Easy and hassle-free, this no bake Mango Cheesecake is an indulgent and fruity treat anyone can make! With a crust made from digestive biscuits and melted butter, this cheesecake includes a tropical filling with sweet and tangy flavors.
Mango puree pairs with cream cheese and whipped cream for a rich and satisfying cheesecake layer. Add a hint of zest lemon juice for a citrus twist and you’ve got a delicious and decadent cheesecake that’s sure to garnish rave reviews!
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🩵 About This Recipe
Looking for a fruity and refreshing dessert that's perfect for the summer? This no gelatin no bake cheesecake is bursting with tangy and sweet mango flavor!
With easy steps and a gorgeous golden yellow finish, the whole family will love this super easy no bake dessert. And you won't even need to turn on your oven!
This time of year, I love to make Mango Frozen Yogurt or a tasty Avocado Mango Salad, and these Mango Muffins or a Mango Pineapple Smoothie are delicious any time!
🧂 Ingredients Needed
- digestive biscuits - these subtly sweet biscuits are perfect to crumble and use as a crust for your cheesecake.
- unsalted butter - adds a rich smooth texture to the crust.
- cream cheese - a classic cheesecake ingredient, cream cheese provides a tangy flavor and silky texture.
- powdered sugar - make sure to use powdered sugar instead of granulated sugar (also just called white sugar).
- vanilla extract - balances out the sweet and vibrant flavors with a bit of warm vanilla.
- mango puree - this can be bought at the store, or you can make your own mango puree by blending some mango chunks in a food processor or blender.
- lemon juice - helps pull out the natural brightness of the mango.
- whipped cream - adds a light and fluffy sweetness.
- diced mango - to top the cheesecake--I recommend using fresh mango whenever possible!
🔪 Instructions
Make Crust
Combine crushed digestive biscuits with melted butter, then press into the bottom of a greased springform pan.
Make Filling
In a separate large bowl, beat the cream cheese until light and fluffy. Mix in powdered sugar and vanilla extract.
Add Mango
Fold the mango puree into the cream cheese mixture with the lemon juice, then add the whipped cream and stir until combined.
Pour Into Crust
Add the cheesecake batter over top of the prepared crust and spread evenly, then refrigerate 4 hours or until set.
Make Topping
Combine the fresh mango chunks with granulated sugar and lemon juice in a saucepan, then cook over medium heat until the sugar dissolves and the mango softens. Add to the top of the chilled cheesecake.
Be sure to choose nice fresh and sweet mangoes for the best flavor in your mango cheesecake!
❔ FAQs
Mango season typically lasts from about May through September. These warmer months are the time when you'll find the highest quality mangoes, which is why this no bake cheesecake is perfect for the summer!
This mango cheesecake could be fully set in as few as 4 hours, though all fridges are slightly different when it comes to temperature and cold circulation.
The ingredients in this mango cheesecake recipe should result in a nice thick and firm cheesecake once it's fully set. If something goes wrong, you could try to firm up the mixture by adding a bit of gelatin powder, but you shouldn't need it!
For a lightened up no-bake dessert, try this No-Bake Greek Yogurt Cheesecake. Delicious! Or for a really unique dessert that's still in the cheesecake family, check out this amazing Biscoff cheesecake!
Do you love cheesecake but not all the carbs? Check out this delicious keto cheesecake recipe!
Or for another great cheesecake experience, try this unique and delicious ube cheesecake recipe!
💭 Expert Tips and Tricks
- For the ripest mangoes, do a light squeeze test in the store. If the mango is super firm, that usually means it needs more time to ripen.
- Whenever you can, opt for fresh mango over frozen. The flavors and texture will be better than frozen mango chunks.
- Choose full-fat cream cheese for a nice smooth and full cheesecake.
- You can easily make your own mango puree by blending up some fresh mango chunks. Add honey, sugar, or agave nectar for some extra sweetness.
- While the cheesecake chills, cover tightly with plastic wrap or some kind of lid to prevent drying out.
- For easier slicing, dip a sharp knife in some hot water in between each cut.
