No-Bake Mango Cheesecake (Tropical, Creamy & Oven-Free!)
This no-bake mango cheesecake is the ultimate tropical dessert—creamy, tangy, and packed with fresh mango flavor. It’s made with a smooth mango cream cheese filling, whipped cream for lightness, and a buttery graham cracker crust. No oven, no gelatin, and 100% summer-perfect.
Ingredients
For the Crust:
- 1 ½ cups Graham cracker crumbs
- ¼ cup Granulated sugar
- 6 tbsp Unsalted butter, melted
For the Filling:
- 2 8 oz Blocks cream cheese, softened
- ¾ 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
- ½ cup Mango puree (optional)
- Mango slices or cubes, for garnish
Instructions
- 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.
- Whip the Cream:In a separate bowl, beat the cold heavy cream until soft peaks form. Set aside.
- 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.
- Fold in the Cream:Gently fold the whipped cream into the mango cream cheese mixture until smooth and fluffy.
- 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.
- Add the Topping:Spread extra mango puree on top before serving. Garnish with fresh mango slices or lime zest.
Notes
Made this recipe? Tag us when you share or save it to Pinterest. And don’t forget to leave a quick rating and comment—it really helps!