- Make the Crust
Crush the biscuits into crumbs and mix with melted butter. Press the mixture into the base of a springform pan. Chill in the fridge for 20–30 minutes.
- Prepare the Gelatin
Mix gelatin with warm water, let it bloom for 5 minutes, then heat to dissolve fully. Let it cool slightly.
- Whip the Filling
Beat cream cheese and powdered sugar until smooth. Add the mango puree and mix again. Separately, whip the cream to stiff peaks and gently fold it into the mango mixture. Stir in the cooled gelatin.
- Assemble and Set
Pour the filling onto the crust and smooth the top. Refrigerate for at least 6 hours (or overnight) until fully set.
- Garnish and Serve
Top with mango slices, mint, and a drizzle of mango puree. Slice and serve chilled.
- Calories:340 kcal
- Carbs:30 g
- Fat:21 g
- Sugar:20 g
- Protein:4 g
Looking for a fresh, fruity dessert that’s easy, oven-free, and perfect for hot days? This No-Bake Mango Cheesecake delivers all that and more. With a silky mango-infused filling, buttery biscuit base, and vibrant summer color, this recipe is a tropical twist on the classic cheesecake — and it’s completely eggless.
Loved for its smooth texture and rich flavor, this dessert is great for parties, holidays, or just to satisfy a mango craving. Best of all, you don’t need any baking experience to get it right.
Health Insight: Is Mango Cheesecake Good for You?
This no-bake mango cheesecake is lighter than traditional baked cheesecakes. It uses:
- No eggs or flour
- Natural mango puree for flavor and color
- No artificial sweeteners
However, it still contains dairy and sugar, so it’s best enjoyed occasionally. For a healthier version, use:
- Low-fat cream cheese or Greek yogurt
- A thinner crust
- Less sugar or natural sweeteners like honey
This dessert is egg-free and vegetarian-friendly (if using agar agar), making it ideal for those with egg allergies or who follow a vegetarian diet.
Tips & Variations
- Vegan Version: Use vegan cream cheese and coconut cream, and swap gelatin with agar agar.
- Extra Tropical: Add shredded coconut to the crust or filling.
- Mini Servings: Use jars or muffin molds for individual portions.
- Flavor Boost: Add a pinch of cardamom or vanilla for extra aroma.
FAQ
Can I freeze this cheesecake?
Yes, freeze it for up to 1 month. Thaw overnight in the fridge before serving.
Can I use canned mango pulp?
Absolutely — canned Alphonso mango pulp works well, especially out of season.
Is this recipe gluten-free?
No, unless you use gluten-free biscuits for the crust.
Final Thoughts
This No-Bake Mango Cheesecake is more than just a dessert — it’s a creamy, cool celebration of mango season. It’s beginner-friendly, great for gatherings, and a refreshing choice that looks as good as it tastes. While indulgent, it can be made lighter or vegan depending on your needs — making it one of the most flexible and loved summer treats.
