No Bake Cheesecake With Mango
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I know you’ll love this no bake mango cheesecake as much as I do! With a buttery cookie crust, smooth cheesecake filling, and a luscious mango topping, every layer of this dessert delivers a wow-worthy bite. It comes together in just 30 minutes, and it’s super easy to make keto and low-carb. It’s cool, creamy, and refreshingly light; perfect for the summer season!
I don’t know about you, but I slightly favor cheesecakes over other cakes because they’re creamy, just sweet enough, and you can enjoy it in different flavors or add different toppings every time. I often whip up my 10-minute no-bake cheesecake when the craving strikes, but when I’m in the mood for a burst of fruity flavor, this no bake cheesecake with mango is my go-to.
It’s the kind of dessert that feels indulgent but won’t weigh you down, making it perfect for warm afternoons, after-dinner treats, or anytime you need a little sunshine on your plate. Whether served at a summer potluck, a weekend brunch, or a casual family dinner, this homemade mango cheesecake is always an easy win.
Why You’ll Love This Recipe
- Easy recipe: It has everything you love in a classic cheesecake, minus the baking.
- Wholesome ingredients: Made completely from scratch with easy ingredients you can feel good about sharing.
- Diet-friendly options: Can easily be customized depending on your dietary needs. It can even go crustless, ideal for low-fiber and animal-based dieters.
- The perfect summer treat: The mango adds a bright, refreshing flavor to the cool and creamy filling, making it perfect for warm weather.
- Great for all occasions: Fancy enough for special celebrations but simple enough to throw together on a laid-back weekend.
- Make-ahead friendly: Preps beautifully in advance and chills while you chill.
How to Make Cheesecake With Mango
You’ll be surprised at how easy it is to make a delicious mango cheesecake from scratch. This easy no-bake version takes just half an hour to make. The most challenging part is waiting for it to chill, but it’s important so that the cheesecake sets properly, giving you that smooth, creamy texture that slices perfectly every time.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the crust:
- Digestive biscuits: Crushed into crumbles to form the base of the crust.
- Butter: I use unsalted butter.
For the filling:
- Cream cheese: Use full-fat cream cheese for the best taste and texture. I don’t recommend using low-fat. Philadelphia cream cheese is my go-to, but feel free to use your favorite brand.
- Powdered sugar: Sweetens the filling while keeping the texture smooth.
- Vanilla extract
- Mango purée: Fresh is best, but you can use canned in a pinch.
- Lemon juice: Brightens the flavor and balances the sweetness of the mango. Use fresh lemon juice for the best flavor.
- Whipped cream: Helps lighten the filling.
For the topping:
- Fresh mango
- Sugar
- Lemon juice
Step-By-Step Instructions
Can you believe that you can make mango cheesecake in 5 easy steps? Simply prep the simple crust, make the filling, assemble, make the mango topping, and add it to the cheesecake! If you haven’t made cheesecake before, this is the perfect recipe to try.
Step 1: Prep the crust
In a medium bowl, mix the crushed biscuits with melted butter. Press the mixture firmly into the base of a 7-inch springform pan and refrigerate while you prepare the filling.
Step 2: Make the filling
In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla, and mix until well combined. Stir in the mango purée and lemon juice until the mixture is smooth, then gently fold in the whipped cream to keep it light and airy.
Step 3: Assemble and chill
Pour the filling over the chilled crust; smooth the top with the back of a spoon.
Chill in the refrigerator for at least 4 hours or overnight until the mixture is completely set.
Step 4: Whip up the topping
In a small saucepan, combine diced mango, sugar, and lemon juice. Cook over medium heat until the mango softens and the sugar dissolves, then let it cool completely.
Step 5: Add the topping and serve
Once the cheesecake is set, spoon the mango topping over the surface just before serving. Slice and serve chilled.
Substitutions
No bake cheesecake with mango is made with simple, easily available ingredients but if you’re missing something, here are a few easy swaps to try:
- Digestive biscuits: Substitute with graham crackers, vanilla wafers, Biscoff cookies, or shortbread. Use keto graham crackers for a low-carb option.
- Butter: Replace with margarine, ghee, or coconut oil.
- Cream cheese: Use mascarpone or ricotta instead.
- Powdered sugar: Use powdered keto sweetener if preferred.
- Vanilla extract: Substitute with almond extract.
- Lemon juice: Lime or orange juice are good alternatives for both the filling and topping.
