This no-bake mango cheesecake is rich, smooth, and extra creamy, with bright mango flavor and white chocolate melted into the filling for a more luxurious twist. We've improved our original recipe from a 7-inch to a more generous 9-inch cheesecake, with a creamier texture while keeping the buttery cookie crust and vibrant mango swirl on top.
★★★★★
Made this for recently for a summer's evening dinner with friends (we're in Australia). It's really easy to make but the end result was fantastic!
One of our guests doesn't eat or like mango but he absolutely loved it! Making it again tomorrow for a picnic, this is going to be a staple from now on. Great job!
- Jay
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Mangoes have always been special to me. My parents planted honey mango trees in our yard, and each season, we had more sweet, golden fruit than we could eat, so we shared them with neighbors and friends!
Those trees are still there today, and after losing both my parents, they mean even more to me.
That's why mango recipes have a special place in my kitchen, and creating a creamy no-bake mango cheesecake is especially meaningful to me!
For more easy make-ahead dessert ideas, browse our no-bake cheesecake recipes.
Why this recipe works
This no-bake mango cheesecake combines plenty of real mango with a rich, creamy filling and white chocolate for a dessert that's simple to make yet special enough to impress.
Bigger and creamier than before: We adapted our 7-inch recipe to a 9-inch cheesecake for a creamier filling and generous slices.
Perfect for making ahead: Prepare it the day before and let it chill overnight, so dessert is ready when you are.
Big mango flavor: This no-bake mango cheesecake uses about 4 mangoes for 2 ¾ cups of puree, highlighting the fresh and tropical flavor of the mango.
White chocolate makes the difference: Instead of simply making the filling sweeter, it rounds out the tanginess of the cream cheese and gives this white chocolate mango cheesecake a more refined flavor than the usual versions.
No oven needed: You get all the elegance of a cheesecake without baking it or fussing over a water bath.
Slices beautifully: The cheesecake is firm enough to cut into clean slices while staying soft, creamy, and not rubbery.
Ingredients you'll need
This no-bake mango cheesecake recipe uses simple ingredients, but each one has a clear job; from building the buttery crust to giving the filling its creamy texture, bright mango flavor, and reliable set.
Key ingredients note:
Crust
Graham cracker crumbs or digestive biscuit crumbs: This makes the buttery base. Use whichever is easier to find; both give a sweet, sturdy base that goes beautifully with the filling.
Filling
Mango: Use ripe, sweet mangoes with juicy, flavorful flesh, such as Ataulfo, Honey, or another naturally sweet variety you enjoy. We use around 4 mangoes, yielding about 2 ¾ cups of mango puree, so there's plenty of real mango throughout the cheesecake for a fruity, tropical flavor that stays beautifully balanced.
Full-fat cream cheese: Use plain, full-fat, block-style cream cheese for the best texture and a smooth, tangy filling.
Whipping cream: Use a minimum of 35% fat. Keeps the filling light gives structure to the cheesecake.
White chocolate: Use a white chocolate baking bar for a smooth melt in the filling. A regular eating bar is acceptable as long as cocoa butter is included in the ingredients. It adds sweetness, richness, and a smooth finish to this mango and white chocolate cheesecake.
👉 Avoid white baking chips or compound coatings with palm or vegetable fats, as they can alter the cheesecake's smooth texture and final set.
Gelatin: We use powdered gelatin. Follow your brand's recommendation to firmly set 1⅔ cups (400 ml) of liquid.
You'll find all the exact measurements in the recipe card below.
Substitutions and variations
Keep changes simple so the creamy filling still sets and tastes as intended. These are the swaps that make sense without risking your no-bake mango cheesecake.
Canned mango pulp: Canned pulp is especially handy when mangoes are out of season, making this an easy mango cheesecake with mango pulp year-round.
Frozen mango: Thaw completely and drain any excess liquid before pureeing. If the puree is too watery, strain it through a fine-mesh sieve and measure out 2 ¾ cups for the recipe.
Agar agar: This is not a 1:1 substitute for gelatin and will give a firmer, less creamy texture. Use the amount your brand recommends to firmly set 1⅔ cups (400 ml) of liquid.
