Mango Cheesecake

published on Jan 22, 2025

4 comments

5 from 14 votes

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My no bake mango cheesecake recipe features a creamy mango mousse and homemade mango jelly atop a graham cracker crust. It’s our favorite tropical dessert, and it’s SO easy to make.

If you’re looking for more fruity cheesecake recipes, try my strawberry cheesecake, cherry cheesecake, or raspberry cheesecake next.

Table of Contents

Why I love this recipe
Key ingredients
How to make mango cheesecake
Arman’s recipe tips
Frequently asked questions
No Bake Mango Cheesecake (Recipe Card)
More no-bake desserts

If I had to pick one dessert to eat for the rest of my days, I think it would be cheesecake. Maybe that’s controversial, but I truly think it’s the epitome of decadence…especially if it’s a no-bake cheesecake.

For this recipe, I wanted to showcase the natural sweetness of ripened mangoes. That means mixing the mango into the cheesecake filling AND on top. The result is a refreshing, tropical cheesecake that’s rich yet light and vibrant.

Why I love this recipe

Rich, creamy, and fruity. In terms of desserts, this ticks all of the boxes.
No oven. Like my peach cheesecake, there’s no need to break out the water bath, turn on the stove, or stress out about cracks. Just mix, layer, chill, and serve.
Layered with flavor. The crust is buttery and laced with cinnamon, the filling is tangy, and the jelly topping is sweet and zesty.
Works with fresh or frozen mangoes. All you really need is mango puree, which you can easily make at home with fresh or frozen and thawed mango pieces.

Key ingredients

Crust:

Graham crackers. The base of the crust.
Unsalted butter. To bind the crust together.
Sugar. For sweetness and structure.
Cinnamon. The warm cinnamon complements the mango beautifully.

For the mango cheesecake filling:

Mango puree. Also known as mango pulp, I made my own by blending fresh mangos until smooth. If using frozen, let them thaw and drain the excess juices so the puree isn’t too liquidy. Plan on needing a total of 3 mangoes for this recipe.
Gelatin powder. Once melted down, the gelatin helps the filling set and firm up.
Water. To dissolve the gelatin.
Cream cheese. The base of the filling. I prefer full-fat cream cheese, but you can use a low-fat version if you prefer.
Sour cream. This loosens the consistency of the filling and adds a subtle tangy flavor.
Vanilla bourbon. I like the warming flavor you get from using alcohol, but of course, you can easily omit this and use regular vanilla extract instead.
Sugar. Sweetens the filling.
Heavy cream. Once it’s whipped into stiff peaks, it’s folded into the filling to create a mousse-like fluffiness.

For the mango jelly:

Gelatin powder. Firms the jelly.
Water. Dissolves the gelatin.
Mango puree. The base of the mango jelly.
Lemon juice. The acidity helps balance the flavors in the jelly. Lime juice also works though it will slightly change the flavor.

How to make mango cheesecake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the crust. Combine the crust ingredients in a food processor until fine crumbs remain, then press into a 9-inch springform pan lined with parchment paper.

cream cheese, cinnamon, sugar, and melted butter in a bowl.

Step 2- Make the filling. Combine water and gelatin in a small bowl and set aside. In a stand mixer, beat the cream cheese, sugar, sour cream, and vanilla. Whisk in the puree and gelatin mixture.

Step 3- Add whipped cream. Beat the cream to stiff peaks and gently fold it into the cream cheese mixture. Pour the batter into the cake pan, smooth with a spatula, and chill.

Step 4- Make the jelly. Combine water and gelatin and set aside. Microwave to melt, then allow to cool. Once cool, combine gelatin, puree, lemon juice, and sugar until smooth. Pour this over the cheesecake and chill until firm.

Arman’s recipe tips

Let the cheesecake chill overnight. While it’s usually firm enough after 3-4 hours, I find it seems to have the best structure once it’s been left to firm up overnight.
If the cake is TOO firm, let it sit at room temperature for 20 minutes before slicing.
For the cleanest cheesecake slices, run the blade of a chef’s knife under hot running water after each slice.

Frequently asked questions

Why isn’t my cheesecake firm?

This will happen if you don’t give the cake enough time to set in the fridge. Once assembled, it needs to chill for a minimum of 3 to 4 hours or overnight for the best results. I know it’s tempting but trust me on this- it’s worth the wait.

Can I make this without gelatin?

I tested this cheesecake using agar agar and found that it didn’t have the stability needed that gelatin provides. If you cannot tolerate gelatin, you can make my vegan cheesecake and add the mango jelly on top.

More no-bake desserts

Originally published May 2023, updated and republished January 2025

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.