The Best No Bake Mango Cheesecake

This is the only no-bake mango cheesecake recipe you’ll ever need, I swear! This recipe creates the most creamy mousse-like cheesecake ever, and it’s bursting with the aroma and flavor of Alphonso mangoes. It’s a genuine summer and mango season celebration!

The ULTIMATE no bake mango cheesecake


For the cheesecake base

Alternate option: For the vanilla sponge base

For the cheesecake filling:

For the mango gelee topping

The ultimate mango cheesecake


  1. Oil the bottom and sides of a 9-inch springform pan equally. On the bottom, place a circle of parchment paper. Use a cake collar or strips of parchment paper to line the sides of the cake pan.
  2. If you’re creating the vanilla sponge foundation, wait until the cake has cooled before lining the edges with a cake collar.

For the cheesecake base

  • Place the cookies/graham crackers in a ziploc bag and pound them with a rolling pin until tiny crumbs are obtained. Place the crumbs in a mixing basin and stir in the melted butter until the mixture resembles wet sand. Then pour the batter into the springform pan and equally distribute the crumbs on the bottom. Press the crumbs down with your spatula first, then pack them down securely with a flat-bottomed glass or cup. Refrigerate the biscuit foundation for 1 hour or until it is firm.

Alternate option: For the vanilla sponge base

  1. Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius.
  2. In a mixing bowl, cream together the butter and sugar using a spatula until light and fluffy. In a separate bowl, whisk together the egg, vanilla essence, and milk.
  3. In a separate bowl, whisk together the dry ingredients (flour, corn starch, baking powder, and salt) and add them to the liquid mixture.
  4. Pour the batter into the springform pan after mixing quickly until fully incorporated. Bake for approximately 18 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for an hour at room temperature before chilling for another hour.

For the cheesecake filling

  1. Whisk the heavy cream with 12 cup powdered sugar and 1 teaspoon vanilla extract in a large mixing bowl using a stand mixer, handheld mixer, or normal whisk until firm peaks form. Before whipping the cream, make sure it’s completely cold. Make sure you don’t overmix the cream or it will turn into butter! 14th of the whipped cream mixture should be set aside for decorating (in a piping bag, if desired). Put the rest of the whipped cream in a separate bowl to save for later.
  2. Allow 10-15 minutes for the gelatin/agar agar powder to dissolve in the room temperature water. After the agar agar/gelatin has absorbed all of the water and has thickened, melt it fully in a pot on the stovetop or in the microwave. Set this mixture aside while you finish the rest of the process. If using agar agar, bring the mixture to a boil before removing it from the heat.
  3. Cream the cream cheese in a separate dish for 2-3 minutes, or until smooth and creamy. 1 teaspoon vanilla extract and 34 cup powdered sugar, beaten until nicely blended Now add the mango pulp and stir until it is completely mixed.
  4. Mix in the agar agar/gelatin mixture until everything is thoroughly combined. If you’re using agar agar, work fast while it’s still hot, and make sure the mixture is entirely liquid before adding it into the cheesecake filling. If it’s thickened, reheat it until it’s a smooth liquid before adding it in. To avoid clumping, add it in while the mixer is still running.
  5. In 3-4 additions, carefully fold the leftover whipped cream mixture into the mango filling, being sure to maintain as much air as possible.
  6. Finally, carefully fold in the mango cubes and spread the cheesecake filling evenly over the biscuit foundation. To level the counter top, tap it a few times and place it in the refrigerator for 3-4 hours.

For the mango gelee topping

  1. Allow 10-15 minutes for the gelatin/agar agar powder to dissolve in room temperature water. After the agar agar/gelatin has absorbed all of the water and has thickened, melt it fully in a pot on the stovetop or in the microwave. If you’re using agar agar, bring the mixture to a boil and then remove it from the heat.
  2. This should be combined with the mango pulp and poured over the chilled cheesecake layer. If necessary, use a skewer to pop any air bubbles and chill the cake for 2-3 hours, or until the gelee has completely set.

Unmolding & decorating

  1. Remove the cake from the refrigerator and remove the spring form when ready to serve. Remove the cake collar and place it on a serving tray or cake stand.
  2. Using the remaining whipped cream, decorate the cake with extra chopped fruits of your choosing. Serve by slicing the cake into pieces.


  • If the agar agar mixture becomes too thick when heated, add the mango pulp together with the water + agar agar powder while it’s heating. This will aid in the more equal dissolution of the agar agar. Also, avoid clumping by incorporating it into the cheesecake filling while it is still hot and the mixer is running.
  • One 9″ cake and two 4″ cakes are made using this recipe. You may reduce the recipe if you want to create a smaller 6 or 7-inch cake. You may prepare the full amount and serve the remaining cheesecake filling in smaller cups/glasses for a stunning display if you just want to create a 9″ cake.
  • If you can’t locate cream cheese, you may use Greek yogurt in this cake. Before you begin, make sure your yogurt is fully dry and only whisk it for approximately 20 seconds, or until it becomes smooth.
  • I used pre-sweetened Alphonso mango pulp from a can. You may need to add additional sugar if you’re using fresh Alphonso mango pulp. Taste the mixture after adding the mango pulp and 2 tablespoons powdered sugar at a time.
  • Mangoes from Alphonso are used to make this dessert. If you can’t locate both fresh and canned Alphonso mangoes, you may substitute any other mango.
  • To create alternative flavors, you may substitute other fruits for the mango pulp and fresh mangoes in this recipe.
No bake mango cheesecake

Source: Lime Thyme

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