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Home » Desserts

The Ultimate No-Bake Mango Cheesecake Recipe

Published: May 24, 2023 · Modified: May 31, 2023 by JAYANTHY · This post may contain amazon or my other affiliate links · 7 Comments

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This summer delight, no-bake mango cheesecake, is an airy, creamy, and melt-in-your-mouth dessert. It is a three-layer cheesecake and eggless. This cheesecake is a perfect dessert to fulfill all your summer dessert dreams.

mango cheesecake on a serving dish

We await summer! You know, for what? It’s for the mangoes! Yes, we love all seasonal fruits, and mango is our favourite. My followers know it well. My family waits for the mango recipes I make. Among all the mango recipes, luscious no-bake mango cheesecakes are my family’s favourite.

Why’ll love this No Bake Mango Cheesecake

First and foremost, there is no baking needed for this recipe.

It has three layers to relish. Biscuit base, mango-flavoured cream cheese, and finally, jiggly mango jelly. Three different textures in one dessert.

It needs only a few ingredients for this recipe.

You can relish the natural mango flavour in every spoonful of this cheesecake.

Let’s talk about three layers of no bake mango cheesecake.

The Biscuit base

The first and foremost layer to prepare is the base. The base layer is just a crushed biscuit. Butter is added to bind the biscuit and holds it firm after refrigeration.

Middle Mango Flavoured Cream Cheese

The second layer is the creamy cheese layer. This layer is full of cheese combined with mango puree and gelatine. Gelatine helps to stabilize the dessert.

The Top layer is Mango Jelly

This layer is full of mango puree with gelatin. The finest, most beautiful mango jelly is the cherry on top of this mango cheesecake recipe.

Ingredients for Mango Cheesecake Recipe

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.

Base Layer

  • digestive biscuit
  • melted butter

Middle Cream Cheese Layer

  • cream cheese
  • caster sugar
  • mango puree
  • fresh cream
  • gelatine (unflavoured )
  • water

Top Mango Jelly Layer

  • mango puree
  • lemon juice
  • gelatine (unflavoured )
  • water

Let’s talk about Gelatine

Gelatine ( unflavoured ) is a translucent, colourless, flavourless food ingredient commonly derived from collagen taken from animal body parts.

Types of gelatine

There are Two Types of Gelatine, (1) gelling and (2) non-gelling. They are also known as hydrolysed gelatine (non-gelling) and food-grade gelatine (gelling).

The difference between the two items is that they’re processed differently, resulting in powders with variable structural sizes.

Food-grade gelatin ( gelling ) can be used in cooking since it thickens the food contents. It is widely used in jellies, cheesecakes, sauces, desserts, etc.

Vegetarians, I’ll list some products for substitution for gelatine below, so please read the full post.

mango cheese is cut and a single cheesecake piece served on a plate.

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.

powder digestive biscuit for mango cheesecake.

To the fine biscuit powder, add melted butter and mix well until the melted butter is coated evenly.

add melted butter to the powdered biscuit for the cheese cake base

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.

add powdered biscuit mixture in a springform pan and flatten the base and refrigerate for two hours

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)

In a bowl of cold water, add gelatine and mix well. Let it sit for ten minutes

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.

scoop mango pulp and make puree in a food processor

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.

in a mixing bowl add cream cheese
beat cream until smooth consistency. Now add fresh cream and whisk for few seconds.

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.

add mango puree to the cream cheese mixture
finally add gelatine and whisk until it is combined

Pour the mango cream cheese filling over the biscuit layer and refrigerate. Let it set for six hours or overnight. I left it overnight.

fill the mango cheesecake mixture to the chilled base and refrigerate for
gently tap the pan to help the air bubbles to escape

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.

for making mango jelly, add gelatine in a bowl of water and let it sit for ten minutes

Wait until the gelatine mixture comes to room temperature. Now add the gelatine to the mango puree and mix until combined.

mix the gelatine in the mango puree

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.

let the mango gelatine mixture cool. layer the cheesecake out of the fridge
Tilt the cake tin slightly to spread the jelly mixture

Remove the cheesecake from the pan and garnish it with cherry and mint leaves. Now the ultimate mango cheesecake is ready to serve.

mango cheesecake is ready to serve

How to serve no bake mango cheesecake?

It is one of the best desserts on hot summer days and can relish any time. If you make it in a round pan, cut it into slices and serve. Top it with fresh mangoes or any berries before serving. Fresh fruits add a zing to the taste of the crunchy, smooth, no-bake mango cream cheesecake.

How to store no bake mango cheesecake?

You can store the cheesecake in a container covered with a lid and refrigerate it. I do not recommend to cling wrap, as it sticks to the delicate cheesecake. It stays fresh for up to a week, and I bet the cheesecake would be exhausted within a day as you couldn’t resist a piece.

Some mango recipes if you like to try

Mango crinkle cookies

Eggless Butterless Mango Cake

Eggless Mango Coconut Muffins

Homemade Mango Jam

Substitution for Gelatine

If you can’t source gelatine and are vegan or vegetarian, try the substitute given below. I’ve already tried and tested these substitutes.

Agar-agar

Agar-agar is a gelling and thickening agent made from red algae. It is the best substitute for gelatine in desserts. It is also known as Japanese isinglass China grass, Ceylon moss, or Jaffna moss.

