If you’re dreaming of a creamy, tropical treat, this No-Bake Mango Cheesecake delivers big flavor with no oven required. It’s light, indulgent, and packed with mango goodness. Whether you’re after a gelatin-free version or want to keep things classic with cream cheese and white chocolate, this fuss-free dessert is your next summer favorite. Check out our refreshing Easy Mango Mousse recipe for another fruity favorite.
Table of Contents
Why You’ll Love This No-Bake Mango Cheesecake
- No oven required – Ideal for hot summer days
- Luxurious texture – Thanks to white chocolate and full-fat cream cheese
- Tropical flavor – Bursting with mango goodness
- Easily customizable – Make it gelatin-free or even with condensed milk
- Perfect for gatherings – Serves 10 and makes a beautiful centerpiece
Discover great ideas like this Gelatin-Free Cheesecake if you’re avoiding gelatin.
No-Bake Mango Cheesecake Ingredients Breakdown
For the Base:
- 1⅓ cups (130 g) digestive biscuits, crushed
- 3 tbsp + 1 tsp (50 g) unsalted butter, melted
For the Cheesecake Filling:
- 10.5 oz (300 g) full-fat cream cheese
- ⅔ cup (150 ml) whipping cream (minimum 35% fat)
- 10.5 oz (250 g) white chocolate, melted
- 1½ cups (375 ml) canned mango pulp
- 2 tbsp lemon juice
- 1 tbsp (10 g) gelatin powder
- ¼ cup (60 ml) water
For the Mango Swirl Topping:
- ¼ cup (60 ml) canned mango pulp
⏱ Prep Time & Servings
| Prep Time | Chill Time | Total Time | Servings |
|---|---|---|---|
| 20 mins | 12 hours (overnight preferred) | 12 hrs 20 mins | 10 |
How to Make This No-Bake Mango Cheesecake in 3 Easy Steps
1. Prepare the Biscuit Base
- Crush digestive biscuits into fine crumbs.
- Mix with melted butter until fully combined.
- Press into a 7-inch springform pan and flatten tightly with a spoon.
- Chill in the fridge for 30 minutes.
2. Make the Mango Cheesecake Filling
- Whip cream cheese until fluffy.
- Add whipping cream and mix until thick but not overbeaten.
- Melt white chocolate and quickly blend it into the cheese mixture.
- Add mango pulp and lemon juice.
3. Add Gelatin (Optional)
- Bloom gelatin in water for 5 minutes.
- Gently warm to dissolve completely.
- Temper with a few spoonfuls of the cheesecake mixture.
- Mix it back into the full filling and pour over the chilled base.
- Tap pan gently to release air bubbles.
Decorate & Chill
- Dot remaining mango pulp on top of the cheesecake.
- Swirl with a toothpick or skewer to create a beautiful pattern.
- Refrigerate for at least 8 hours, preferably overnight.
Looking for inspiration? Try our No-Bake Lemon Cheesecake too!
Serving Tips
- Keep refrigerated until ready to slice.
- Use a hot knife for clean cuts.
- Return leftovers to the fridge immediately to maintain texture.
- For best results, serve your No-Bake Mango Cheesecake straight from the fridge.
Customize Your No-Bake Mango Cheesecake Your Way
- No-gelatin version? Use agar-agar or skip it entirely for a mousse-like texture.
- Classic flavor? Philadelphia cream cheese works beautifully here.
- Shortcut version? Blend cream cheese, condensed milk, and mango pulp for a 3-ingredient hack.
Perfect Summer Dessert
Whether you’re hosting a brunch or just treating yourself on a sunny afternoon, this No-Bake Mango Cheesecake will impress every time. It’s lighter than a baked version and the mango brings in just the right amount of tropical sweetness. Need a creamy classic? Try our Classic Tiramisu too.
Pair it with an iced espresso or fruity cocktail for the ultimate summer dessert moment!
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 444.4 kcal |
| Carbs | 40.2g |
| Protein | 6.7g |
| Fat | 29.6g |
| Sugar | 31.8g |
| Fiber | 1g |
| Calcium | 115.6mg |
Learn more about the benefits of mango and tropical fruits from Healthline’s mango guide.
and Discover great ideas like this Gelatin-Free Cheesecake if you’re avoiding gelatin.
No-Bake Mango Cheesecake
Easy no-bake mango cheesecake recipe with a smooth, creamy texture and delicious mango flavor enriched with white chocolate. A perfect summer dessert that’s both elegant and simple!
Ingredients
- Base:
- 1⅓ cups 130 g digestive biscuits, crushed
- 3 tbsp + 1 tsp 50 g unsalted butter, melted
- Cheesecake Filling:
- 10.5 oz 300 g full-fat cream cheese
- ⅔ cup 150 ml whipping cream (min. 35% fat)
- 10.5 oz 250 g white chocolate, melted
- 1½ cups 375 ml canned mango pulp
- 2 tbsp lemon juice
- 1 tbsp 10 g gelatin powder
- ¼ cup 60 ml water
- Topping:
- ¼ cup 60 ml canned mango pulp (for swirl decoration)
Instructions
- Instructions:
- Prepare the Base:
- Combine crushed digestive biscuits with melted butter. Press into the base of a 7-inch springform pan. Chill in the fridge for 30 minutes.
- Make the Filling:
- Whisk cream cheese until fluffy. Add whipping cream and mix until slightly thickened. Stir in melted white chocolate quickly. Add mango pulp and lemon juice. Mix well.
- Bloom and Add Gelatin:
- Combine water and gelatin. Let sit for 5 minutes. Warm gently until fully dissolved. Mix a spoonful of cheesecake filling into the gelatin to temper, then add to the full filling and stir well.
- Assemble the Cheesecake:
- Pour the cheesecake mixture into the prepared base. Tap gently to remove air bubbles. Spoon mango pulp on top and swirl with a toothpick.
- Chill:
- Refrigerate for at least 8 hours, preferably overnight, until set.
Notes
Serving Notes:
Keep refrigerated and slice just before serving.
Clean knife between cuts for perfect slices.
Storage Tips:
Store in the fridge for up to 4 days.
Do not freeze; the texture may change.
Nutrition (Per Serving):
Calories: 444.4 kcal
Carbohydrates: 40.2g
Protein: 6.7g
Fat: 29.6g
Sugar: 31.8g
Fiber: 1g