Mango Cheesecake: A Tropical No-Bake Dessert
This Easy No-Bake Mango Cheesecake transforms the king of fruits into a luscious dessert that balances tangy cream cheese with sweet, tropical mango in every bite. Perfect for warm days when you want a sweet treat without turning on the oven.
Equipment
- 9-inch Springform Pan
- Blender or Food Processor
- Fine-mesh Sieve
- Electric Mixer
Ingredients
Crust
- 2 cups graham cracker crumbs about 14 full sheets
- 6 tablespoons unsalted butter melted
- 3 tablespoons granulated sugar
- 1 pinch salt
Filling
- 2 cups fresh ripe mangoes cubed (approximately 2 large mangoes)
- 16 ounces cream cheese softened to room temperature
- 3/4 cup granulated sugar
- 1 cup heavy whipping cream
- 2 tablespoons powdered gelatin
- 1/4 cup cold water
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
Topping
- 1 ripe mango thinly sliced or diced
- 2 tablespoons mango puree
- fresh mint leaves optional
Instructions
- Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl, mixing until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan using the back of a measuring cup. Refrigerate while preparing the filling.
- Peel and dice the mangoes, then blend until smooth. Strain the puree through a fine-mesh sieve for an ultra-silky texture, yielding approximately 1 cup of puree.
- Sprinkle the gelatin over cold water in a small bowl and let stand for 5 minutes until absorbed. Microwave for 10-15 seconds or place the bowl in hot water until the gelatin dissolves completely. Cool slightly but ensure it remains liquid.
- Beat the cream cheese and sugar until light and fluffy (approximately 2 minutes). Gradually add the mango puree, vanilla extract, and lemon juice, mixing until just combined.
- Whip the heavy cream to medium peaks in a separate bowl. Gently fold the whipped cream into the mango mixture using a figure-eight motion. Stir in the dissolved gelatin quickly but thoroughly.
- Pour the filling over the chilled crust, smoothing the top with an offset spatula. Tap the pan gently against the counter 2-3 times to release any trapped air bubbles. Refrigerate for at least 4 hours, preferably overnight.
- Before serving, arrange fresh mango slices on top in a circular pattern, working from the outside in. Brush with a thin layer of mango puree for a glossy finish and garnish with mint leaves if desired.
Notes
For best results, ensure all ingredients are at room temperature before starting.
Select mangoes that yield slightly to gentle pressure for the sweetest flavor.
The cheesecake can be made up to 2 days in advance and kept refrigerated.
For a cleaner slice, dip your knife in hot water and wipe dry between cuts.
Select mangoes that yield slightly to gentle pressure for the sweetest flavor.
The cheesecake can be made up to 2 days in advance and kept refrigerated.
For a cleaner slice, dip your knife in hot water and wipe dry between cuts.
Nutrition
Calories: 325kcalCarbohydrates: 28gProtein: 4gFat: 22gFiber: 1gSugar: 22gVitamin C: 15mgCalcium: 8mg
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