Corn Syrup

Corn syrup also helps the cheesecake to set perfectly and from cracking and makes the cake easier to cut into clean slices. Check out my No Bake Blurberry Mousse Cake where I used corn syrup for this recipe.

Pectin

Pectin is a natural fibre and is also an alternative to gelatine. It helps the dessert to retain its shape over time.

no bake mango cheesecake is cut and a slice is served on a white plate

FAQ

Should I use only a springform pan?

No, it is not necessary! You can use any cake pan, loaf tin, or glasses (for individual servings). While using a loaf tin, use parchment paper as usual, with an extra few inches hanging out. It helps to pull the cheesecake easily out of the loaf pan.

Can I use any fruit for this recipe?

Yes, use fruits of your choice.

What can I use in place of Fresh cream?

You can use whipping cream. Reduce the quantity of sugar according to your taste.

Can I use any varieties of mango?

Avoid using the fibrous mango variety. Use pulpy mango, though it is not sweet; adjust the sugar. Also, if the colour is not your liking, add yellow food gel.

What mango variety do you use for this recipe?

I use Alphonso mangoes which are the pulpiest and sweetest variety.

If you’ve tried this recipe, don’t forget to rate the recipe and let me know your feedback in the comments below. I love hearing from you! Happy Cooking!

Recipe Card👇

no bake mango cheesecake is cut and a slice is served on a white plate

The Ultimate No Bake Mango Cheesecake Recipe

Jayanthy Asokan
This summer delight, no-bake mango cheesecake, is an airy, creamy, and melt-in-your-mouth dessert. It is a three-layer cheesecake and eggless. This cheesecake is a perfect dessert to fulfill all your summer dessert dreams.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Chilling Time 6 hours hrs
Total Time 6 hours hrs 20 minutes mins
Course Dessert
Cuisine Greece
Servings 1 7″ cheesecake
Calories 2559.3 kcal

Equipment

Electric Hand Beater
Mixing bowl
Spatula
7 inch round springform cake pan
pie server

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
Prevent your screen from going dark

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.
    Powder digestive biscuit for mango cheesecake.
  • To the fine biscuit powder, add melted butter and mix well until the melted butter is coated evenly.
    add melted butter to the powdered biscuit for the cheese cake base
  • 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.
    add powdered biscuit mixture in a springform pan and flatten the base and refrigerate for two hours

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)
    In a bowl of cold water, add gelatine and mix well. Let it sit for ten minutes
  • 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.
    scoop mango pulp and make puree in a food processor
  • 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
    beat cream until smooth consistency. Now add fresh cream and whisk for few seconds.
  • 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.
    finally add gelatine and whisk until it is combined
  • Pour the mango cream cheese filling over the biscuit layer and refrigerate. Let it set for six hours or overnight. I left it overnight.
    fill the mango cheesecake mixture to the chilled base and refrigerate for

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.
    for making mango jelly, add gelatine in a bowl of water and let it sit for ten minutes
  • Wait until the gelatine mixture comes to room temperature. Now add the gelatine to the mango puree and mix until combined.
    mix the gelatine in the mango puree
  • 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.
    Tilt the cake tin slightly to spread the jelly mixture
  • Remove the cheesecake from the pan and garnish it with cherry and mint leaves, and it is ready to serve.
    mango cheesecake is ready to serve

Nutrition

Serving: 1servingCalories: 2559.3kcalCarbohydrates: 194.2gProtein: 65.3gFat: 175gSaturated Fat: 94.7gPolyunsaturated Fat: 16gMonounsaturated Fat: 45gCholesterol: 458.5mgSodium: 2361.7mgPotassium: 1322.9mgFiber: 9.8gSugar: 93.8gVitamin A: 8860IUVitamin C: 94.8mgCalcium: 620.6mgIron: 7.6mg
Keyword mango cheesecake, mango, cheesecake, mango cheesecake recipe, no bake cheesecake, no bake,
Tried this recipe?Let us know how it was!
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No-Bake Blueberry Biscuit Cake is a Treat for all with a surprise in every spoon.
Check out this recipe
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Filed Under: Cakes, Desserts

Reader Interactions

Comments

  1. Leander Fernandes

    May 25, 2023 at 8:58 am

    5 stars
    Truly a decadent dessert
    Love this

    Reply
    • JAYANTHY

      May 26, 2023 at 11:47 am

      Thank you!

      Reply
  2. Sally

    July 12, 2023 at 11:34 am

    Can I use laef gelatin and what ratio

    Reply
    • JAYANTHY

      July 13, 2023 at 5:18 am

      Yes, you can use leaf gelatine. For best result use two gelatine leaves for one teaspoon of powdered gelatine. All the best!

      Reply
      • Asokan

        April 25, 2024 at 4:08 pm

        5 stars
        Beautiful layered cheesecake!

        Reply
        • Jayanthy Asokan

          June 8, 2024 at 2:08 am

          5 stars
          Summer delight!

          Reply
          • JAYANTHY

            September 12, 2024 at 5:37 am

            Thank you!

5 from 3 votes

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Hi, I'm Jayanthy! Growing up cooking with my mom gave me the opportunity to learn some of my family’s traditional heirloom recipes, I’m very happy and proud to share those unique comfort food recipes here with great honor.

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