This no bake mango cheesecake is a creamy and tropical dessert! Made with a mousse-like mango cream cheese filling, homemade mango jelly, and a graham cracker crust, it’s easy to put together and a refreshing summer treat.
Cheesecake is in the running for my #1 dessert of all time. The rich and creamy bites are divine and completely irresistible! The only way this cake can get better is if I don’t have to go through the trouble of baking it.
Luckily, this no bake mango cheesecake recipe exists! It’s a layered cheesecake made with a mango mousse-like filling, a graham cracker crust, and homemade mango jelly. The rich, yet light and airy texture is beautiful, but it’s the tropical and fruity flavors that will keep you reaching for more!
Table of Contents
Why this recipe works
- Rich, creamy, and fruity. Cream cheese, mango puree, and sugar come together to give the mango cake its signature tropical feel and creamy, yet light consistency (reminds me of a mango mousse!).
- A no bake cheesecake recipe. Similar to peach cheesecake, this is a wonderful summer dessert because you don’t have to turn on the stove to make it! Simply assemble the cake, leave it to set in the fridge for a few hours, then serve.
- A tropical delight! The tropical mango flavors are a celebration of summer and are ultra-refreshing.
- Easy to prep. Just like an oreo or raspberry cheesecake, the prep work is minimal!
You do need a decent number of ingredients to make this cake but all of them should be relatively easy to find at most major grocery stores. Here’s what you need:
- Graham crackers. Crushed graham crackers or digestive cookies are used to make the base of the crust.
- Unsalted butter. To bind the crust together.
- Sugar. For sweetness and structure.
- Cinnamon. The warm cinnamon complements the tangy mango beautifully.
- Mango puree. This is easy to make yourself by blending fresh mangos.
- Gelatin powder. A necessary ingredient in the filling and jelly. Once melted down, the gelatin helps them set and firm up.
- Water. To dissolve the gelatin.
- Cream cheese. Necessary to make the filling.
- Sour cream. This loosens the consistency of the filling and adds a subtle tangy flavor.
- Vanilla bourbon. Feel free to leave this out or replace it with vanilla extract if you’d rather make the cake without alcohol.
- Sugar. Necessary to sweeten the filling and give the cake more structure.
- Heavy cream. It’s whipped into stiff peaks, then gently folded into the filling to create a nice airiness.
- Gelatin powder. Again, this helps the jelly firm up.
- Water. To dissolve the gelatin.
- Mango puree. Learn how to make this yourself in the Tips section.
- Lemon juice. Its bright and tangy flavors help balance the flavors in the jelly.
Vegan mango cheesecake
While I haven’t tested it, you can try to put a vegan spin on this cake by substituting the gelatin with agar agar and the dairy with dairy free alternatives.
How to make mango cheesecake
This cake comes together in no time! Use these instructions to help guide you through the process:
Step 1 – Make the crust
Combine the crushed graham crackers, butter, sugar, and cinnamon in a bowl. Dump it into a prepared cake pan, then use your hands or a spatula to press it down until it lines the bottom and reaches the sides.
Step 2 – Make the filling
Combine the water and gelatin powder in a small bowl, then set aside for a few minutes. Meanwhile, use an electric mixer to beat the cream cheese, sugar, sour cream, and vanilla bourbon in a large bowl. Zap the gelatin and water mixture in the microwave before whisking it into the filling. Add the mango puree next.
In a separate bowl, beat the heavy cream until stiff peaks form. Gradually fold it into the cream cheese filling until incorporated.
Step 3 – Assemble
Transfer the cream cheese filling to the cake pan with the crust. Smooth out the top with a spatula, then place it in the fridge to set.
Step 4 – Make the mango jelly
Combine the water and gelatin powder in a bowl, then set it aside. Afterward, microwave the gelatin until it melts. Stir the gelatin, mango puree, lemon juice, and sugar in a bowl. Pour the jelly over the chilled cheesecake.
Step 5 – Chill
Place the mango cheesecake back in the fridge and leave it to set for at least two hours.
Step 6 – Decorate and serve
Take the cake out of the fridge and decorate it with whipped cream and the fruits of your choice. Slice and enjoy!
Tips to make the best recipe
- You’ll know the cheesecake is ready to serve when the jelly and cake are completely set and the middle is no longer soft. This can take 3 to 4 hours, although leaving it overnight will give you the best results.
- To make mango puree yourself, blend the flesh of 2 ripe mangos in a blender until smooth. Any extra puree is easy to store in the freezer. Pour it into ice cube trays, then freeze until solid. Transfer to an airtight container and freeze for 2 to 3 months.
- You can give this cheesecake a healthy twist by making it with the sugar-free crust from my healthy cheesecake recipe.
- Decorate the cheesecake with a medley of fresh tropical fruits, like mango slices, passionfruit, pineapple, or kiwi.
- Serve the cheesecake with a scoop of coconut ice cream or matcha ice cream to elevate the tropical flavors.
- The cake will be quite firm once it’s out of the fridge. For creamier slices, let it sit at room temperature for 20 to 30 minutes before slicing.
- For the cleanest cheesecake slices, run the blade of a chef’s knife under hot running water after each slice.
To store: The cake must always be stored in the fridge to maintain its firm texture. If you have leftovers, cover them with a layer of plastic and store for up to 2 weeks.
To freeze: Cover the cheesecake or individual slices in plastic or keep them in an airtight container. Freeze for up to 6 months.
Recommended tools to make the best recipe
- 9-inch cake pan. Or a 9-inch springform pan.
- Mixing bowls. You need a variety of different-sized bowls to put each layer together.
- Electric mixer. To easily mix the filling and whip the heavy cream to stiff peaks.
Frequently asked questions
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.
Replacing the gelatin with agar agar might work, but I haven’t tested it.
Mango Cheesecake Recipe
- 2 1/2 teaspoons gelatin
- 1/4 cup water
- 1/2 cup mango puree
- 1 1/2 teaspoons lemon juice
- Make the crust; line a 9-inch springform cake pan with baking paper.
- Combine ground crackers, butter, sugar, and cinnamon in a bowl. It should look like wet sand. Transfer the mixture to the prepared pan and press it down firmly. Set the crust aside.
- Make the filling; in a small bowl, combine water and gelatin. Set it aside for 5 minutes.
- Beat the cream cheese, sugar, sour cream, and vanilla in a bowl with an electric mixer.
- Melt the gelatin in a microwave and whisk it into the cream cheese mixture. Add the mango puree and stir until smooth.
- Beat the heavy cream until stiff peaks form. Gradually fold the heavy cream into the cream cheese mixture. Transfer the cream cheese mixture to the cake pan and smooth the top. Refrigerate the cake for 1 hour.
- Make the mango jelly; in a bowl, combine water and gelatin powder. Set it aside for 5 minutes to bloom. Microwave the gelatin for 15-20 seconds or until melted. Let the gelatin cool down slightly.
- Combine gelatin, mango puree, lemon juice, and sugar in a bowl.
- Pour the mango jelly over the cheesecake. Chill the cheesecake for at least two hours to set.
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