👉 How to use it: Whisk it into 1 cup of the mango puree, bring to a boil according to package directions, then immediately whisk in the remaining puree so the mixture isn't hot, and continue with the recipe.
Mango passion fruit cheesecake: For a tangier tropical twist, spoon fresh passion fruit pulp over the chilled cheesecake or swirl a little into the mango topping.
Prefer a lighter version? Make our Healthy Mango Cheesecake instead. It was developed specifically as a lighter option and is equally delicious!
Watch the video recipe
Watch the full method for this no-bake mango cheesecake recipe, from the buttery crust and creamy mango-white chocolate filling to properly preparing the gelatin and swirling the mango topping before chilling.
How to make No-Bake Mango Cheesecake
This no-bake mango cheesecake comes together in a few simple stages. Follow the step-by-step photos and texture cues below so the filling stays smooth, the gelatin blends in properly, and the cheesecake sets with that soft, creamy finish you want, we promise!
Crust
Mix and press
Mix the crumbs with melted butter until damp sand forms. Press into a 9-inch springform pan and chill in the freezer for 30 minutes.
Filling
Prepare mango puree
Blend the mango until smooth, then measure 2 ¾ cups and reserve ¼ cup (60 g) for the swirl.
Prepare gelatin mixture
Bloom the gelatin in cold water, heat until smooth, then whisk it into the mango puree.
Melt white chocolate
Melt gently until smooth, then leave it to cool slightly while continuing with the filling.
Beat cream cheese
Whisk the cream cheese until smooth, then mix in the melted white chocolate until fully combined.
Add the rest
Mix the mango-gelatin mixture into the cream cheese base, then gently fold in the whipped cream.
Assemble and chill
Pour the filling over the crust, dot the reserved mango puree over the top, swirl gently, and chill overnight until set.
Tips for a creamy no-bake mango cheesecake that sets
A few small details make the difference between a silky no-bake mango cheesecake that slices cleanly and one that stays too soft. Keep these in mind for the best texture and a reliable set.
- Start with room-temperature cream cheese: It mixes more smoothly and helps prevent lumps in the filling.
- Don't skip measuring the puree: Use exactly 2 ¾ cups. Too much puree can make the filling softer and affect how well it sets.
- Taste the mango puree before using it. The key flavor is mango, so the puree should be sweet and fragrant. If it's tart or lacking sweetness, add 1 to 2 tablespoons of powdered sugar. For bland mango, opt for riper fruit or high-quality canned mango pulp, as sugar won't enhance the mango flavor.
- Melt the white chocolate gently: Heat it just until smooth, then let it cool slightly while keeping it fluid. Chocolate that's too hot or already thickening can make the filling grainy.
- Bloom the gelatin properly: Let the powdered gelatin fully absorb the water before gently heating it until dissolved. This helps it blend evenly into the filling instead of forming lumps.
- Give it enough time to chill: Refrigerate until fully set, ideally overnight. The cheesecake should hold a clean slice while staying soft and creamy.
- Freeze briefly before unmolding. After the cheesecake has chilled and set, freeze it for about 1 hour. This will make it firmer and easier to remove from the pan and transfer to a serving plate.
- For clean slices: Keep the cheesecake cold, use a warm sharp knife, and wipe the blade clean between each cut.
- Plan ahead: This cheesecake is at its best when made the day before, which is one reason we also love make-ahead desserts like our No-Bake Lemon Cheesecake.
For another chilled mango dessert, try our easy Mango Sago Pudding for a different mango twist.
How to serve, store, and freeze
Serve
- This no-bake mango cheesecake is best served well chilled and is perfect for making ahead.
- Take the cheesecake out of the fridge shortly before serving so it stays firm enough to slice while keeping that soft, creamy texture.
- Do not keep it at room temperature for long.
- Add a fresh finish: Top with fresh mango just before serving, or spoon over a little passion fruit for a tangy contrast.
- Try another fruity cheesecake: Our No-Bake Strawberry Cheesecake is another creamy make-ahead option.
Store
- Refrigerate it: Keep the cheesecake covered in the fridge for up to 4 days so it stays fresh and doesn't absorb other fridge odors.