The mango topping is optional, but it adds a nice pop of color and pure mango flavor! Cooking in sugar and lemon juice gives it some extra sweetness and prevents the mango from browning.
💡 Substitutions and Variations
- I like the flavor that digestive biscuits provide for the crust, but you could also use something like graham cracker crumbs.
- Use this recipe to make mini cheesecakes by preparing them in a muffin tin instead of the springform pan.
- For the topping, use additional fruits like blackberries, cherries, peaches, pineapple, or strawberries for extra pops of color and flavor.
🥫 Storage
This whipped cheesecake will last in the fridge for several days, or up to a week if you cover it well. You can also freeze your cheesecake for 2 to 3 months and let it thaw in the fridge for a few hours before serving again.
🍴 What To Serve With This Dish
Before you enjoy this bright and refreshing mango cheesecake, be sure to have a nice healthy meal! For the summertime, I recommend these Grilled Halloumi Kebabs with a Ramen Noodle Coleslaw or this Spinach with Fettuccine on the side, or a batch of Chipotle Shrimp Tacos with Asparagus.
✅ More No-Bake Recipes You'll Love
- No Bake Cookie Dough Bars - Fans of eating raw cookie dough will love these decadent and safe-to-eat cookie dough bar treats!
- 3 Ingredient No Bake Cookies - Perfect for Valentine's Day, these no bake cookies can easily be transformed based on any special occasion.
- No-Bake Peanut Butter Oatmeal Balls - You'll love tossing together a plastic bag of these oatmeal balls for a nice snack or on-the-go breakfasy.
- 2 Ingredient Chocolate Cake - This magical chocolate cake from Kirbie's Cravings combines chocolate chips and pumpkin puree for an easy and indulgent dessert.
Mango Whipped Cheesecake
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📋 Recipe Card
No Bake Mango Cheesecake
Equipment
- 1 Springform Pan
Ingredients
For the Crust:
- 1 ½ cups digestive biscuits, crushed into crumbs
- ⅓ cup unsalted butter, melted
For the Filling:
- 24 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 ½ cups mango puree
- 1 tablespoon lemon juice
- 1 ½ cups whipped cream
For the Topping:
- 1 cup diced mango
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
For the Crust:
- In a medium mixing bowl, combine the digestive biscuit crumbs with the melted butter.1 ½ cups digestive biscuits, crushed into crumbs, ⅓ cup unsalted butter, melted
- Press the mixture into the base of a springform pan to create a level crust. Place it in the refrigerator to set while preparing the filling.
For the Filling:
- In a large mixing bowl, beat the cream cheese to soften, until smooth.24 ounces cream cheese, softened
- Add the powdered sugar and vanilla extract, beating until well combined.1 cup powdered sugar, 2 teaspoons vanilla extract
- Mix in mango puree and lemon juice until the mixture is smooth.1 ½ cups mango puree, 1 tablespoon lemon juice
- Gently fold in the whipped cream until the filling is light and airy.1 ½ cups whipped cream
- Pour the filling over the crust, spreading it evenly. Refrigerate for 4 hours or more, until set.
For the Topping:
- In a saucepan, combine the diced mango, sugar, and lemon juice.1 cup diced mango, 2 tablespoons sugar, 1 tablespoon lemon juice
- Cook over medium heat until the mango is softened, and the sugar is dissolved.
- Allow the mixture to cool before spreading it over the chilled cheesecake. Scatter the mango pieces over the cheesecake. Slice and serve.
Notes
- Use ripe, sweet mangoes for the best flavor.
- Choose full-fat cream cheese for a rich and creamy texture in your cheesecake.
- You can substitute graham crackers for the digestive biscuits, if desired.
- Make your own mango puree by placing fresh mango in a blender or food processor and blending until smooth. Taste and add a bit of sugar or honey if needed.
- Cover the cheesecake with plastic wrap or a lid when chilling to keep it from drying out.
- Use a sharp knife dipped in hot water to slice the cheesecake cleanly.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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Lorraine says
This worked exactly as written, thanks! It had so much flavour too.
Kristin King says
So glad to hear that! Thanks for giving it a try and coming back to let me know! 🙂