![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 succeeds every time and it's almost too easy!
![How to make Mango Cheesecake [No Bake Recipe]](https://www.masalaherb.com/wp-content/uploads/2018/05/Mango-Cheesecake-3.jpg)
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]](https://www.masalaherb.com/wp-content/uploads/2018/05/Mango-Cheesecake-1.jpg)
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:
- Crush the cookies
- Mix butter into crushed cookies
- flatten base into the springform
- let base cool
- whip cream fluffy
- add sugar, cream cheese, and mango pulp.
- mix well
- soak and melt the gelatin
- add some of the cream cheese filling to the hot gelatin to temper, mix well.
- Mix all the tempered gelatin into the remaining cream cheese filling.
- Pour the filling into the springform over the base
- Let cool for 12 hours minimum
- cut and enjoy! 🙂
![How to make Mango Cheesecake [No Bake Recipe]](https://www.masalaherb.com/wp-content/uploads/2018/05/Mango-Cheesecake-2.jpg)
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.
![How to make Mango Cheesecake [No Bake Recipe]](https://www.masalaherb.com/wp-content/uploads/2018/05/Mango-Cheesecake.jpg)
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!
![How to make Mango Cheesecake [No Bake Recipe]](https://www.masalaherb.com/wp-content/uploads/2018/05/Mango-Cheesecake-pin-1.jpg)
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![How to make Mango Cheesecake [No Bake Recipe]](https://www.masalaherb.com/wp-content/uploads/2018/05/Mango-Cheesecake-gog-2-300x300.jpg)
Mango Cheesecake No Bake Recipe
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 Whipping Cream
- 2.8 ounces Powdered Sugar
- 7 ounces Mangoes
- 0.33 ounces Gelatin or 6 sheets *see notes
- 2.3 ounces Water
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
- As Gelatin I use the Dr. Oetker sheets. Those are foolproof and they are pretty much the only brand which I use anywhere in the world for my gelatin dishes.
- Use whipping cream which has more than 45% fat to make it super fluffy
Nutrition
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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 click 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 click 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. 🙂