No-Bake Mango Cheesecake Recipe
As a participant in the Amazon Services LLC Associates Program and other affiliate programs, Quick Prep Recipes may collect a share of sales or other compensation from the links on this page. This comes at no additional cost to you, and all the prices and availability are accurate at the time of publishing.
Nothing says summer quite like a cold slice of no bake mango cheesecake. With a crisp, buttery cookie crust, a smooth creamy middle, and a sweet mango topping, every forkful brings a burst of tropical flavor. It takes about 30 minutes to make, so you can serve it up without a long kitchen session.
Cheesecake manages to be both easygoing and indulgent, and it’s simple to change up the flavor whenever you feel like it. My quick 10-minute no-bake version is my go-to for a fast dessert, but when I want something fresh and fruity,I always go for my favorite fruit, mango!
I always stock up on mango to add to fruit salad with Cool Whip or make this mango cheesecake. It’s light enough for hot days yet satisfying enough to wrap up a big meal. Whether it’s for a potluck, family dinner, or weekend treat, this mango cheesecake tends to vanish before you know it.
Why You’ll Love This Recipe
- Made from scratch: Uses simple, everyday ingredients you’ll feel good about sharing.
- Make-ahead friendly: Prep it early, let it chill, and it’s ready when you are.
- No-bake: All the rich, creamy flavor of cheesecake without ever touching the oven.
- Fresh and summery: Sweet mango adds a fresh, sunny twist to the cool, creamy filling.
- Works for any occasion: Special enough for a celebration, easy enough for a lazy weekend.
How to Make Mango Cheesecake
A no-bake mango cheesecake is one of the simplest desserts you can make, yet it tastes like something from a bakery. It only takes about 30 minutes to put together, and the real payoff comes while it chills in the fridge. That resting time is what makes it firm enough to slice while keeping the filling silky and smooth.
Head to the bottom of this post for the printable recipe card, complete with the full ingredient list, measurements, and easy step-by-step directions.
Ingredients You Need
For the crust:
- Digestive biscuits: Crushed into fine crumbs to make a sturdy, flavorful base.
- Butter: I prefer unsalted butter.
For the filling:
- Cream cheese: Go full-fat for the richest flavor and creamiest texture. I like Philadelphia, but any good brand will do.
- Powdered sugar: Adds sweetness and keeps the filling silky smooth.
- Vanilla extract
- Mango purée: Fresh mango is ideal, though canned works in a pinch.
- Lemon juice: Fresh-squeezed brightens the flavor and balances the mango’s sweetness.
- Whipped cream: Folds in lightness so the filling isn’t too heavy.
For the topping:
- Fresh mango
- Sugar
- Lemon juice
Step-By-Step Instructions
Even if you’ve never made cheesecake before, this mango version is a great place to start. It’s just five straightforward steps: prepare the crust, mix the filling, assemble, make the mango topping, and finish it off. Simple, quick, and so rewarding!
Step 1: Prep the crust
Mix the crushed biscuits with melted butter in a medium bowl. Press the mixture firmly into the bottom of a 7-inch springform pan, then pop it in the fridge while you work on the filling.
Step 2: Make the filling
Beat the softened cream cheese in a large bowl until smooth. Add the powdered sugar and vanilla, mixing until everything is well blended. Stir in the mango purée and lemon juice until silky, then gently fold in the whipped cream so the filling stays light and airy.
Step 3: Assemble and chill
Pour the filling over the prepared crust and smooth the top with the back of a spoon. Refrigerate for at least 4 hours, or leave it overnight, until fully set.
Step 4: Make the topping
Combine diced mango, sugar, and lemon juice in a small saucepan. Cook over medium heat until the mango softens and the sugar dissolves, then let it cool completely.
Step 5: Top and serve
Once the cheesecake is firm, spoon the mango topping evenly over the surface. Slice and serve chilled.
