No Bake Mango Cheesecake

No-bake Mango Cheesecake is delicate, creamy, and luscious, and it takes only about 20 minutes to prepare; after that, chill it in the refrigerator. This is one of the easiest yet most stunning desserts that anyone can make! Anytime I want to impress with a fancy-looking, delicious dessert, I make this cake!

I’ll admit it— cheesecakes are my weakness. It’s impossible to resist that buttery crust and the rich, creamy filling. I love how customizable they are, and while many find them intimidating, starting your journey with a no-bake one is ideal. A few more favorites I swear by are this no-bake strawberry cheesecake and an absolutely amazing peach cheesecake!

Instead of the dense texture of the baked version, this one is more mousse-like, with a hint of sweet mango that I fold right into the batter. The cream cheese and mascarpone make this cake silky smooth and decadent. I intentionally add gelatin to the mango mixture; it helps the cake set and stay from being too runny so that I can cut ideal, Pinterest-like slices. Finally, I pile it high with whipped cream and top it with lots of fresh mango for pure tropical bliss!

Why you will love this recipe 

• No oven required: I can make this dessert without turning on the oven, which keeps the house cool when it’s hot outside and leaves me the option to use the oven for other meals.
• It is so fast: I can whip up this cheesecake in less than 30 minutes. The rest is chilling time.
• Awesome fruit flavor: Fresh mango gives this cake an intense tropical taste that sets it apart from regular cheesecake. Also, I mix mascarpone cheese with cream cheese to make it extra luxurious and smooth. 
•  Perfect for making in advance: Since it needs time to chill, this dessert is perfect to make ahead. I like being able to make it the day before and have it ready when I need it, without having to prepare anything. 

What you will need

For the crust

• Dry ingredients: Graham cracker crumbs provide a sweet, crunchy crust that hardens when mixed with butter and sugar. 
• Wet ingredients: Melted butter helps the crumbs stick together and adds a rich, buttery flavor. 
• Seasonings: White granulated sugar also helps the crust stick while adding moisture and sweetness. 

For the filling

• Produce: I use fresh mango chunks for the most vibrant flavor and authentic texture that artificial flavoring cannot provide. 
• Dry ingredients: Gelatin provides structural support, keeping the cake from being sloppy and allowing clean slices. 
• Wet ingredients: Room-temperature cream cheese provides richness and creaminess without lumps or chunks. I also add room-temperature mascarpone for an extra-velvety mouthfeel without eggs. Heavy whipping cream also helps build structure without eggs. I mix in pure vanilla extract to deepen the flavor.
• Seasonings: White granulated sugar sweetens and adds moisture without interfering with the color or other flavors.

For the whipped cream

• Wet ingredients: Heavy whipping cream provides at least 36% milk fat, which traps air bubbles for a thick texture that holds its shape longer. 
• Seasonings: I use white granulated sugar because the larger crystals aerate the cream quickly by creating bigger air pockets while keeping the taste clean and sweet. 

How to prepare

Make the crust: First, I mix the graham cookie crumbs and butter in a medium bowl until fully combined. Then, press the crumbs into the bottom and up the sides of a springform pan with a measuring cup, then chill in the fridge. 

Bloom the gelatin: Meanwhile, sprinkle the gelatin over 1 cup cold water in a small bowl, let it bloom for 2 minutes, then whisk to combine. Then, I microwave it for 30 seconds and whisk again until combined and the gelatin is formed.

Purée the mango: I blend 2 cups of mango chunks in a food processor until smooth. 

Beat the cheese: In a large bowl, I beat the mascarpone and cream cheese on medium-low until combined, scraping down the sides and bottom. Be careful not to overmix, as the mascarpone can separate. 

Whip the cream: In a chilled bowl, I use chilled beaters to whip the cold cream and vanilla extract on high until stiff peaks form. Then, I manually fold the whipped cream into the cream cheese mixture with a rubber spatula. 

Add the mango: Now, I mix the mango purée into the cheese purée batter, then fold in the last 2 cups of mango chunks. 

Spread and chill: I transfer the filling into the chilled pie crust and chill it for at least 6 hours. I like to chill mine overnight. 

Whip the topping: When I am ready to serve, I chill a large mixing bowl and beaters for at least 30 minutes, then whip the cold cream and sugar on high speed until stiff peaks form. Then, I put it into a piping bag and pipe it onto the cheesecake. 

Serve: Top with fresh mango pieces and serve.

Expert tip

How to whip stiff peaks

To get the best whipped cream without turning it into butter, chil chill the bowl and beater and keep the heavy cream very cold. I leave my cream in the refrigerator overnight right up until I am ready to use it. I also put a stainless-steel bowl and beaters in the freezer 30 minutes before I make the whipped cream. Then, I beat the sugar and cream on high for about 1 to 2 minutes, until the peaks stand straight up without flopping over. Once that happens, I stop immediately. 

More tips to consider:

• Let the cream cheese and mascarpone come to room temperature so they blend smoothly.
• Let the cream cheese and mascarpone come to room temperature so they blend smoothly.
• Don’t rush the chill time. This is the most important step. If the filling doesn’t set, it will be loose and watery. 
• Use full-fat, brick-style cream cheese. Low-fat, softened cream cheese has added water and softeners that can prevent the cheesecake from setting properly. 

Recipe variations and add-ins:

• Add chocolate: For chocolate lovers, I sometimes add some melted (cooled) white chocolate into the cream cheese mixture.  
• More fruit: To add more fruit flavor, I also like to add puréed strawberries. Other delicious fruit options include papaya, banana, blueberry, blackberry, and raspberry. 
• Tropical touch: Make this cheesecake even more tropical by sprinkling some toasted coconut on top. 
• Different crust: I have alpuréedd shortbread cookies and vanilla wafers instead of graham crackers for this crust, with delicious results. 
• Extra tangy: For a tangier cheesecake, add lemon or lime zest to your cream cheese filling. 

Serving suggestions:

I like to serve this delicious cheesecake with my fresh, tangy mango lemonade during the summer. Made with real lemon juice, fresh mango, vanilla extract, and club soda, this bubbly beverage comes with its own peeled lemon for extra flavor. The tropical taste pairs well with this creamy, sweet cake. If you’re looking for an adult cocktail, my pineapple mango daiquiri is the perfect frozen tropical drink. Made with coconut rum, pineapple, mango, and lime, it’s a wonderful adult beverage to go with a slice of mango cheesecake.

Since the oven is empty, I can bake a big pot of short ribs and beans to go with this mango cheesecake. They may not seem to go together, but the rich barbecue sauce and meaty ribs make a comfort meal, and I like to end with a luscious piece of silky-smooth cheesecake. For something a bit more tropical, try my oven-baked Hawaiian pineapple pork loin. The tangy chili sauce and sweet pineapple make this dish really stand out.

How to store leftovers:

• Refrigerate: I store leftover no-bake cheesecake in an airtight container in the fridge for up to 5 days.    
• Freezing: Freezing is not recommended.   

Frequently asked questions

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