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.
jcookingodyssey says
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..
? says
Sounds delicious; ginger does add that extra dimension and cuts through cloying sweetness.
Good recipes!
SE says
omg, i am drooling seeing the aloo vada..yumm...nice to use ginger in the cheesecake !
Cooking Foodie says
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?
jcookingodyssey says
Thanks a lot ladies....
@Jaya...take aloo vada first,then have cake..after spicy food sweet goes really well..
Jaya M says
I am wondering which one should I pick first , both looks so mouth-watering to me :)..
hugs and smiles
Veggie Hut says
Hi, I guess u said the new profile pic of mine reminds u of ur cousin! Anyways, Thanks for droping by my blog!
Cheers
Jyoti
Sandhya Hariharan says
Hi Jagruthi...
This is total creativity... thanks for dropping by my space.....
will c u often 🙂
Priya Suresh says
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..
Perspectivemedley says
Oh.. wow!! Jagruti... the dishes look extremely tempting!! and perfectly made :):)... very nice!
Jeyashris Kitchen says
lovely cake .aloo vada looks yummy.will give it a try soon
Sushma Mallya says
aloo vada looks perfect and crispy...love the cake too...
kitchen queen says
lovely and spongy cheese cake and an equally yummy aloo vada to go with it.What more do u want? I am coming over leave some for me.
Nandinis food says
Love any dish with mango! Looks perfect.
Aloo vada looks so attractive to gobble up:)
Hamaree Rasoi says
Aloo vadas are looking simply out of this world. And cheese cake looks so perfect and wonderful.