No Bake Mango Cheesecake

Name: No Bake Mango Cheesecake
Prep time: 30 min
Total time: 30 min
Ingredients: 90 gr biscuits; 25 gr melted butter; 200 gr cream cheese; 30 gr sugar; 30 gr milk; 5 gr gelatin; Lemon zest; ½ lemon juice; 200 ml fresh cream; 20 gr sugar; 100 gr mango puree; 30 ml water; 2 gr gelatin; 10 gr sugar; 40 gr mango puree

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This No Bake Mango Cheesecake is creamy, refreshing, and perfect for warm days. The creamy cheesecake filling with mango blended inside, topped with a silky mango layer, is my go-to dessert for sharing with family.

A plate with no bake mango cheesecake, decorated with strawberries and jelly.

On hot days, I always reach for something cool and fruity and this No Bake Mango Cheesecake never disappoints. It’s creamy, light, and filled with sweet mango inside the cheesecake and on top, making it one of my favorite no-bake treats.

If you love mango desserts like mango sago, mango ice cream, or mango sticky rice, this cheesecake with mango topping will feel just as comforting but with a creamy twist. It’s the kind of easy dessert that makes you smile with every chilled bite.

Ah, don’t forget the easy Hongkong-dimsum-style mango pancakes and mango pudding. It’s so simple you can make it together with your kids.

Why You Will Love This Recipe

No oven needed – Perfect for hot days when you want dessert without heating up the kitchen.
Tropical flavor in every bite – Sweet mango pulp inside the cream cheese and a luscious mango topping make this cheesecake irresistible.
Easy to make – This no bake mango cheesecake recipe comes together with simple steps, no fancy techniques required.
Beautiful presentation – The golden mango layer on top makes it look like a bakery-worthy dessert.

Recipe Ingredients

No bake mango cheesecake ingredients with labels.

Ingredient Notes

Mangoes – Use ripe, sweet mangoes for the best flavor. Fresh mango pulp gives the cheesecake a vibrant tropical taste, but canned mango pulp works if fresh isn’t available.

Cream Cheese – The base of the cheesecake. Choose full-fat cream cheese for a rich, creamy texture.

Gelatin – Helps the cheesecake set without baking. If you prefer a vegetarian version, you can use agar-agar powder instead.

Graham Crackers or Biscuits – Crushed into crumbs to form the buttery crust. Digestive biscuits or Marie biscuits are also great alternatives.

Sugar – Adjust the sweetness depending on how ripe your mangoes are.

Be sure to check out the full recipe and ingredient list below

How to Make No Bake Mango Cheesecake

Step by step photos of preparing the crust and filling for no bake mango cheesecake.

STEP 1. Make the crust. Crush the biscuits until fine and mix them with the melted butter (Image 1). Press the mixture firmly into the bottom of your pan to form an even, compact crust (Image 2). Chill it in the fridge for at least 30 minutes.
Meanwhile, beat the softened cream cheese in a mixing bowl until smooth and creamy (Image 3). In a small glass, stir together the gelatin powder and milk to bloom the gelatin (Image 4).

Step by step photos of preparing the filling.

STEP 2. Prepare the filling. Place the glass of bloomed gelatin into a bowl of hot water, letting it warm gently until the gelatin fully dissolves (Image 5). In a separate bowl, whip the heavy cream and sugar until soft peaks form (Images 6, 7).
Add the lemon juice and mango purée to the cream cheese mixture (Image 8), then mix until everything is well combined.

Step by step photos of mixing the filling.

STEP 3. Combine everything. Mix the mango mixture until smooth and fully combined (Image 9). Gently fold the whipped cream into the mango mixture in two batches, keeping as much air as possible for a light texture (Images 10, 11). Once it’s well incorporated, pour in the dissolved gelatin and mix again until everything is evenly blended (Image 12).

Step by step photos of making the top layer.

STEP 4. Assemble and make the jelly topping. Remove the chilled crust from the fridge and pour the mango cheesecake filling over it (Image 13). Smooth the surface, cover with cling wrap, and place the pan in the freezer for about 20 minutes while you prepare the jelly layer.

To make the jelly topping, combine the mango pudding powder, water, and sugar in a small pot and let it simmer until fully dissolved (Image 15). Allow it to cool slightly, then gently pour it over the cheesecake (Image 16). Chill the entire cheesecake overnight until fully set, then slice and enjoy!

Pro Tips

Use ripe, sweet mangoes – The natural sweetness and vibrant color of ripe mangoes make the cheesecake taste and look much better. If your mangoes are a bit tart, adjust the sugar slightly.
Soften the cream cheese – Let your cream cheese sit at room temperature before mixing. This makes it smoother and easier to combine with the other ingredients.
Dissolve gelatin properly – Always let gelatin bloom in liquid first, then warm it gently until fully dissolved. This prevents lumps and ensures your cheesecake sets evenly.
Chill in stages – Freezing the cheesecake for 15–20 minutes before pouring the mango jelly layer helps create sharp, neat layers.
Release the cake cleanly – Wrap a warm towel around the outside of the pan before removing the cheesecake. It will slide out easily without cracking.
Overnight is best – While four hours of chilling works, overnight rest gives the cheesecake a firmer texture and cleaner slices.
Decorate right before serving – Add fresh mango cubes, mint leaves, or even a drizzle of mango puree just before serving for the freshest look.

Serving Suggestions

This tropical cheesecake also tastes amazing with a spoonful of my homemade strawberry compote, the berry brightness cuts through the creamy mango beautifully.

Try it with lemongrass pandan tea, butterfly pea flower tea, or a cool glass of Assam milk tea for a balanced finish. If you’d like to make it a full mango-themed dessert spread, serve it alongside mango sago dessert or a scoop of homemade mango ice cream.

FAQs about No Bake Mango Cheesecake

Can I make no bake mango cheesecake without gelatin?

Yes! You can substitute gelatin with agar-agar powder for a vegetarian version. The texture will be slightly firmer, but it sets beautifully.

Can I use canned mango pulp for this recipe?

Absolutely. Fresh mangoes give the best flavor, but canned mango pulp is a convenient option, especially if mangoes aren’t in season.

Why is my no bake cheesecake not setting?

The most common reasons are under-measured gelatin, not allowing enough chill time, or mixing the gelatin into the filling before it fully dissolved. Be sure to follow the setting steps carefully and chill overnight if possible.

What can I use instead of graham crackers for the crust?

Digestive biscuits, Marie biscuits, Oreos, or even shortbread cookies make great substitutes for the crust base.

A slice of no bake mango cheesecake on a golden plate.

Storage

No-bake mango cheese cake when stored in the chiller can stay fresh up to 5 days. If you want longer shelf-life, you need to put it in the freezer.

If you put it in the freezer, allow the cheesecake to thaw before serving. You may need to put it in the chiller first for 1-2 hours ahead of serving time.