Substitutions
You don’t need any hard-to-find ingredients to make a no bake mango cheesecake, and if you’re missing something, here are easy swaps that work just as well:
- Digestive biscuits: Graham crackers, vanilla wafers, Biscoff cookies, or shortbread all work well.
- Butter: Swap with margarine, ghee, or coconut oil.
- Cream cheese: Mascarpone or ricotta make great substitutes.
- Powdered sugar: You can use any powdered sweetener you like.
- Vanilla extract: Almond extract adds a different but delicious flavor.
- Lemon juice: Lime or orange juice works nicely in both the filling and topping.
- Whipped cream: Try whipped topping, stabilized whipped cream, or coconut whipped cream.
- Fresh mango: Canned mango slices work too, just drain them well first.
- Sugar: Any granular sweetener you prefer will do.
Expert Tips
- Soften the cream cheese: Let it sit out for 30–60 minutes so it blends smoothly without lumps.
- Choose ripe mangoes: Pick ones that smell sweet and feel slightly soft. If they’re tart, add a little more sweetener.
- Strain the purée: Push it through a fine mesh sieve for a silky texture.
- Optional gelatin: For a firmer set, mix bloomed gelatin into the mango purée.
- Taste for sweetness: Adjust sugar before chilling, since mangoes vary.
- Top before serving: Add fresh mango just before serving to keep it looking and tasting fresh.
How to Store This Recipe
Keep the cheesecake covered in the fridge for 4 to 5 days. You can leave it in the springform pan or move slices to an airtight container. Chilling keeps it firm and creamy. It also freezes well for up to a month, either whole or sliced. Wrap it tightly in plastic wrap and foil, or store slices in freezer-safe containers.
Thaw in the fridge overnight before serving. For the best texture, freeze without the fresh mango topping and add it after thawing. If you store leftovers with the topping, the fruit may release some moisture, so blot gently before serving if needed.
What to Serve with Mango Cheesecake
Mango cheesecake goes perfectly with fresh fruit like berries, kiwi, or passion fruit for an extra burst of flavor. It’s a refreshing way to add something sweet to a tropical-inspired brunch or end a light meal like ham and cheese sliders or sheet pan chicken with rainbow vegetables. . For drinks, pair it with iced tea, a fruit smoothie, or a crisp glass of white wine for a more elegant touch.
More Easy Desserts To Try
Rich and Creamy Mango Cheesecake Recipe
Ingredients
For the Crust:
- 1 ½ cups digestive biscuits crushed into crumbles
- ⅓ cup butter melted
For the Filling:
- 24 ounces cream cheese softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 ½ cups mango purée
- 1 tablespoon lemon juice
- 1 ½ cups whipped cream
For the Topping:
- 1 cup mango diced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
- Mix the crushed biscuits with melted butter in a medium bowl. Press the mixture firmly into the bottom of a 7-inch springform pan, then pop it in the fridge while you work on the filling.
- Beat the softened cream cheese in a large bowl until smooth. Add the powdered sugar and vanilla, mixing until everything is well blended. Stir in the mango purée and lemon juice until silky, then gently fold in the whipped cream so the filling stays light and airy.
- Pour the filling over the prepared crust and smooth the top with the back of a spoon. Refrigerate for at least 4 hours, or leave it overnight, until fully set.
- Combine diced mango, sugar, and lemon juice in a small saucepan. Cook over medium heat until the mango softens and the sugar dissolves, then let it cool completely.
- Once the cheesecake is firm, spoon the mango topping evenly over the surface. Slice and serve chilled.
Notes
- Pick mangoes that smell sweet and feel slightly soft. If they’re tart, add a little more sweetener.
- Let the cream cheese sit out for 30–60 minutes so it blends smoothly without lumps.
- Push the mango purée through a fine mesh sieve for a silky texture.
- For a firmer set, mix bloomed gelatin into the mango purée.
- Adjust sugar before chilling, since mangoes vary in sweetness.
- Add fresh mango just before serving to keep it looking and tasting fresh.
