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
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.
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.
The ULTIMATE mango cheesecake
For the cheesecake base
Alternate option: For the vanilla sponge base
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
- 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!
- 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.
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