No Bake Mango Cheesecake

If you’ve ever been asked to bring a dessert to a party and immediately panicked (been there!), let me introduce you to one of my all-time favorite, go-to crowd-pleasers: Mango Cheesecake.

It’s creamy, dreamy, tropical, and just the right kind of indulgent. And the best part? It’s super easy to make, no fancy skills or equipment required, just a little love and a big spoon!

I’ve made this more times than I can count, and every time I serve it, someone asks for the recipe. So here it is, from my kitchen to yours.

Why You’ll Love This Mango Cheesecake

Before we roll up our sleeves, here’s why this cheesecake is such a party superstar:

• No need to bake – yep, we’re keeping the oven off!
• Fresh, fruity flavor with the natural sweetness of mango
• Make-ahead friendly (hello, stress-free hosting!)
• Looks fancy, but it’s secretly easy
• Creamy, light, and refreshing, the perfect ending to any meal

How to Make Mango Cheesecake

Step 1: Make the Crust

This buttery biscuit base is the perfect foundation. It’s crunchy, a little sweet, and holds everything together.

Instructions:

1. Crush the digestive biscuits until they’re fine crumbs. You can use a food processor or just pop them into a ziplock bag and give them a good smash with a rolling pin.
2. Mix the crumbs with the melted butter in a bowl until everything looks like wet sand.
3. Press the mixture into the bottom of a springform pan (8 or 9 inches works great). Use the bottom of a glass or a measuring cup to press it down firmly and evenly.
4. Pop it in the fridge while we work on the filling. Give it at least 20 minutes to chill and set.

Step 2: Whip Up the Creamy Mango Filling

Here’s where the magic happens. This filling is silky smooth, with the perfect balance of sweetness and mango goodness.

Instructions:

1. In a large bowl, beat the softened cream cheese until smooth and fluffy. This step is important, no one wants lumps in their cheesecake!
2. Add the powdered sugar and vanilla extract. Keep beating until it’s nice and creamy.
3. Pour in the mango puree and lemon juice. Mix until everything is combined and the color is that gorgeous mango yellow.
4. Gently fold in the whipped cream. Don’t overmix, we want to keep that light and airy texture.
5. Pour the filling over the chilled crust and smooth out the top with a spatula.
6. Cover and chill in the fridge for at least 6 hours, or overnight if you can. The longer it chills, the better it sets (and the more time you have to relax!).

Step 3: Sweet Mango Topping

This is the part that takes it from “yum” to “WOW.” Juicy mango chunks on top give a beautiful fresh finish.

Instructions:

1. In a small bowl, mix together the diced mango, sugar, and lemon juice.
2. Let it sit for 10–15 minutes so the juices get all syrupy.
3. Once your cheesecake is fully set, spoon the mango mixture right on top. You can be neat or go rustic, it’ll look and taste amazing either way.

Serving Tips

When it’s party time, here’s how I like to serve this beauty:

• Chilled slices – run a sharp knife under hot water, wipe it dry, and slice clean pieces.
• Garnish with mint – a little fresh mint makes it pop!
• Optional drizzle – a bit of extra mango puree on each plate looks fancy but takes seconds.

Make-Ahead Magic

One of the reasons I love this recipe so much is how party-friendly it is. You can make it the night before, store it covered in the fridge, and just top it with the mango mixture right before serving.

No last-minute scrambling. No stress. Just you, looking like a total kitchen rockstar.

What If I Don’t Have Fresh Mango?

Not a problem at all! I’ve used canned mango pulp and even frozen mango chunks that I’ve thawed and blended into puree. The key is to taste as you go. If your mango is a bit tart, you might want to add a touch more powdered sugar to the filling.

Make It Yours!

This cheesecake is super adaptable. Want to try a twist? Here are a few ideas:

• Swap the fruit – Try pineapple, passionfruit, or even peach.
• Add coconut – Stir a bit of shredded coconut into the crust or sprinkle on top.
• Mini cheesecakes – Make individual portions in cupcake liners for easy serving.

If you’re nervous about making cheesecake, don’t be. You’ve got this! Follow the steps, take your time, and most importantly, have fun. Your guests will love it, and you’ll feel proud bringing something homemade to the table.

Check Out More Cheesecake Recipes

• Passionfruit Cheesecake
• Apricot Cheesecake Tart
• Churros Cheesecake Bars

No Bake Mango Cheesecake

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Ingredients

  

For the Crust

• 1 ½ cups digestive biscuits crushed (you can use graham crackers if that’s what you have)
• 1/3 cup unsalted butter melted

For the Filling

• 24 oz 680g cream cheese, softened
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 1 ½ cups mango puree fresh or canned, whatever works!
• 1 tablespoon lemon juice
• 1 ½ cups whipped cream store-bought or homemade is fine

For the Topping

• 1 cup diced mango
• 2 tablespoons sugar
• 1 tablespoon lemon juice

Instructions

 

Make the Crust

• Crush the digestive biscuits until they’re fine crumbs. You can use a food processor or just pop them into a ziplock bag and give them a good smash with a rolling pin.
• Mix the crumbs with the melted butter in a bowl until everything looks like wet sand.
• Press the mixture into the bottom of a springform pan (8 or 9 inches works great). Use the bottom of a glass or a measuring cup to press it down firmly and evenly.
• Pop it in the fridge while we work on the filling. Give it at least 20 minutes to chill and set.

Whip Up the Creamy Mango Filling

• In a large bowl, beat the softened cream cheese until smooth and fluffy. This step is important, no one wants lumps in their cheesecake!
• Add the powdered sugar and vanilla extract. Keep beating until it’s nice and creamy.
• Pour in the mango puree and lemon juice. Mix until everything is combined and the color is that gorgeous mango yellow.
• Gently fold in the whipped cream. Don’t overmix, we want to keep that light and airy texture.
• Pour the filling over the chilled crust and smooth out the top with a spatula.
• Cover and chill in the fridge for at least 6 hours, or overnight if you can. The longer it chills, the better it sets (and the more time you have to relax!).

Sweet Mango Topping

• In a small bowl, mix together the diced mango, sugar, and lemon juice.
• Let it sit for 10–15 minutes so the juices get all syrupy.
• Once your cheesecake is fully set, spoon the mango mixture right on top. You can be neat or go rustic, it’ll look and taste amazing either way.