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No-Bake Mango Cheesecake

This vibrant, tropical-inspired cheesecake requires no baking, making it perfect for warm days. Juicy mango puree pairs with creamy cheese on a crunchy graham cracker crust, resulting in a smooth, soft dessert with a glossy, bright appearance. It’s a light, indulgent treat that’s both refreshing and easy to prepare.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups Graham cracker crumbs or digestive biscuits
  • 1/2 cup butter melted
  • 2 ripe mangoes peeled and chopped
  • 8 oz cream cheese softened
  • 1/4 cup honey or sugar adjust to taste
  • 2 tablespoons lemon juice freshly squeezed
  • 1 packet gelatin or agar-agar for vegan
  • 3 tablespoons cold water
  • 1 cup whipped cream or coconut cream chilled

Equipment

  • Springform pan
  • Food processor or plastic bag and rolling pin
  • Small saucepan
  • Spatula
  • Blender
  • Refrigerator

Method
 

  1. Crush the graham crackers into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin. Transfer to a bowl and pour over the melted butter, stirring until evenly coated. Press this mixture firmly into the bottom of a springform pan to form an even crust. Chill in the fridge for 15 minutes to set.
  2. Meanwhile, peel and chop the mangoes. Place them in a blender and blend until smooth and vibrant in color, creating about 1 cup of mango puree. Set aside.
  3. In a small saucepan, sprinkle the gelatin over cold water and let it bloom for 5 minutes. Warm gently over low heat, stirring until completely dissolved. Avoid boiling to keep it smooth.
  4. In a mixing bowl, beat the softened cream cheese with honey and lemon juice until creamy and smooth. Add the mango puree and mix until fully incorporated, resulting in a bright, fragrant filling.
  5. Stir the dissolved gelatin into the mango mixture quickly, blending well to ensure even setting. Gently fold in the chilled whipped cream or coconut cream until fully combined, maintaining a fluffy texture.
  6. Pour the mango filling over the chilled crust and smooth the top with a spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight until set and firm.
  7. Once fully chilled and set, run a hot, damp knife around the edges of the cheesecake before unlocking the springform pan. Garnish with fresh mango slices or mint if desired.
  8. Slice with a hot, damp knife for clean cuts and serve immediately. Enjoy the smooth, glossy surface and tropical burst of flavor with every bite!

Notes

Ensure the mango is ripe for the best flavor. Chill the whipped cream thoroughly for a fluffy texture. For vegan options, substitute coconut cream and agar-agar. Allow enough chilling time for perfect set and flavor development.