Name: No Bake Mango Cheesecake Recipe
Prep time: 30 min
Total time: 15 h 30 min
Cuisine: Australian
Ingredients: 150 g / 5 oz Arnott’s Marie Biscuits (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit; 100 g / 3.5 oz unsalted butter, melted; 2 tbsp white sugar; 700 g / 1.4 lb mango flesh (2 large mangoes); 4 1/2 tsp gelatin powder; 1/2 cup / 125 ml cold tap water; 500 g / 1 lb Philadelphia cream cheese, softened (2 blocks); 2/3 cup / 150 g caster sugar (superfine white sugar); 300 ml / 10 oz whipping cream*; 3/4 tsp gelatin powder; 1/4 cup / 65 ml cold tap water; 1 tbsp lemon juice; 1 tbsp white sugar; 1 tsp vanilla extract; 1 large mango, cut into cubes; 2 passionfruit

If you’re craving a dessert that’s light, fruity, and absolutely bursting with tropical flavor, I have just the thing. This No Bake Mango Cheesecake Recipe is a game-changer—perfect for warm days when you want something sweet but don’t want to turn on the oven. I love this cheesecake because it’s creamy, refreshing, and comes together surprisingly fast. Plus, no baking means less fuss and more time to enjoy it with friends and family. Trust me, once you try it, this will become your go-to dessert all mango season long!

💚

Why You’ll Love This Recipe

No Oven Needed: Perfect for hot days or when you just want a simple, fuss-free dessert.
Fresh Mango Flavor: Uses ripe mangoes to deliver a natural sweetness and gorgeous color.
Creamy Yet Light: The whipped cream and cream cheese balance perfectly for a smooth texture.
Versatile and Impressive: Great for dinners, parties, or a special treat—everyone raves about it!

A slice of cake with three visible layers rests on a white plate with a white marbled background. The bottom layer is a light brown crust with a crumbly texture. The middle layer is bright yellow and smooth. The top layer is white and fluffy, topped with small cubes of yellow fruit and glossy orange passionfruit seeds scattered over and slightly dripping down the sides. A piece of the yellow fruit lies beside the cake slice on the plate. photo taken with an iphone --ar 2:3 --v 7 - No Bake Mango Cheesecake, Mango Cheesecake, No Bake Dessert, Tropical Fruit Cheesecake, Easy Mango Cheesecake

Ingredients You’ll Need

The ingredients here are simple but chosen to create that perfect balance of creamy cheesecake and tropical mango freshness. I always recommend using the freshest mangoes you can find—they really make all the difference. Also, picking the right biscuits for the base will give you that enjoyable crunch without overpowering the delicate filling.

Flat lay of a stack of seventeen whole Arnott’s Marie biscuits arranged in a neat pile, a small white ceramic bowl filled with melted golden unsalted butter, another small white bowl containing fine white sugar crystals, two large ripe mangoes with vibrant golden-orange flesh beside a white ceramic bowl of smooth mango puree, two blocks of creamy Philadelphia cream cheese with a soft texture, a small white bowl overflowing with fluffy white whipping cream, a small white bowl with gelatin powder sprinkled on cold clear water forming a glossy surface, another small white bowl holding cold water with gelatin powder starting to dissolve, a small white bowl of fresh pale yellow lemon juice, one whole large mango cut into neat cubes arranged symmetrically on a simple white plate, two halved passionfruit showing bright yellow-orange pulp and black seeds arranged side by side, and two whole brown eggs with clean shells placed symmetrically—everything arranged in perfect balance and symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - No Bake Mango Cheesecake, Mango Cheesecake, No Bake Dessert, Tropical Fruit Cheesecake, Easy Mango Cheesecake

