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    You are Here: Masala Herb » Recipes » Cake

    No Bake Mango Cheesecake

    Published: May 30, 2018 · Modified: Dec 20, 2022 by Helene Dsouza

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    Helene Dsouza
    Super Creamy and light Mango Cheesecake with fresh Mangoes. Love this cake during the hotter days of the year. Keep in the fridge to cool for 12 hours and then enjoy each slice before somebody else finishes your cake!
    Total Time: 45 minutes
    Prep Time: 45 minutes
    12 slices
    4.64 from 22 votes
    Jump to Recipe
    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!

    How to make Mango Cheesecake [No Bake Recipe]
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    Global Food Recipes

    with Spices and Herbs

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    Jump to:
    • 🧈 Mango Cheese Cake ingredients
    • 🔪 How to make Mango Cheesecake?
    • 🧰 Kitchen Tools
    • 📖 Recipe
    • 💬 Comments

    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.

    How to make Mango Cheesecake [No Bake Recipe]

    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! 🙂
    How to make Mango Cheesecake [No Bake Recipe]

    🧰 Kitchen Tools

    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.

    How to make Mango Cheesecake [No Bake Recipe]

    More Dessert Recipes

    • Banana Foster
    • Coconut Cake
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    Dear Reader, what time of the day do you like to eat your cheesecake?

    How to make Mango Cheesecake [No Bake Recipe]
    Recipes from around the world E-Book

    Global Food Recipes

    with Spices and Herbs

    Free E-Book available for a limited time. Grab yours now and get instantly inspired!

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    📖 Recipe

    How to make Mango Cheesecake [No Bake Recipe]

    Mango Cheesecake No Bake Recipe

    Super Creamy and light Mango Cheesecake with fresh Mangoes. Love this cake during the hotter days of the year. Keep in the fridge to cool for 12 hours and then enjoy each slice before somebody else finishes your cake!
    4.64 from 22 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    cheesecake, mango, no bake
    Prep Time: 45 minutes
    Total Time: 45 minutes
    Servings: 12 slices
    Calories: 237kcal
    Recipe by: Helene Dsouza

    Ingredients

    For the Base:

    • 3.5 ounces Butter Cookies or Shortbread Cookies
    • 3.2 ounces Butter melted

    For the Cream Cheese Filling:

    • 8 ounces Cream Cheese
    • 7 ounces Heavy Cream
    • 2.8 ounces Powdered Sugar
    • 7 ounces Mangoes
    • 1 Tablespoon + 1 Teaspoon Gelatin Unflavored *see notes
    • 2.3 ounces Water
    US - Metric

    Instructions

    • We will start out with the base. Place your cookies in a ziplock bag and close the bag. Smash the cookies into tiny crumbles by rolling with a rolling pin over the cookies.
    • Pour the crumbled cookies into your springform shape and spread out by making a mold in the center. Pour the molten butter into it and start mixing everything. Do that until the cookie crumbles and butter have become one crumble dough like base. Flatten into the mold so that it's evenly covering to form the base.
    • Place the springform with the cookie base into the fridge for at least 30 minutes so that the base hardens.
    • In the meanwhile prepare your cream cheese mango filling by whipping the cream until it's stiff (firm peaks). Then add the sugar, cream cheese, and mango pulp and mix it all well into the mass.
    • Add your gelatin into the water and let soak until soft. Take to the heat and allow the gelatin to melt.
    • Once the gelatin is completely dissolved, take our cream cheese mango mass and add some of it into the still hot gelatin to temper the gelatin. Mix well.
    • Pour the gelatin mixture into the mango cheesecake mass and mix the whole content.
    • Get your springform with the cookie base and pour the mango cheesecake filling into the springform.
    • Place in the fridge and let cool and set for 12 hours.
    • Take out after it has set and carefully remove from springform. Cut into slices and serve cold.
    • You can use some mango bits to decorate your cheesecake.

    Notes

    1. For the base recipe, use 0.33 ounces Gelatin, which is about 1 Tablespoon and 1 Teaspoon Gelatin powder, or 1 sachet (US) and a Tsp, or 6 Gelatin sheets.
    2. If you want to use Gelatin Sheets instead of granules or powder, I can recommend the Dr. Oetker sheets. Those are foolproof, and they are mostly the only brand which I use anywhere in the world for my gelatin dishes. 6 sheets Dr. Oetker = 1 Sachet in Europe (if you are sitting in Europe).
    3. 1 Sachet gelatine in the US is ¼ ounce and a sachet in Europe is bigger, 10 grams.
    4. Use whipping cream which has more than 36% fat to make it super fluffy.

