This ULTIMATE no bake mango cheesecake recipe is the only one you will ever need, I promise! This recipe makes the absolute BEST creamy mousse like cheesecake and is loaded with the fragrance and deliciousness of Alphonso mangoes. It is a true celebration of summer and mango season! ❤
Why is this the best no bake mango cheesecake?
My husband absolutely loves mangoes and I developed this recipe for his birthday back in 2015. Since then I have made this mango cheesecake tens of times and so many of my friends have got to enjoy this cake over the years. Everyone who's tried it says it is the best mango cake they have ever had!
I have tweaked and perfected this recipe over the years and the most important ingredient in this cheesecake is mangoes. What makes this cheesecake so fragrant and absolutely perfect is using Alphonso mangoes. I can't find fresh Alphonso mangoes in Seattle, so I use canned Alphonso mango pulp (sometimes also labelled as Ratnagiri Alphonso Mango Pulp). You should usually be able to find it in Indian/Asian grocery stores.
If you can find fresh Alphonso mangoes (I am so envious of you!), peel and chop the mangoes and puree them in a blender and measure out your pulp for this recipe. You might need to add more sugar depending on how sweet your mangoes are. Mix in the mango pulp and taste the cheesecake filling before adding 2 tablespoons powdered sugar at a time.
Alphonso mangoes give this cake the absolute best flavor. However, if you can't find both fresh/canned Alphonso mango, you can try using any other types of mangoes.
The cheesecake base
I used Trader Joe's Milk and Honey Cookies while making the cheesecake base for this recipe and I really liked the outcome.
In the past I have also made this cake with honey graham crackers as well as a baked sponge cake (recipe below) and they all turned out great.
If you are using cookies or crackers, the important thing to remember is to pack down the cookie crumbs really well in your cake pan. You can use a flat bottomed cup/glass to help with this.
The filling for this no bake mango cheesecake
The filling for this cheesecake is so light and airy, almost like a mousse! I use full fat cream cheese in this recipe and whisk it for a few minutes to give it a light and airy texture. I have also used mascarpone cream in the past and it makes for a very delicious and light cheesecake.
If you can't find either, you can try making this cake with Greek yogurt as a replacement. Make sure your yogurt is completely drained of all its moisture before you begin and only whisk it until it turns smooth, about 20 seconds.
Agar agar/ Gelatine
You can make this cheesecake with either agar agar powder or gelatine powder. Either one will work for this recipe.
If you are using agar agar powder, make sure to heat up the mixture until it comes up to a boil which helps activate its gelling properties. Also keep in mind that agar agar sets at room temperature while gelatine sets in the refrigerator. If you are using agar agar powder, pour it in while it is still hot and with the mixer still running to avoid clumps.
The mango gelee topping
I have topped this no bake mango cheesecake with a mango gelee topping which is simply canned Alphonso mango pulp mixed with melted agar agar or gelatine. This layer is super bright and shiny and gives the cheesecake a spectacular layered effect!
You could also leave out this layer if you prefer or you could also swirl in some of the mango pulp on top of the cheesecake filling just before setting in the refrigerator for a beautiful swirled effect.
Tools for making this no bake mango cheesecake
This recipe makes enough to fit in one 9" cake pan and two 4" cake pans. If you want to use a smaller 6 or 7 inch cake pan, you can easily halve the recipe. If you prefer a 9" cake, you could make the entire batch and set the leftover cheesecake filling in smaller cups/glasses for a beautiful presentation.
This is the cake collar I used to make this cheesecake look absolutely perfect around the edges. You could also use strips of parchment paper or just leave it out and loosen the edges with a knife/spatula after the cake has set completely. Be sure to line the bottom with parchment paper for easy transferring of the cake.
I used my stand mixer to make this cake but you absolutely don't need it for this recipe You could also use a handheld mixer or just a silicone spatula and whisk and make the cake by hand!
Storage instructions
Since this cheesecake has a ton of fresh mango both in the filling and decoration, it doesn't keep well for very long and is best enjoyed fresh. If you have leftovers, you can store it in air tight containers in the refrigerator for up to 3 days.
If you would like to make this cheesecake ahead of time, you could do one of 2 things:
- Make it up to 4 days ahead of time without adding any fresh chopped mango to the cheesecake filling.
