If you adore tropical flavors and creamy, dreamy desserts, you are going to fall head over heels for this Unbaked Mango Cheesecake Recipe. It’s a luscious, no-bake marvel that captures the vibrant sweetness of ripe mangoes layered with a silky cream cheese filling and a buttery biscuit crust. Perfectly chilled, this cake is refreshingly light yet satisfyingly rich—making it an ideal treat for warm days or when you want to impress guests without turning on the oven. Each bite sings with summery bliss and smooth texture, making it a standout dessert that’s as delightful to make as it is to eat.
Ingredients You’ll Need
This Unbaked Mango Cheesecake Recipe comes together with simple, yet carefully chosen ingredients. Each one plays an essential role—from creating a crisp, buttery base to lending that velvety, tangy creaminess and finally bringing that vibrant mango flavor and glossy finish that makes this cake shine.
- 200g graham crackers or digestive biscuits: The foundation for a crunchy and slightly sweet crust.
- 100g unsalted butter, melted: Binds the crumbs into a perfect base and adds richness.
- 400g cream cheese, softened: The heart of the filling, providing that creamy, luscious texture.
- 1 cup powdered sugar: Sweetens the cheesecake gently without any graininess.
- 1 teaspoon vanilla extract: Adds depth and warmth to the flavor profile.
- 2 cups whipped cream (whipped to stiff peaks): Gives lightness and airy texture to the filling.
- 1 cup mango puree (fresh or canned): Packs the punch of tropical sweetness directly into the filling.
- 1 tablespoon gelatin powder: Ensures that cake sets perfectly without baking.
- 2 tablespoons cold water: Needed to bloom the gelatin for smooth incorporation.
- Fresh mango slices for garnish: Adds a fresh, colorful finishing touch and extra fruity flavor.
How to Make Unbaked Mango Cheesecake Recipe
Step 1: Prepare the Crust
First, crush your graham crackers or digestive biscuits into fine crumbs—using a food processor or placing them in a zip-lock bag and pounding with a rolling pin works great. Then stir in the melted unsalted butter until every crumb is coated and the mixture holds together when pressed. Press this buttery crumb mixture firmly into the base of a 9-inch springform pan to form an even crust layer. Pop it into the refrigerator to chill while you work on the luscious filling.
Step 2: Make the Cheesecake Filling
Next up is the filling, the creamy heart of this Unbaked Mango Cheesecake Recipe. Beat the softened cream cheese until silky smooth, then add powdered sugar and vanilla extract, combining until everything is beautifully blended and no lumps remain. Gently fold in the whipped cream to bring in that light, airy texture, followed by the mango puree. Stir just enough to create a smooth, luscious filling bursting with fresh mango flavor. Pour this vibrant mixture over the chilled crust and smooth the top before placing the pan back in the refrigerator to set for at least 4 hours.
Step 3: Prepare the Mango Topping
While the filling chills and firms up, it’s time to make the glossy mango topping. Sprinkle gelatin powder over cold water to let it bloom for about 5 minutes—that step is key to getting everything to set perfectly. Warm the mango puree gently in a saucepan, then dissolve the bloomed gelatin into it, stirring until fully melted and smooth. Let this cool slightly but don’t let it set yet. Gently pour the mango topping over the firm cheesecake layer and refrigerate the entire cake for an additional 2 hours, allowing the topping to set into a shiny, fruity glaze.
Step 4: Garnish and Serve
When it’s time to serve, carefully remove your cheesecake from the springform pan. Decorate the top with fresh mango slices arranged beautifully for an elegant presentation that invites you to dive in. Slice with a warm knife for clean edges, and get ready to enjoy a bite of tropical heaven, all without ever needing an oven.
How to Serve Unbaked Mango Cheesecake Recipe
Garnishes
Fresh mango slices are the star garnish, naturally bringing additional vibrancy and sweetness. You can also consider adding a few mint leaves or a sprinkle of toasted coconut flakes to elevate the look and introduce subtle aroma contrasts that pair beautifully with the creamy cake.
Side Dishes
This cheesecake shines best as a standalone dessert since it’s already richly satisfying. However, light accompaniments like a cup of jasmine tea, a scoop of vanilla ice cream, or a crisp fruit salad can complement its tropical flavors wonderfully without overpowering it.
Creative Ways to Present
For a stunning touch, serve individual portions in clear glass cups layered with mango chunks, cheesecake filling, and some crumbled biscuit for textural contrast. Alternatively, drizzle a ribbon of passion fruit sauce on the plate next to a slice to add tangy flair and vibrant color.
Make Ahead and Storage
Storing Leftovers
This Unbaked Mango Cheesecake Recipe keeps beautifully in the fridge, covered tightly with plastic wrap or placed inside an airtight container, for up to 3 days. The flavors meld further with time, making leftovers arguably even more enjoyable the next day.
