This no-bake mango cheesecake is the ultimate summer dessert—airy, creamy, and melt-in-your-mouth delicious. It is a beautiful 3-layer mango cheesecake made with a crunchy biscuit base, a smooth mango cream cheese filling, and a jiggly mango jelly topping.
We wait for summer… for what? For mangoes! 🥭 My family literally waits for my mango recipes every year, and among all of them, this cheesecake is always the #1 favorite.
If you love mango season like me, don’t miss my roundup post: 9 Easy Mango Recipes .
Why You’ll Love This No-Bake Mango Cheesecake
- No oven needed (perfect summer dessert!)
- Super creamy, fruity, and rich
- It has 3 delicious layers in one dessert
- This no bake mango cheesecake with gelatin sets perfectly
- Made with simple ingredients
- A perfect make-ahead party dessert
3 Layers in This No Bake Mango Cheesecake
1) The Biscuit base
The first layer is a crushed biscuit base mixed with melted butter. Once chilled, it becomes firm and gives the cheesecake a nice crunchy bite.
2) Mango Cream Cheese Layer
The second layer is the creamy cheesecake layer. It is made with cream cheese, fresh cream, mango puree, sugar, and gelatin. Gelatin helps to stabilize the cheesecake and gives you clean slices.
3) Mango Jelly Layer
The top layer is a beautiful mango jelly topping made with mango puree and gelatin. It gives a stunning finish and adds extra mango flavor.
Ingredients for No-Bake Mango Cheesecake
The measurements are given below in the recipe card. There are two tabs. One is the US cup, and the other is Metric measurements. Do click the tab according to your preference.
Biscuit Base Ingredients
- digestive biscuit
- melted butter
Mango Cream Cheese Layer Ingredients
- cream cheese
- caster sugar
- mango puree
- fresh cream
- gelatine (unflavoured )
- water
Ingredients for Mango Jelly
- mango puree
- lemon juice
- gelatine (unflavoured )
- water
Mango Cheesecake With Mango Pulp (Fresh or Store-Bought)
You can use fresh mangoes or store-bought mango pulp. I used Alphonso mango for this recipe because it gives the best flavor and bright yellow color.
If you are using canned mango pulp, taste it first. Some brands are already sweetened, so you may need less sugar.
Let’s Talk About Gelatin (Important)
Gelatine ( unflavoured ) is a translucent, colourless, flavourless food ingredient commonly derived from collagen taken from animal body parts.
Since this is a no-bake mango cheesecake with gelatin, using the right type is very important.
Types of Gelatin
There are two types of gelatin:
1) Gelling Gelatin (Food Grade Gelatin)
This is the one used in cooking and baking. It thickens and helps desserts set.
2) Non-Gelling Gelatin (Hydrolysed Gelatin)
This type does not set like normal gelatin and is not suitable for cheesecake.
Tip: Always check the label before buying.
Vegetarians, I’ll list some products for substitution for gelatine below, so please read the full post.
Step-by step preparation of no bake mango cheesecake recipe
For Biscuit Base
In a food processor, add the digestive biscuits and grind them to a fine powder. Transfer them to a mixing bowl.
To the fine biscuit powder, add melted butter and mix well until the melted butter is coated evenly.
In a 7″ springform, add the biscuit mixture. Press it evenly and smoothly with a base of a katori ( small bowl), as shown in the picture. Refrigerate the biscuit base for 30 minutes.
For middle cream cheese layer
Meanwhile, in a small bowl of water, add gelatine powder and mix well. Let it sit for ten minutes ( the gelatine mixture should look coagulated now. Heat it in a microwave or stovetop until it melts thoroughly. Let it cool before adding)
Scoop mango pulp (I used the Alphonso mango for this recipe) and add it to a food processor to make mango puree for the mango cheesecake.
In a separate mixing bowl, add cream cheese and beat for a minute until it turns creamy. Now add in the fresh cream and beat until it combines.
Then add the caster sugar, mango puree, and gelatine mixture and beat again for a few seconds at a low speed. Let it combines well.
Pour the mango cream cheese filling over the biscuit layer and refrigerate. Let it set for six hours or overnight. I left it overnight.
Top mango jelly
In a bowl of ( ½ cup ) cold water, sprinkle gelatine powder over the top and stir well. Let it sit for ten minutes. Then microwave for ten seconds to dissolve the gelatine, as we did for the cream cheese layer.
Wait until the gelatine mixture comes to room temperature. Now add the gelatine to the mango puree and mix until combined.
Wait until the mango gelatine mixture reaches room temperature. Take the cheesecake out of the refrigerator and pour the jelly mixture on top of the mango cheesecake. Tilt the cake pan slightly so that the mango jelly mixture spreads evenly. Refrigerate for two hours or until it sets. Do not place it in the freezer compartment. Otherwise, the jelly will turn crystallized.
Remove the cheesecake from the pan and garnish it with cherry and mint leaves. Now the ultimate mango cheesecake is ready to serve.
