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A round cheesecake topped with mango chunks, placed on a wooden board with a knife beside it.
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No-Bake Mango Cheesecake Recipe

I know you’ll love this no bake mango cheesecake as much as I do! Cool, creamy, and bursting with fresh fruit flavor, this easy recipe is the perfect make-ahead dessert for all occasions. It has everything you love in a classic cheesecake, minus the baking. Plus, it comes together in just 30 minutes, and it's super easy to make keto and low-carb.
Prep Time30 minutes
Chill Time4 hours
Total Time4 hours 30 minutes
Course: Desserts
Cuisine: American
Keyword: cheesecake with mango
Servings: 10 servings
Calories: 462kcal
Author: Jessica Haggard

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
US Customary - Metric

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.
Serve: Pair with fresh fruit to brighten each bite. Enjoy as dessert after a light summer meal or tropical-inspired brunch spread. For drinks, try it with iced tea, a fruit smoothie, or a crisp glass of white wine.
Store: Store covered in the fridge for up to 4 to 5 days in the springform pan or in an airtight container. You can freeze the whole cheesecake or individual slices for up to 1 month. Thaw overnight in the fridge before serving.

Nutrition

Calories: 462kcal | Carbohydrates: 38g | Protein: 6g | Fat: 33g | Saturated Fat: 19g | Sodium: 329mg | Fiber: 1g | Net Carbohydrates: 37g
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