Freezing
To freeze, wrap the cheesecake securely with plastic wrap and then foil, or freeze individual slices in airtight containers. It can be frozen for up to one month. Thaw overnight in the refrigerator before serving to keep its lovely texture intact.
Reheating
This cheesecake is best enjoyed chilled and does not require reheating. Serving it straight from the refrigerator ensures you experience that perfect creamy consistency and refreshing mango taste.
FAQs
Can I use fresh mangoes for this recipe?
Absolutely! Fresh mangoes blended into a puree give the cheesecake a bright, natural fruitiness. Just make sure the mangoes are ripe and sweet for the best flavor.
What if I don’t have gelatin? Is there a substitute?
If you don’t have gelatin, you can use agar-agar as a vegetarian alternative. However, the setting process might differ slightly, so be sure to follow the instructions for agar-agar quantities and preparation.
Can I prepare this cheesecake in advance?
Yes! In fact, making this cheesecake a day ahead allows all the flavors to meld together beautifully. Just keep it refrigerated until ready to serve.
Is it okay to use canned mango puree?
Canned mango puree works perfectly if fresh mangoes are out of season or unavailable. Choose pure mango puree without added sugars for the best natural flavor.
How do I get clean slices when serving?
Dip your knife in hot water and wipe it clean between each cut. This simple trick prevents sticking and helps keep the slices neat and picture-perfect.
Final Thoughts
This Unbaked Mango Cheesecake Recipe is pure joy in dessert form—simple to make, stunning to serve, and absolutely delicious with every spoonful. Whether it’s a special occasion or a treat to brighten your day, this tropical cheesecake will quickly become one of your favorite go-to recipes. Give it a try, and I promise you’ll be sharing it with friends and family in no time!
Print
Unbaked Mango Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: International
Description
This unbaked cheese and mango cake combines a buttery graham cracker crust with a smooth, creamy mango-infused cheesecake filling topped with a vibrant mango gelatin layer. Perfect for warm weather or special occasions, this no-bake dessert boasts a refreshing tropical flavor and a light, airy texture that will delight mango lovers.
Ingredients
Crust
- 200g graham crackers or digestive biscuits
- 100g unsalted butter, melted
Cheesecake Filling
- 400g cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped cream (whipped to stiff peaks)
- 1 cup mango puree (fresh or canned)
Mango Topping
- 1 cup mango puree
- 1 tablespoon gelatin powder
- 2 tablespoons cold water
Garnish
- Fresh mango slices
Instructions
- Prepare the Crust: Crush the graham crackers or digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix these crumbs thoroughly with the melted unsalted butter until the mixture resembles wet sand.
- Form the Crust: Press the crumb and butter mixture evenly into the base of a 9-inch springform pan, creating a compact crust layer. Refrigerate for at least 30 minutes to firm up before adding the filling.
- Make the Cheesecake Filling: Beat the softened cream cheese in a mixing bowl until smooth and creamy. Add the powdered sugar and vanilla extract, continuing to mix until well combined and free of lumps.
- Incorporate Whipped Cream and Mango Puree: Gently fold the whipped cream into the cream cheese mixture to retain as much air as possible for a light texture. Then mix in the mango puree until the filling is smooth and evenly colored.
- Assemble and Chill: Pour the prepared cheesecake filling over the chilled crust, spreading it evenly. Refrigerate the cake for at least 4 hours or until set.
- Prepare the Mango Topping Gelatin: Sprinkle the gelatin powder evenly over the cold water in a small bowl and allow it to bloom for 5 minutes to activate.
- Dissolve Gelatin: Gently heat the 1 cup of mango puree in a small saucepan over low heat. Add the bloomed gelatin and stir continuously until the gelatin is completely dissolved. Remove from heat and allow it to cool slightly but not set.
- Apply Mango Topping: Pour the cooled mango gelatin mixture over the set cheesecake evenly. Return the cheesecake to the refrigerator and chill for an additional 2 hours to allow the topping to firm up properly.
- Garnish and Final Chill: Once set, garnish the top of the cake with fresh mango slices artfully arranged for a fresh and appealing presentation.
- Serve: Carefully unmold the cheesecake by releasing the springform pan. Slice into 10 equal servings and enjoy this luscious and refreshing mango-flavored, no-bake dessert.
Notes
- Ensure the cream cheese is at room temperature for a smoother mixing process.
- Whip the cream to stiff peaks to provide a stable, airy texture in the filling.
- Use fresh mango puree if possible for the best natural flavor, though canned can be substituted.
- Allow sufficient chilling time to ensure the cake sets fully to avoid a runny texture.
- Gelatin powder must be properly bloomed and dissolved to achieve the perfect mango topping consistency.
- For a vegetarian alternative, substitute gelatin with agar-agar but adjust the quantity and preparation method accordingly.
