No Bake Mango Cheesecake

No Bake Mango Cheesecake

Try This Easy no bake mango cheesecake recipe with smooth creamy texture and delicious mango cheese flavour
Prep Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Dessert, Mango, No Bake Mango Cheesecake
Servings: 12
Calories: 380kcal


No Bake Mango Cheesecake

  • 5 oz Arnott's Marie Biscuits (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit 1502 g
  • 3.5 oz Unsalted butter  100 g,melted
  • 2 tbsp White sugar


  • 700 g / 1.4 lb mango flesh (2 large mangoes) 


  • 4 ½ tsp Gelatin powder 
  • ½ Cold tap water 125 ml
  • 1 lb Philadelphia cream cheese, softened (2 blocks) 500 g
  • cup Caster sugar (superfine white sugar) 150 g
  • 10 oz Whipping cream* 300 ml


  • ¾ tsp Gelatin powder 
  • ¼ cup Cold tap water 65 ml
  • 1 tbsp Lemon juice


  • 10 oz Whipping cream* 300 ml
  • 10 oz Whipping cream* 300 ml
  • 1 tsp Vanilla extract
  • 1 Large mango, cut into cubes
  • 1 Large mango, cut into cubes



  • Use a 22 cm / 9" springform pan (or similar size). Turn the base UPSIDE DOWN (for ease of removal later).
  • Place a square sheet of baking paper on the base, then secure in springform pan (see video) with excess paper hanging out sides.
  • Place a square sheet of baking paper on the base, then secure in springform pan (see video) with excess paper hanging out sides.


  • Blitz crackers into fine crumbs in a food processor.
  • Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly – base only, not sides.


  • Put water in a heatproof bowl. Sprinkle gelatin over surface (don't dump in centre). Stir to partly dissolve. Set aside 5 minutes – it turns gelatinous.
  • Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved .Cool 5 minutes.
  • Place mango in food processor. Blitz until smooth.
  • Measure out 3/4 cup and reserve for mango jelly, set aside.
  • Add cream cheese, cream, sugar and gelatine mixture into food processor ( Blitz for 30 seconds or so until smooth.
  • Pour into cake pan. Refrigerate 3+ hours until top is set


  • Pour water into bowl, sprinkle over gelatin. Leave 5+ min. Microwave on high 2 x 10 sec, stir well until granules dissolved. Set aside 5 minutes to cool.
  • Place reserved mango puree and lemon in a bowl. Pour over gelatin and whisk well.
  • Pour over cheesecake filling. Tilt cake around to spread.
  • Refrigerate 12 hours+.
  • Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.


  • Place cream, vanilla and sugar in a bowl. Whip until the cream is softy whipped.
  • Piled over the centre of the cheesecake.
  • Top with more chopped mango and passionfruit pulp.
  • Serve

Nutrition Facts

1 servings per container

Serving Size117g

  • Amount Per ServingCalories380
  • % Daily Value *
  • Total Fat 28g 44%
    • Saturated Fat 17g 85%
  • Cholesterol 82mg 28%
  • Sodium 186mg 8%
  • Potassium 121mg 4%
  • Total Carbohydrate 29g 10%
    • Dietary Fiber 0.7g 3%
    • Sugars 22g
  • Protein 4g 8%

  • Vitamin A 20%
  • Vitamin C 8.9%
  • Calcium 6.7%
  • Iron 3.1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What do you think?

Written by Lisa Yarde

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

GIPHY App Key not set. Please check settings

Blueberry Cheesecake Bars

Classic Strawberry Cheesecake