Description

This No-Bake Mango Cheesecake is a creamy, dreamy dessert that’s perfect for hot summer days or anytime you want something light and fruity. With a smooth mango filling and a buttery graham cracker crust, this cheesecake is both easy to make and deliciously refreshing. It’s the perfect balance of tangy, sweet, and rich, and best of all—no oven required!

Ingredients

Scale

For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
For the Mango Filling:
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 2 ripe mangoes, peeled and diced (or 1 1/2 cups mango puree)
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon gelatin (dissolved in 2 tablespoons warm water)

For the Mango Topping (optional):
- 1/2 cup fresh mango, diced
- 1 tablespoon honey or agave (optional)

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Instructions

Step 1: Prepare the Crust

In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture into the bottom of a springform pan or pie pan to form a crust. Use the back of a spoon to compact it firmly.
Refrigerate the crust for 10-15 minutes to allow it to set.

Step 2: Make the Mango Filling

If using fresh mangoes, blend them into a puree using a blender or food processor. Set aside.
In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the mango puree, vanilla extract, and lemon juice, and mix until combined.
In a small saucepan, dissolve the gelatin in warm water, stirring until fully dissolved. Add the gelatin to the mango mixture and mix well.
In a separate bowl, beat the heavy cream until stiff peaks form.
Gently fold the whipped cream into the mango mixture until fully incorporated.

Step 3: Assemble the Cheesecake

Pour the mango cheesecake filling over the chilled crust and smooth the top with a spatula.
Refrigerate the cheesecake for at least 4 hours, or overnight if possible, to allow it to set.

Step 4: Add the Mango Topping

Before serving, top the cheesecake with diced fresh mango and drizzle with honey or agave, if desired.

Notes

Use Ripe Mangoes: Ripe mangoes will yield the best flavor, so look for ones that are fragrant and slightly soft to the touch.
Gelatin Tip: Make sure the gelatin is completely dissolved in warm water to avoid any lumps in the filling.
No Fresh Mangoes? You can substitute mango puree (store-bought or homemade) if fresh mangoes aren’t available.

Prep Time: 15 minutes
Cook Time: 4 hours
Cuisine: American, Tropical