- Make it ahead: Prepare it the day before serving and let it chill overnight. This gives the filling plenty of time to set.
Freezer
- Freeze whole or in slices: Place cheesecake (whole or in slices) on parchment paper and fast freeze for 2 hours. Once manageable, wrap the cheesecake tightly and place it in an airtight container, back in the freezer.
- Freeze for up to 1 month for the best texture.
- Thaw it slowly: Transfer it to the refrigerator and thaw overnight. Add fresh mango or passion fruit garnish after thawing for the freshest finish.
- For easier portions: Freeze individual slices separately so you can thaw only what you need.
Frequently asked questions
Absolutely. Use a thick canned mango pulp, not mango nectar or juice. Measure the same 2¾ cups called for in the recipe.
Yes. Thaw it completely, drain any excess liquid, and puree it. If the puree looks too thin, let it drain through a fine-mesh sieve before measuring 2¾ cups.
The most common causes are too much liquid, incorrectly prepared gelatin, or not chilling the cheesecake long enough.
Of course! This mango cheesecake is ideal for making ahead because it needs time to chill and set. Make it the day before serving and keep it covered in the refrigerator.
Yes. Once fully set, freeze it whole or in individual slices, tightly wrapped and stored in an airtight container, for up to 1 month for the best texture. Thaw overnight in the refrigerator.
This no-bake mango cheesecake is our improved version of the original, now made in a more generous 9-inch pan with adjusted ingredient ratios for a creamier, silkier texture. It still has plenty of real mango, a buttery cookie crust, and white chocolate in the filling for a flavor that's just a little more special.
You get plenty of real mango in every bite and that little extra from the white chocolate that makes this cheesecake feel just a bit more special than the usual version.
Did you try this No-Bake Mango Cheesecake?
We'd love to hear from you! Please leave us a ★★★★★ rating and share your thoughts in the comments. If you post on Instagram, tag us; we'd love to see it!
Thank you! - Bea and Marco
Looking for the original 7-inch version?
We've updated this recipe with a creamier texture and a larger 9-inch yield. You can still find the original recipe in our YouTube video.
📖 Recipe
Creamy No-Bake Mango Cheesecake
Video
Equipment
Ingredients
Crust
- 1 ½ cup (150 g) biscuit crumbs (digestive or graham crackers)
- ¼ cup (60 g) unsalted butter melted
Filling
- 2½ cup (600 g) fresh mango puree from about 4-5 large ripe mangoes, room temperature
- 2½ teaspoon (8 g) powdered gelatin
- 3 tablespoon water
- 10 oz (285 g) bakers white chocolate bars (if using 4 oz baking bars, this is 2½ bars) chopped
- 20 oz (565 g) full-fat cream cheese room temperature
- 2 tablespoon lime juice
- 1 cup (250 ml) cold heavy cream
Topping
- ¼ cup (60 g) fresh mango puree
Instructions
Crust
- Flip the base of an 9-inch (23 cm) springform pan and line it with parchment paper, then lock it into place. Set aside.
- Crush the biscuits into fine crumbs, then mix them with the melted butter until evenly combined. Press the mixture firmly the pan covering the bottom and freeze for 30 minutes.👉 Tip: the crumb mixture should look like wet sand. If it still looks dry, add 1 tablespoon more melted butter at a time until it holds together well.1 ½ cup biscuit crumbs (digestive or graham crackers), ¼ cup unsalted butter
Mango puree
- Peel and cut the mangoes. Blend the mango flesh until completely smooth.
- Measure out 2 ¾ cups (660 g) mango puree total. Reserve ¼ cup (60 g) for the top swirl. Keep 2 ½ cups (600 g) for the filling.👉 Cue: the puree should taste sweet, fragrant, and mango-forward. If it's a little tart or not sweet enough, stir in 1-2 tablespoons (8-16 g) powdered sugar, tasting as needed.2½ cup fresh mango puree
Gelatin
- Add the cold water to a small bowl. Sprinkle the gelatin evenly over the surface. Let it bloom for 5-10 minutes, until thickened.2½ teaspoon powdered gelatin, 3 tablespoon water
- Warm gently until fully melted and smooth. Use the microwave in short bursts or melt gently over low heat. Let it stand for 30-60 seconds, just so it's warm and liquid, not steaming hot.👉 Cue: the gelatin should be fully liquid and smooth, with no visible grains. Don't boil it.
