Classic No Bake Mango Cheesecake Recipe
If you’re a fan of classic cheesecake but looking to add a fresh and fruity twist, then this no-bake mango cheesecake recipe is exactly what you need! It brings together the smooth, rich texture of a cheesecake with the sweet, tangy, and refreshing flavor of ripe mango.
This mango cheesecake is guaranteed to impress! It’s the perfect dessert for those who love fruity desserts but still want to indulge in the creaminess of cheesecake. Plus, no oven is required! This easy recipe simply combines the right ingredients, and with a little patience for setting time, you’ve got an irresistible tropical dessert that will have everyone coming back for more.
Total Preparation Time: 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Ingredients
For the Filling:
- 1 teaspoon vanilla extract
- 250g cream cheese at room temperature
- 1/2 cup powdered sugar
- 300ml heavy whipping cream
- 1 tablespoon gelatin
- 4 tablespoons water
- 2 ripe mangos, peeled and diced
For the Base:
- 150g cookies
- 80g melted butter
For the Topping:
- 3/4 cup mango curd
- Whipped cream
How to Make Mango Cheesecake Recipe?
Step 1: Prepare the Cookie Base
Start by crushing your cookies to create the base. Use a food processor or place them in a ziplock bag and crush them with a rolling pin. Aim for a fine crumb consistency. Once crushed, add the melted butter and mix until the crumbs are evenly coated.
Next, press this mixture into the bottom of a 9-inch springform pan to create a firm and even base. Place the pan in the refrigerator for about 15 minutes to allow the crust to set and firm up.
Step 2: Make the Cheesecake Filling
While the crust chills, it's time to prepare the filling. In a large mixing bowl, beat together the cream cheese, vanilla extract, and powdered sugar until smooth and creamy. You can use an electric mixer to make the process quicker and easier.
In a separate small bowl, dissolve the gelatin in the water and let it sit for about 3 minutes to hydrate. Then, place the gelatin over a double boiler or in the microwave for a few seconds until it fully dissolves. Stir it gently to make sure there are no lumps.
Add 1/4 cup of the cream cheese mixture to the gelatin and stir to combine. This will help prevent the gelatin from clumping in the cream cheese filling. Once mixed, fold the gelatin into the remaining cream cheese mixture, and gently stir in the whipped cream until smooth and well combined.
Step 3: Assemble the Cheesecake
Once the crust is firm, pour half of the cream cheese mixture over the cookie base, spreading it evenly with a spatula. Next, scatter the diced mango pieces over the cream cheese layer, making sure they’re spread out evenly.
Pour the remaining cream cheese mixture over the mango, smoothing the top. Refrigerate the cheesecake overnight or for at least 4 hours to allow it to set fully. The gelatin helps the cheesecake firm up without the need for baking.
Step 4: Add the Mango Curd Topping
Once the cheesecake has set and is firm to the touch, it’s time to add the final touch: the mango curd. Carefully pour the curd over the top of the cheesecake, spreading it evenly with a spatula.
Garnish with whipped cream for an extra touch of indulgence. You can also add extra fresh mango slices or even a mint sprig for color and flavor.
Zulay's Expert Tips for the Perfect Mango Cheesecake
- Use ripe mangoes. The flavor of the mango is crucial to this recipe. Make sure to use ripe, sweet mangoes for the best flavor. If you can’t find fresh mangoes, you can use frozen mangoes but make sure they are well-thawed and drained.
- Let the cheesecake set. Patience is key! Be sure to let the cheesecake chill in the refrigerator for the full recommended time to ensure it sets properly.
- Customize the crust. Feel free to experiment with different types of cookies for the crust. Digestive biscuits, graham crackers, or even chocolate cookies will work great.
- Make it ahead of time. This is a fantastic dessert to prepare in advance. It’s even better the next day, as the flavors have time to meld together.
Zulay's Final Thoughts
This Mango Cheesecake is a tropical twist on the classic cheesecake that is perfect for any occasion. The creamy filling, fresh mango, and buttery cookie crust come together to create a dessert that’s both indulgent and refreshing.
The beauty of this recipe is its versatility. You can swap out the mango curd for another fruit curd of your choice, or even add other toppings like shredded coconut or toasted nuts for added texture and flavor. The best part? You don’t need to turn on the oven—just mix, chill, and enjoy!
So, gather your ingredients and treat yourself to a slice of tropical paradise. Mango Cheesecake is the perfect dessert for anyone who loves fresh, fruity flavors combined with rich, creamy cheesecake goodness.
FAQs About Mango Cheesecake
Can I make Mango Cheesecake ahead of time?
Yes! Mango Cheesecake is an ideal dessert to prepare in advance. In fact, it tastes even better after a day in the fridge as the flavors have time to meld together. Make it the day before your event or family dinner and let it chill overnight for the best results.
Can I use frozen mangoes instead of fresh ones?
Absolutely! If fresh mangoes aren’t available, frozen mangoes work just as well. Be sure to thaw them completely and drain off any excess water before using them in the recipe.
Can I use a different fruit for the topping?
Yes! While mango is the star of this recipe, you can switch it up by using other tropical fruits like passion fruit, pineapple, or even berries for a different flavor profile.
What if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular round cake pan, but it will be harder to remove the cheesecake from the pan. Lining the pan with parchment paper will help with removal.
How can I store leftover Mango Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. The cheesecake will stay fresh and creamy, but be sure to enjoy it while it’s at its best!
