kathy! Sorry to hear that! If there's no changes/substitutions in the recipe, it should set very good. Please refer to the recipe as how to serve and notes. I don't have baked version of this though, sorry!

        Reply
    24. Nirusha G says

      January 02, 2021 at 1:20 am

      5 stars
      I have made this so many times. It is always a treat and a crowd pleaser!

      Reply
      • Bea says

        January 04, 2021 at 1:07 am

        Right? It always is! Thank you Nirusha!

        Reply
        • Samantha says

          June 26, 2021 at 11:29 am

          I plan to made this cheesecake for my upcoming birthday. Could you please advise the whipping cream mentioned is referring to dairy or non-dairy type?

          Reply
          • Bea says

            June 26, 2021 at 11:34 am

            Hi Samantha! I use dairy whipping cream, 35% fat. Hope it helps and have fun making it!

            Reply
    25. Rupa says

      October 31, 2020 at 12:00 pm

      Wondering if I could use:

      What can I use INSTEAD of white chocolate (Nestle Milkmaid Condensed Milk?)
      the cream from the milk at home INSTEAD of full fat cream cheese (we collect cream from the freshly boiled milk everyday into a big bowl, and keep it in the fridge. Have a bowl of 2 weeks of milk cream now)
      a regular mixer (food blender) INSTEAD of a hand-whisker like you have used

      Thanks so much,

      Reply
      • Bea says

        October 31, 2020 at 1:07 pm

        I would not recommend you changing white chocolate for condensed milk and cream cheese for cream. They are very different products and I don't think the cake will set properly.

        Reply
        • Rupa says

          November 01, 2020 at 3:38 am

          Thanks Bea. Will try to hunt for the right ingredients then
          Do you think in your other no bake chocolate cheesecake recipes - could substitute the choc bars with cocoa? (finding it hard to find choc bars in Indian shops). I understand the fat in the bars helps set the cake in the fridge. So would adding more butter with cocoa help?

          Reply
    26. Gretchen says

      October 27, 2020 at 7:01 pm

      Hi Bea! I’m a big fan of your cheesecake recipes! I’ve made this mango cheesecake a while ago but I want to ask, how long is it good for in the fridge if I was to make it in advance for more than 8 hours?

      Reply
      • Bea says

        October 29, 2020 at 6:51 pm

        Hi Gretchen, it is best consumed within 2 to 3 days. Hope this helps and thanks for the support!

        Reply
    27. Jean says

      October 25, 2020 at 2:29 pm

      5 stars
      First attempt sooooo happy

      Reply
      • Bea says

        October 26, 2020 at 1:11 pm

        That's awesome! Thanks Jean!

        Reply
        • Jean says

          October 30, 2020 at 1:43 am

          5 stars
          Hi Bea, just wondering as ive made this cheesecake and it came out perfectly, can I use other fruit too for example strawberry or raspberry? Would i still use the same recipe but use another fruit instead of mango and it would come out the same. Many thanks

          Reply
          • Bea says

            October 30, 2020 at 10:49 am

            Hi Jean! I already have recipes for them, so no worries. Here's the strawberry cheesecake and here's the raspberry cheesecake. Do check them out and let me know if you made any. Thank you!

            Reply
            • Jean says

              November 05, 2020 at 1:21 am

              5 stars
              Thank you

    28. Melanie Melanie says

      October 17, 2020 at 11:20 am

      I I made this cake exactly what it said on the recipe and it’s not set I’m really disappointed as I’ve made it for my daughters birthday!!

      Reply
      • Bea says

        October 17, 2020 at 5:59 pm

        Hi Melanie, sorry to hear that you're having difficulties with this recipe. If you haven't changed/substituted any ingredients except for the vegan gelatine then that must have been the issue. I haven't tried using it so I don't know the method of using it nor the amount it requires to set a cheesecake like this. The gelatine used in this cheesecake, if following the recipe and used correctly, without ingredients changes/substitutions, is enough to set it. Other readers have used agar-agar instead with no problem. Hope the explanation helps in a way.

        Reply
    29. Sairama says

      October 03, 2020 at 1:20 pm

      5 stars
      Hi...I have made it !! And it turned so delicious !!!
      I used Agar Agar instead of Gelatin. Thank you so much for this wonderful recipe. I would like to share my cake photos. How can I send you ?

      Reply
      • Bea says

        October 03, 2020 at 4:34 pm

        Hi Sairama, I'm happy you liked it! You can tag me in your Instagram photo, I would love to see 🙂

        Reply
    30. girlee lai kah ming says

      September 16, 2020 at 3:32 am

      Hi Bea, thank you for your sharing, and I m having lots of fun and feel great making the mango cheese cake.

      But somehow, my cheese cake no t properly set. (after o e night in fridge)... I wonder..

      May be u let me know why?