- Make it up to a day ahead of time if you do add fresh chopped mango to the cheesecake filling.
Decorate the cheesecake just before you are ready to serve so the fruits on top stay fresh.
If you would like to store this cake for longer, you could freeze it for up to 3 months only if you haven't added any fresh chopped mango to the filling. Before eating it, thaw it in the refrigerator overnight. Keep in mind that freezing does take away from the freshness of this cake and the flavors are much more mellow when thawed.
This recipe uses the entire 850gm/30oz can of mango pulp. If you plan to make a smaller 6 or 7 inch cake and halve the recipe, you can use the leftover pulp to make my amazing 2 ingredient mango lassi that turns out so fantastic! You can also easily freeze the leftover mango pulp after transferring it to a freezer safe container. The mango pulp can be frozen for up to 3 months.
More recipes to try out:
If you love this recipe, here are some other simple & delicious desserts you might want to try.
Recipe
The ULTIMATE mango cheesecake
Ingredients
For the cheesecake base
- 7 oz plain cookies or graham crackers
- 6 tablespoons butter (melted, can be salted or unsalted)
Alternate option: For the vanilla sponge base
- ¼ cup unsalted butter softened at room temperature
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 large egg
- 3 tablespoons all-purpose flour
- 1 tablespoon corn starch (also known as corn flour)
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the cheesecake filling:
- 2 cups heavy cream (chilled very well before whipping)
- 2 cups cream cheese (softened at room temperature)
- 1.25 cups powdered/icing sugar
- 2 teaspoons vanilla extract
- 2 cups Alphonso mango pulp
- 1.5 cups mangoes chopped into ½" cubes (use sweet, non fibrous mangoes)
- 5 teaspoons gelatine powder (or 2.5 teaspoons agar agar powder)
- ½ cup water
For the mango gelee topping
- 1 cup Alphonso mango pulp
- 2.5 teaspoons gelatine powder (or 1 teaspoon agar agar powder)
- ½ cup water
Instructions
- Oil a 9 inch springform pan evenly on the base. Line it with parchment paper round on the bottom. Line the sides of the cake pan with either a cake collar or strips of parchment paper.
- If you are making the vanilla sponge base, line the sides with a cake collar only after the cake has baked and cooled.
For the cheesecake base
- Transfer the cookies/graham crackers into a ziploc bag and bash them with a rolling pin till you get fine crumbs. Transfer the crumbs into a bowl and mix well with the melted butter until it resembles wet sand. Then pour this mixture into the springform pan and spread the crumbs evenly on the bottom. Press the crumbs down first with your spatula and then use a flat based glass/cup to pack the crumbs down tightly. Chill the biscuit base in the refrigerator for 1 hour or until firm.
Alternate option: For the vanilla sponge base
- Preheat your oven to 350F/175C.
- Cream butter and sugar together in a bowl with a spatula until light and fluffy. Whisk in egg, vanilla extract and milk.
- Whisk in the dry ingredients (flour, corn starch, baking powder and salt) in a separate bowl and add them to the wet mixture.
- Mix briefly until well combined and pour the batter into the springform pan. Level the surface and bake for about 18 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool at room temperature for an hour before chilling in the fridge for another hour.
For the cheesecake filling:
- Using either a stand mixer, handheld mixer or regular whisk and a large bowl, whisk the heavy cream with ½ cup powdered sugar and 1 teaspoon vanilla extract until it thickens and stiff peaks form. Make sure the cream is chilled thoroughly before beating. Be careful not to over mix otherwise you will turn the cream into butter! Reserve ¼th of the whipped cream mixture for decoration (in a piping bag, if desired). Transfer the remaining whipped cream into a separate bowl for later.
- Sprinkle the gelatin/agar agar powder over the room temperature water and let sit for 10-15 mins. After the agar agar/gelatin has absorbed all the water and become thick, either heat it in a saucepan on the stove-top or in the microwave until it is completely melted. Set this mixture aside while you proceed with the next steps. If using agar agar, make sure this mixture comes to a boil before you take it off the heat.
- In a separate bowl, beat the cream cheese for 2-3 minutes until it turns smooth and creamy. Add 1 teaspoon of vanilla extract and ¾th cup of powdered sugar and beat until everything is well combined. Now add mango pulp and mix until the mango pulp is well incorporated.
