This no bake Mango Cheesecake is gloriously rich and creamy. Made with a smooth mango cheesecake filling and topped with a sweet mango compote.
If you’re a cheesecake fan (who isn’t?) and a mango fan (again, who isn’t?!). Then this is the perfect recipe for you.
If like me, you too immediately look at the dessert menus of restaurants to scout for any cheesecakes. Then I know you’ll love this one. It’s not only an easy cheesecake to make, but it literally only requires a handful of ingredients.
Plus mangoes are always a good choice when it comes to anything.
This is a No Bake Mango Cheesecake! And I cannot recommend this recipe enough. It’s simple but it highlights the mango flavour through and throughout.
It starts off with a classic buttery biscuit base, followed by a mango cream cheese layer, and then finished with a sweet mango compote.
Every bite is literally mango. And it is so worth it.
Yes this is indeed a NO BAKE cheesecake!
It is indeed! After posting several baked cheesecakes on my blog, it was finally time to post a few no bake cheesecakes too. They are after all a great option and deserve recognition.
Baked cheesecakes are my favourite, I won’t lie to you guys. The texture is unparalleled and I don’t think any no bake cheesecake will ever come close to it (for me).
But having said that, this mango cheesecake is easily one of the best no bake cheesecakes I’ve ever made.
This recipe doesn’t require ANY agar or gelatin!
Finally! Every single other mango cheesecake recipe seems to depend on agar or gelatin for setting. But not this recipe!
The main risk with using mango in a cheesecake filling is that it makes the cheesecake filling less viscous. It becomes more runny and with that comes a risk of the cheesecake not setting.
In those instances, agar and gelatin can be very handy for providing a setting reaction. However the resulting texture becomes more mousse-like and verging on almost panna-cotta like. Which is not necessarily a bad thing.
This recipe depends on using the right balance of cream cheese, double cream, and pureed mango. This will produce a thick batter that will set just fine once refrigerated.
Mango compote is the perfect finish for this Mango Cheesecake
Honestly, every mango cheesecake should be topped with a mango compote. It provides another layer of mango flavour as well as a bit of texture.
I think all fruit based cheesecakes should have some of the fruit somewhere within it in order to really highlight the flavours and textures. So it made sense to finish this one off with a mango compote.
It’s also super easy to make and utilises fresh mango. That’s immediately a winner in my books!
Other varieties of cheesecake!
If mango isn’t really your flavour of choice, I’d recommend trying out my:
Mixed Berry Cheesecake – another no bake cheesecake option using a mixture of fresh berries
Oreo Cheesecake – a rich baked cheesecake made with an Oreo base, an Oreo cream cheese layer, and then topped with even more Oreos. Definitely one for big Oreo fans.
Pistachio Kulfi Cheesecake – one of my favourite baked cheesecakes, with all the flavours of the famous Indian ice cream Pistachio Kulfi
If you are a mango fan and would like a baked option, try my:
Mango Lassi Cheesecake – a baked cheesecake with all the flavours of the famous Indian drink Mango Lassi. Topped with a mango jelly for the perfect textural finish
You only need a few ingredients
I’ll cover the main ones below but the full recipe can be found at the end of the blogpost
- Cream cheese – I always get asked which one I use. I’ve used Philadelphia cream cheese as well as supermarket own brands (e.g. Tesco). I just buy whichever is on offer and I have never noticed a difference in the final cheesecake. The only thing to note is that the cream cheese must be full fat
- Double cream – this is sold as double cream in the UK but it is also called heavy whipping cream in some countries such as the USA
- Mango puree – this can be homemade or shop-bought. If you’re making it yourself, simple blend the mango into a puree. If it’s not totally smooth you can pass it through a sieve. I don’t normally add water when doing this. If using store-bought, opt for a tin that is 95%-100% mango
- An orange – you may question why there is an orange in a mango cheesecake, but that little hint of citrus just brings everything to life. I almost always add a touch of citrus to all fruit based cheesecakes
- Cornflour – this is a thickening agent. It is sold as cornflour in the UK and corn starch in the US
How to make this No Bake Mango Cheesecake
Let’s start with the buttery biscuit base
1) Crush biscuits in a sealed bag with a rolling pin or in a food processor until finely ground
2) Then pour over melted butter
3) Mix the biscuits and butter together until it resembles ‘wet sand’
4) Transfer the biscuit mixture to a springform tin. I like to place a layer of baking paper at the base for easy removal later
5) Smooth and compress the biscuit mixture into an even layer with any flat object of choice
Next let’s do the mango cheesecake filling
1) To a large mixing bowl, add the room temperature cream cheese, the mango puree, icing sugar, orange zest, and vanilla
2) Whisk until everything is combined and smooth
3) In a separate mixing bowl, whisk the double cream/heavy whipping cream
4) Whisk until it forms stiff peaks like so. Avoid over whisking as this will cause the cream to separate into a liquid (whey) and curds (basically butter)
5) Add the whipped cream to the mango cream cheese
6) Fold the whipped cream in to form a thick, light cheesecake mixture. Avoid whisking as that will ‘deflate’ the whipped cream
7) Transfer the cheesecake filling to the tin
8) Smooth the cheesecake layer over with a spatula as best as you can. Then place into the fridge for a minimum of 8 hours, or best overnight
Now let’s do the mango compote
1) Add the chopped mango, orange juice, and sugar to a saucepan
2) Place the mixture on a simmer, it will initially start to become fairly runny but will then start to thicken. Whilst the mango pieces still retain some texture, add in a slurry of cornflour (corn starch for US readers) and water. This will immediately begin to thicken and set
3) Allow the mango compote to cool completely, then pour over on top of the chilled cheesecake. Place back into the fridge for another 1-2 hours if you want the compote completely set
4) To unmould, run a sharp knife around the edge of the springform tin. Then unclip via the latch and lift the tin away
5) Now it’s easy to slide the baking paper and cheesecake away from the base of the tin and on to any serving platter of choice
Frequently asked questions
Can this cheesecake be made vegan?