    Nutrition

    Nutrition Facts
    Mango Cheesecake No Bake Recipe
    Amount Per Serving (77 g)
    Calories 237 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 11g55%
    Cholesterol 61mg20%
    Sodium 166mg7%
    Potassium 74mg2%
    Carbohydrates 11g4%
    Sugar 6g7%
    Protein 2g4%
    Vitamin A 870IU17%
    Vitamin C 6.1mg7%
    Calcium 36mg4%
    Iron 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made this? Get featured!Mention @real.masalaherb or tag #masalaherb!

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    Comments

    1. Aditi thar says

      May 16, 2021 at 12:38 pm

      Hii... how long can you keep this cake out of the fridge I need to deliver this cake.... or do I need the freezer box or something ... I really appreciate it if you can reply fast ... thanks

      Reply
      • Helene Dsouza says

        May 16, 2021 at 12:39 pm

        It depends on your location and the climate there. I would say use a freezer box. I make this cheesecake when in Goa and it melts within 5 minutes in the summer heat.

        Reply
    2. Lauren says

      March 29, 2021 at 3:33 pm

      If I can only find Knox gelatin it comes in the packets like jello can you tell me
      How much to use?

      Reply
      • Helene Dsouza says

        March 29, 2021 at 7:52 pm

        Hi Lauren, you should be able to use the same quantity of gelatine with the knox sachets. I think one sachet of knox gelatine is about 0.25 ounces and you need about 0.30 ounces. So use one sachet and a teaspoon. But I don't know knox gelatine, so I hope it's one that you have used before and that it's a brand that you trust.

        Reply
    3. Liliane says

      December 12, 2020 at 4:51 pm

      Die ingrediënten kloppen toch niet: 8 gram van dit - 2,8 gram van dat! Is toch heel erg weinig!

      Reply
      • Helene Dsouza says

        December 15, 2020 at 1:06 pm

        That's not grams, it's 8 ounces and 2.8 ounces. Please tap on the "Metric" measurement option located under the ingredients next to US Customary to get to the grams measurements.

        Reply
    4. Sandy says

      October 22, 2020 at 12:11 am

      Hi can I use veg gelatine and how much
      Would I use. Thanks

      Reply
      • Helene Dsouza says

        October 22, 2020 at 3:24 pm

        Hi Sandy, With veg gelatine, you mean agar agar? I don't have experience using veg gelatine. If you use quality veg gelatine, you might be able to do that, but I don't know the conversion. It really depends on the gelatine brand.

        Reply
    5. Aamani says

      September 03, 2020 at 6:26 pm

      4 stars
      Turned out great...next time i might not put as much gelatin in.

      Reply
      • Helene Dsouza says

        September 06, 2020 at 3:07 pm

        Hi Aamani thanks for sharing. I had tried reducing the gelatin quantity in the past. The problem is, the cheesecake won't hold and when it's hot on top of that, it will melt within minutes. I adjusted my recipe 4 times before I posted it with the current quantities.

        Reply
    6. swarna Yachamanani says

      August 10, 2020 at 7:56 pm

      Can I use Agar Agar instead of gelatin and how much

      Reply
      • Helene Dsouza says

        August 12, 2020 at 5:53 pm

        Hi Swarna, Sorry but I don't like using agar agar because not every brand is giving the same result. It's fickle. So, I can't recommend it.

        Reply
    7. Gramma Di says

      May 30, 2020 at 8:53 pm

      I was wondering if this could be made with frozen chunks of mango. I have a big bag from Costco and was looking for a dessert recipe.

      Reply
      • Helene Dsouza says

        May 30, 2020 at 8:55 pm

        Hi Gramma, yes you can use frozen mango chunks. Just throw them frozen into the pot, stir in sugar and follow the recipe as per instructions.

        Reply
    8. Daniela Harp says

      May 20, 2020 at 11:21 pm

      I was really looking forward to this since I love mango anything. May I suggest on step 4 to explain that to whip the cream it requires time. I typically don't whip much so I wasn't sure how long to go for. I didn't whip long enough so my cream never got fluffy. I watched and read your instructions numerous times before starting and even watched like I made it. I hope it still turns out decent.

      Reply
      • Helene Dsouza says

        May 21, 2020 at 3:08 pm

        Hi Daniela, Most whipping creams don't take that long to get stiff. You know when it's ready when the cream is whipped to firm peaks (ty, I added that point now to the instructions). If you whip it too much it can turn into butter. But I found that this can happen if your whipping cream isn't a good quality one. When you get whipping cream lookout for the fat content. It needs to be at least 36%. Another tip is to whip in a cold bowl so that it stiffens faster. What you explained has happened to me in the past but this was when I was baking in our second home in India. The whipping cream there is of a poor quality and it doesn't get really stiff. They don't really have a whipping cream culture there, that's why. So my solution, was to add some stabilizer. Dr. Oetker has a good one, or you can add some cornflour with a small amount of cream of tartar and it will give you the same result. This will always bring the lowest quality of whipping cream to stiffen.

