This no-bake mango cheesecake is the perfect summer dessert! It's smooth with a creamy texture, and a deliciously amazing mango and white chocolate flavor. It's so easy to make and you'll love it!
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) on 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 was 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 neighbors.
My mother even packed boxes of them for me to give to my office mates back then. The mangos were gifts for relatives, whoever 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 lying 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-shooted 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 a very fine puree. That's all. Easy, right?
Tips On How To Get it Right
This is a very simple straightforward 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 a light one, or else your cheesecake won't set properly. We love to use the Philadelphia brand like in our amazing baked mini chocolate cheesecakes.
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 gives the sweetness to your cheesecake, and it also helps set 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 instructions 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 a grainy texture it means that you over-mixed it.
If you're not comfortable using that method, just whip the whipping cream separately and add it as the last ingredient, mix everything 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
📖 Recipe
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.
Engela says
Decadent, sensual, exotic. Best cheesecake ever!
Bea & Marco says
Thanks Engela, you made my day!
Jade says
I've been making this for years and it is my absolute favorite cheesecake ever! This recipe always turns out perfectly. I have subbed different fruits and have had to adjust amounts of ingredients due to running out of items and have had no problems with the taste and aesthetic of this awesome cheesecake!
Thank you so much
Sandra Haran says
The greatest and best ever cheesecake
10/10
Thanks very much
RN says
Made this for a friend's birthday yesterday and received rave reviews! Thanks for such an easy to follow, and fail-safe recipe!
Shahara says
Hi, looking forward to making this delicious cheesecake. I wanted to use 9’ tin what ingredients should I use 1x , 2x ?
Bea & Marco says
Hi! For a 9-inch pan, multiply all ingredients by 1.4. Hope it helps!
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.
Bhushan says
Hello Bea
my name is Bhushan I am from India tried your mango cheesecake yesterday super duper cake Amazing delicious words are not enough to explain but still the best cake ever I tried.
Thanks to you
Emily says
Hello Bea,
Your recipe sounds and looks amazing! So I'm attempting to make a few changes, so that my loved family member, who is lactose intolerant can enjoy the taste of cheesecake again.
I plan on substituting the mentioned dairy ingredients instead with: margarine for the crust, lactose free cream cheese and whipping cream. However I'm not sure what would be a good substitute for white chocolate, as vegan white chocolate is hard to come by.
Should I omit the white chocolate, if using sweetened mango pulp? Or should I perhaps use sweetened condensed lactose free milk/coconut milk?
Trupti says
oh and P.S. to my earlier comment; set the cake in
freezer. Thank you & cheers
Trupti says
Hello Bea, thank you very much for delish recipe & very clear instructions. I made a few changes: used ginger snaps for the crust, added a bit of cardamom spice, lime zest and small pieces of fresh mango to the filling, made Whipped cream thick to fold it in the filling, had to add a bit more powdered sugar since mango pulp was a bit tart (used organic canned Indian mango pulp) and sliced thin fresh mango slices for decor on the the top edges w/lime zest, small mint leaves, white chocolate curls & light sprinkle of cardamom. Cheers & thank you.
Bea says
You touches sound amazing Trupti! Thank you for sharing your feedback!
Rishikq says
Hey, I made this cheesecake and it tasted great. But, it had a grainy texture, what could be the reason for that?
michelle says
can i substitute all purpose cream for whipping cream?
Rebecca says
Can you use the cupcake pans for this recipe
Bea says
You'll need the liners to make it easier to take out 🙂
Kathrina Ruddock says
Hi Bea
Greetings from Ireland . I'm going to make this at the weekend but was going to use fresh raspberries - if I liquidise them will they be ok as a pulp? Also if you use a tinned fruit would you drain the syrup of the fruit before liquidising .
Many thanks and appreciate your help
Kathrina
Bea says
Hi Kathrina! I haven't tried it but I'm guessing why not? And yes, drain the syrup first. Hope that helps 🙂
Preeti says
Can the white chocolate be skipped? What purpose does white chocolate serve in the cake? Substitute, if any?
Melody says
I made this recipe and it was all good, we are about to wait for it to set later. I put 2 packets of knox gelatin as i want it to be firmer, and i think I will achieve it this time. Tastes good as tried during mixing of filling, thanks for this recipe hope everybody will like it.