How to Get Clean Mango Cheesecake Slices
To get perfect mango cheesecake slices:
- Chill the cheesecake overnight
- Use a sharp knife dipped in warm water
- Wipe the knife between each slice
This makes the cheesecake look neat and bakery-style.
How to Serve No-Bake Mango Cheesecake
This is one of the best desserts for hot summer days.
Slice the cheesecake and serve chilled. You can top it with:
- fresh mango cubes
- cherries
- mint leaves
- berries
Fresh fruits add a nice zing to the creamy mango cheesecake.
How to Store No-Bake Mango Cheesecake
Store the cheesecake in a container with a lid and refrigerate it. do not recommend cling wrap because it sticks to the delicate cheesecake surface.
This cheesecake stays fresh for up to 5 to 7 days.
More Mango Recipes You’ll Love
And don’t forget to check out my roundup post: 9 Easy Mango Recipes .
Substitutes for Gelatin (Vegetarian Options)
If you can’t source gelatin or you are vegan/vegetarian, try these substitutes:
Agar-agar
Agar agar is a gelling agent made from red algae. It is one of the best substitutes for gelatin.
Corn Syrup
Corn syrup also helps cheesecake set well and makes it easier to cut clean slices. Check out my No-Bake Blueberry Mousse Cake, where I used corn syrup.
Pectin
Pectin is a natural fibre and a good alternative to gelatin. It helps desserts retain shape.
FAQ
A springform pan is best because it helps you remove the cheesecake easily without breaking it.
It takes about 6 hours, but overnight chilling gives the best texture.
Yes! This recipe works perfectly with canned mango pulp. Just adjust sugar based on the sweetness.
Usually this happens if gelatin was not bloomed properly or the cheesecake was not chilled long enough.
Yes, you can use agar agar as a vegetarian substitute, but the texture may be slightly different.
If you’ve tried this recipe, don’t forget to rate it and leave a comment below. I love hearing from you! Happy Cooking!
Recipe Card👇
No Bake Mango Cheesecake (With Gelatin)
Ingredients
Base Biscuit Layer
- 12 digestive biscuits
- 2 tablespoon melted butter
Middle Mango Cream Cheese Layer
- 2 cups cream cheese
- ½ cup caster sugar
- ½ cup mango puree
- ¾ cup fresh cream
- 4½ teaspoon gelatine
- ½ cup water
Top Mango Jelly
- ½ cup mango puree
- 1 teaspoon lemon juice
- 2½ teaspoon gelatine
- ½ cup water
Instructions
Base biscuit layer
- In a food processor, add the digestive biscuits and grind them to a fine powder. Transfer them to a mixing bowl.
- To the fine biscuit powder, add melted butter and mix well until the melted butter is coated evenly.
- In a 7″ springform, add the biscuit mixture. Press it evenly and smoothly with a base of a katori ( small bowl), as shown in the picture. Refrigerate the biscuit base for 30 minutes.
For middle cream cheese layer
- Meanwhile, in a small bowl of water, add gelatine powder and mix well. Let it sit for ten minutes ( the gelatine mixture should look coagulated now. Heat it in a microwave or stovetop until it melts thoroughly. Let it cool before adding)
- Scoop mango pulp (I used the Alphonso mango for this recipe) and add it to a food processor to make mango puree for the mango cheesecake.
- In a separate mixing bowl, add cream cheese and beat for a minute until it turns creamy. Now add in the fresh cream and beat until it combines
- Then add the caster sugar, mango puree, and gelatine mixture and beat again for a few seconds at a low speed. Let it combines well.
- Pour the mango cream cheese filling over the biscuit layer and refrigerate. Let it set for six hours or overnight. I left it overnight.
Top mango jelly
- In a bowl of ( ¼ cup ) cold water, sprinkle gelatine powder over the top and stir well. Let it sit for ten minutes. Then microwave for ten seconds to dissolve the gelatine, as we did for the cream cheese layer.
- Wait until the gelatine mixture comes to room temperature. Now add the gelatine to the mango puree and mix until combined.
- Wait until the mango gelatine mixture reaches room temperature. Take the cheesecake out of the refrigerator and pour the jelly mixture on top of the mango cheesecake. Tilt the cake pan slightly so that the mango jelly mixture spreads evenly. Refrigerate for two hours or until it sets. Do not place it in the freezer compartment. Otherwise, the jelly will turn crystallized.
- Remove the cheesecake from the pan and garnish it with cherry and mint leaves, and it is ready to serve.
Nutrition
Leander Fernandes
Truly a decadent dessert
Love this
JAYANTHY
Thank you!
Sally
Can I use laef gelatin and what ratio
JAYANTHY
Yes, you can use leaf gelatine. For best result use two gelatine leaves for one teaspoon of powdered gelatine. All the best!
Asokan
Beautiful layered cheesecake!
Jayanthy Asokan
Summer delight!
JAYANTHY
Thank you!