Arnott’s Marie Biscuits (or digestives, Graham Crackers): These provide a lightly sweet, crisp base; avoid overly flavored cookies that will compete with the mango.
Unsalted butter: Melts into the biscuit crumbs for a rich, sturdy base—unsalted lets you control the salt level.
White sugar: Adds a touch of sweetness to the crust and filling without masking natural mango flavor.
Mango flesh: Use ripe, juicy mangoes (like Honey Gold or Ataulfo if you can find them) for that deep golden color and sweetness.
Gelatin powder: Essential for setting this no-bake cheesecake—just make sure to sprinkle it over the water, or you’ll get clumps!
Philadelphia cream cheese: The classic cream cheese flavor and texture give the cheesecake its creamy body.
Caster sugar: Also called superfine sugar, it dissolves easily for a smooth mixture.
Whipping cream: Use a cream suitable for whipping, not pouring, to get that luscious, fluffy texture.
Lemon juice: Brightens the mango jelly layer and balances the sweetness.
Optional toppings (vanilla extract, extra mango, passionfruit): These add beautiful freshness and extra zing on top—you don’t want to skip them!

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I enjoy most about this No Bake Mango Cheesecake Recipe is how easy it is to customize. I sometimes tweak it depending on the season or my mood, and you’ll find it’s quite forgiving. Feel free to play around with the toppings or even swap the mango for another fruit.

Berry Twist: Swap some or all of the mango puree with ripe strawberries or blueberries for a different fruity spin—I tried this once, and it made the cheesecake beautifully vibrant and tangy.
Dairy-Free Option: Use coconut cream and vegan cream cheese alternatives; gelatine can be replaced with agar agar (though texture will be slightly different).
Crunchy Base Upgrade: Mix toasted nuts or coconut flakes into the biscuit base for extra texture that your family will love.
Extra Zing: Add a dash of lime juice alongside lemon for a brighter, zestier mango jelly layer—it’s especially refreshing in summer!

How to Make No Bake Mango Cheesecake Recipe

Step 1: Prepare the Cake Pan Like a Pro

Start with a 9-inch (22 cm) springform pan—that type really makes it easy to remove the cheesecake without damaging it. I like to place a square sheet of baking paper on the base, then secure it with the pan’s sides so you get an overhang to help lift the cake out later. Greasing the sides with butter and lining with parchment paper also prevents any sticking, which is an absolute game-changer when serving.

Step 2: Make the Biscuit Base

Next, blitz your chosen biscuits into fine crumbs—I find a food processor works best for speed and consistency. Then add melted butter and sugar, and pulse again until everything comes together. Press this mixture firmly yet evenly into the bottom of your prepared pan. A good tip here: use the bottom of a glass or measuring cup to really compact it so your base holds together well when you slice.

Step 3: Whip Up the Mango Cheesecake Filling

Now for the star of the show—the filling! Sprinkle gelatin over cold water to soften (don’t dump it straight in or you’ll get lumps—trust me on this). After letting it bloom, microwave it in short bursts to dissolve fully, and then cool it slightly. Puree your mango flesh until silky smooth, reserving a bit for the topping later. Then blitz the cream cheese, whipping cream, sugar, and gelatin mixture together with the mango puree until ultra smooth. Pour that luscious filling right over your biscuit base and pop it into the fridge to set—usually about 3 hours does the trick.

Step 4: Prepare the Mango Jelly Layer

To make the glossy mango jelly that sits beautifully on top, dissolve more gelatin in water the same way you did for the filling. Mix this gently into the reserved mango puree with lemon juice, then pour it evenly over your set cheesecake layer. Place it back in the fridge for at least 12 hours—overnight is perfect—to allow the jelly to firm up without any cracks.

Step 5: Decorate and Serve

Before serving, I like to whip some cream with vanilla and sugar, then pile it generously on the center. Adding cubed mango and a scoop of passionfruit pulp on top gives it an extra wow factor that your guests will adore. When you’re ready, carefully unlock the springform sides, lift the cheesecake out using the paper overhang, and slide the paper off the bottom. It’s a little moment of cake magic every time!

👨‍🍳

Pro Tips for Making No Bake Mango Cheesecake Recipe

Gelatin Blooming: Always sprinkle your gelatin powder over the surface of cold water, never dump it in all at once—it prevents lumps and ensures a silky texture.
Mango Selection: I discovered that Honey Gold mangoes give the best deep orange color and sweet flavor, but any ripe mango will do—just avoid underripe ones or the flavor will be bland.
Food Processor Size: Using a large capacity food processor (2.5L+) makes blending smooth filling easier and faster; otherwise, blend the components separately and whisk well to avoid lumps.
Removal Technique: The parchment paper overhang is my secret weapon to easily slide the cheesecake onto your serving plate without cracking.

