No-Bake Mango Cheesecake Recipe

No-Bake Mango Cheesecake Recipe

2019-01-29
3.5 Stars (137 Voters)
...
This no-bake mango cheesecake is so delicate, rich, delicious and really easy to make.Even if you are not experienced cake maker you can easily make this cake, Perfect summer cake!
DIFFICULTY
Easy
YIELDS
10
PREP TIME
1 hour
WORK TIME
30 minutes
RECIPE CUISINE
World
INGREDIENTS

    For the base:

    • 8 oz (225g) biscuits/Graham crackers
    • 7 tablespoons (100g) butter, melted

    For the filling:

    • 2¼ cups (500g) cream cheese
    • 1 cup (240ml) heavy cream
    • 2 cups (500g) mango puree/pulp (fresh or canned)
    • 330g (11.6oz) white chocolate
    • 2 tablespoons lemon juice
    • Zest of one lemon
    • 1 teaspoon vanilla extract
    • 14g gelatin powder + 70ml cold water

    For the topping:

    • 10g gelatin powder + 50ml cold water
    • 300g mango puree/pulp
    • 3 tablespoons (37g) sugar 100ml water
DIRECTIONS

1. In a food processor or a ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.

2. Mango puree: (if you using canned mango skip to the nest step): cut mango into cubes and place in a food processor or a blender. Blend until completely smooth. Divide into 2 portions, 500 grams (17.6oz) and 300 grams (10.6oz). Set aside.

3. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.

4. In a large bowl beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat to soft peaks.

5. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth.

6. Pour melted white chocolate into the bowl, and the bigger portion of mango pulp (500g), lemon juice, lemon zest and beat until combined and smooth.

7. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and freeze while making the topping.

8. Mango jelly: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. In a small sauce pan place 300g mango pulp, water and sugar. Cook over medium-high heat, stirring occasionally until the sugar is dissolves. Remove from heat and add bloomed gelatin. Stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.

9. Refrigerate the cake overnight.

Notes:

  • If you using fresh mango, make sure the mango is sweet.
  • Instead of making fresh mango puree, you can use canned.
  • See other cheesecake recipes you may like.

COMMENTS (25)
  • U
    UNKNOWN
    4/21/2019

    LIKE U

    Reply
  • P
    Peggy
    6/21/2019

    This looks delicious. I can't wait to try it.

    Reply
  • E
    Emma
    7/12/2019

    I made this and it was the most tastiest dessert I’ve ever made!! Everyone who got to taste it before it was gone thought the same thing! Amazing.

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    7/15/2019

    Thank you Emma, glad to hear that you liked it :)

    Reply
  • I
    Ingrid Meske
    12/30/2019

    what gelatin did you use? brand?

    Reply
  • A
    Ana
    1/9/2020

    i used Knox!

    Reply
  • A
    Ana
    1/9/2020

    this was SO GOOD. everyone loved it. I love this website

    Reply
  • S
    Syntra
    2/13/2020

    Can I use chocolate crumb crust

    Reply
  • L
    Lemlem
    5/9/2020

    Simple and easy recipe to follow. It looks and taste delicious! I will definitely make again. תודה רבה!

    Reply
  • A
    Ananya
    5/10/2020

    The white chocolate mix and the cream cheese mix are combined together?

    Reply
  • S
    Sulman Masood
    5/25/2020

    For mango cheese cake without baking I have two questions? 1) please elaborate what is the quantity of whipped cream. It’s before whipped or after wipping? 2 ) what is the quantity of white chocolate? It it before melting or after melting? Also please guide how can we decorate the cake? Thanks

    Reply
  • B
    Barry D Talley
    6/8/2020

    How long do I leave in freezer.

    Reply
  • The Cooking Foodie logo
    The Cooking Foodie
    6/8/2020

    For one hour, until it's slightly set. In this time you can prepare the topping.

    Reply
  • S
    Sulman Masood
    6/21/2020

    For mango cheese cake without baking I have two questions? 1) please elaborate what is the quantity of whipped cream. It’s before whipped or after wipping? 2 ) what is the quantity of white chocolate? It it before melting or after melting? Also please guide how can we decorate the cake? Thanks

    Reply
  • N
    Nawmi
    6/24/2020

    I wanted to make a smaller cake so I used half of these ingredients is that ok? Bcz now i have left the cheesecake in the freezer overnight but it still has not set :(

    Reply
  • K
    Kay
    7/1/2020

    Hi. Can this be made without heavy cream? Or is there a substitute for heavy cream?

    Reply
  • J
    Jazz
    10/31/2020

    I made this recipe and my family loved it, they think it's the best cheesecake they've ever had. I was 200g short of mango for the filling and ended up substituting it for 200g of banana..which has me wondering, could I use this recipe to make other fruit cheesecakes?

    Reply
  • F
    France
    12/19/2020

    Hi, I would like to know if we can replace the mango by the orange instead ? And How much would it be for the quantity of orange and orange juice in it ? Thanks have a great week end !

    Reply
  • B
    Bernadette Gallagher
    1/12/2021

    Can I make this without the white chocolate? Thank you

    Reply
  • R
    Ron Mccurdie
    2/20/2021

    Great recipe.Will be making it next week.Also love the backing music.Who is it ?

    Reply
  • P
    Preet
    3/6/2021

    Whats the minimum time we need to put it in the fridgem im making in moning will it be okay for night time

    Reply
  • I
    IL Arias
    4/27/2021

    hi! followed the recipe (tho admittedly there were faults like i failed in melting white choco the 1st time, so had to go out mid-cooking, buy a new batch, and melt) and the filling became runny. is it ok to add gelatin to the mix? also, would it be better to put on heat? thanks :D

    Reply
  • C
    Christine
    5/18/2021

    This sounds delicious as mango is my favorite fruit these days. What is the conversion for ingredients which are listed in grams? I have never worked with gelatin powder and want to make sure the amount is correct as I noted that some of the comments posted indicated they had issues with the gelatin. It would be helpful to know the quantity in terms of ounces or cups or is it in packets and if so, how many packets? Thank you.

    Reply
  • L
    L kirk
    6/20/2021

    This is fantastic, thank you so much. I have made it twice. I use gelatine leaves, it does take a whole pack. Last time I made it I had too much jelly to fit in the tin so I put what was left ina shallow tray and used little flower cutters and put them on top, looked great.

    Reply
  • L
    L kirk
    6/20/2021

    Can I also add, I used a tin of mango pulp, it was exactly the right amount between the cheesecake and the jelly top, I hate waste, so this made me very happy

    Reply
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