- Slowly pour the warm melted gelatin into the 2 ½ cups (600 g) mango puree, whisking constantly until smooth. Set aside.
White chocolate
- Melt the white chocolate gently in the microwave in 15-20 second bursts, stirring well between each burst. Stop when a few small pieces remain, then stir until fully smooth from the residual heat. Let it cool slightly before using.👉 Cue: it should be smooth, fluid, and slightly warm, not hot. If it’s too hot, it can loosen the filling. If it’s too cool, it can thicken and leave tiny white chocolate bits.10 oz bakers white chocolate bars (if using 4 oz baking bars, this is 2½ bars)
Filling
- Beat cream cheese until completely smooth, creamy, and lump-free.20 oz full-fat cream cheese
- Add the melted white chocolate and beat until smooth and thick.
- Add the mango-gelatin mixture and lime juice to the cream cheese-white chocolate mixture. Beat until smooth.2 tablespoon lime juice
- In a separate bowl, whip the cold heavy cream to medium-stiff peaks, just before stiff peaks.👉 Tip: the cream should hold its shape but still look smooth and creamy.1 cup cold heavy cream
- Fold the whipped cream into the mango cheesecake mixture, until evenly combined.
Assemble
- Pour the filling into the chilled crust and smooth the top. Spoon small dots of the reserved mango puree over the surface. Use a skewer or toothpick to gently swirl through the top.¼ cup fresh mango puree
- Chill for at least 8 hours, preferably overnight, until fully set.
Unmold and serve
- For easier unmolding and transferring, freeze the fully chilled cheesecake for about 1 hour first. This firms it up just enough to handle more cleanly without freezing it solid. Run an offset spatula around the inside edge of the pan before releasing the springform ring. Transfer onto a serving plate, discarding the parchment paper.
- For clean slices, dip a sharp knife in hot water, wipe it dry, then slice. Wipe the knife clean between cuts. Serve cold with fresh mango chunks (optional).
Notes
- Use flavorful mangoes: The puree should taste sweet, fragrant, and strongly mango-forward before it goes into the cheesecake. If it's a little tart or not sweet enough, stir in 1-2 tablespoons (8-16 g) powdered sugar. If the mango itself tastes bland, use riper fruit or good-quality canned mango pulp instead, since extra sugar won't create mango flavor.
- Canned mango pulp: Substitute it 1:1 by weight or volume for the fresh mango puree. Use mango pulp or puree, not mango nectar or juice.
- Frozen mango: Thaw completely before blending. If it releases a lot of thin liquid, drain off only the obvious excess before pureeing, then measure as written.
- White chocolate: Use real white chocolate that contains cocoa butter, not white candy coating or compound chocolate.
- Gelatin brands vary: This recipe was tested with 8 g Royal neutral powdered gelatin, equivalent to the amount Royal recommends for setting about 1⅔ cups (400 ml) of liquid. If using another brand, use the amount your package recommends to firmly set approximately 1⅔ cups (400 ml) liquid.
- Agar agar: It is not a 1:1 substitute for gelatin and will give a firmer, less creamy texture. Use the amount your brand recommends to set about 1⅔ cups (400 ml) liquid. Agar must be boiled to activate, so whisk it into part of the mango puree and cook according to the package directions before cooling it to room temperature and continuing with the filling.
- For easier unmolding and transferring: After the cheesecake has fully chilled and set, freeze it for about 1 hour. Run an offset spatula around the inside edge before releasing the springform ring. The brief freeze makes the cheesecake much easier to handle without freezing it solid.
Originally published on Aug 16, 2017. Updated with improved text, recipe, and pictures on Jul 11, 2026.
Fay says
The recipe was really good, and people said it looked professional!
But it was also my first time and I didn't know how to take it out of the pan without cracking it... I had to look it up while my people was here and it made me a bit stressed... It would of been nice to have a few instructions.
The remains of my cake also melted by the end of the night... it was a sad mess... what could of happened?
I was just wondering, can I put baking paper on the bottom to make it easier to take out?
