This no bake mango cheesecake is such a dreamy dessert. It has a thick and creamy mango puree swirled filling which is eggless and comes together so quickly. An easy no bake mango cheesecake recipe you’ll love. You can make a whole cake or mini mango cheesecakes, either way this will be an absolute summer hit!
Why this easy mango cheesecake recipe is so good:
It’s a no bake mango cheesecake made without gelatin, which means it’s so much simpler to prepare. The method ensures you get a thick filling without the hassle of having to worry about dissolving gelatin in water and adding the proper ratio.
This is the ultimate taste of summer, but you can make it year round as the mango flavor comes from affordable canned mango puree. Another great hack for making this recipe simpler, you don’t have to peel, chop, and cook down mango. No homemade puree necessary, mango cheesecake made with mango pulp is as easy as getting a can from the store.
It’s the perfect amount of sweetness balanced with the tang from the cream cheese. Not too sweet, and so easy to eat a lot of. Much lighter than baked cheesecake recipes, this no bake mango dessert is utterly refreshing.
Ingredients you need to make mango cheesecake bars:
For the base:
Graham cracker/digestive/ or oat biscuit crumbs: Whatever you have on hand, or a mix of any. It would also be great with lotus biscuits!
Melted unsalted butter: To bind the crumbs so they stick to the base of your pan.
Cinnamon powder: An optional ingredient, but I always think it enhances a crumb crust very nicely.
For the mango cheesecake filling:
Heavy Cream: known as whipping cream in some countries, we’ll beat this until stiff peaks form, this will give the cheesecake it’s thickness without using any gelatin.
Cream Cheese: I usually use Philadelphia cream cheese. Make sure it’s soft and at room temperature, take it out at least 30 minutes before using in this recipe.
Sugar: We don’t add too much sugar, because the mango puree in and of itself is sweet.
Mango Puree: Or mango pulp, my preferred type is Alphonso mango.
Sour Cream: You can also substitute with labneh, as I’ve been known to do when I have it on hand.
Lemon Juice: Just a tiny touch of lemon juice will brighten the flavor of the cheesecake. It won’t taste like lemon!
This is an eggless mango cheesecake, so you’ll notice no eggs are listed in the ingredients! Since it’s a no bake recipe, we omit the eggs and instead thicken with the whipped cream and cream cheese.
How to make the best no bake mango cheesecake:
- Start off by making the base. Mix together the biscuit crumbs, butter, and cinnamon with a fork until well combined. Press this mixture into the base of your serving pan, or into individual jars to make mini mango cheesecakes. Freeze for 10 minutes or until firm and set.
- Make the cheesecake filling by beating the heavy cream on medium high speed or until stiff peaks form. Set aside.
- In a clean bowl, beat the cream cheese and sugar together until smooth, then add the sour cream, mango puree, lemon juice and vanilla. Mix for a few minutes until well combined and smooth.
- Using a spatula, fold the whipped cream into the cream cheese mixture gently until mixed through. Pour this mixture into the prepared pan or distribute among jars. Swirl the extra mango puree on top of the cheesecake, and if desired top with fresh mango slices or cubes.
Mango cheesecake bars or individual mini mango cheesecakes?
You can either make this recipe in an 8×8 or 9×9 inch square pan, or fill mini jars with the mixture and have individual mango cheesecake jars. The cheesecake bars are more family style sharing, and the individual cheesecakes are a more portable and fun version of this dessert.
Storing leftover cheesecake:
Leftovers can be stored for up to 5 days in the fridge. To freeze the cheesecake, you can either freeze the entire cheesecake once it has set in the fridge, or freeze the individual jars. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator for at least 24 hours before serving.
Making no bake cheesecake in advance:
You can make the crumb base at least a few days in advance, and store in the fridge. You can also make the filling the night before and refrigerate until ready to serve.
Expert tips and tricks:
- It really helps to have everything at the correct temperature before mixing. The cream cheese and sour cream should be at room temperature in order to combine lump free.
- In order to quickly whip the heavy cream into stiff peaks, try chilling your mixer bowl and whisk attachment, and make sure that the heavy cream is cold. The colder everything is, the faster it’ll whip up.
- Alternately, don’t over mix the heavy cream until it’s curdled. You just want soft/stiff peaks that’ll hold their shape if you turn the whisk upside down. This will ensure that the cheesecake filling will thicken enough even without adding any gelatin.
- Taste the filling for sugar- you can taste it since this is an eggless mango cheesecake! If you feel it needs to be sweeter, add some more sugar.
Yes you can! Store bought or homemade both work beautifully.
Fresh mangoes make a great topping, but for the filling stick with mango puree. It’ll give the correct sweetness and texture.
Yes! Just use gluten free biscuits or eliminate the biscuit crust entirely. Either way, it’ll be delicious.
Yes, the thickness of the whipped cream combined with the cream cheese will give this a thick and creamy texture. Don’t expect it to be over firm and rubbery, but it’ll definitely be set enough to hold it’s shape. Make sure you refrigerate for at least 4 hours and preferably overnight in order to achieve the perfect texture.
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For biscuit base:
- 1 1/4 cup graham cracker, digestive biscuit or oat cookie crumbs 150g
- 4 tablespoon butter, melted 60g
- 1/4 teaspoon cinnamon powder (optional)
For the cheesecake:
- 1 cup heavy cream (whipping cream) 250ml
- 2 cups softened cream cheese 16 oz, 450 g
- 1/2 cup sugar 100g
- 1 1/2 cup mango puree (from a can) 375ml
- 3 tablespoon sour cream or labneh 40g
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 cup extra mango puree 65g
- fresh cubed mango, optional (I didn't use any)
For the biscuit base:
- Mix together biscuit crumbs, melted butter, and cinnamon with a fork until all the crumbs are evenly moistened. Pack this mixture firmly into the base of an 8×8 inch square pan, a 9 inch springform pan, or in individual jars, whichever you are using. Freeze for 10 minutes or until firmly set.
For the cheesecake:
- In an electric mixer with the whisk attachment, beat the heavy cream on medium high speed or until stiff peaks form. Set aside.
- In a clean bowl, beat the cream cheese and sugar together until smooth, then add the sour cream, mango puree, lemon juice and vanilla. Beat for 2-3 minutes until well combined and smooth.
- Using a spatula, fold the whipped cream into the cream cheese mixture gently until mixed through. Pour this mixture into the prepared pan or distribute among jars. Swirl the extra mango puree on top, and if desired top with fresh mango.
- Refrigerate for at least 3-4 hours, or preferably overnight. Enjoy!
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