No Bake Mango Cheesecake: Irresistible Summer Dessert in Just 30 Minutes

Introduction

Picture this: it’s 90 degrees outside, the sun is blazing, and the last thing you want is to turn on the oven. That’s where this No Bake Mango Cheesecake swoops in like a tropical breeze—cool, creamy, and bursting with mango flavor. With no baking required and only 30 minutes of hands-on time, this No Bake Mango Cheesecake is the ultimate dessert to impress guests or indulge solo during those hot summer days.

Unlike traditional cheesecakes that demand patience and a hot kitchen, this no bake version delivers everything you love: velvety texture, rich tangy sweetness, and a refreshing tropical twist. Whether you’re hosting a backyard BBQ or looking for a chill make-ahead treat, No Bake Mango Cheesecake is your golden ticket to dessert glory.

What is No Bake Mango Cheesecake?

No Bake Mango Cheesecake is a creamy, chilled dessert that captures the lush sweetness of ripe mangoes in a smooth, mousse-like filling, all set on a buttery biscuit base. Unlike traditional baked cheesecakes, this version requires zero oven time—just a bit of blending, pouring, and chilling.

What sets it apart is its layered structure: a crisp graham cracker (or Marie biscuit) base, a rich cream cheese and mango layer, and a glossy mango jelly topping. It’s like sunshine in slice form—light, fruity, and satisfying without being overly heavy.

This dessert is a summer staple in tropical regions, but it’s gaining popularity worldwide thanks to its ease and crowd-pleasing flavor. Compared to baked cheesecakes, it’s silkier, fresher, and often considered more refreshing—especially when served cold on a hot day.

Best of all? It’s naturally adaptable. Whether you want to lighten it up with low-fat ingredients or go vegan with dairy-free alternatives, No Bake Mango Cheesecake offers endless possibilities.

No Bake Mango Cheesecake: Irresistible Summer Dessert in Just 30 Minutes

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• Author: Olivia Reed
• Total Time: 30 minutes (plus chilling)
• Yield: 12 servings 1x

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Description

This No Bake Mango Cheesecake is a tropical dream! A creamy, mousse-like mango filling rests on a buttery biscuit base and is topped with a luscious mango jelly. Made in just 30 minutes of prep time, it’s the ultimate summer dessert—no oven required.

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Ingredients

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For the Base:

• 150 g plain biscuits (Marie, digestives, or graham crackers)

• 100 g unsalted butter, melted

• 2 tbsp white sugar

For the Mango Filling:

• 700 g mango flesh (approx. 2 large mangoes)

• 4½ tsp gelatin powder

• ½ cup (125 ml) cold water

• 500 g cream cheese, softened

• ⅔ cup (150 g) caster sugar

• 300 ml whipping cream

For the Mango Jelly Topping:

• ¾ tsp gelatin powder

• ¼ cup (65 ml) cold water

• 1 tbsp lemon juice

• ¾ cup reserved mango puree

Optional Toppings:

• 300 ml whipping cream

• 1 tbsp white sugar

• 1 tsp vanilla extract

• 1 mango, diced

• 2 passionfruit

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Instructions

• Prepare the Base:
  Blitz biscuits into crumbs. Mix with melted butter and sugar. Press into a lined 9-inch springform pan. Chill.

• Make the Filling:
  Bloom gelatin in cold water. Microwave to dissolve. Puree mango and set aside ¾ cup. Blend remaining mango, cream cheese, sugar, cream, and gelatin until smooth. Pour into pan and chill for 3+ hours.

• Make the Jelly Layer:
  Bloom gelatin in cold water. Mix with lemon juice and reserved mango puree. Pour over the cheesecake. Chill overnight.

 

• Decorate and Serve:
  Whip cream with sugar and vanilla. Garnish cheesecake with whipped cream, mango cubes, and passionfruit pulp. Slice and enjoy!

Notes

Substitute canned mango puree if fresh is unavailable (450 ml).

Use agar-agar for a vegetarian version.

Best made 1 day ahead for full setting.

Store in fridge for up to 5 days.

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: Tropical / Australian

Nutrition

• Serving Size: 117 g
• Calories: 380 kcal
• Sugar: 28 g
• Sodium: 140 mg
• Fat: 26 g
• Saturated Fat: 16 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.2 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 70 mg

Why You’ll Love This No Bake Mango Cheesecake

If you’re the type who craves dessert but avoids turning on the oven, this No Bake Mango Cheesecake will become your go-to indulgence. Here’s why:

🌞 1. It’s Perfect for Summer

With its chilled, mousse-like texture and fresh mango flavor, No Bake Mango Cheesecake is the ideal sweet treat for BBQs, pool parties, or any hot-weather get-together.

🕒 2. It Takes Just 30 Minutes to Prep

No fancy baking skills or hours in the kitchen needed. You’ll blitz, pour, and chill your way to a stunning No Bake Mango Cheesecake in half an hour.

🍰 3. Creamy, Fruity, and Incredibly Refreshing

This isn’t your average cheesecake. The mango adds a vibrant tropical twist that’s both luxurious and light, making every bite feel like a mini-vacation.

🧁 4. It’s Customizable

Use different biscuit bases, swap out mango for other fruits, or even make your No Bake Mango Cheesecake vegan—this recipe is your blank tropical canvas.

Ingredients You’ll Need (and Why They Matter)

Here’s everything you’ll need to make this vibrant No Bake Mango Cheesecake, along with helpful notes and substitution ideas:

🧀 Biscuit Base

• 150 g plain biscuits (e.g., Arnott’s Marie, digestives, or graham crackers): Provides a crisp, buttery foundation.
• 100 g unsalted butter, melted: Binds the crumbs and sets a rich base.
• 2 Tbsp white sugar: Adds sweetness and helps the crust hold together.

