Uploaded May 2026 | Updated September 2026, 2 weeks ago
Creamy, fruity, refreshing, and incredibly easy to make: this No-Bake Mango Cheesecake is the perfect summer dessert! Made with a buttery biscuit crust, silky mango cheesecake filling, and a fresh mango topping, this tropical cheesecake is light, smooth, and packed with real mango flavor.
No oven, no water bath, and no complicated steps, just a simple make-ahead dessert that always impresses. If you love mango desserts and easy no-bake recipes, this one is a must-try!
►Full written recipe: thecookingfoodie.com/recipe/nobake-mango-cheesecake-recipe
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Recipe:
For the base:
225 g (8 oz) Graham crackers or any biscuits (see notes)
100 g (7 tablespoons) Butter melted
1 tablespoon Milk if needed
For the filling:
500 g (2¼ cups) Cream cheese softened
240 ml (1 cup) Heavy cream Cold
500 g (2 cups) Mango puree or pulp (fresh or canned)
330 g (11.6 oz) White chocolate melted
30 ml (2 tablespoons) Lemon juice
Lemon zest from one lemon
1 teaspoon Vanilla extract
14 g (14 g) Gelatin powder
70 ml (70 ml) Cold water for the gelatin
For the topping:
2 large Mangoes, cubed
12 g (1 tablespoon) Sugar
12 g (1½ tablespoons) Cornstarch
60 ml (1/4 cup) Water
Instructions
1. Make the crust: Crush the biscuits into fine crumbs using a food processor or a ziplock bag. Add melted butter and mix until the texture resembles wet sand. If the mixture feels too dry, add 1 tablespoon of milk.
2. Press firmly into the bottom of a 23cm (9-inch) springform pan. Chill in the fridge while preparing the filling.
3. Prepare the mango puree: If using fresh mango, blend until completely smooth. Measure and divide into: 500g for the filling and 300g for the topping. Set aside.
4. Bloom the gelatin: In a small bowl, combine gelatin with cold water and let sit for 10 minutes until fully bloomed.
5. Make the filling: In a large bowl, beat cream cheese until smooth and lump-free. Add cold heavy cream and whip until soft peaks form.
6. Melt the white chocolate in short bursts in the microwave, stirring until smooth.
7. Add melted white chocolate (make sure it's not hot), 500g mango puree, lemon juice, lemon zest, and vanilla. Mix until fully combined and silky.
8. Temper the gelatin: Melt the bloomed gelatin (about 10–15 seconds in the microwave). Gradually mix a few tablespoons of the cheesecake mixture into the gelatin, then pour it back into the main bowl. Mix well.
9. Pour and Chill: Pour the filling over the crust and smooth the top. Refrigerate for at least 6–8 hours, preferably overnight, until fully set.
10. Make the mango topping: Place all ingredients into a saucepan and cook until thickened, about 4-5 minutes. Turn the heat off and allow to cool. Spread the topping over the cheesecake. Refrigerate until ready to serve.
Video
Creamy, fruity, refreshing, and incredibly easy to make: this No-Bake Mango Cheesecake is the perfect summer dessert! Made with a buttery biscuit crust, silky mango cheesecake filling, and a fresh mango topping, this tropical cheesecake is light, smooth, and packed with real mango flavor.
No oven, no water bath, and no complicated steps, just a simple make-ahead dessert that always impresses. If you love mango desserts and easy no-bake recipes, this one is a must-try!
►Full written recipe: thecookingfoodie.com/recipe/nobake-mango-cheesecake-recipe
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Recipe:
For the base:
225 g (8 oz) Graham crackers or any biscuits (see notes)
100 g (7 tablespoons) Butter melted
1 tablespoon Milk if needed
For the filling:
500 g (2¼ cups) Cream cheese softened
240 ml (1 cup) Heavy cream Cold
500 g (2 cups) Mango puree or pulp (fresh or canned)
330 g (11.6 oz) White chocolate melted
30 ml (2 tablespoons) Lemon juice
Lemon zest from one lemon
1 teaspoon Vanilla extract
14 g (14 g) Gelatin powder
70 ml (70 ml) Cold water for the gelatin
For the topping:
2 large Mangoes, cubed
12 g (1 tablespoon) Sugar
12 g (1½ tablespoons) Cornstarch
60 ml (1/4 cup) Water
Instructions
1. Make the crust: Crush the biscuits into fine crumbs using a food processor or a ziplock bag. Add melted butter and mix until the texture resembles wet sand. If the mixture feels too dry, add 1 tablespoon of milk.
2. Press firmly into the bottom of a 23cm (9-inch) springform pan. Chill in the fridge while preparing the filling.
3. Prepare the mango puree: If using fresh mango, blend until completely smooth. Measure and divide into: 500g for the filling and 300g for the topping. Set aside.
4. Bloom the gelatin: In a small bowl, combine gelatin with cold water and let sit for 10 minutes until fully bloomed.
5. Make the filling: In a large bowl, beat cream cheese until smooth and lump-free. Add cold heavy cream and whip until soft peaks form.
6. Melt the white chocolate in short bursts in the microwave, stirring until smooth.
7. Add melted white chocolate (make sure it's not hot), 500g mango puree, lemon juice, lemon zest, and vanilla. Mix until fully combined and silky.
8. Temper the gelatin: Melt the bloomed gelatin (about 10–15 seconds in the microwave). Gradually mix a few tablespoons of the cheesecake mixture into the gelatin, then pour it back into the main bowl. Mix well.
9. Pour and Chill: Pour the filling over the crust and smooth the top. Refrigerate for at least 6–8 hours, preferably overnight, until fully set.
10. Make the mango topping: Place all ingredients into a saucepan and cook until thickened, about 4-5 minutes. Turn the heat off and allow to cool. Spread the topping over the cheesecake. Refrigerate until ready to serve.
Video