      Reply
      • Bea says

        September 16, 2020 at 6:56 pm

        Hi! If you didn't change/substitute any of the ingredients then I'd say it has to be something with the gelatine that you use. Maybe it wasn't properly bloomed, that's why the cheesecake is not setting properly. Hope you give it another try! 🙂

        Reply
    31. Mardy says

      September 08, 2020 at 6:44 am

      What is digestive biscuit or can you substitute something else

      Reply
      • Bea says

        September 08, 2020 at 12:11 pm

        You can read my post about digestive biscuits here. You can use graham crackers instead, no problem at all.

        Reply
    32. Hina nafe says

      August 18, 2020 at 1:02 am

      Hi

      Can i use the same amount of ingredients for an 8inch pan?
      Also can you tell me the amount of gelatin in teaspoon

      Reply
      • Bea says

        August 18, 2020 at 9:38 am

        Yes you can. It's 3 teaspoon. Hope it helps 🙂

        Reply
    33. Helen NG says

      August 10, 2020 at 5:55 am

      Hi, Bea. Thanks a lot for your recipe. I've just made this mango cake with my husband. We follow your recipe, it's so clear and easy. We'll have this for tonight's dessert. Hope it will come out good.
      We are from Hong Kong,
      Love
      Helen & Jackal

      Reply
    34. Yvonne says

      August 09, 2020 at 5:38 pm

      DELICIOUS!! and easy to make. I have made this mango cheesecake twice and all my friends love it!!
      Thank you Bea.

      Reply
    35. Bren says

      August 02, 2020 at 3:06 pm

      Can i put this in a jar?

      Reply
      • Bea says

        August 02, 2020 at 11:15 pm

        Yes, you can 😊.

        Reply
    36. Lilian Lo says

      July 28, 2020 at 5:38 am

      5 stars
      Love it.

      Reply
    37. Lynne says

      July 12, 2020 at 5:30 pm

      Hi,

      I made this recipe. It wasn’t too sweet which was great! However, I used agar and it became lumpy in the cake resulting in a grainy texture. I think I’ll skip agar altogether next time. Overall good recipe!

      Reply
    38. Jasraymon kaur says

      July 03, 2020 at 4:58 am

      5 stars
      Seems yummy...will definitely try this recipe

      Reply
    39. Vanessa says

      July 02, 2020 at 5:16 pm

      Hi, I love your recipe and it tastes truly amazing but I’ve refrigerated it for more than 8 hours and it still hasn’t hardened. Is there anything I could do to make it harden?

      Reply
      • Bea says

        July 03, 2020 at 8:36 am

        Hi Vanessa! Sorry to hear that. Since all fridges are different in chilling strength, it seems that yours needs more time. Place it in the coldest part of your fridge. Hope it helps.

        Reply
    40. Rona Aumentado says

      June 29, 2020 at 6:32 pm

      Hi Bea may i substitute the white chocolate with condensed milk? If yes, same quantity?

      Reply
      • Bea says

        June 30, 2020 at 8:48 am

        Hi Rona! Unfortunately for this no you can't. Sorry!

        Reply
      • Tasneem says

        July 10, 2020 at 7:37 pm

        Tried it today. Turned out excellent. Thank u so much

        Reply
        • Manjari Pada dasi says

          August 01, 2020 at 9:15 pm

          5 stars
          More than perfect!
          I used agar agar in same quantity, excellent!

          Reply
      • Evonne Bustamante says

        July 17, 2020 at 8:01 am

        Hello El mundo Eats!! I have a quick question...this mango cheesecake calls for a 7 in baking pan....Do I need to double the amount to make it a bit bigger, say for a 24 or a 26??
        Liebe grüsse aus Deutschland (Kind regards from Germany)

        Reply
        • Bea says

          July 17, 2020 at 8:28 am

          Hi Evonne! Multiply all ingredients for 1.4 (for 24 cm) and 1.6 (for 26 cm). Hope it helps!

          Reply
    41. Pavi says

      June 29, 2020 at 1:18 am

      For a 9" springfrom pan would it work if I increased the recipe by 1.5 times? Thanks!

      Reply
      • Bea says

        June 29, 2020 at 9:12 am

        I'd say 1.4 would be enough. Hope it helps 🙂

        Reply
    42. Thet Htar says

      June 07, 2020 at 6:56 am

      5 stars
      Hi Bea,
      Thanks for the great recipe. It was easy to make and so delicious. I made this a couple of times using fresh mangoes. It's a hit with my family. I'm planning to try your Lemon Cheesecake next. 😄😄

      Cheers,
      Thet

      Reply
      • Bea says

        June 07, 2020 at 9:48 am

        Oh that's awesome Thet! I hope you'll like it as mush as we do, and thank you for your feedback! Have fun!

        Reply
    43. Abhi says

      June 03, 2020 at 7:04 pm

      Hi - Can we use whipped cream cheese from the tub.

      Reply
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    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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