        Reply
        • Daniela Harp says

          May 22, 2020 at 7:01 am

          3 stars
          Helene, very good tips for the whipping cream. I'm here in the states and my whipping cream had plenty of fat. I will most definitely keep your tips in mind. I forgot to add another question. I tasted the filling before pouring and it tasted very bland. Did you only use 3 tbsp of sugar? In the video, it seems at least a cup. Per your posting, you probably have great quality mangoes. Mine were from the grocery store and not alphonso or kesar. I'm thinking your mangoes must be sweeter to help with taste. I did add a few tbsp more to the filling to help. I had the cheesecake today but it fell short. I'm giving it another try with quality mangoes and better whipping 🙂

          Reply
          • Helene Dsouza says

            May 22, 2020 at 12:41 pm

            Hi Daniela, Thanks for pointing that out with the sugar. The automatic recipe card converter had converted it wrongly from gram to Tablespoons in the latest update! So sorry about that! I fixed it now. It's 80 grams or 2.8 ounces. The mangoes we chose are definitely sweeter but I have made it with regular store-bought mangoes too. I think the sugar is the culprit and again I'm very sorry for the inconvenience caused.

            Reply
            • Daniela Harp says

              May 23, 2020 at 6:57 pm

              Ah, makes total sense now. Thank you Helene. I will definitely try this again

              Reply
              • Helene Dsouza says

                May 24, 2020 at 11:46 am

                Yes please give it a go again! Others liked it and we still make it regularly at home. I think you will enjoy it as well. btw thanks for your understanding, that's nice of you.

                Reply
    9. Galina says

      May 09, 2020 at 11:57 am

      5 stars
      Thank you for this recipe! It was easy to follow and the result was delicious!

      Reply
      • Helene Dsouza says

        May 09, 2020 at 3:00 pm

        Galina, thank you for your feedback, I appreciate it 🙂

        Reply
    10. Lily says

      January 07, 2020 at 2:18 am

      5 stars
      Was great made it for new year's eve party n everyone loved it 🎊 🎆🎉

      Reply
    11. Renate Weinhold says

      August 08, 2019 at 7:48 pm

      This sounds like a great recipe, but I cannot find the measurements of the Ingredients. Can someone please help me?

      Reply
      • Helene Dsouza says

        August 09, 2019 at 1:30 pm

        Hi Renate,
        The measurements can be found in the recipe card, at the bottom of the post. The measurements can be viewed as US (ounces/cups) or metric (gram/ml) by switching between the two measurement systems. To do that just tap on US customary or metric (which is right after the listed ingredients).

        Reply
    12. Meg says

      March 18, 2019 at 4:28 pm

      I only have a 9 inch springform, how could I convert this recipe to fit that instead?

      Reply
      • Helene Dsouza says

        March 19, 2019 at 7:51 am

        Meg, to make this mango cheesecake in a 9-inch instead of an 8-inch springform you will need to increase each ingredient by about 20%. You can find more detailed instructions on this website.
        .

        Reply
    13. Denay DeGuzman says

      July 29, 2018 at 5:18 pm

      5 stars
      This delicious mango cheesecake is packed with tropical flavor! The best part? This easy no-bake recipe was quick and simple to make. This recipe's a keeper!

      Reply
    14. Healthy World Cuisine says

      June 05, 2018 at 2:34 am

      5 stars
      So decadent and delicious. Have 5 ripe mangoes in our refrigerator right now. Even a few extra for garnishes. Perfect recipe for the summer and we don't even have to turn on the oven.

      Reply
    15. Eva Taylor says

      May 30, 2018 at 7:05 pm

      5 stars
      I am usually not a big fan of no bake cheesecakes, I just find them way to creamy and rich, I like the dryer texture of baked cheesecakes, but I must say, this one looks so delicious! The mango purée must give it a beautiful flavour without it being too sweet. The colour is awesome.

      Reply
      • Helene Dsouza says

        May 31, 2018 at 12:16 pm

        True I agree with what you say. I tried recipes over the years and I always found them way too sweet and too heavy. That is why I pretty much made up my own version at some point, after all, it's similar to pannacotta. I think you might just like this one Eva. 🙂

        Reply

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