No-Bake Mango Cheesecake

Looking for a tropical dessert that’s creamy, fruity, and refreshingly light? This No-Bake Mango Cheesecake is exactly what you need! With a buttery biscuit base, luscious cream cheese filling, and a vibrant mango topping, it’s the perfect make-ahead dessert for warm weather, special occasions, or just because.

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Why You’ll Love This Recipe
No Oven Needed – Perfect for hot days when you don’t want to turn on the oven.
Tropical Vibes – Sweet, juicy mango adds a burst of sunny flavor.
Creamy & Dreamy – Smooth cheesecake filling without baking or fuss.
Make-Ahead Friendly – Chill overnight and it’s ready to impress the next day.
Light Yet Satisfying – A delicious alternative to heavier baked cheesecakes.

Ingredients You’ll Need

For the Crust:
1½ cups digestive biscuits or graham crackers, crushed
6 tbsp unsalted butter, melted
2 tbsp sugar (optional, for extra sweetness)

For the Cheesecake Filling:
2½ cups cream cheese, softened (at room temperature)
1 cup powdered sugar
1 tsp vanilla extract
1½ cups heavy whipping cream (cold)
1½ tbsp lemon juice
1½ tsp gelatin powder
2 tbsp warm water (for dissolving gelatin)

For the Mango Topping:
1½ cups fresh mango puree (from ripe mangoes)
1½ tsp gelatin powder
2 tbsp warm water
2 tbsp sugar (optional, depending on sweetness of mango)

For Garnish (Optional):
Fresh mango slices or cubes
Mint leaves
Whipped cream dollops

Tools You’ll Need

9-inch springform pan
Mixing bowls
Hand mixer or stand mixer
Spatula
Blender or food processor (for mango puree)
Small saucepan (for gelatin)
Measuring cups and spoons

Step-by-Step Instructions

Step 1: Prepare the Crust
In a mixing bowl, combine crushed biscuits with melted butter and sugar (if using).
Mix until the crumbs resemble wet sand and press firmly into the bottom of a springform pan.
Use the bottom of a glass or measuring cup to press evenly.
Refrigerate for 30 minutes while you prepare the filling.

Step 2: Bloom the Gelatin
In a small bowl, combine gelatin powder with warm water.
Stir and let sit for 5 minutes to bloom.
Microwave for 10-15 seconds or warm gently in a saucepan to dissolve. Set aside to cool slightly.

Step 3: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add powdered sugar and vanilla extract, and beat until well combined.
Add lemon juice and the dissolved (slightly cooled) gelatin, and mix until fully incorporated.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture in batches until fully combined and airy.

Step 4: Assemble the Cheesecake
Pour the cheesecake filling over the chilled crust.
Smooth the top with a spatula and tap the pan gently on the counter to remove air bubbles.
Refrigerate for at least 4 hours, or preferably overnight, until set.

Step 5: Prepare the Mango Topping
Blend ripe mango flesh into a smooth puree (strain if you prefer a silkier texture).
In a small bowl, mix gelatin with warm water to bloom.
Warm gently and stir until dissolved, then mix into the mango puree along with sugar (if needed).
Let cool slightly before pouring over the set cheesecake layer.

Step 6: Add Mango Layer and Chill Again
Carefully pour the mango topping over the cheesecake layer.
Tilt the pan gently to spread evenly.
Refrigerate for at least 2 more hours until the mango layer is firm and glossy.

Step 7: Garnish and Serve
Once fully set, run a warm knife around the edge before releasing the springform pan.
Garnish with fresh mango slices, mint leaves, or a swirl of whipped cream.
Slice with a warm, sharp knife for clean cuts and serve chilled.

Tips for the Perfect No-Bake Cheesecake

Room Temp Cream Cheese – Ensures a smooth, lump-free filling.
Cold Cream for Whipping – Cold whipping cream yields better volume and stability.
Chill Time is Key – Letting the layers set properly creates perfect slices.
Use Ripe Mangoes – For a naturally sweet, vibrant topping.
Taste Before Adding Sugar – Adjust sweetness based on your mango’s ripeness.

Serving Suggestions
Tropical Fruit Salad – Serve alongside other tropical fruits like pineapple or kiwi.
Iced Herbal Tea – A lightly sweetened tea pairs perfectly.
Toasted Coconut – Sprinkle some on top for added crunch and flavor.

How to Store & Freeze

Storing:
Refrigerate: Keep covered in the fridge for up to 4 days.
Best stored in the springform pan or an airtight container to keep it fresh.

Freezing:
Freeze: You can freeze the cheesecake (without the mango layer) for up to 1 month.
Thaw: Let it thaw in the refrigerator overnight, then add the fresh mango topping before serving.

Frequently Asked Questions

1. Can I use canned mango puree?
   Yes, just ensure it’s unsweetened or adjust the sugar accordingly.
2. What can I use instead of gelatin?
   Agar-agar is a vegetarian alternative, but follow its specific blooming and cooking instructions.
3. Can I make this in individual cups?
   Absolutely! Use small jars or dessert cups for a fun, single-serve version.
4. What if I don’t have a springform pan?
   You can use a pie dish or regular cake pan lined with parchment paper for easier removal.

Final Thoughts

This No-Bake Mango Cheesecake is pure tropical bliss in every bite. Light, creamy, and bursting with fresh mango flavor, it’s a showstopping dessert that’s easy to make and guaranteed to impress. Whether you’re hosting a summer dinner party or just treating yourself, this mango cheesecake is always a sweet success.

Try it once and it might just become your go-to no-bake dessert!

Preparation Time: 25 minutes
Chill Time: 6 hours (or overnight)
Cuisine: American / Tropical Fusion

Nutritional Information (Per Serving):
Calories: 420 | Protein: 6g | Carbohydrates: 30g | Fat: 32g | Fiber: 2g | Sodium: 260mg

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