No Bake Mango Cheesecake

5 from 1 vote

No Bake Mango Cheesecake is a refreshing dessert to make for a beginner. It is so easy to make and no oven needed!

Prep Time30

Total Time30

Course: Dessert, Desserts

Cuisine: Asian, International

Servings: pcs

Calories: 116kcal

Author: Claudia

Crush the biscuits and mix them with melted butter. Press the mixture firmly into the bottom of the pan to form an even crust. Chill in the fridge for at least 30 minutes.
Meanwhile, blend ripe mangoes into a smooth puree and set aside. In a small bowl, stir gelatin powder with milk.
Place the gelatin mixture in a bowl of hot water and let it sit for a few minutes until dissolved.
In a mixing bowl, beat softened cream cheese until smooth, then stir in the gelatin mixture.
In another bowl, whip the heavy cream with sugar until soft peaks form. Add lemon juice and zest to the cream cheese mixture and mix well.
Fold the cream cheese mixture into the whipped cream, then gently mix in the mango puree. Take the chilled crust out of the fridge and pour the mango cheesecake filling over it. Smooth the surface and place the pan in the freezer for 20 minutes while you prepare the jelly topping.
To make the jelly, mix gelatin powder with water and dissolve it using the same hot water method. Stir sugar into the mango puree.
Combine the dissolved gelatin with the sweetened mango puree and pour it evenly over the cheesecake layer. Cover with cling wrap and refrigerate for at least 4 hours, or overnight for best results.
When ready to serve, wrap a warm towel around the pan to release the cheesecake easily. Transfer to a serving plate and decorate with diced mangoes, strawberry jelly, and mint leaves. Slice, serve, and enjoy your homemade No Bake Mango Cheesecake!

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.