No Bake Mango Cheesecake Recipe


No Bake Mango Cheesecake Recipe

How to Make No Bake Mango Cheesecake

Amaze your family and friends with the No Bake Mango Cheesecake Recipe. Enjoy this yummy dessert even without an oven.

Prep: 30 mins
Total: 30 mins


For Base:

  • 5 fl oz Arnott's Marie Biscuits, (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit
  • fl oz unsalted butter, melted
  • 2 tbsp white sugar

For Mango:

  • 14 lb mango flesh, (2 large mangoes)

For Filling:

  • 2 tsp gelatin powder
  • ½ cup cold tap water
  • 1 lb Philadelphia cream cheese, softened (2 blocks)
  • cup caster sugar, (superfine white sugar)
  • 10 fl oz whipping cream

For Mango Jelly:

  • ¾ tsp gelatin powder
  • ¼ cup cold tap water
  • 1 tbsp lemon juice

For Toppings: (optional)

  • 10 fl oz whipping cream
  • 1 tbsp white sugar
  • 1 tsp vanilla extract
  • 1 large mango, cut into cubes
  • 2 passionfruit



  1. Use a 22 centimeter or 9 inch spring form pan (or similar size).
  2. Turn the base UPSIDE DOWN (for ease of removal later).
  3. Place a square sheet of baking paper on the base, then secure in spring form pan with excess paper hanging out sides.
  4. Grease sides with butter and line with paper.


  1. Blitz crackers into fine crumbs in a food processor.
  2. Add butter and sugar, blitz until combined. Pour into prepared cake pan.
  3. Press down firmly - base only, not sides.


  1. Put water in a heatproof bowl.
  2. Sprinkle gelatin over surface (don't dump in centre).
  3. Stir to partly dissolve.
  4. Set aside 5 minutes - it turns gelatinous.
  5. Microwave 15 seconds on high, stirring in between.
  6. Stir until dissolved (few tiny specks ok). Cool 5 minutes.
  7. Place mango in food processor.
  8. Blitz until smooth.
  9. Measure out ¾ cup and reserve for mango jelly, set aside.
  10. Add cream cheese, cream, sugar and gelatine mixture into food processor.
  11. Blitz for 30 seconds or so until smooth.
  12. Pour into cake pan. Refrigerate for about 3 hours until top is set.


  1. Pour water into bowl, sprinkle over gelatin.
  2. Leave for about 5 minutes.
  3. Microwave on high for 20 seconds, stir well until granules dissolved.
  4. Set aside 5 minutes to cool.
  5. Place reserved mango puree (from step 4 under Filling) and lemon in a bowl.
  6. Pour over gelatin and whisk well.
  7. Pour over cheesecake filling. Tilt cake around to spread.
  8. Refrigerate for about 12 hours.
  9. Release pan sides, then use overhang paper to slide cheesecake onto serving plate.
  10. Then slide the paper out from under the cheesecake.


  1. Place cream, vanilla and sugar in a bowl.
  2. Whip until the cream is softy whipped.
  3. Piled over the centre of the cheesecake.
  4. Top with more chopped mango and passionfruit pulp.
  5. Serve and relish in praises!


  • Sugar: 19g
  • :
  • Calcium: 74mg
  • Calories: 435kcal
  • Carbohydrates: 21g
  • Cholesterol: 113mg
  • Fat: 38g
  • Fiber: 1g
  • Iron: 1mg
  • Monounsaturated Fat: 10g
  • Polyunsaturated Fat: 2g
  • Potassium: 151mg
  • Protein: 5g
  • Saturated Fat: 23g
  • Sodium: 139mg
  • Trans Fat: 1g
  • Vitamin A: 1634IU
  • Vitamin C: 5mg
Nutrition Disclaimer
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