Go Back
+ servings
Photo of a slice of no bake mango cheesecake.

No Bake Mango Cheesecake

No Bake Mango Cheesecake is delicate, creamy, luscious, and no baking required! Top it with sweet mangoes for a delicious summery dessert.
Course Dessert
Cuisine American
Keyword No Bake Mango Cheesecake
Prep Time 30 minutes
Chill 6 hours
Total Time 6 hours 30 minutes
Servings 10 slices
Calories 506kcal
Author Catalina Castravet



  • 2 cups graham cracker crumbs
  • 2 tablespoons white granulated sugar
  • 1 stick unsalted butter melted

Cheesecake Filling:

  • 4 envelopes unflavored gelatin 7 grams per envelope
  • 2/3 cup water cold
  • 4 cups mango chunks either fresh or canned
  • 24 oz cream cheese room temperature
  • 8 oz mascarpone cheese room temperature
  • 1 ½ cups white granulated sugar
  • 1/2 cup heavy whipping cream cold
  • 1 teaspoon vanilla extract

Whipped Cream:

  • 1 cup heavy whipping cream cold
  • 3 tablespoons white granulated sugar



  • Add Graham crumbs and sugar to a medium bowl and mix with melted butter until fully combined.
    Picture of cheesecake crust ingredients.
  • Press the mixture onto the bottom and sides of a springform pan or a 9x13 inches cake pan. Use a measuring cup to press the mixture, it makes the process very easy. Refrigerate for 20-30 minutes.

Gelatin Mixture:

  • Add 1 cup of cold water to a small bowl, sprinkle the gelatin on top. Let it bloom for 1-2 minutes. Whisk to combine, microwave for 30 seconds and whisk until fully combined and a gelatin mixture is formed. Set aside.

Cheesecake Filling:

  • Add 2 cups of mango chunks to a food processor and process until smooth. Set aside.
    Picture of mango puree.
  • In a large bowl, using an electric hand mixer or stand mixer, mix together cream cheese, mascarpone cheese, sugar on medium-low speed until combined. Stop once to scrape the sides and bottom of the bowl. Do not mix at high speed or overmix, as the mascarpone cheese can begin to separate.
    Image of no bake mango cheesecake ingredients.
  • In a chilled mixing bowl, add the cold heavy whipping cream and vanilla extract. Whip on high speed until stiff peaks form. Manually, using a spatula, fold the whipped cream into the mascarpone cream cheese mixture.
  • Add the mango puree to the gelatin mixture, mix.
  • Add the gelatin mixture to the cheesecake batter and mix to combine.
    Picture of mango cheesecake filling.
  • Fold in with a spatula the remaining 2 cups of mango chunks.
  • Spread the cheesecake filling evenly on top of the crust.
  • Set the cheesecake in the refrigerator to chill and firm, 6 hours or better, overnight.

Whipped Cream:

  • Add the cold heavy whipping cream and sugar to a large mixing bowl. Whip on high speed until stiff peaks form. Add whipped cream to a piping bag fitted with a large star tip and pipe cream on top of the cheesecake.
  • When ready to serve, carefully remove the cheesecake from the springform pan.
  • Decorate with mango chunks. Always serve chilled.
  • Slice and serve!
  • Store in the fridge for up to 4 days.



Calories: 506kcal | Carbohydrates: 66g | Protein: 10g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 61mg | Sodium: 460mg | Potassium: 362mg | Fiber: 2g | Sugar: 55g | Vitamin A: 1477IU | Vitamin C: 24mg | Calcium: 197mg | Iron: 1mg