How to Serve No Bake Mango Cheesecake Recipe

A slice of three-layered cheesecake on a white plate with a white marbled texture surface; the bottom layer is a crumbly light brown crust, the middle layer is a thick, dense pale yellow cheesecake, and the top layer is a thick, creamy white topping. On top of the cake, there are small chunks of bright yellow mango and some glossy passion fruit seeds and pulp dripping slightly down the side. Small pieces of mango and crumbs are scattered on the plate near the slice. Photo taken with an iphone --ar 2:3 --v 7 - No Bake Mango Cheesecake, Mango Cheesecake, No Bake Dessert, Tropical Fruit Cheesecake, Easy Mango Cheesecake

Garnishes

For garnishing, I love freshly whipped cream lightly sweetened with a hint of vanilla—it’s a soft, creamy contrast to the tangy mango. Cubed fresh mango adds a pop of vibrant color and texture, and scooping passionfruit pulp on top brings an exciting tartness and beautiful speckled look that’s just stunning on a plate.

Side Dishes

This no bake mango cheesecake pairs beautifully with light, fresh sides like a simple green salad with citrus vinaigrette if you’re having it as part of a larger meal. I also like serving it alongside a chilled fruity cocktail or even a mango iced tea to keep the tropical vibes going.

Creative Ways to Present

For special occasions, I’ve tried layering this cheesecake in clear glasses as individual parfaits—with mango jelly, filling, and biscuit crumbs alternating—a real crowd-pleaser and visually gorgeous. Another fun way is to pipe the whipped cream decoratively with a star nozzle for a fancy finish, then carefully placing edible flowers or mint leaves for a fresh elegant touch.

Make Ahead and Storage

Storing Leftovers

I keep leftover cheesecake covered tightly with cling film or in an airtight container in the fridge. It keeps well for up to 3 days without losing its texture or flavor. For me, this means I can indulge again the next day without worrying about it drying out.

Freezing

Freezing this cheesecake is totally doable! Just wrap it securely in plastic wrap and foil to prevent freezer burn. When I’ve frozen slices before, I thaw them in the fridge overnight and they come out almost as good as fresh—just a tiny bit softer in texture but still delicious.

Reheating

Since it’s a no-bake, chilled dessert, you really just want to thaw frozen cheesecake in the refrigerator; reheating is not necessary. Serving it cold keeps that refreshing creamy texture, which is the best part of this no bake mango cheesecake.

FAQs

Can I use canned mango puree for the No Bake Mango Cheesecake Recipe?

You can, but fresh ripe mango will definitely give you a brighter flavor and more natural sweetness. If you go with canned, opt for unsweetened puree to avoid making the cheesecake overly sweet, and adjust the sugar in the recipe accordingly.
What do I do if the gelatin doesn’t dissolve completely?

It’s common to get a few tiny lumps, but stir well and microwave in short bursts to help dissolve. If lumps remain, try pressing them against the bowl with a spoon to break them up or fish them out before mixing. Always sprinkle gelatin over the surface of water to avoid this issue.
Can I prepare this cheesecake without a food processor?

Yes! If you don’t have a food processor, you can crush the biscuits in a zip-lock bag with a rolling pin and beat the filling ingredients by hand or with a hand mixer. Just make sure to blend the cream cheese until smooth before adding the other ingredients for the best texture.
Is there a vegetarian alternative to gelatin?

Agar agar powder is a popular vegetarian substitute, but it behaves differently than gelatin, so you’ll need to adjust quantities and preparation. I recommend looking up agar agar substitution charts specifically for cheesecakes before you try it.

Final Thoughts

This No Bake Mango Cheesecake Recipe holds a special place for me because it’s so effortlessly elegant and bursting with flavor. It’s perfect to whip up when you want something show-stopping but don’t want a big kitchen hassle. Every time I bring this to a gathering, my family and friends go crazy for it—and honestly, it feels like a tropical vacation on a plate. I can’t wait for you to try it and make it your own sunshine-filled favorite!