- Add in the agar agar/gelatin mixture and beat until everything is well mixed. If using agar agar, you need to move quickly while it is still hot and also make sure your mixture is completely liquid before mixing into the cheesecake filling. If it has thickened up, reheat it till it becomes a smooth liquid and then add it in. Add it in with the mixer still running to avoid clumps.
- Fold in the reserved whipped cream mixture into the mango filling in 3-4 additions, mixing gently and making sure to keep as much air as possible.
- Finally mix in the cubed mango pieces gently and pour the cheesecake filling evenly over the biscuit base. Tap on the counter top a few times to level the surface and chill it in the refrigerator for 3-4 hours.
For the mango gelee topping
- Sprinkle the gelatin/agar agar powder over room temperature water and let sit for 10-15 mins. After the agar agar/gelatin has absorbed all the water and become thick, either heat it in a saucepan on the stove-top or in the microwave until it is completely melted. If using agar agar, make sure this mixture comes to a boil and then take it off the heat.
- Mix this with the mango pulp and pour this mixture over the cooled cheesecake layer. Pop any air bubbles with a skewer if needed and refrigerate the cake for 2-3 hours or until the gelee has set completely.
Unmolding & decorating
- When ready to serve, take the cake out of the refrigerator and release the spring form. Transfer the cake onto a serving platter/cake stand and peel off the cake collar.
- Decorate the cake with more cut fruits of your choice and the reserved whipped cream. Cut into slices and serve!
Video
Notes
- If you are having trouble with the agar agar mixture being too thick when heated, mix in the mango pulp with the water + agar agar powder while heating. This will help the agar agar dissolve more evenly. Also, make sure you add it into the cheesecake filling while it is still hot and with the mixer still running to avoid clumps.
- This recipe makes one 9" cake and two 4" cakes. If you want to make a smaller 6 or 7 inch cake, you can halve the recipe. If you want to only make a 9" cake, you could make the entire batch and set the remaining cheesecake filling in smaller cups/glasses for a beautiful presentation.
- If you can't find cream cheese, you can try making this cake with Greek yogurt as a replacement. Make sure your yogurt is completely drained of all its moisture before you begin and only whisk it until it turns smooth, about 20 seconds.
- I used canned Alphonso mango pulp which is already sweetened. If you are using fresh Alphonso mango pulp, you might need to add more sugar. Mix in the mango pulp and taste the mixture before adding 2 tablespoons powdered sugar at a time.
- Alphonso mangoes give this cake the absolute best flavor. However, if you can't find both fresh/canned Alphonso mango, you can try using any other types of mangoes.
- You can replace the mango pulp and fresh mangoes in this recipe with other fruits to make different flavors.
Estimated Nutrition
Please leave a comment below to let me know what you think and subscribe to my social media if you would like to see more easy and delicious recipes.
Clotty says
Hi Viola! Your cake looks so colorful and mesmerizing. I am very proud of you. Waiting for your next post.
Viola says
Aww, thank you so much ❤❤
Val says
Speechless! Looks absolutely delish! I mean what is this epicness ! Super Viola!
Viola says
Thank you so much ❤❤
Alina Fatima says
I loved making this recipe! Easy to follow instructions, it was a hit! Thank you 🙂
Viola says
Yay! I'm so happy you loved it ❤
Giciny says
I really loved making this recipe, especially the no-bake part!
Viola says
I love the no bake part too! I'm glad you loved it ❤
Himabindu says
The Best cake I have ever made. It was perfect in texture and taste. I followed the instructions as it is and it was delicious 🤤.
Can’t wait to try other recipes from your blog. 😊
Viola says
This makes me incredibly happy to hear! I'm so happy you loved it ❤
Maha N says
Amazing recipe - the cheesecake bit makes enough for two 8” pans, and I used half a pack of digestives for the base for each. Ended up making one with pistachios, and one without (for those with nut allergies). Would highly recommend, the family loved it - thanks Viola! Xx
Viola says
Thank you for your kind comment, makes me super happy that your entire family loved it ❤
Vidya says
Awesome recipe. I followed the instructions to make the vanilla sponge cake base, this part was not in the Video but following the Detailed instructions was good.
And my first attempt at making this cake for my better half’s birthday was pretty good 😀. Recommend this for mango lovers. All our family loved it.
