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!
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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 like in our mango sticky rice recipe. 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 and no-bake strawberry cheesecake.
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
Video
Ingredients
The Base
- 1 ⅓ cup (130 g) digestive biscuits crumbs
- 3 tbsp+1tsp (50 g) unsalted butter
The Filling
- 10.5 oz (300 g) full fat cream cheese
- ⅔ cup (150 ml) whipping cream
- 10.5 oz (250 g) white chocolate
- 1 ½ cup (375 ml) canned mango pulp for cheesecake
- 2 tablespoon lemon juice
- 1 tablespoon (10 g) gelatin powder use any type or amount that sets 500 ml
- ¼ cup (60 ml) water
The Topping
- ¼ cup (60 ml) 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.
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?