No Bake Mango Cheesecake is an eggless, creamy cheesecake with a tropical flair. The fluffy filling, made with mango pulp, sweetened condensed milk, and lime, is creamy, delicious, and tops a crisp and crumbly graham cracker crust.
This mango cheesecake tastes just like a mango lassie. It's perfect to make in the heat of summer because you won't need to turn on your oven! And it'll cool you down after spending time in the sun. Make it for summer birthdays, pool parties, or just for fun!
No-bake cheesecakes are the perfect cool and refreshing summer dish. For more variations, try:
Jump to:
Why You'll Love This Recipe
Easy - This no bake tropical cheesecake doesn't require you to turn on your oven! In a just a few steps, you'll learn how to make a graham cracker crust, just like in my No Bake Cherry Cheesecake, and a creamy mango cheesecake filling.
Tropical flavors - Mangoes are so delicious, and when they are paired with lime, it tastes like the tropics! Like a mango lassi, the fruity mango pairs really well with dairy like the cream cheese and whipped cream in the filling.
Crunchy and creamy - The textures of this no-bake cheesecake are a lesson in contrast. The crisp and crunchy graham cracker crust pairs perfectly with the creamy, fluffy mango cheesecake filling.
Ingredients
- Mango. Fresh mangoes or canned and drained mangoes can be used to create the mango puree. If using fresh mangoes, be sure they are very ripe for the best flavor. Look for the yellow honey mangoes, as they are very sweet with a creamy, velvety texture.
- Cream cheese. Full-fat cream cheese (in block form) is necessary for this no-bake recipe. I love to use Philadelphia brand.
- Sweetened condensed milk. This adds a touch of sweetness and helps to keep the cheesecake incredibly smooth.
- Gelatin. Because of the addition of the mango puree, the gelatin is necessary to be sure the cheesecake sets up properly.
- Heavy whipping cream. At least 36% milk fat is needed and gets whipped to very stiff peaks and folded into the batter to create an airy cheesecake.
- Graham crackers. I have tried every brand of graham crackers, and Nabisco brand is hands down the best and provides the most structurally sound crust.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Use drained, canned mangoes in place of fresh mangoes.
- Use Golden Oreos or Nilla Wafers in place of the graham cracker crust.
How to Make This Recipe
One: Puree the mango pulp until very smooth and yield 1 ½ cups. Remove ¼ cup for the topping.
Two: Mix together the graham cracker crumbs, butter, brown sugar, and salt.
Three: Press the crumbs tightly into a springform pan, going half way up the sides. Freeze.
Four: Mix the softened cream cheese until no chunks remain.
Hot tip! Push the graham cracker crumbs up the sides first, then press them into the bottom.
Five: Add the sweetened condensed milk, lime juice, and vanilla and mix again.
Six: Add the water and gelatin to a small bowl and allow it to bloom and thicken.
Seven: Very gently heat the mixture until completely melted.
Eight: Immediately mix the melted gelatin into 1 ¼ cups of mango puree.
Nine: Add the mango puree to the cheesecake batter and mix until smooth.
Ten: Whip the heavy whipping cream until stiff peaks form.
Eleven: Fold the whipped cream into the cheesecake batter until very smooth and no streaks remain.
Twelve: Add the mango cheesecake batter into the crust and smooth it evenly.
Thirteen: Add the remaining mango puree to a piping bag and add squiggles to the top of the cheesecake.
Fourteen: Use a butter knife or chopstick to swirl the mango puree through the top of the batter. Cover and refrigerate for 8 hours before serving.
Expert Tips
- Use very ripe mangoes for the best flavor.
- Full-fat cream cheese (I recommend Philadelphia cream cheese), must be used for the cheesecake to set properly.
- Take your time folding the whipped cream into the batter to avoid it deflating. The airy whipped cream keeps the cheesecake filling nice and fluffy.
- Run an offset spatula or knife around the edges of the pan to loosen the cheesecake before unlatching the springform ring.
- Wipe the knife clean between each cut for the cleanest slices.
No Crust Cheesecake
- Add the cheesecake filling to a set of cups or mason jars.