Viola says
Thanks for your lovely review, Vidya! I'm really happy that you tried out the sponge base and it turned out well ❤️ thanks for choosing my recipe for your first ever cake attempt! That means a lot 🥰
Adele says
Looks delish. Could you explain the substitutions in the filling- is the mascarpone to replace the cream cheese? Is the greek yogurt to replace the cream cheese?
Thanks so much for the clear instructions and gorgeous photos.
Viola says
Thank you so much, Adele ❤ Yes! both mascarpone and/or Greek yogurt can be used to replace the cream cheese. If you do try the recipe, I'd love to hear what you think of it.
Divya says
Hi Viola,
What can i use inplace of cream cheese for a vegan option would you know? Also does the sponge base turn out as beautiful as the cheesecake one?
Viola says
Hi Divya, you can use vegan cream cheese in this recipe. If you're in the US, most grocery stores carry them.
Yes, the sponge base turns out really lovely. My readers have had great success with that version too.
Divya says
Hi Viola,
So is the sponge base is a replacement for the graham
Cracker base?
On sponge would you still have the cheesecake filling and gelee on top? I am confused, teying to make a vegan version of this with a sponge base and tips?!
Sakshi TN says
I saw so many no bake mango cheesecake recipes and by far found this to be the best. 🙂
Going to try this weekend and I am super excited 🙂
Just want to know if I can half the recipe of cheesecake filling for my 9 inch stringform pan since I don't want extra
It would be really helpful if you could guide me 🙂
Viola says
Thanks, let me know how it goes!
Half the recipe would be perfect for a 6 or 7" springform pan. For a 9" pan I would still recommend making the entire recipe. Depending on how tall your pan is, you might have some extra cheesecake filling leftover that you can set in small bowls for a quick treat (that's what I usually do). The biscuit base and mango gelee measurements are perfect for a 9" pan and you should have no leftovers of it.
Rowina D Souza says
Thank you for sharing such an awesome recipe. The recipe is so simple and easy to follow. All my guest went for a second serve. Super hit!!
I am excited to try the basundi gulab jamun panacotta recipe.
Viola says
Hi Rowina, I am so happy that you & your guests loved my cheesecake recipe. I'm looking forward to hearing what you think of the panna cotta ❤
Shahina says
Hi,
Am planning to try this recipe. Can I do it with out the 1.5 cups mangoes chopped into ½" cubes in the filling?
Hope to hear from you soon.
Thanks
Viola says
Yes, you can totally leave out the fresh mangoes cubes in this recipe.
I'd love to know how it turns out!
Ayush Mehta says
Hey ! The cheesecake looks great ! Was planning to make this for my birthday , but have a few doubts. If I use agar agar instead of gelatin since I am a vegetarian, does it stay set for a while outside considering it's summers in India ? Or should I add more of agar agar ? Also if I am using a sweetened heavy cream, by how much should I reduce the sugar in the batter ?
Viola says
Thanks! Yes, agar agar sets at room temperature, so it's perfect to use in hot climates. You will not need to use more agar agar. Make sure you read all notes in the recipe, as agar agar has a tendency to become clumpy.
If your cream is already sweetened, you can reduce the powdered sugar by 1/2 cup. (My mango puree was already sweetened. If you are making fresh mango puree, you might need more sugar).
Good luck and I'd love to hear how it turns out!
PD says
Amazing tutorial. Loved it
Viola says
Thank you! If you try out the recipe, I'd love to know what you think ❤
Anita says
Would love to know if the decor is crushed pistachio? Mint leaves?
Planning to make this for my mom birthday coming up! This cake is just gorgeous and mmmmmm mangos! I think this cake will blow the socks right off my “competitive sisters” haha
Viola says
Yes I used crushed pistachios and mint leaves to decorate the cake.
Haha, I'd love to know how the cake turns out and what your mum and sisters think of it. ❤
Anita says
Hi Viola
So it was a hit!!!! And I should have made two as everyone gobbled it up! I tried to follow your decorating pattern with the mango and strawberry ... didn’t look as pro as yours but I got a big thumbs up from my mother...
Thank you for your reply... I added the pistachio and mint... wow just wow!
Thanks for your amazing receipt!!!
