No-Bake Mango Cheesecake

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See our disclosure policy.

Enjoy the vibrant flavors of the tropics with this easy No-Bake Mango Cheesecake recipe! This dessert is a fusion of ripe mangoes and creamy cheesecake, all without the hassle of baking.

The no-bake buttery graham cracker crust pairs perfectly with a velvety cream cheese filling. And to top it off, a sweet and tangy mango compote adds a refreshing twist.

Just remember to plan ahead – this dessert is super easy to prepare but needs time to chill and set up for about 4 hours in the refrigerator before serving.

No Bake Mango Cheesecake Recipe

You may also like:
Circus Animal Cheesecake Cups
30+ Best Ricotta Dessert Recipes
Oreo Cookie Pie With Homemade Oreo Crust

No-Bake Mango Cheesecake Recipe

Serves: 10
Prep Time: 30 minutes
Total Time: 4 hours 30 minutes (including chilling time)

Ingredients

Crust
1 ½ cups graham crackers, crushed
1/3 cup butter, melted

Filling
24 oz cream cheese, softened
1 cup powdered sugar
2 teaspoons vanilla extract
1 ½ cups mango puree
1 tablespoon lemon juice
1 ½ cups whipped cream

Topping
1 cup diced mango
2 tablespoons sugar
1 tablespoon lemon juice

Pro Tip: To make mango puree, simply peel ripe mangoes, cut the flesh into chunks, and blend until smooth.

Mango Cheesecake Ingredients

More No-Bake Recipes
No-Bake Chocolate Mousse Cups
No-Bake Strawberry Shortcake Kabobs
5-Minute Chocolate-Covered Strawberries

Instructions

  1. In a medium-sized mixing bowl, blend the graham cracker crumbs with the melted butter.
  2. Firmly press this mixture into the base of a 7″ springform pan, ensuring an even distribution to create a solid crust.
  3. Let the crust chill in the refrigerator while you move on to preparing the filling.
  4. To make the filling, soften the cream cheese in a large mixing bowl until it is smooth.
  5. Slowly add in the powdered sugar and vanilla extract and beat until combined.
  6. Next, mix in the mango puree and lemon juice until it reaches a smooth consistency.
  7. Carefully fold in the whipped cream until the filling becomes light and airy.
  8. Pour the completed filling over the chilled crust, making sure it spreads evenly.
  9. Place the cheesecake in the refrigerator for at least 4 hours to allow it to set firmly. When firm, carefully remove the cheesecake from the springform pan.
  10. For the topping, combine the diced mango, sugar, and lemon juice in a saucepan.
  11. Cook the mixture over medium heat until the mango softens and the sugar completely dissolves.
  12. Let the topping cool before evenly spreading it over the chilled cheesecake.
  13. Sprinkle additional diced mango pieces over the top.
  14. Slice, serve and enjoy!

Love mango?? Goldbelly has a huge selection of delicious MANGO DESSERTS from the best bakeries around the country! Cakes, cupcakes, pies, cheesecake and lots more!

Tips For The Best Mango Cheesecake

Choose Ripe Mangoes
Select ripe, fragrant mangoes for the best flavor. Look for mangoes that yield slightly to gentle pressure and have a sweet aroma at the stem end.

Press For A Perfect Crust
When pressing the graham cracker crust into the pan, use the back of a spoon or a flat-bottomed glass to firmly press it down. This will create a compact and even base for the cheesecake.

Prevent Soggy Crust
If you’re worried about the crust becoming soggy, you can pre-bake it for 8-10 minutes at 350°F before adding the filling. Be sure to allow it to cool completely before pouring in the filling.

Get a Silky Smooth Filling
Ensure that the cream cheese is softened to room temperature before mixing to get a perfectly smooth and creamy cheesecake filling. This will prevent lumps and create a velvety texture.

Don’t Forget To Chill
For the best results, allow the cheesecake to chill in the refrigerator for at least 4 hours to ensure it sets properly. You can even leave it in the fridge overnight. Giving the cheesecake plenty of time to chill also amps up the flavors and makes slicing a breeze.

Get Creative With The Topping
The recipe features a simple yet delicious mango topping, but there are plenty of other options too. Here are a few to try: shredded coconut, toasted coconut, lemon zest, mint leaves, passionfruit drizzle, whipped cream and white chocolate shavings.

Store Any Leftovers
Store any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days. Enjoy chilled for the best taste and texture.

No Bake Mango Cheesecake Slice
Yield: 10 servings

No-Bake Mango Cheesecake

No Bake Mango Cheesecake Recipe

Savor the tropical fusion of this easy no-bake mango cheesecake featuring a buttery graham cracker crust, velvety filling and sweet mango compote!

Prep Time 30 minutes
Additional Time 4 hours
Total Time 4 hours 30 minutes

Ingredients

Crust

  • 1 ½ cups graham crackers, crushed
  • 1/3 cup butter, melted

Filling

  • 24 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 ½ cups mango puree
  • 1 tablespoon lemon juice
  • 1 ½ cups whipped cream

Topping

  • 1 cup diced mango
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Instructions

  1. In a medium-sized mixing bowl, blend the graham cracker crumbs with the melted butter.
  2. Firmly press this mixture into the base of a springform pan, ensuring an even distribution to create a solid crust.
  3. Let the crust chill in the refrigerator while you move on to preparing the filling.
  4. To make the filling, soften the cream cheese in a large mixing bowl until it is smooth.
  5. Slowly add in the powdered sugar and vanilla extract and beat until combined.
  6. Next, mix in the mango puree and lemon juice until it reaches a smooth consistency.
  7. Carefully fold in the whipped cream until the filling becomes light and airy.
  8. Pour the completed filling over the chilled crust, making sure it spreads evenly.
  9. Place the cheesecake in the refrigerator for at least 4 hours to allow it to set firmly. When firm, carefully remove the cheesecake from the springform pan.
  10. For the topping, combine the diced mango, sugar, and lemon juice in a saucepan.
  11. Cook the mixture over medium heat until the mango softens and the sugar completely dissolves.
  12. Let the topping cool before evenly spreading it over the chilled cheesecake.
  13. Sprinkle additional diced mango pieces over the top.
  14. Slice, serve and enjoy!

Did you love this recipe?

Follow me on Pinterest for more, and use the little red pin button at the top of the recipe to save to Pinterest!

Meet Micky Reed, your go-to snack expert and creator of The Three Snackateers—a hub for all the best sweets and treats to make, try, and buy. From whipping up collaborations with industry giants like Ben & Jerry's to being featured on Delish and PopSugar, Micky's delicious adventures are causing a stir in the foodie world. You can find Micky on IG and Pinterest.

Leave a Comment

Skip to Recipe