Our no bake mango cheesecake recipe is a tropical delight, combining the sweetness of ripe mangoes with the tang of lemon and the richness of cream cheese, all set on a buttery biscuit crust.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Yum in the Kitchen.
This recipe for No-Bake Mango Cheesecake is a real game-changer for anyone who loves dessert but doesn't want to spend hours in the kitchen.
It's straightforward, with a crumbly graham cracker base, a creamy mango filling, and a fresh mango topping. You don't even need an oven!
Just mix, layer, and chill. Then ready to eat!
What You'll Love About This Recipe
- No-Bake Ease: Perfect for those hot days when you don't want to turn on the oven.
- Tropical Flavor: The mango puree and lemon juice create a refreshing and vibrant taste.
- Versatility: Ideal for a fancy dinner dessert or a casual summer get-together.
- Instagram-Worthy: Its bright, cheerful appearance makes it a hit on social media.
Ingredients
Crushed Graham crackers: Look for golden-brown biscuits with a rich, buttery flavor and a crumbly texture that will form the perfect base for your cheesecake. You can easily and quickly crush full graham crackers in a food processor, or put them in a zip lock back and use a rolling pin to create the crumbs.
Unsalted Butter: Choose high-quality butter for a smooth, creamy consistency that will bind the biscuit crumbs effectively.
Cream Cheese: Opt for full-fat cream cheese for the richest taste and creamiest texture in your filling.
Mango Puree: Use ripe, sweet mangoes for the puree to ensure the most flavorful and vibrant cheesecake filling. You can buy the puree, or just quickly blend some from fresh mangoes in the food processor or blender.
Lemon Juice: Freshly squeezed lemon juice will add the perfect amount of zesty tang to balance the sweetness of the mango.
Whipped Cream: Homemade whipped cream is recommended for the lightest, airiest texture, but store-bought can also work in a pinch.
Mango: Choose ripe, firm fresh mangoes for the topping to add a fresh, juicy burst of flavor in every bite.
Instructions
Begin by mixing the crushed graham crackers with the melted butter in a medium-sized bowl until you achieve a consistency similar to wet sand. This texture is key for a crust that will hold together well.
Firmly and evenly press the graham cracker mixture mixture into the base of a springform pan to form a stable, even layer. This will be the foundation of your cheesecake, so ensure there are no loose areas.
Chill the crust in the refrigerator for about 30 minutes. This step is crucial as it helps the crust to set and solidify, making a firm base for your filling.
For the filling, start by softening the cream cheese in a large mixing bowl. Beat it with a spatula or an electric mixer until smooth and free from any lumps. Achieving a lump-free texture here is essential for a silky-smooth cheesecake.
Gradually add the powdered sugar and vanilla extract, mixing well after each addition. This gradual mixing ensures that the sugar dissolves evenly, preventing a grainy filling.
Incorporate the mango puree and lemon juice, blending until the mixture is completely smooth. The smoothness of the puree will contribute to the overall creaminess of the cheesecake.
Fold in the whipped cream gently to keep the mixture light and fluffy. This careful folding is key to maintaining the airy texture of the cheesecake, so avoid over-mixing at this stage.
Pour the filling over the chilled crust, using a spatula to smooth the top into an even layer. An even top will give your cheesecake a professional finish.
Refrigerate the cheesecake for at least 4 hours or until it’s firmly set. This chilling time is non-negotiable as it ensures the cheesecake is firm enough to slice and serve.
For the mango topping, combine diced mango, sugar, and lemon juice in a saucepan and cook over medium heat.
Stir the mixture continuously until the mango softens and the sugar dissolves completely. This process enhances the flavor and creates a glossy, appealing topping.
Allow the topping to cool to room temperature before spreading it over the set cheesecake. Cooling the topping prevents it from melting the filling and helps maintain the distinct layers of your dessert.
Once you're cheese cake has chilled completely, you can add your mango topping. And that's it! You're no bake cheese cake is ready to serve.
Top Tip
Chill Time is Key: Ensure the cheesecake sets properly by refrigerating it for at least 4 hours to achieve the perfect texture and ease of slicing.
Substitutions
Graham crackers: Vanilla wafers can be used as a substitute for a similar crust texture and taste.
Mango Puree: In the absence of fresh mango, canned mango puree is a convenient alternative without compromising flavor.
Lemon Juice: Lime juice can replace lemon juice for a slightly different citrus note.
Variations
- Berry Mango Cheesecake: Mix in fresh or frozen berries into the mango puree for a berry twist.
- Coconut Mango Cheesecake: Add shredded coconut to the filling and use coconut extract instead of vanilla for a tropical flavor.
- Chocolate Mango Cheesecake: Drizzle melted chocolate over the finished cheesecake for a decadent touch.
Storage Instructions
Have leftover cheesecake you want to store? Here are our top storage tips.
Fridge: The cheesecake can be stored in the refrigerator for up to 5 days, covered to prevent it from absorbing other flavors.
Freezer: For longer storage, freeze the cheesecake without the topping for up to 1 month. Thaw in the refrigerator overnight before adding the fresh topping and serving.
Reheating: Cheesecake is best served chilled, so reheating is not necessary or recommended.
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Yum in the Kitchen.
No Bake Mango Cheesecake
Ingredients
For the Crust
- 1 ½ cups graham crackers crushed into crumbles
- ⅓ cup unsalted butter melted
For the Cheesecake
- 24 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 ½ cups mango puree
- 1 tablespoon lemon juice
- 1 ½ cups whipped cream
For the Mango Topping
- 1 cup diced mango
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
For the Crust
- In a medium mixing bowl, combine the graham cracker crumbs with the melted butter.
- Press the mixture into the base of a springform pan to create an even crust.
- Place it in the refrigerator to set while preparing the filling.
For the Filling
- In a large mixing bowl, beat the cream cheese with a spatula to soften, until smooth.
- Add the powdered sugar and vanilla extract, beating until well combined.
- Mix in mango puree and lemon juice until the mixture is smooth.
- Gently fold in the whipped cream until the filling is light and airy.
- Pour the filling over the crust, spreading it evenly.
- Refrigerate for at least 4 hours or until set.
For the Topping
- In a saucepan, combine the diced mango, sugar, and lemon juice.
- Cook over medium heat until the mango is softened, and the sugar is dissolved.
- Allow the mixture to cool before spreading it over the chilled cheesecake. Scatter the mango pieces over the cheesecake. Slice and serve.
Notes
Nutrition
FAQs
Yes, you can prepare this cheesecake 1-2 days in advance. Store it in the refrigerator until ready to serve.
A pie dish or regular cake pan lined with parchment paper can work, but it may be more challenging to remove the cheesecake.
Yes, thawed frozen mango works well for the puree, just ensure it's well-drained to avoid excess moisture.
The cheesecake should feel firm to the touch and not jiggle excessively when gently shaken.
While possible, full-fat cream cheese is recommended for the best texture and flavor.
Use a sharp, thin-bladed knife dipped in hot water and wiped clean between slices.
Yes, if you prefer a firmer texture, you can dissolve 1-2 teaspoons of gelatin in a little hot water and mix it into the filling before chilling.
Leave a Reply