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–+ servings
Overhead view of mango cheesecake slice topped with whipped cream and fresh fruit
Author : Maggie

No-Bake Mango Cheesecake That’s Big on Flavor & Easy to Make

This No-Bake Mango Cheesecake is bursting with tropical flavor. Made with fresh mangoes, whipped cream, and a buttery cookie crust, it's light, creamy, and chilled to perfection.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 10 slices
Course: no bake cheesecake
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 large ripe mangoes peeled and chopped
  • 1 ½ cups crushed graham crackers or digestive biscuits
  • ½ cup unsalted butter melted
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • 16 oz 450g full-fat cream cheese, softened
  • ½ cup sweetened condensed milk
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract optional

Method
 

  1. Crush the cookies into fine crumbs using a food processor. Mix with melted butter.
  2. Press the mixture firmly into the base of a springform pan. Chill while preparing the filling.
  3. Bloom the gelatin by sprinkling over cold water. Let sit for 5 minutes, then gently heat until fully dissolved.
  4. Puree the mango flesh until smooth, reserving ½ cup for the jelly topping if using.
  5. In a large bowl, blend cream cheese, condensed milk, and mango puree until smooth.
  6. Add the dissolved gelatin and mix well.
  7. Whip the cream to soft peaks and gently fold into the mango mixture.
  8. Pour filling over the crust and smooth the top. Refrigerate for 6–8 hours or overnight.
  9. Optional: Mix reserved mango puree with 1 tsp gelatin and pour over the set cheesecake for a glossy mango jelly layer.
  10. Top with whipped cream, fresh mango cubes, and passionfruit before serving.

Nutrition

Serving: 1SliceCalories: 320kcalCarbohydrates: 28gProtein: 4gFat: 22gSaturated Fat: 13gCholesterol: 60mgSodium: 140mgFiber: 1gSugar: 24g

Notes

Make sure your cream cheese is fully softened before mixing.
You can skip the jelly topping for a faster version.
This cheesecake holds well for 3–5 days in the fridge and can be frozen without toppings.

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