1. Can I use canned mango puree?

Yes! About 450 ml of canned mango puree (unsweetened) works great when fresh mangoes aren't available.

2. How long does it last in the fridge?

Your No Bake Mango Cheesecake will stay fresh for 4–5 days when refrigerated and tightly covered.

3. Is it freezer-friendly?

It is! Freeze without toppings for up to a month. Thaw in the fridge overnight before serving.

4. What can I use instead of gelatin?

Try agar-agar for a vegetarian version. Just be sure to follow the packet instructions—it sets differently than gelatin.

5. Can I prep this ahead of time?

Absolutely— No Bake Mango Cheesecake is perfect for making 1–2 days in advance. Just garnish before serving.

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

Name: No Bake Mango Cheesecake: Irresistible Summer Dessert in Just 30 Minutes
Prep time: 30 min
Total time: 30 min
Cuisine: Tropical / Australian
Ingredients: 150 g plain biscuits (Marie, digestives, or graham crackers); 100 g unsalted butter, melted; 2 tbsp white sugar; 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; ¾ tsp gelatin powder; ¼ cup (65 ml) cold water; 1 tbsp lemon juice; ¾ cup reserved mango puree; 300 ml whipping cream; 1 tbsp white sugar; 1 tsp vanilla extract; 1 mango, diced; 2 passionfruit

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.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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