- Alternate adding cheesecake filling and mango puree.
- Finish with mango puree, freshly chopped mangoes, and lime zest.
- Refrigerate overnight until set, then enjoy with a spoon!
Recipe FAQs
This could be because the whipped cream was not fluffy enough when it was folded in, or the cheesecake has not had enough hours in the fridge to set.
If the filling is too runny, it is likely that more cream cheese needs to be added. Alternatively, gelatin can be added to the mixture to make sure it sets up properly.
Yes, just be sure to thaw them completely before blending them into a smooth puree.
Storage
Store the mango cheesecake covered in the fridge for up to one week.
To freeze, wrap the cheesecake or slices in plastic wrap, then foil, and freeze for up to three months. Unwrap and thaw completely in the fridge.
Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!
📖Recipe
No Bake Mango Cheesecake
Equipment
- Food processor or blender
- Stand mixer with paddle and whisk attachment (or hand mixer)
- Rubber spatula
- Offset spatula optional
Ingredients
Graham Cracker Crust
- 2 ½ cup graham cracker crumbs ~2 sleeves of crackers fine crumb
- ¼ cup light brown sugar packed
- ¼ teaspoon kosher salt
- 10 tablespoons unsalted butter melted
Mango Cheesecake Filling
- 24 oz full fat cream cheese room temperature
- 7.5 oz sweetened condensed milk ½ can
- ½ tablespoon vanilla paste or extract
- 1 lime juiced
- 1 ½ cups mango puree separated (~3-4 mangoes)
- 2 tablespoons cold water
- 2 ¼ teaspoons gelatin one packet
- 1 cup heavy whipping cream cold
- ¼ cup powdered sugar
Instructions
- Peel and slice the mangoes, leaving the seed behind. Using a food processor or blender, puree the mango until very smooth 1 ½ cups of mango puree total is needed.1 ½ cups mango puree
- Remove ¼ cup of the mango puree and place into a piping bag or ziptop bag.
Graham Cracker Crust
- Combine the graham cracker crumbs, brown sugar, melted butter, and salt, and mix with a fork until moistened.2 ½ cup graham cracker crumbs, ¼ cup light brown sugar, ¼ teaspoon kosher salt, 10 tablespoons unsalted butter
- Press the crust firmly into the bottom and sides of a springform pan, going at least halfway up the sides. A ⅓ cup dry measuring cup with straight sides works great for this.
- Freeze the crust while you prepare the filling.
Filling
- In the bowl of a stand mixer (or using a hand mixer), beat the cream cheese until smooth, then scrape down the sides. Add the sweetened condensed milk, vanilla, and lime and beat to combine, then scrape down the sides again.24 oz full fat cream cheese, 7.5 oz sweetened condensed milk, ½ tablespoon vanilla paste or extract, 1 lime
- Add water to a small bowl, then sprinkle the gelatin over top. Allow it to sit for 5 minutes to bloom, then heat in the microwave in 5 second intervals until melted. This can also be done in a small pan over the stove. Do NOT overheat.2 ¼ teaspoons gelatin, 2 tablespoons cold water
- Once melted, stir the gelatin into the remaining 1 ¼ cups of mango puree then immediately add to the cheesecake batter and mix on low to combine.
- Transfer the cheesecake mixture to a large bowl, scraping out every last bit.
- Add the heavy whipping cream and powdered sugar to the stand mixer bowl and whip to stiff peaks using the whisk attachment. Start on medium low, then switch to high speed and whip until it stands up on the tip of the whisk.1 cup heavy whipping cream, ¼ cup powdered sugar
- Fold the whipped cream into cheesecake filling in two additions until completely smooth and no streaks of whipped cream remain.
- Pour the cheesecake batter into the crust and smooth it out evenly.
- Add the remaining mango puree to the top of the batter in squiggles, then use the tip of a butter knife to create swirls throughout the batter.
- Lightly cover the cheesecake and refrigerate for at least 8 hours prior to slicing and serving. Garnish with extra mango chunks or slices for more flavor.
Leave a Reply