No Bake Mango Cheesecake
No Bake Mango Cheesecake
No Bake Mango Cheesecake is delicate, creamy, luscious, and no baking required! Top it with sweet mangoes for a delicious summery dessert.
Mango cheesecake recipe
I’ll be honest: cheesecakes are my downfall. That buttery crust and the thick, creamy baked cheesecake are tough to resist. I also appreciate how adaptable it is. Add chocolate, fruit, Oreos, chocolate chips, or whatever else I feel like adding on the top. Dessert lovers will be in heaven.
But sometimes I just don’t want to deal with a hot oven to satisfy my cheesecake craving. The answer? a baked-free version!
Because I use two different types of cheese, it is extremely creamy. This version has a mousse-like consistency rather than the dense texture of the baked version with a strong mango sweetness that I integrate straight into the batter. I top it off with a ton of whipped cream for the ultimate cheesecake indulgence. The best part: no baking is required!
Try this with our Chicken Bacon Ranch Casserole
- 2 cups graham cracker crumbs
- 2 tablespoons white granulated sugar
- 1 stick unsalted butter (melted)
- 4 envelopes unflavored gelatin (7 grams per envelope)
- 2/3 cup water (cold)
- 4 cups mango chunks (either fresh or canned)
- 24 oz cream cheese (room temperature)
- 8 oz mascarpone cheese (room temperature)
- 1 ½ cups white granulated sugar
- 1/2 cup heavy whipping cream (cold)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (cold)
- 3 tablespoons white granulated sugar
- Add Graham crumbs and sugar to a medium bowl and mix with melted butter until fully combined.
- Press the mixture onto the bottom and sides of a springform pan or a 9×13 inches cake pan. Use a measuring cup to press the mixture, it makes the process very easy. Refrigerate for 20-30 minutes.
- Add 1 cup of cold water to a small bowl, sprinkle the gelatin on top. Let it bloom for 1-2 minutes. Whisk to combine, microwave for 30 seconds and whisk until fully combined and a gelatin mixture is formed. Set aside.
- Add 2 cups of mango chunks to a food processor and process until smooth. Set aside.
- In a large bowl, using an electric hand mixer or stand mixer, mix together cream cheese, mascarpone cheese, sugar on medium-low speed until combined. Stop once to scrape the sides and bottom of the bowl. Do not mix at high speed or overmix, as the mascarpone cheese can begin to separate.
- In a chilled mixing bowl, add the cold heavy whipping cream and vanilla extract. Whip on high speed until stiff peaks form. Manually, using a spatula, fold the whipped cream into the mascarpone cream cheese mixture.
- Add the mango puree to the gelatin mixture, mix.
- Add the gelatin mixture to the cheesecake batter and mix to combine.
- Fold in with a spatula the remaining 2 cups of mango chunks.
- Spread the cheesecake filling evenly on top of the crust.
- Set the cheesecake in the refrigerator to chill and firm, 6 hours or better, overnight.
- Add the cold heavy whipping cream and sugar to a large mixing bowl. Whip on high speed until stiff peaks form. Add whipped cream to a piping bag fitted with a large star tip and pipe cream on top of the cheesecake.
- When ready to serve, carefully remove the cheesecake from the springform pan.
- Decorate with mango chunks. Always serve chilled.
- Slice and serve!
- Store in the fridge for up to 4 days.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.