Thanks!
Fay
Bea says
Hi Fay! I'm happy to know that you liked it. All no-bake cheesecake needs to be kept cold, just as sold everywhere in bakeries also. Your cake melted because you had it outside the fridge for a long time. What I always do is I take it out from the fridge just a few minutes before serving. I will put back the uncut cheesecake in the fridge. Maybe you can do like that next time.
Yes, if you want put baking paper on the base to make it easier to take out. I simply use 2 spatula to transfer it to a serving plate and since the cake is small, it won't break.
Thank you so much Faye!
LaToya says
Hello Bea, this recipe is absolutely fantastic. Made two pans and they can out perfect.
I live in the Caribbean and was unable to find canned mango pulp (but there's lots of fresh mangoes at the market 😊), so I used canned peaches instead and puree it. Great tip and substitute for anyone who needs it...
Thanks again!
Bea says
Hi LaToya! I'm excited to hear that you liked it 🙂 . Yes, using fresh mango is absolutely fine and you can go creative with using other fruits also. Thanks for the love 🙂 ! Have a lovely day!
Helen Langhammer says
Hi Bea, I made this recipe yesterday and it was absolutely gorgeous. Really simple to make too and it looks spectacular. I made a mango and passionfruit sauce to go with it and the tartness of the passionfruit was the perfect complement. BTW, I've been living in Malaysia for 17 years and our mango tree, that we grew from seed 10 years ago has given us an abundant harvest this year. My husband has made many varieties of mango pickle (yum!) and we have about a ton of mango puree in the fridge. Thanks for the recipe. I'll definitely make it again 🙂
Bea says
Hi Helen, it's lovely to hear from you all the way from Malaysia! I'm so excited to hear about your mango tree and mango pickles, I bet the pickles are yummy. Our mango trees back in Malaysia are still giving abundant of fruits until now, and it has been like 20 years since my late parents planted them. So you and your husband are going to have many many years supply of mangoes 😀 . Mango and passionfruit sauce sounds so delicious, great idea Helen. Thank you for leaving your lovely comment 🙂 🙂
Ruth says
Can I freeze the cheesecake??
El Mundo Eats says
I would not recommend it as it won't taste the same but you can if you want to. Hope this helps Ruth 🙂
Yenny Lee says
A huge hello from Malaysia! Can I replace the white chocolate chunks with white chocolate chips? Will it affect the taste and texture of the cheesecake?
El Mundo Eats says
Hi Yenny! I’ve recently replied, hope you got it. Thank you! 😍
Yenny Lee says
Bea, a huge hello from Malaysia! Just want to know if I can replace the white chocolate chunks with white chocolate chips and melt them? Also, will reducing the amount of the white chocolate compromise anything else (such as texture) apart from the reduction in sweetness? Thank you for your time.
El Mundo Eats says
Hi Yenny!! I’m always super excited to meet another fellow Malaysian 😍! And yes you can use white chocolate chips. The white chocolate in this recipe not also contributes to the sweetness but it also helps in setting the cheesecake and gives it that creamy texture. I would not recommend you to reduce it. If you’re worry that it might be too sweet, don’t because it wouldn’t be. I hope you’d give it a try. Thank you for checking out the video and leaving your comment here Yenny! 😍
Alka says
Hi
Can I use Marie buiscuit in base.
Than you
El Mundo Eats says
Hi Alka! I haven't tried it with Marie biscuits but I researched about it and yes it seems that you can. Let me know how it goes when you make it. Hope this helps 🙂
Alka says
Thank you so much..I will try and definitely let you know.
El Mundo Eats says
No problem! Hope it turns out great Alka! 🙂
Jake says
Is it okay to use mango puree
El Mundo Eats says
Hi Jake! Yes it's ok. Just blend it into very fine puree. Hope this helps 🙂
Smita says
Hi tried this recipe.tastes excellent but the whipped cream in it curdled after I added the mango pulp to it.also I did not add the lemon juice for fear of curdling
El Mundo Eats says
Hi Smita! I'm happy to know that you liked the taste. The lemon juice will not make the mixture curdle, it helps to set the cheesecake. The cream got curdled or split because of over mixing. When you add in the cream, just mix until it thickens slightly because more mixings will be needed later. That way, you will avoid it from splitting. Hope this helps. - Bea XX
Smita says
Thank you soon much.I've tried your cashew biscuits as well and they were excellent too
El Mundo Eats says
No problem Smita! And thank you for letting me know that you've tried and loved the cashes biscuits, I appreciate that :).