Asma says
Hi my daughter tried this recipe it turned out fine but the mixture was quite runny even after it set. Should she add more gelatin?
Shazni says
Was my first time making a cheesecake and I am very impressed with how it went! This cheesecake set in only a couple hours and tasted super yummy 😋 it wasn’t to sweet which was good. Next time I would just add more mango flavour!
Bea says
I'm happy to know that you liked it Shazni, thank you!
Rida Mahmood says
Hi, thanks for the recipe! Is it possible to remove or replace the white chocolate with something else?
Ele says
OMG best mango cheesecake!!!
Thanks heaps, was wonder what do you think about replacing mango with banana puree ?
Bea says
Hi Ele! Banana puree sounds great, haven't tried with it though 😀 . Thank you! XO
Elaine says
hi from malaysia! Your recipe sounds excellent and I'd like to try making it, just wondering is it possible to freeze this? Will it thaw in the fridge alright? Thanks for your generosity
Loan Pham says
Hi El!
I am impressed with the look of the cake and my family loves white chocolate so i am going to make it for my son’s birthday. Thank you for sharing the recipe! Just wonder if I can mix the whipping cream separately and then fold it in with the rest of the recipe before pouring the whole mixture in the pan, to avoid over mixing of the whipping cream?
Loan Pham.
AP says
Thanks for the awesome recipe! My sons birthday is Saturday and I will be making this! Instead of mango, I plan to use guava ☺️
Bea says
Awesome! Surely he’s going to love it. Thanks for trying the recipe and your support!
Mala says
Hi
I’m looking to make this recipe next weekend for a family gathering, is it possible to add in some passion fruit to the cheesecake say instead of 1.5 cup mango pulp use 1 cup and 0.5 passion purée? Would this make it too sweet (if you know)..
Thanks
Mala
Bea says
Hi Mala! I'm sorry I can't say for sure since I haven't tried it. But I'm thinking passion fruit puree isn't much sweeter than mango puree, so it would be fine? Let me know how it goes if you tried it. Thanks!
Davina says
Hi, Just a thought; to avoid over whipping the cream can it be added after all the other ingredients?
Nirali says
Hi, can I make this without white chocolate. If I want to substitute white chocolate with sugar how much sugar do I add ? Also, for Knox brand gelatin, how much / how many envelopes do I use ? Also the decoration is that done after mango cheesecake is somewhat set? Please let me know. I plan to make it this Friday.
Habiba says
Hi!
I'm hoping to make this for the weekend, I was wondering how far in advance can I make it?
If I make it on Thursday for the party on Saturday afternoon is that alright?
Thanks!
Pavithra Ramaswamy says
This receipe is a keeper. I made this with agar agar used 10gms with a little more than 1/4th cup water and replaced canned mango with fresh pulp. It was not too sweet and turned out just perfect. Thank you!!!
Amritha Sridharan says
Hey pavithra.. did you use agar powder or strips? I tried a similar recipe with agar strips and the filling didn't set firm. I used about 5 grams approx. How do you measure agar anyway? Pls let me know
Anita says
Dear Bea,
Just found your website (and so happy too) while browsing around looking for strawberry no-bake cheesecake.
It looks delicious and not too difficult, and I will definitely try it this weekend.
Anyway, can I use strawberry coulis to decorate the top, as you did in the Mango cheesecake?
I was thinking it might look beautiful too.
Thank you.
Bea says
Hi Anita! Yes you can use coulis also on top. I agree, it will look beautiful! Hope it helps, thank you!
Fatima says
Hi Bea,
I’m planning on doing the recipe and I was reading the recipe when I noticed that there might be a mistake.
When you microwave the white chocolate :
« I microwaved it at max for 15 minutes, took the bowl out and gave it a good stir. I repeated the process until I saw the white chocolate was totally melted. »
You mean 15 seconds right ?
Bea says
Hi Fatima, thanks for the heads up, I corrected it already. Yes, it is 15 seconds. 🙂
JB says
Absolutely delicious recipe. Made it three times
Have a problem getting white chocolate. Used condensed milk.
It turned out perfect.
Bea says
Awesome! Thank you and great tip on the condensed milk! 🙂
Jocelyn Collins says
Hi! I made this Cheesecake yesterday and kept on the fridge overnight it came out perfect and was really very good everybody loved it Bea! It was delicious. The texture was creamy just how we like it! Great recipe, thank you for sharing this recipe.
