Creamy No-Bake Mango Cheesecake

no-bake mango cheesecake on a cake stand

4.97 from 60 votes

Creamy No-Bake Mango Cheesecake

This no-bake mango cheesecake combines plenty of real mango with a silky cream cheese filling and white chocolate for a richer, smoother finish. It's easy to make ahead and slices beautifully every time.

Prep Time20

Chill Time8

Total Time8 20

Servings:

Author: Bea & Marco

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

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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.

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