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mango cheesecake recipe.
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No Bake Mango Cheesecake

My no bake mango cheesecake recipe is rich, creamy, and packed with tons of mango flavor. It's ready in minutes and sure to impress. Watch the video below to see how I make it in my kitchen!
Course Dessert
Cuisine American
Cook Time 2 hours 15 minutes
Total Time 2 hours 15 minutes
Servings 12 servings
Calories 232kcal
Author Arman Liew

Ingredients

Crust

  • 1 1/4 cups graham crackers measured once crushed
  • 1/2 cup unsalted butter melted and cooled
  • 1 tablespoon sugar
  • 1/2 teaspoon cinnamon

Cheesecake

Mango jelly

  • 2 1/2 teaspoons gelatin
  • 1/4 cup water
  • 1/2 cup mango puree
  • 1 1/2 teaspoons lemon juice

Instructions

  • 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.
    homemade cheesecake crust in pan.
  • 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. 
    cream cheese, cinnamon, sugar, and melted butter in a bowl.
  • 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.
    assembled cheesecake in round cake pan.
  • 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.
    mango jelly added on top of cheesecake.

Video

Notes

TO STORE: Keep the cheesecake in an airtight container in the refrigerator 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.

Nutrition

Serving: 1serving | Calories: 232kcal | Carbohydrates: 19g | Protein: 6g | Fat: 15g | Sodium: 189mg | Potassium: 155mg | Fiber: 1g | Sugar: 10g | Vitamin A: 746IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 1mg | NET CARBS: 18g