No-Bake Mango Cheesecake

No-bake mango cheesecake is a light, creamy dessert that celebrates the bright, tropical flavor of mango. With a crunchy graham cracker crust and smooth mango topping, it’s an easy and refreshing treat ideal for summer or anytime you crave something fruity.

Why You’ll Love This Recipe

This cheesecake requires no oven and comes together with simple ingredients, making it an excellent dessert for warm days or when time is limited. It’s creamy yet airy and perfectly balanced by the natural sweetness of ripe mangoes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Graham cracker crumbs
Unsalted butter
Cream cheese
Granulated sugar
Heavy cream
Gelatin or agar agar
Fresh mango purée
Vanilla extract
Lime juice (optional)

Directions

Mix graham cracker crumbs with melted butter and press into the base of a springform pan. Chill for 15 minutes.
In a bowl, beat cream cheese, sugar, and vanilla until smooth.
In another bowl, whip cream to stiff peaks and fold into the cream cheese mixture.
Bloom gelatin, dissolve in warm water, then add to the mango purée. Mix into the cheesecake batter.
Pour filling over the crust and smooth the top.
Chill for at least 4 hours or overnight.
For topping, blend more mango purée and spread on top before serving.

Servings and timing

Servings: 10
Prep time: 30 minutes
Chill time: 4–6 hours
Total time: About 5 hours

Variations

Vegan Version: Use plant-based cream cheese and agar agar.
Coconut Mango: Add coconut milk to the filling.
Spiced Crust: Mix in cinnamon or cardamom to the base.

Storage/reheating

Store in the refrigerator for up to 5 days.
Do not reheat. Cheesecake is best served chilled.

FAQs

What mango is best?

Use ripe, sweet varieties like Ataulfo or Alphonso.

Can I skip the gelatin?

It’s essential for structure, but agar agar works for a vegetarian option.

Can I make mini cheesecakes?

Yes, use cupcake molds or ramekins for individual servings.

Can I freeze it?

Yes, but texture may slightly change upon thawing.

Can I use canned mango?

Yes, if it’s pure mango without added sugar.

Is it very sweet?

No, the mango provides most of the sweetness naturally.

What’s the texture like?

Smooth, creamy, and lighter than baked cheesecake.

Can I add fruit chunks?

Yes, fold in diced mango before setting the cake.

Can I make this ahead?

It’s perfect for making 1–2 days in advance.

Is it gluten-free?

Use gluten-free crackers for the crust.

Conclusion

No-bake mango cheesecake is a cool, fruity dessert that captures the essence of tropical indulgence. It’s simple, beautiful, and guaranteed to impress without turning on the oven.