Bea says
Hi Jocelyn! Yes they delish, right? And easy! I'm happy to know that you loved them, thank you so much!
Chisom says
Can I make these in cupcake liners so it's easier to serve individually?
Bea says
I haven't tried it but I don't see why you can't 🙂
Urmil Gupta says
Hi... made this recipe yesterday and kept in in fridge overnight. In the morning found it little shaky. Scared to take it out of pan. Does it mean it’s not set properly
Bea says
Hi Urmil. The cheesecake should set nicely overnight but if you see it's still wobbly then yes leave it longer in the fridge until it sets properly. Hope it helps. Thanks!
Charlie H says
I made this cheese cake yesterday to take to a Church event today! I was not disappointed, it was a big hit and absolutely delicious. None left to bring back home with me!
Bea says
Awesome, I'm happy to know that everybody loved it! Hope you did get to try a slice though 😀 Thank you so much Charlie!
Oliii says
Super nice! And I won the office cheesecake contest with this recipe:) Thanks for sharing!
Bea says
Oh wow, really? CONGRATS!! I'm so excited to hear that. Thank you!
Aditi says
Hi!
I wanted to know if I replace gelatin with Agar. How much of Agar shall I take?
Bea says
Hi Aditi, look at your agar agar packet and use the amount that would thicken 1/2 liter. I cannot specifically say the amount because every brand and type is different. Hope it helps.
Aiste says
Hi again,
This week i ve made this mango cheesecake. My husband maybe five times said that it was perfect 😀 As for me, next time i will put a lil bit more gelatin, not 10 gr, but 15. It was ok. but i wanted that strength as yours cheesecake. and wanted to try to keep in a room for an hour to see if it holds the same shape. it was perfect.
My daughter didnt like this cheesecake, but she doesnt like mangos at all. So i think next time i will make for her with raspberrry. i think it also will be tasty.
once again thank you for these wonderful recipes.
next try: straciatella 🙂
Bea says
Hi Aiste, I've seen your mango cheesecakes and they looked amazing! Yes, feel free to adjust it to your liking, no problem at all. Too bad your daughter didn't like it, oh well what to do 😀 . Raspberry will make into an awesome cheesecake, both the taste and look right? Thank you so much Aiste, hope you'll like the stracciatella cheesecake 😉
Ashley says
hi! I’m planning on making your delicious cheesecake for the first time! I think I’m going to omit the mango, & leave it plain. maybe do a mix berry topping. ☺️
I was wondering if I can make it mini & put it in cupcake liners instead of a springform pan since I do not have one.
much Mahalo from Maui, Hawaii 🌺
Bea says
Hi Ashley! Maybe you would want to check out my easy mini cheesecakes recipe because they are exactly what you're planning to make. The only thing is, they are baked but honestly, they take just 15 minutes to cook. Let me know how it goes. Thanks!
Katalin Kovacs says
I made it and absolutely loved it! I would not risk over mixing the whipping cream so i did that separately and just folded it into the mixture - I think one needs to be very experienced to be able to do it together. As for the mango I used half fresh mango which i pureed and some canned one that I pureed. Will definitely make it again!
Bea says
Awesome, I'm excited to know that! Yes another way is to whip the cream separately, no problem at all. You can also use all fresh mango (puree) if you want, others made it like that and they loved it. Thank you so much Katalin! 🙂
Nesliem says
I blended fresh mango instead using canned mango pulp. OMG this cake is brilliant! I was tempted to add pieces of mango also. Next time I will do it. Thanks a lot for sharing your recipe.
Mama Delilah says
I tried your lemon cheesecake and I thought would give this a go also. I'm not disappointed at all. Thumbs up. Thank you.
Bea says
That's awesome, I'm happy to know that! I see that you're a cheesecake lover (me too! 😉 ). Thanks for the love! 🙂 🙂
Wilmar says
Hi!can i use graham cracker as my base ?thanks
Bea says
Yes you can 🙂
Alise says
Everybody loved it Bea! It was delicious. The texture was creamy just how we like it! Great recipe, thank you!!!!
Bea says
We love it too, it's one of my favourite no bake cheesecake. Thank you so much Alise 🙂
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)