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.
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.
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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Mango Cheesecake
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
Nutrition
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.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in January 2010.
Padma says
Aloo vada looks mouthwatering. Perfect to have as a snack in the evenings.
Cake too looks superb.
Gita Jaishankar says
I am getting hungry here after seeing those aloo bondas...your cheesecake sounds so flavorful...adding ginger in cheesecake is really awesome 🙂
Preety says
both looks super yummy
TREAT AND TRICK says
Such a lovely cake and vada looks great too.
jcookingodyssey says
Thanks Simply food,Nithu bala,Gulmahor and PJ
@PJ..my DH said the same thing...
Veggie Hut says
Hi, absolutely mouthwatering!
Hey that pic on profile is of 3 yrs back. Somehow like that pic. So put it there..
Cheers
Jyoti
PJ says
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!
Namitha says
Delicious cake...A new combo, sure I'll love this 🙂 Perfect vada..It's tea time here..pl pass it on to me 😀
Nithu Bala says
Cheese cake looks so wonderful..Aloo Vada, the name itself sounds so yummy..
jcookingodyssey says
Hi
@Asha...you are welcome...
@Mythreyi....indeed, loved it...
@Rachna...it was tasted heavenly..:D..still some of it left...
@Raje...thank you
Simplyfood says
Sweet with the savory.Lovely cheese cake and equally good wadas.
Raje says
Lovely cake and the vadas sound yumm!
Rachana says
A very unique combination Jagruti:) must have tasted yummm:)
Mythreyi Dilip says
Delectable cheesecake and hot vadas, yummy!
Asha says
OMG! Give me that plump aloo vada NOW! Looks so good, I am hungry now. Cheese cake looks perfect, love it.