Name: No-Bake Mango Cheesecake (Tropical, Creamy & Oven-Free!)
Prep time: 20 min
Ingredients: 1 ½ cups Graham cracker crumbs; 1/4 cup Granulated sugar; 6 tbsp Unsalted butter, melted; 2 8 oz Blocks cream cheese, softened; 3/4 cup Powdered sugar; 1 tsp Vanilla extract; 1 tbsp Lime juice (or lemon); 1 ½ cups Mango puree (fresh or frozen and thawed); 1 cup Heavy whipping cream, cold; 1/2 cup Mango puree (optional); Mango slices or cubes, for garnish

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If you’re looking for a show-stopping dessert that doesn’t require turning on the oven, this no-bake mango cheesecake is the ultimate tropical indulgence. Creamy, refreshing, and bursting with fresh mango flavor, it’s a perfect make-ahead treat for summer parties, potlucks, or when you’re simply craving something sweet and fruity. With its buttery graham cracker crust, silky mango-infused filling, and vibrant mango topping, this cheesecake delivers a taste of paradise—without the heat.

Unlike traditional cheesecakes, this no-bake mango cheesecake sets beautifully in the fridge, making it ideal for warm weather and busy schedules. Best of all, you don’t need gelatin or baking skills to pull this off. It’s quick, easy, and absolutely irresistible.

No-bake mango cheesecake has become a favorite among home bakers who want the look and flavor of a bakery-style dessert—without the time, stress, or oven. Whether you’re a beginner in the kitchen or someone who hosts summer get-togethers, this recipe lets you enjoy creamy, tropical goodness without ever needing to preheat.

Want to learn more about the nutritional value of mangoes? Visit WebMD’s mango nutrition guide. Curious about safe dairy storage? Check out this resource from Arizona Milk. Wondering about food safety for cream cheese? Refer to the USDA’s cream cheese storage facts.

RECIPE OVERVIEW

Difficulty Level: Easy
Cuisine: Tropical / Summer Dessert
Servings: 8–10 slices
Prep Time: 20 minutes
Chill Time: 6–8 hours or overnight
No Bake Required!

Nutritional Snapshot (per slice):

Calories: ~310
Carbs: 32g
Fat: 19g
Sugar: 22g
Protein: 4g

Budget Breakdown

Mangoes (2 fresh or 1 ½ cups puree): ~$3.00
Cream cheese (2 blocks): ~$4.00
Graham crackers + butter: ~$2.00
Sugar, lime, vanilla: ~$1.50
Total Cost: ~$10.50
Cost per Serving: ~$1.05

Why You’ll Love No-Bake Mango Cheesecake

No oven needed—perfect for hot days
Creamy, fruity, and ultra-refreshing
Beginner-friendly and stress-free
Naturally gluten-free with a crust swap
Impressive presentation for guests
Perfect for holidays, birthdays, or summer BBQs

Behind the Recipe

This no-bake mango cheesecake was inspired by summer cravings and my love for tropical flavors. I wanted something light, tangy, and make-ahead friendly. After testing a few versions with mango puree and cream cheese, this version hit the sweet spot. It’s creamy and balanced with just the right amount of mango brightness. Now it’s my go-to when I need a beautiful dessert that impresses without the stress.

If you’ve ever made a no-bake cheesecake before and found it too dense or too soft, this one will surprise you. The whipped cream gives it the ideal balance of firmness and fluffiness, while the mango brings a sunny, fruity finish.

Ingredients You’ll Need

For the crust:

1 ½ cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted

For the filling:

2 (8 oz) blocks cream cheese, softened
3/4 cup powdered sugar
1 tsp vanilla extract
1 tbsp lime juice (or lemon)
1 ½ cups mango puree (fresh or frozen and thawed)
1 cup heavy whipping cream, cold

For the topping:

1/2 cup mango puree (optional)
Mango slices or cubes, for garnish

Ingredient Highlight

Mango: Use ripe, sweet mangoes like Ataulfo or Carabao. Blend into a smooth puree. The riper the mango, the sweeter and more flavorful your cheesecake will be.

Cream Cheese: Room temperature cream cheese ensures a smooth, creamy filling. Full-fat cream cheese works best for structure and richness.

Graham Cracker Crust: Adds a buttery crunch and classic cheesecake base. You can substitute with digestive biscuits or a nut-based crust.

Heavy Cream: Whipped to soft peaks for lightness—no gelatin needed! Adds volume and airiness to the filling.

Lime Juice: Brightens and balances the rich mango and cheese. You can also use lemon for a similar citrusy effect.

