![How to make Mango Cheesecake [No Bake Recipe]](https://www.masalaherb.com/wp-content/uploads/2018/05/Mango-Cheesecake-gog-2-150x150.jpg)
A perfect no-bake Mango Cheesecake made from scratch. This cold cheesecake recipe is a winner every time!
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Fresh Mangoes turned into a purée and added to the cream cheese mixture.
The base is prepared out of crushed cookies and butter and held together firmly.
Ingredients
To make this no bake mango cheesecake, you will need some basic ingredients.
The base is made from butter cookies (graham crackers, plain biscuits) crushed and mixed with melted unsalted 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 purée (aka 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 requires.
For the Mango, I used a variation close to Alphonso. Brazilians mangoes are great too, just pick a mango variety without strings.
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.
I also use gelatin but the gelatin sheets from dr. oetkar because those always turned my desserts perfect.
Furthermore, 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 powder 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. So, proceed at your own risk.
How to make it?
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:
- Crush the cookies.
- Mix butter into crushed cookies.
- Flatten the cookie base into the spring form.
- Leave the cookie base to cool in the fridge for 20 mins.
- Whip cream to stiff peaks.
- Stir sugar, cream cheese, and mango pulp into whipped cream.
- Dissolve gelatin.
- Add some cheesecake filling to the hot gelatin to temper, mix well.
- Mix all the tempered gelatin into the remaining cream cheese batter.
- Pour the filling into the spring form over the base.
- Let cool for 12 hours minimum to set the cheesecake.
- Cut and enjoy! 🙂
📖 Recipe
![How to make Mango Cheesecake [No Bake Recipe]](https://www.masalaherb.com/wp-content/uploads/2018/05/Mango-Cheesecake-gog-2-300x300.jpg)
No-Bake Mango Cheesecake Recipe
Ingredients
For the Base:
- 3.5 Ounces Butter Cookies i.e graham crackers, digestive biscuits
- 3.2 Ounces Butter melted
For the Cream Cheese Filling:
- 7 Ounces Mangoes fresh or canned, *See Notes
- 7 Ounces Heavy Cream *See Notes
- 8 Ounces Cream Cheese
- 2.8 Ounces Powdered Sugar
- 1 Tablespoon + 1 Teaspoon Gelatin Unflavored *see notes
- 2.3 Ounces Water
Instructions
Cheesecake 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.3.5 Ounces Butter Cookies
- Pour the crumbled cookies into your spring form shape and spread out.
- Pour the melted butter into the crumbled cookies and start mixing everything. Do that until the cookie crumbles and the butter has become a crumble dough like base.3.2 Ounces Butter
- Flatten the crushed cookie butter mix so that it's evenly covering, to form the base.
- Place the spring form with the cookie base into the fridge for at least 30 minutes so that the base hardens.
For the Cheesecake Filling:
- Blend the mango to a smooth pulp/ purée if you are using fresh mangoes.7 Ounces Mangoes
- Whip the heavy cream until it's stiff (stiff peaks).7 Ounces Heavy Cream
- Stir in sugar, cream cheese, and mango pulp and mix it all well into the mass.2.8 Ounces Powdered Sugar, 8 Ounces Cream Cheese
- Add your gelatin into the water and let soak until soft. Take to the heat and allow the gelatin to melt.1 Tablespoon + 1 Teaspoon Gelatin Unflavored, 2.3 Ounces Water
- Once the gelatin is completely dissolved, take your cream cheese mango mass and add a small quantity 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 spring form with the cookie base and pour the mango cheesecake filling into the spring form.
- Place in the fridge and let cool and set for 12 hours.
- Take out after it has set and carefully remove from spring form. Cut into slices and serve cold.
- You can use some mango bits to decorate your cheesecake.
Notes
- 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.
- Your mangoes will need to be puréed. You can get fresh mangoes and blend them smooth, OR use canned mango pulp/purée (try to get unsweetened ones).
- 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).
- 1 Sachet of gelatin in the US is ¼ ounce and a sachet in Europe is bigger, 10 grams.
- I, personally, don't trust agar-agar (vegan gelatin version), but if you know of a great brand, please let us know.
- Use whipping cream which has more than 36% fat to make it super fluffy. Not every whipping cream is of the same quality, so if your whipping cream sucks (it has happened to me abroad), add a sachet of whipping cream stabilizer to the mix. Your whipping cream will be 100% stable! I use Dr. Oetker Whip it and that's the same one which we would use in culinary school in Austria.
Equipment
- 8-inch Spring Form
Nutrition
Kitchen Tools that you will need
The main item for the cheesecake is an 8-inch Spring form pan.
You will need this to prepare the no bake cheesecake.
The spring form opens up from the sides, and you can remove the cake, as shown in the video, so that the cake sits on the bottom spring form 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 silicon 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 or a food processor.
And of course, to simplify things, a hand mixer or a stand mixer is a godsend when whipping up the cream.
Storing
The cheesecake needs to be refrigerated always. Especially in a hot climate.
If the temperatures are too high, your no-bake cheesecake will melt within minutes in room temperature and outside the cool temperatures of your fridge environment.
More Mango Recipes
Canned mango puree be used in this recipe?
Yes, you can use canned mango purée in this recipe.
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
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.
If I can only find Knox gelatin it comes in the packets like jello can you tell me
How much to use?
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.
Die ingrediënten kloppen toch niet: 8 gram van dit - 2,8 gram van dat! Is toch heel erg weinig!
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.
Hi can I use veg gelatine and how much
Would I use. Thanks
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.
Turned out great...next time i might not put as much gelatin in.
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.
Can I use Agar Agar instead of gelatin and how much
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.
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.
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.
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.
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.
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 🙂
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.
Ah, makes total sense now. Thank you Helene. I will definitely try this again
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.
Thank you for this recipe! It was easy to follow and the result was delicious!
Galina, thank you for your feedback, I appreciate it 🙂
Was great made it for new year's eve party n everyone loved it 🎊 🎆🎉
This sounds like a great recipe, but I cannot find the measurements of the Ingredients. Can someone please help me?
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).
I only have a 9 inch springform, how could I convert this recipe to fit that instead?
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.
.
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!
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.
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.
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. 🙂