Jay says
do you put it in the freezer or just fridge for 12 hours?
El Mundo Eats says
Hi Jay, just the fridge.
NORMA says
Very easy and delicious . Will definitely make I again!! thanks for sharing the recipes
El Mundo Eats says
Hi Norma! Thank you for letting me know that you've made and liked it! You have a nice day ahead Norma!
Astrid says
Such a delicious cheesecake and many many thanks for the clear instructions! Just made it for this year’s Easter with ‘advocaat’ (a Dutch creamy version of eggnog). Simply recplaced themango and kept everything else the same, Utterly gorgeous!
El Mundo Eats says
Hi Astrid! I'm so happy to know that, thank you for letting me know that you like it! I've just googled advocaat and it looks yummy and creamy. Wonderful idea! Happy Easter Astrid!
Vijaytha says
Hi.. that looks yumm!! am planning to try this..
i’d like to know if this gives a strong white chocolate taste
or is too sweet ?? As white choco is too sweet in general.
I understand there is no other sugar component apart from the mango pulp itself.. so it would be fine ?? 🤔
Also if am using fresh mangoes, which mango would u suggest is the best for this one ? Thank you.
El Mundo Eats says
Hi Vijaytha! I'm happy to know that you're planning to make this cheesecake. And nope, it's not going to be too sweet. The white chocolate used in this cheesecake is just nice because there's no other sweetener being added. If you're thinking of using fresh mangoes, try to look for ripe, sweet ones and with less fibre. I hope you'll like it! Thanks Vijaytha!
Chi Tat Lee says
I'm tried this mango cheesecake but when I take it out from fridge and take it out from springform pan it collapse it seem the gelatin is not enough
El Mundo Eats says
Hi! Sorry to hear that. I can assure you the gelatin is enough, as you can see from the video the cheesecake sets beautifully. What type of gelatin did you use? Did you make sure to use the amount that sets half litter?
Lucy says
I would like to make 8 inch and 10 inch cake, and how to convert ? Thanks
El Mundo Eats says
Hi Lucy! To convert the recipe for different pan sizes, it is recommended that for each inch of difference you add or subtract 20% of the ingredients amount. In this case, the recipe amounts are for a 7" pan, so for the 8" pan you would need to multiply each ingredient by 1.2, and for the 10" pan multiply each ingredient by 1.6. I hope this helps and it turns out great for you!
Lucy says
I made a 10" yesterday for my party. It was perfect and delicious. Everybody give a 10.
Thank you so much
El Mundo Eats says
Hi Lucy! So you've made it! I'm so excited to know that you and everybody else liked it. Thank you for trying the recipe and for letting it know how it went. Have a nice day Lucy!
jay says
Hi. been making this recipe in 8” pan and used 1 envelope of knox powdered gelatin in 120ml. was that too much thats why the mango pulp topping sinks? and sometimes when i place it in freezer then after 8 hours I take it out, the cake cant hold the shape after 1hour(I need to deliver it). Did i not mix the cream cheese well?
El Mundo Eats says
Hi Jay! Every gelatin has different strength based on the brand and type, they’re not all the same. You need to check at your gelatine packet instructions. I would not recommend the cheesecake to be out from the fridge that long because this is a no-bake cheesecake and it needs the cold. You could try transferring it in a freezer box with a bag of ice in it to keep it cool for the long journey. Hope this helps. - Bea
Anna says
Nice ! How Can i replace gelatine with Agar Agar?
El Mundo Eats says
Hi Anna! You can replace the gelatin with Agar Agar with no problem, just look in the Agar Agar packet information and use the amount that would set 500 ml of liquid. Hope this helps.
Julie says
Do we use gelatin in the fruit pulp?
Anna says
Hello, I am planing to make this recipe. I was wondering if I can use gelatin sheets instead of powder (the brand is Dr.Oetker)