Viola says
Yay! Thank you for sharing, I am so happy to know that your folks loved the cake! ❤
Vinita says
Interesting.. if i go for gelatine sheets, how many I have to take for this recipe?
Viola says
I haven't used gelatine sheets before but here is what I found from searching on the web, you will need approximately 3-4 leaves of gelatine per 2.5 teaspoons of gelatine powder. Hope this helps.
Priya says
Hello Viola,
Amazing recipe and I definitely wanna try. 2 cups of cream cheese, what does that equate to in terms of ounces?
Viola says
Hey Priya, thank you.
2 cups of cream cheese = 16oz. I also include weight(metric) measurements in the recipe card. Click on the metric button above the ingredients to convert it into metric measurements.
I'd love to know how it turns out if you try it!
Priya says
Ahhhh.. I see it now 🙂 I will be making this in a couple days, will keep you posted on how it turns out
Priya says
This was a sooper hit,guess I needed more gelatin for the cheese filling, apart from that it was delicious!!! Thanks again
Shivani Jain says
Thank you for putting up the recipe. It came out really good.
Nikhitha Bonthala says
I tried this recipe and it’s easy with all accessible ingredients and best of all, super yummy! This is going to be my go-to recipe for mango cheesecakes henceforth 🙂
Viola says
Yay! So happy to know that you love my recipe ❤️
Lille says
Hi,
Can this cake be frozen? Also, will it also be runny when placed in room temperature for more than 3 hours? Thank you! I will be making this in a few days, but worried about the effect of leaving it out too long. And if will freeze well for a few days.
Viola says
Hi! You could freeze the cake for up to 3 months only if you haven't added any fresh chopped mango to the filling. Before serving, thaw it in the refrigerator overnight. Keep in mind that freezing does take away from the freshness of this cake and the flavors are much more mellow when thawed.
The cake does get a little soft if left out at room temperature for too long. It tastes best when served chilled, straight out of the refrigerator.
I'd love to know how it turned out when you give it a go!
Dee Roy says
Hi I am putting all ingredients together but I'm lost on the 2.5 teaspoons of gelatin
How do you measure that in grams or ml
Another thing I need to know... I'm watching your video writing everything down as you are adding ingredients but do I have to use 2 cups of whipping cream if I'm not using it for toppings or just one cup to add in the filling? I want to get this right since it's my first cheesecake 🤣
Viola says
2.5 teaspoons of gelatin powder is one store bought sachet and it weighs 7 grams.
If you don’t plan on piping whipped cream on the cake, you can use a 1.5 cups of cream instead.
Let me know how it turns out!
Supreetha says
Hi Viola,
Your cake looks amazing 😍
Try it out today, but next time can I replace the heavy cream with mascarpone cheese having the same quantity?
Viola says
Thank you! Mascarpone cheese might make the cake too heavy. Whipping air into heavy cream gives it a light texture.
Eli says
Hi! I am planning on making this for work. A couple questions- is it possible to make these into mini cheesecakes using a cupcake baking sheet? Also, I'm challenged when it comes to using gelatin. The last time I used it for a no bake cheesecake, it curdled up and got lumpy. Do you happen to know why that would happen and what I can do differently to prevent it from happening again?? Thank you so much!
Viola says
Yes, you should be able to make these into mini cheesecakes using a cupcake pan. Please let me know how it turns out.
As for the gelatin, if you keep mixing the batter while pouring in the gelatin, it should help prevent any lumps from forming.
Jessie Anchan says
Thanks a million dear Viola for this recipe! My daughter-in-law suggested and she was so happy with this cake. I have a question, which whipper did you use in the stand mixer? Please advise. I am making it now! Thanks again!
Viola says
Thank you! I used the whisk attachment to whip the heavy cream and the paddle attachment to make the cheesecake batter.
Kelvin says
I halved the recipe for my 6 inch pan but still had enough batter for another whole cheesecake haha. Tastes good just waiting for it to set now👍
Niki says
I was a little intimidated about using gelatine, but gave it a go. The instructions were easy to follow and the cheesecake was a big hit!
M leonor says
hi I have
a question you used 5 teaspoons of gelatin powder can’t this be to much or it’s right please replay thank you
Viola says
Yes, this cake does need 5 teaspoons of gelatin as mentioned in the ingredients.