Dessert

No-Bake Mango Cheesecake Recipe

Bylilan Sage November 16, 2025November 16, 2025

Introduction

This no-bake mango cheesecake is a refreshing and creamy dessert perfect for warm days. With a buttery biscuit crust and a smooth mango-infused filling, it’s easy to prepare and sure to delight your taste buds.

A round mango cheesecake is shown on a white cake stand with three visible layers: a dark brown crumbly base at the bottom, a thick creamy pale orange middle layer, and a thin white cream layer on top. The top is decorated with many bright yellow rolled mango slices spread evenly across the surface. Two half mangoes with yellow flesh, cut in a grid pattern and fanned out, are placed on the white marbled surface near the cake, along with some small mango cubes and a wooden cutting board. The background is softly lit with white curtains and light-colored pottery items. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups biscuit crumbs
½ cup butter, melted
2 cups cream cheese
1 cup sugar
1 cup mango purée
4 ½ teaspoons gelatine
½ cup water
1 cup heavy cream

Instructions

Step 1: In a food processor, blend the biscuits until finely ground. Transfer to a bowl and mix with the melted butter until all crumbs are well coated.
Step 2: Press the crumb mixture evenly into the base of a 6-inch springform pan to form a smooth crust. Refrigerate for 30 minutes.
Step 3: In a small bowl, combine the gelatine powder with cold water. Stir well and let it sit for 10 minutes to bloom.
Step 4: In a separate bowl, mix cream cheese, sugar, mango purée, and vanilla extract (if using) with an electric mixer until smooth.
Step 5: Heat the gelatine mixture in the microwave until melted and fully dissolved. Allow it to cool for 10 minutes.
Step 6: Add the cooled gelatine and heavy cream to the mango cream cheese mixture and mix until smooth and fully combined.
Step 7: Pour this filling over the chilled biscuit crust and refrigerate for at least 4 hours or overnight to set.
Step 8: Once set, top with whipped cream and fresh mango slices before serving for a delightful finish.

Tips & Variations

Use digestive biscuits or graham crackers for a different crust flavor.
Chill the heavy cream before whipping for better volume and texture.
Substitute mango purée with passion fruit or strawberry purée for a different fruity twist.
If you prefer a firmer cheesecake, add an extra half teaspoon of gelatine.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for 10 minutes to soften slightly. Avoid freezing as the texture may change upon thawing.

How to Serve

A three-layer mango cheesecake is displayed on a white cake stand against a white marbled surface. The bottom layer is a thick, crumbly brown crust, the middle layer is a smooth, creamy yellow mango cheesecake filling, and the top layer is a thin layer of white cream. On top, there are many bright yellow mango slices shaped into small rose-like curls, layered densely to cover the entire surface of the cake. Pieces of cut mango are scattered around the stand, some on a wooden cutting board and others directly on the white marbled surface. The background is softly blurred with white curtains and light coming through, creating a warm and inviting atmosphere. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin instead of sheets?

Yes, powdered gelatin is used in this recipe. Just ensure you bloom it properly in cold water before melting.

How do I know when the cheesecake is fully set?

The cheesecake should be firm to the touch and hold its shape when you run a knife around the edge of the pan. Refrigerating it for at least 4 hours or overnight ensures a perfect set.