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A round cheesecake with a crumbly crust, topped with pieces of fresh yellow mango, displayed on a wooden cake stand.

Rich and Creamy Mango Cheesecake Recipe

Author: Jessica Haggard
No-bake mango cheesecake brings creamy texture, fresh fruit flavor, and zero oven time. It’s quick to put together in about 30 minutes and can be made ahead so it’s ready when you are. Perfect for everything from casual get-togethers to special celebrations.
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Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Course Desserts
Cuisine American
Servings 10 servings
Calories 462 kcal

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.
Serve: It pairs well with fresh fruits and makes a refreshing finish to light meals or tropical brunches. Enjoy with iced tea, a fruit smoothie, or a crisp glass of white wine.
Store: Keep cheesecake covered in the fridge for 4 to 5 days, either in the pan or in an airtight container. It also freezes for up to a month; wrap well and thaw in the fridge. Add mango topping after thawing for the best texture.

Nutrition

Calories: 462kcalCarbohydrates: 38gProtein: 6gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 92mgSodium: 329mgPotassium: 200mgFiber: 1gSugar: 26gVitamin A: 1611IUVitamin C: 16mgCalcium: 92mgIron: 1mg
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