No-Bake Mango Cheesecake Recipe
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Nothing says summer quite like a cold slice of no-bake mango cheesecake. With a crisp, buttery cookie crust and smooth, creamy, mango-filled topping, every forkful brings a burst of flavor. It takes about 30 minutes to prep, so you can serve it up without a long kitchen session.
This cheesecake manages to be both easygoing and indulgent, plus it has 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
- Make-ahead friendly
- No-bake
- Fresh and summery
- Works for any occasion
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.
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 without the gritty texture you can get from granulated sugar.
- Vanilla extract
- Mango purée: Fresh mango is ideal, though canned works in a pinch.
- Lemon juice: Fresh-squeezed is ideal.
- Whipped cream: Folds into the filling for volume and fluff.
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. 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.
- Cream cheese: Use Mascarpone instead.
- Powdered sugar: Grind regular sugar in a coffee grinder or bullet blender until powderized.
- Lemon juice: Lime or orange juice works nicely in both the filling and topping.
- Fresh mango: Canned mango slices work too, just drain them well first.
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, you might want to balance with a pinch or two of extra sugar.
- Strain the purée: Spoon it through a fine mesh sieve for a silky texture.
- Top before serving: Add the fresh mango topping just before serving to keep it looking fresh and presentable.
How to Store This Recipe
Chilling keeps it firm and creamy. 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.
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 at the end of a summer meal like baby back ribs and classics like air fryer pork chops and steak bites. For drinks, pair it with iced tea 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.
