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.
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.
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?
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.
Hungry For More No-Bake Cheesecakes?
Check these out:
- Raspberry cheesecake
- Chocolate cheesecake
- Lemon cheesecake
- Tiramisu cheesecake
- Peanut butter & chocolate cheesecake
Recipe Video
No-Bake Mango Cheesecake
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
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
- Please use full fat cream cheese. Meaning, do not use light cream cheese else it won't set as good.
- Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.
- Use unsalted butter.
Elizabeth says
What size is mango ccup
Sandra Haran says
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
Mandy says
Hi from NZ!
This cheesecake looks beautiful.
Easy to make and more importantly it was DELICIOUS!!!
Helen says
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
Bea says
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!
Bob says
Hi, I wanted to ask if the mango pulp swirl sets? or is it more runny when the cheesecake is set?
Bea says
Hi! The mango pulp doesn't set since there's no gelatine or anything in it. Hope it helps!
Val Sheldon says
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!
Jane McGeough says
I am planning to make this for Boxing Day can I make in advance and put in freezer
Bea says
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!
Rorus says
Hi, Can I make this without the lemon juice or would that ruin it? Thanks
Bea says
Hi! Yes, you can omit it but it does add to the flavour though.
Abeer says
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!!
Moon says
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 ?
Bea says
Hi! You can use mango puree, the easiest of the options you have. Hope it helps!
Lee Zeng says
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!
Bea says
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.
Susan Linda Dalton says
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.
Eva says
Amazing recipe, doing it fir the 3rd time
Nancy says
Am planning to make this weekend do we need white chocolate or it’s optional
Thanks
Bea says
Ni Nancy! This recipe calls for it as it acts as sweetener and helps to set the cheesecake. Hope it helps.
Eunice Leack says
Made this over the weekend as a treat for the guys in the office and it’s amazing definitely a keeper thank you 😊
Bea says
Happy to know that everybody loved it, thanks for your feedback Eunice! 😍
catiria Arocho says
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.
Bea says
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.
Bhavna Kamath says
Hi! You mentioned most of the ingredients to be at room temperature. Should the whipping cream be chilled at the time of mixing?
Bea says
Hi Bahvna! Yes, the whipping cream should be cold from the fridge. Have fun making it and hope it helps! 🙂
Sharon says
Hi. How do i adjust the receipe for a 8 inch mold?
Bea says
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!
Fozie says
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.
Bea says
Hi Fozie! No need to make mango sauce. Just thaw and then blend, simpler. Hope it helps!
Alvina says
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!
Bea says
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! ❤️
Vanessa says
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?
Lea says
Hello can I use frozen mango for this recipe ? And let them defrost ? Thanks
Bea says
Yes, you can 🙂
Fozie says
One of my favorite cheesecake. I impressed all my friends and they just loved it. Thank u.
Bea says
Glad that you liked it, Fozie. Thank you for your feedback!
Jagruti says
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.
Bea says
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!
Kathy says
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.
Bea says
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!
Nirusha G says
I have made this so many times. It is always a treat and a crowd pleaser!
Bea says
Right? It always is! Thank you Nirusha!
Samantha says
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?
Bea says
Hi Samantha! I use dairy whipping cream, 35% fat. Hope it helps and have fun making it!
Rupa says
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,
Bea says
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.
Rupa says
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?
Gretchen says
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?
Bea says
Hi Gretchen, it is best consumed within 2 to 3 days. Hope this helps and thanks for the support!
Jean says
First attempt sooooo happy
Bea says
That's awesome! Thanks Jean!
Jean says
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
Bea says
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!
Jean says
Thank you
Melanie Melanie says
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!!
Bea says
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.
Sairama says
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 ?
Bea says
Hi Sairama, I'm happy you liked it! You can tag me in your Instagram photo, I would love to see 🙂
girlee lai kah ming says
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?
Bea says
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! 🙂
Mardy says
What is digestive biscuit or can you substitute something else
Bea says
You can read my post about digestive biscuits here. You can use graham crackers instead, no problem at all.
Hina nafe says
Hi
Can i use the same amount of ingredients for an 8inch pan?
Also can you tell me the amount of gelatin in teaspoon
Bea says
Yes you can. It's 3 teaspoon. Hope it helps 🙂
Helen NG says
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
Yvonne says
DELICIOUS!! and easy to make. I have made this mango cheesecake twice and all my friends love it!!
Thank you Bea.
Bren says
Can i put this in a jar?
Bea says
Yes, you can 😊.
Lilian Lo says
Love it.
Lynne says
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!
Jasraymon kaur says
Seems yummy...will definitely try this recipe
Vanessa says
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?
Bea says
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.
Rona Aumentado says
Hi Bea may i substitute the white chocolate with condensed milk? If yes, same quantity?
Bea says
Hi Rona! Unfortunately for this no you can't. Sorry!
Tasneem says
Tried it today. Turned out excellent. Thank u so much
Manjari Pada dasi says
More than perfect!
I used agar agar in same quantity, excellent!
Evonne Bustamante says
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)
Bea says
Hi Evonne! Multiply all ingredients for 1.4 (for 24 cm) and 1.6 (for 26 cm). Hope it helps!
Pavi says
For a 9" springfrom pan would it work if I increased the recipe by 1.5 times? Thanks!
Bea says
I'd say 1.4 would be enough. Hope it helps 🙂
Thet Htar says
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
Bea says
Oh that's awesome Thet! I hope you'll like it as mush as we do, and thank you for your feedback! Have fun!
Abhi says
Hi - Can we use whipped cream cheese from the tub.