I haven’t tried myself but I think a good plant based cream cheese along with a whippable plant based cream (preferably coconut based) would work well here. Coconut based products tend to have a higher fat content which helps with setting.
The butter in the base can be substituted for a plant based butter.
Why does this mango cheesecake have such a long chilling time in comparison to other cheesecakes?
The 8 hours is longer than other cheesecakes, which can often range from 2-4 hours. Due to the additional liquid content via the mango puree, it requires a little extra setting time in order to set fully.
This is definitely a ‘make it the day before’ type of cheesecake (for best results).
How long will this cheesecake last? And what’s the best way to store it?
Due to this being a dairy cheesecake without any form of baking or heating, I’d recommend keeping it no more than 3-4 days refrigerated.
I recommend storing the mango cheesecake in an airtight container and in the fridge.
Should we use tinned mango pulp or fresh mango for the mango puree?
Either will work fine. If you’re fortunate to have access to great quality mangoes all year around – then I would definitely use fresh mango and blitz it into a puree.
But if you’re going for a tinned mango pulp, I’d recommend either a tin of alphonso or kesar mango pulp. They are by far the most flavourful.
Just make sure the ingredients state a minimum of 95% mango content for best results. The remaining 5% tends to be water or sugar syrup.
If you enjoyed this recipe
Please do let me know! Leave a review and a rating below, I’d love to know how you got on.
Until then, happy baking!
- 250g digestive biscuits, or graham crackers for US readers
- 125g unsalted butter
- 600g full fat cream cheese, at room temperature
- 75g icing sugar
- 300ml cold double cream/heavy whipping cream
- 100ml mango puree* (see notes)
- 1tsp vanilla bean paste, or extract
- 1 orange
- 2 mangoes
- 40g white sugar
- 1tbsp cornflour, this is corn starch for US readers
- 1tbsp water
- Start by crushing the biscuits in a sealed bag with a rolling pin or in a food processor until they're finely ground. Then transfer to a bowl
- Melt the butter on a stove or in the microwave, and then pour it all over the crushed biscuits. Mix until it resembles wet sand, then transfer it all into a 8"/20cm round springform tin. I like to place a layer of baking paper/parchment paper at the base of the tin for easy removal later
- Smooth and compress the biscuit mixture into an even layer with any flat object of choice. Then place into the refrigerator for a minimum of 30 minutes
- For the filling, add the cream cheese, mango puree, icing sugar, orange zest (from around 1/4 of the orange), and vanilla to a large mixing bowl. Whisk until smooth
- In a separate mixing bowl, whisk the double cream/heavy whipping cream to stiff peaks. Avoid over whisking as this will cause the cream to separate into a liquid (whey) and curds (essentially butter)
- Add the whipped cream to the mango cream cheese mixture and fold in until light and fluffy. Avoid whisking here as we want to keep the air from the whipped cream
- Transfer the cheesecake filling to the thin and smooth over as best as you can. Place back into the fridge for a minimum of 8 hours, or ideally overnight
- For the mango compote, roughly chop the mangoes and add to a saucepan along with orange juice (from half of the orange) and sugar. Bring to a gentle simmer and allow to cook for 5-7 minutes. It will initially become fairly runny but will slowly start to thicken
- Then mix the cornflour (corn starch for US readers) and water together to form a slurry, and pour this into the compote. Stir constantly for 1-2 minutes as the compote thickens
- Allow the compote to cool completely before pouring over the chilled cheesecake. If you want the compote to set further, place the cheesecake back into the fridge for another 1-2 hours
- To unmould, run a sharp knife around the edge of the springform pan, then unclip via the latch and lift the tin away. The baking paper will make it easy to remove the cheesecake from the base of the pan and onto any serving platter of choice
*For the mango puree, this can be shop-bought or homemade. If you're fortunate to have access to great quality mangoes all year around, then I would definitely use fresh mango and simply blitz it into a puree (I don't add any water when doing this)
But if you're going for a tinned mango pulp, I'd recommend either a tin of alphonso or kesar mango pulp. They are by far the most flavourful. Just make sure the ingredients state a minimum of 95% mango content for best results. The remaining 5% tends to be water or sugar syrup.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 535Total Fat 41gSaturated Fat 24gTrans Fat 0gUnsaturated Fat 13gCholesterol 106mgSodium 228mgCarbohydrates 39gFiber 2gSugar 30gProtein 6g
This is an automated calculation and hence may not be entirely accurate.