No Bake Mango Cheesecake

A creamy, tropical cheesecake with no oven required—just layers of luscious mango flavor, whipped cream, and a crisp graham cracker crust.

Why You’ll Love This Recipe

I adore this dessert because it’s refreshingly light yet satisfyingly rich. The sweet mango flavor shines without being overpowering, and skipping the oven makes it ideal for warm days or when I want dessert without turning on the stove. It’s elegant, fruity, and perfect for parties or simple family treats.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Crust
1 ½ cups graham crackers crushed into crumbles
⅓ cup unsalted butter melted

For the Cheesecake
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 Mango Topping
1 cup diced mango
2 tablespoons sugar
1 tablespoon lemon juice

Directions

1. In a bowl, combine the graham cracker crumbs and melted butter; stir until the mixture is evenly moistened.
2. Press the crumb mixture firmly into the bottom of a springform pan or cake pan (about 9-inch) to form an even crust layer. Chill in the refrigerator while preparing the filling.
3. In a large mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
4. Stir in the mango puree and lemon juice until fully incorporated.
5. Gently fold in the whipped cream, mixing just until smooth and uniform.
6. Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula. Cover and refrigerate for at least 4–6 hours, or preferably overnight, until firm.
7. Meanwhile, prepare the mango topping: in a bowl, combine the diced mango, sugar, and lemon juice. Stir gently and let it sit for a few minutes so the flavors meld.
8. When the cheesecake is set, spoon the mango topping over the top layer. Return to the refrigerator until ready to serve.
9. To slice, run a sharp knife under hot water, dry it, then cut cleanly through the cheesecake.

Servings and Timing

Servings: about 10–12 slices
Active prep time: 20 minutes
Chill / set time: 4–6 hours minimum (ideally overnight)

Variations

• Use a cookie crust instead of graham crackers, such as digestive biscuits or vanilla wafers.
• Swap part of the mango puree for passion fruit or pineapple puree for a tropical twist.
• Add diced mango chunks into the cheesecake filling for extra fruit texture.
• Drizzle with mango coulis or passion fruit sauce instead of topping.
• Make mini cheesecakes in jars or individual molds for single-serve portions.

Storage/Reheating

Store the cheesecake in the refrigerator, covered, for up to 3–4 days. Because it’s no-bake and delicate, I don’t freeze it—freezing can affect texture, especially in the topping. If the topping releases liquid over time, I gently drain excess before serving. Serve chilled.

FAQs

What consistency should the mango puree have?

I make it smooth, either by blending fresh or frozen mango until silky. A bit of texture is okay, but it shouldn’t be chunky for the base filling.

Can I use canned mango or mango pulp?

Yes—as long as it’s unsweetened or lightly sweetened. I taste and adjust sugar if needed before mixing into the filling.

Do I have to use whipped cream?

Yes—the whipped cream lightens the cheesecake and gives it a smooth, airy texture. Using heavy cream folded in works similarly.

Can I skip chilling overnight?

You can, but chilling longer gives the cheesecake a firmer, cleaner slice. I aim for overnight whenever possible.

Will the crust stay crisp after chilling?

It softens slightly over time but should remain pleasantly firm. I press it tightly to help retain structure.

Can I make this gluten-free?

Yes—I substitute gluten-free cookies or gluten-free graham crackers for the crust.

Can I prepare it a day ahead?

Absolutely—I often make it a day ahead. Just add the mango topping a few hours before serving to keep it fresh.

How do I prevent the topping from releasing juices?

I use firm mango, and I drain any excess juice before topping. Also, I add the topping close to serving time.

Can I reduce the sugar?

Yes—I sometimes cut the powdered sugar or topping sugar slightly, especially if the mango is very sweet.

How do I serve neat slices?

I dip my knife in hot water, wipe dry, then cut in straight motions. I rinse between slices for clean cuts.

Conclusion

I find this No Bake Mango Cheesecake a delightful balance of creamy sweetness and tropical brightness. It’s easy to assemble, elegant to serve, and perfect for warm weather gatherings—or whenever I crave a fruit-forward cheesecake without turning on the oven.

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