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.
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 🙂