How to make Mango Cheesecake [No Bake Recipe]

A perfect no bake Mango Cheesecake made from scratch.

This cold cheesecake succeeds every time and it’s almost too easy!

Fresh Mangoes turned into a puree and added to the cream cheese mixture.

The base is prepared out of crushed cookies and butter and hold together firmly.

Mango Cheese Cake ingredients

To make this no bake mango cheesecake you will need some basic ingredients.

The base is made out of butter cookies crushed and mixed with molten butter.

Then it’s flattened and left to cool.

That way the base will remain firm and will be able to hold the rest of the filling during the setting time.

You can use other variations of cookies such as coconut cookies or similar.

I like to keep it basic.

For the cream cheese no bake filling you will need regular cream cheese, whipped cream, sugar and mango pulp.

The cream cheese should be clear, the whipped cream needs to be above 45% fats to turn into a lovely whipped consistency which will give the no bake cheesecake the fluff it needs.

For the Mango, I used a variation close to Alphonso.

Those mangoes were rather small so I used about two and turned the mango into a pulpy puree.

You can also use mango pulp directly if you have that in your freezer.

I used powdered sugar because it’s easier to mix it in and I suggest you do the same thing.

So much easier and you will finish faster!

I also use gelatin but the gelatin sheets from dr. oetkar because those always turned my desserts perfect.

I mentioned the gram and ounces in the recipe card below so you can use gelatin granules too if you prefer.

You can also use Agar Agar to make this vegetarian.

I don’t like the taste of agar agar and I don’t think it sets as well as regular gelatin.

These are the only ingredients that you need to make this no-bake mango cheesecake recipe from scratch.

How to make Mango Cheesecake?

The process is rather simple.

First prepare the cookie base, secondly the cheesecake filling.

As shown in the video.

Full details on the recipe card below:

1. Crush the cookies
2. Mix butter into crushed cookies
3. flatten base into the springform
4. let base cool
5. whip cream fluffy
6. add sugar, cream cheese, and mango pulp.
7. mix well
8. soak and melt the gelatin
9. add some of the cream cheese filling to the hot gelatin to temper, mix well.
10. Mix all the tempered gelatin into the remaining cream cheese filling.
11. Pour the filling into the springform over the base
12. Let cool for 12 hours minimum
13. cut and enjoy! 🙂

Useful tools to make Mango Cheesecake from scratch at home.

The main item for the cheesecake is an 8 inch Spring form.

You will need this to prepare the no bake cheesecake.

The springform opens up from the sides and you can remove the cake, as shown in the video so that the cake sits at the bottom springform plate without having been damaged.

The easiest way to prepare the mango cheesecake base is by smashing the cookies in a ziplock bag.

To prepare the cheesecake dough from scratch make sure that you have your mixing bowls ready with the handy spatula.

These are basic kitchen tools.

I always use an electronic weight scale because I think in grams to keep my ingredients ready before I start out.

The great thing is that these scales come with grams and ounces indication.

To pulp the Mango I use either A, previously prepared Mango Pulp or B, blend some fresh Mangoes in a powerful hand blender with jar.

And of course, to simplify things, a hand mixer is a godsend when whipping up the cream.

Related Recipes which you might enjoy

• Mango Jam
• Bebinca – Layered spiced Egg Cake
• Yogurt Cake
• Esterhazy Torte
• Cherry Clafoutis

Dear Reader, what time of the day do you like to eat your cheesecake?

Please feel free to share your thoughts and ideas with us in the comment section further below!