How to Make No-Bake Mango Cheesecake

Step 1: Make the Crust

Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a springform pan. Chill in the fridge while you prepare the filling.

Step 2: Whip the Cream

In a separate bowl, beat the cold heavy cream until soft peaks form. Set aside.

Step 3: Mix the Filling

In a large bowl, beat cream cheese until smooth. Add powdered sugar, lime juice, vanilla, and mango puree. Mix until fully combined.

Step 4: Fold in the Cream

Gently fold the whipped cream into the mango cream cheese mixture until smooth and fluffy.

Step 5: Fill and Chill

Pour the filling over the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours, or overnight for best results.

Step 6: Add the Topping

Spread extra mango puree on top before serving. Garnish with fresh mango slices or lime zest.

Pro Tips for Success

Use room temperature cream cheese for ultra-smooth texture.
Chill overnight for perfect slices.
Add parchment to the base for easy removal.
Taste the mango puree—add a bit of sugar if needed.
Don’t skip the whipped cream—it lightens the texture beautifully.
Use a metal spatula dipped in hot water to slice neatly.

Easy Variations

No-Gelatin Mango Cheesecake: This version skips gelatin and still sets beautifully!
Vegan Option: Use vegan cream cheese and coconut whipped cream.
Mini Cheesecakes: Press crust into cupcake liners and pipe filling for party-ready bites.
Add Passionfruit: Swirl passionfruit pulp on top for tangy contrast.
Coconut Crust: Use crushed coconut cookies or add shredded coconut to the crust.
Spiced Crust: Add cinnamon or cardamom to the crust for a warming twist.

Storage & Freezing

Fridge: Store covered for up to 4 days.
Freezer: Freeze whole or sliced for up to 2 weeks. Thaw in fridge before serving.
Transport Tip: Keep chilled in an insulated container if bringing to a party.

🍽️ Make It a Meal 🍜

Pair this no-bake mango cheesecake with:

Iced Thai tea or lemongrass drink
Grilled tropical shrimp skewers
Tropical Mango Avocado Salad or coconut rice bowls
Coconut chicken curry with jasmine rice

Frequently Asked Questions

Can I make no-bake mango cheesecake without gelatin?
Yes! This recipe sets without gelatin thanks to whipped cream and proper chilling. It’s a great option if you want a creamy dessert without the need for stabilizers.

What is the best type of mango for cheesecake?
Choose sweet, fiberless varieties like Ataulfo, Carabao, or Kent. These mangoes produce a smoother puree and enhance the natural tropical flavor of the cheesecake.

Can I use canned or frozen mango instead of fresh?
Absolutely. Canned or frozen mango chunks can be pureed and used in place of fresh mangoes. Just ensure they are unsweetened and thawed (if frozen) to avoid excess moisture.

Why didn’t my no-bake cheesecake set properly?
Common causes include under-whipped cream, insufficient chilling time, or too much liquid in the filling. Be sure to whip the cream to soft peaks and chill the cheesecake for at least 6 hours.

How do I get clean slices when serving?
Use a sharp knife dipped in hot water and wiped dry between cuts for clean, bakery-style slices.

Can I make this recipe ahead of time?
Yes, and it’s even better when chilled overnight! You can prepare it up to 2 days in advance and store it covered in the fridge.

Is no-bake mango cheesecake freezer-friendly?
You can freeze it, but for best texture, wrap it tightly and thaw it in the fridge overnight. Note that freezing may slightly alter the consistency.

Can I use other tropical fruits instead of mango?
Definitely! Pineapple, passionfruit, or guava puree can be used for a fun twist on the base recipe. Adjust sweetness as needed.

How long does no-bake mango cheesecake last in the fridge?
It stays fresh for 3–4 days if stored in an airtight container. Be sure to keep it chilled until ready to serve.

Can I turn this into mini cheesecakes?
Yes! Use cupcake liners and a muffin pan to make individual portions. Chill the same way and top with extra mango for presentation.

Final Thoughts

There’s something undeniably satisfying about a dessert that looks impressive but requires no oven time. This no-bake mango cheesecake hits all the right notes—creamy, tangy, sweet, and cool. It’s a must-try for anyone who loves tropical fruit and wants an easy, elegant dessert to serve during summer.

If you’re already a fan of fruity desserts like our Pineapple Coconut Bars or looking to expand your no-bake dessert lineup, this cheesecake is a natural next step. It’s easy to make ahead and even easier to share—perfect for everything from weeknight dinners to special occasions.

Next time you’re planning a summer menu, don’t forget to add this tropical treat. And if you love tropical flavors, check out our Mango Sticky Rice or Tropical Fruit Salad for more fruity fun. Happy no-baking!

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