- Whipped cream: Replace with whipped topping, stabilized whipped cream, coconut whipped cream, or sugar-free whipped topping.
- Fresh mango: Use canned mango slices instead, just make sure to drain properly.
- Sugar: Use granular keto sweetener if preferred.
Expert Tips
- Use ripe, sweet mangoes: For the best flavor, choose fresh mangoes that are fragrant and slightly soft to the touch. If your mangoes are tart or underripe, the filling may need more sweetener to balance it out.
- Use room temperature cream cheese: Cold cream cheese can lead to lumps in your filling. Let it sit at room temperature for 30 to 60 minutes before beating so it blends easily into a smooth, creamy base.
- Strain the mango purée: If your purée is fibrous or pulpy, strain it through a fine mesh sieve for a smoother filling and topping. This makes a big difference in the final texture.
- Add gelatin for a firmer set: Optional, but for a sliceable cheesecake with more structure (especially in warm weather), bloom and dissolve 1 to 2 teaspoons of unflavored gelatin in warm lemon juice and mix into the mango purée.
- Customize the sweetness: Mangoes vary in sweetness. Taste the filling before chilling and adjust the sugar or sweetener accordingly.
- Decorate just before serving: Fresh mango topping can release juice over time. For the freshest look and flavor, add your mango slices and drizzle topping just before serving.
How to Store This Recipe
Store the cheesecake covered in the fridge for up to 4 to 5 days. Keep it in the springform pan or transfer slices to an airtight container. Chilling helps maintain its structure and creamy texture. You can freeze the whole cheesecake or individual slices for up to 1 month. Wrap tightly in plastic wrap and foil, or place slices in freezer-safe containers.
Thaw overnight in the fridge before serving. For best texture, avoid freezing the fresh mango topping, add that after thawing. If storing leftovers with the mango topping, keep in mind that the fruit may release moisture and slightly soften the surface. Blot gently before serving if needed.
What to Serve with Cheesecake With Mango
No bake mango cheesecake pairs beautifully with fresh fruit like berries, kiwi, or passion fruit to brighten each bite. It also makes a refreshing finish to a light summer meal or tropical-inspired brunch spread.
We love having it after enjoying chopped chicken salad, shrimp scampi, Mediterranean omelette, or a frittata. For drinks, try it with iced tea, a fruit smoothie, or even a crisp glass of white wine for an elegant touch.
More Easy Cheesecake Treats To Try
No-Bake Mango Cheesecake Recipe
Ingredients
For the Crust:
- 1 ½ cups digestive biscuits crushed into crumbles, see notes for keto/low-carb option
- ⅓ cup butter melted
For the Filling:
- 24 ounces cream cheese softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 ½ cups mango purée
- 1 tablespoon lemon juiced
- 1 ½ cups whipped cream
For the Topping:
- 1 cup mango diced
- 2 tablespoons sugar
- 1 tablespoon lemon juiced
Instructions
- In a medium bowl, mix the crushed biscuits with melted butter. Press the mixture firmly into the base of a 7-inch springform pan and refrigerate while you prepare the filling.
- In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla, and mix until well combined. Stir in the mango purée and lemon juice until the mixture is smooth, then gently fold in the whipped cream to keep it light and airy.
- Pour the filling over the chilled crust; smooth the top with the back of a spoon.
- Chill in the refrigerator for at least 4 hours or overnight until the mixture is completely set.
- In a small saucepan, combine diced mango, sugar, and lemon juice. Cook over medium heat until the mango softens and the sugar dissolves, then let it cool completely.
- Once the cheesecake is set, spoon the mango topping over the surface just before serving. Slice and serve chilled.
Notes
- Use ripe, sweet mangoes for the best flavor. If your mangoes are tart or underripe, the filling may need more sweetener to balance it out.
- Use room temperature cream cheese to avoid lumps in your filling. Let it sit at room temperature for 30 to 60 minutes before beating so it blends easily into a smooth, creamy base.
- If your purée is fibrous or pulpy, strain it through a fine mesh sieve for a smoother filling and topping.
- Optional, but for a sliceable cheesecake with more structure, bloom and dissolve 1 to 2 teaspoons of unflavored gelatin in warm lemon juice and mix into the purée.
- Taste the filling before chilling and adjust the sugar or sweetener accordingly.
- For the freshest look and flavor, add the mango topping just before serving.
Nutrition & Macros
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