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Mango Cheesecake (No Bake, Eggless)

ByHayley Dhanecha Published on Updated on Desserts
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This no bake Mango Cheesecake is a bright summery dessert made with a mango cream cheesecake filling and luscious mango pulp. It’s made without eggs and without gelatine.

Three small cups or jars of no bake mango cheesecake are placed on the table.

This silky mango cheesecake is perfect for warm days when you want something light, creamy, and refreshing. Like my eggless no bake strawberry cheesecake, no oven is needed, though you can also go the baked route with a classic baked eggless cheesecake.

If you want to bake this recipe, follow the steps from my Instant Pot Eggless Cheesecake.

I love to make the absolute most of mango season. Fresh mangoes, both the puree and chopped, work the best in this recipe but you can definitely make it with tinned or frozen mangoes too.

Other desserts you may like to try during the mango season are: mango mousse and vegan mango coconut loaf cake.

Ingredients

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Topping:

Mango pulp – choose the sweetest mangoes possible for this recipe. Indian mango varieties that work well are Alphonso and Kesar but supermarket mangoes are also very good when bought in season. I prefer to make my own fresh but supermarket tinned mango puree works too.

Cheesecake filling:

Cream cheese or mascarpone – either will work. Choose a thick full-fat cream cheese such as Philadelphia.

Double cream – whipped cream makes the filling extra light and airy.

Mango pulp – a little mango pulp is folded into the filling to imbibe extra mango flavour.

Icing sugar – to sweeten and thicken the cheesecake mixture. Regular sugar or caster sugar will release moisture and make the filling runny.

Vanilla extract – optional but vanilla works so well in desserts.

Biscuit base:

Digestive biscuits (use graham crackers if you’re based in the US)

Butter – I use unsalted butter

Recipe Tips & Variations

  • I have previously added finely chopped ginger crystals in the filling.
  • To make this more Indian style, add cardamom powder and/or saffron threads to the filling

Storage

Store mango cheesecakes in the fridge for up to 2 days. Keep the cheesecakes covered with cling film and away from strong smelling foods. Note that the mango puree will oxidise and change colour so it is best served the day it is made.

I do not recommend freezing cheesecakes as the textures will change upon thawing.

Two cups of eggless mango cheesecake on the table next to two dessert spoons.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Three small cups or jars of no bake mango cheesecake are placed on the table.

Mango Cheesecake

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This no bake Mango Cheesecake is a bright summery dessert made with a mango cream cheesecake filling and luscious mango pulp. It's made without eggs and without gelatine.
Course Dessert
Cuisine Indian, International
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 cheesecakes
Author Hayley Dhanecha

Ingredients

  • 1 cup mango pulp mango puree
  • 165 grams cream cheese
  • 150 millilitres double cream
  • 2 tablespoon icing sugar
  • 8 digestive biscuits or graham crackers
  • 1 tablespoon unsalted butter melted

Instructions

  • Crush digestive biscuits in a food processor until you achieve fine crumbs.
  • Pour in the melted butter and mix well. Divide equally and spoon the biscuit mixture into individual cups or jars. Press down gently with a spoon to level. Set aside.
  • Whisk double cream in a bowl until you achieve soft peaks. Set aside.
  • In a separate bowl, whisk the cream cheese until smooth and lump free. Mix in half a cup of mango pulp.
  • Sieve in icing sugar and whisk gently until smooth.
  • Gently fold the cream into the cheesecake.
  • Spoon the cheesecake filling on top of the biscuit layer.
  • Top each cheesecake with the rest of the mango pulp.
  • Add optional garnishes such as mint leaves, chopped fruit, or whipped cream.
  • Allow to chill for 1 hour before serving.

Video

Notes

The above values will make approximately 4 cheesecake cups. This can vary based on the size of your cup. 
Do not attempt to set this cheesecake in a spring form tin as the ratios I have used are for cheesecake cups or jars only.

Nutrition

Calories: 491kcal | Carbohydrates: 43g | Protein: 6g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 298mg | Potassium: 139mg | Fiber: 1g | Sugar: 26g | Vitamin A: 2613IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 9mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in January 2010.

Hi! I'm Hayley. Many of these recipes are inspired by my Mum's upbringing in India and my Dad's East-African Indian influence. This British-Asian background allows me to explore the culinary best of both worlds.

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42 Comments

  9. omg, that aloo wada looks so delicious! Its almost like its screaming 'eat me' 🙂 Love the chocolate cheescake too; but my favorite it that aloo-wada picture still!

    Reply

  22. Wow Jagruti, am speechless and cant take my eyes from that fantastic and gorgeous cheesecake that too with my fav mango and ginger, aloo vada makes me hungry..am totally hooked with ur both dishes rite now here..

    Reply

  27. The cake looks great and no baking – how great is that! Just one question – did u have any trouble taking the cake out of the pan? Any tips? I am guessing since it is refrigerated, it may be leaving the sides making it easy to pop out… am i right?

    Reply

  30. Dear
    @SE i like the combo of ginger and mango..in gujrat when you have mango ras in summer they add dry ginger powder to digest that heavy mango pulp..
    @? you are right..plus i didn't use any extra sugar in there..

    Reply

  37. hey Jagruti,
    these aloo vadas and the cake looks so tasty indeed,my stomach has just started to rumble,iam a regular follower of ur blog keep posting and i will attemt to make these mouthwatering lovelies. many congrats for recieving awards.
    Raj

    Reply

  38. Aloo vada looks delicious and mouth watering. Perfect for evening snacks. Cake also looks yummy. Lovely picture and wonderful presentation.

    Reply

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