Substitution: For a gluten-free crust, use GF biscuits or ground oats.

🥭 Mango

• 700 g (about 1.4 lb) fresh mango flesh, roughly 2 large mangoes: Delivers natural sweetness and intense flavor. Pro Tip: Honey Gold mangoes offer outstanding color and sweetness, while Calypso mangoes are plentiful and budget-friendly.

Alternative: Use 450 ml canned mango puree (unsweetened) if fresh mango isn’t available.

🍰 Filling

• 4½ tsp gelatin powder: Essential for setting the creamy no bake filling.
• ½ cup (125 ml) cold water: For blooming the gelatin.
• 500 g (1 lb) cream cheese, softened: The rich base of the cheesecake.
• ⅔ cup (150 g) caster sugar: Carefully balanced sweetness.
• 300 ml whipping cream: Whips to soft peaks for lush texture.

Vegan Option: Replace cream cheese and cream with dairy‑free alternatives; swap gelatin for agar‑agar.

🌿 Mango Jelly Topping

• ¾ tsp gelatin powder
• ¼ cup (65 ml) cold water
• 1 Tbsp lemon juice: Adds brightness and balances sweetness.

🍓 Optional Garnishes

• 300 ml whipping cream, plus 1 Tbsp sugar and 1 tsp vanilla: For fluffy piped cream rosettes
• 1 large mango, cubed, and 2 passionfruit: Adds extra tropical flair and photography-worthy pops of color.

How to Make No Bake Mango Cheesecake (Step-by-Step)

🥣 Step 1: Prepare the Biscuit Base

1. Blitz the biscuits in a food processor until fine.
2. Add melted butter and sugar, then blend again to combine.
3. Press the mixture firmly into the base of a greased and lined 9-inch springform pan (base turned upside down for easy release).
4. Chill in the fridge while preparing the filling.

🔧 Tip: Use a flat-bottomed glass to compress the base evenly.

🧁 Step 2: Make the Creamy Mango Filling

1. Place cold water in a wide bowl, sprinkle gelatin evenly over the surface, and let it bloom for 5 minutes.
2. Microwave in 15-second bursts (twice), stirring until dissolved. Let cool slightly.
3. Puree fresh mango in a food processor until smooth. Reserve ¾ cup for jelly topping.
4. Add cream cheese, caster sugar, whipping cream, and dissolved gelatin to the remaining mango puree in the processor. Blitz until silky smooth.
5. Pour the mixture over the biscuit base and refrigerate for at least 3 hours until set.

🥄 Troubleshooting Tip: If the filling looks too runny, let it chill longer or ensure your gelatin is fully dissolved.

🍯 Step 3: Add the Mango Jelly Topping

1. Bloom gelatin in cold water as before. Microwave to dissolve, then cool.
2. Mix reserved mango puree with lemon juice and gelatin mixture.
3. Gently pour over the chilled cheesecake layer and tilt to spread evenly.
4. Refrigerate for at least 12 hours to fully set.

🎨 Step 4: Decorate and Serve

1. Whip cream with sugar and vanilla until soft peaks form.
2. Pipe or dollop over the cheesecake.
3. Top with fresh mango cubes and passionfruit pulp.

🎉 Optional: Skip the toppings for a minimalist look—the jelly top is stunning on its own.

Expert Tips & Creative Variations for No Bake Mango Cheesecake

✅ Pro Tips for Foolproof Results

• Use ripe, sweet mangoes: Overripe mangoes work best—they’re juicier and more flavorful. Avoid stringy varieties.
• Bloom your gelatin properly: Sprinkle it evenly over water, don’t dump it in a clump. This ensures even thickening.
• Don’t rush the chilling: Each layer needs proper fridge time. Chill the cheesecake filling for 3+ hours, and the jelly layer overnight.
• Use a springform pan with parchment: Makes removing your No Bake Mango Cheesecake a breeze and keeps it intact.

🎨 Easy Variations to Try

🥥 1. Coconut Mango Cheesecake

Swap half the cream with coconut cream and add shredded coconut to the base for a tropical twist.

🌱 2. Vegan Mango Cheesecake

Replace gelatin with agar-agar, use vegan cream cheese and coconut cream. It’s still creamy and vibrant—without the dairy.

🍋 3. Citrus Burst Cheesecake

Add a zest of lime or lemon to the mango filling for a tangy counterbalance to the sweetness.

🍫 4. Chocolate Crust Base

Use crushed chocolate cookies instead of graham crackers for a flavor contrast that complements the mango beautifully.

🧁 Hosting Tip: Serve mini versions in jars or cupcake liners for a picnic-perfect, grab-and-go dessert.

Related Article: No-Bake Brownie Balls: 9-Minute Recipe for Guilt-Free Bliss

Frequently Asked Questions About No Bake Mango Cheesecake

Conclusion

There you have it—your new favorite summer dessert: the luscious, light, and luxurious No Bake Mango Cheesecake. Whether you’re hosting a backyard bash or just craving something cool and tropical, this cheesecake delivers big flavor with zero oven time. It’s refreshingly easy to make, endlessly customizable, and guaranteed to impress with its stunning presentation.

Ready to wow your guests—or just treat yourself? Try this No Bake Mango Cheesecake and let us know how it turned out! Did you add your own twist? Snap a pic and tag us on social or drop a comment below. We’d love to hear your sweet success stories!

If you give this recipe a try, let us know in the comments below! And don’t forget to tag your brownie ball creations on social media—because sharing is half the fun. Leave a comment, share it with friends, and follow us on Pinterest for more no-bake dessert inspiration straight to your feed!

Related Article: No-Bake Cannoli Pie: 7 Irresistible Reasons to Try This Cool Dessert