No-Bake Mango Cheesecake

  • Difficulty: Medium
  • 4 hours and 40 minutes
  • 6 servings

Refresh yourself with this no-bake mango cheesecake. It’s a sure way to beat any heat wave. First, make a delicious and crunchy base from crushed buttery biscuits. Then add a sweet mango and cream cheese mixture and finally top everything with mango gelatin. Nothing simpler! Just be patient with the refrigeration times.

Ingredients Needed for No-Bake Mango Cheesecake


For the base:

7 ounces of biscuits
⅔ cup melted butter

For the filling:

¾ cup cream cheese
1 cup heavy cream
1 medium mango, cubed
⅓ cup sugar
⅓ cup mango juice

For the topping:

⅓ cup mango juice
1 teaspoon sugar
1 teaspoon gelatin powder
lime zest for garnishing

How to Cook No-Bake Mango Cheesecake

  1. For the base:

    Add the biscuits to a zip bag and crush them. Transfer them to a bowl.

  2. Add the melted butter. Mix until even using a spatula.
  3. Transfer the mixture to a 7 x 3 inches springform pan. Evenly spread it, then press gently using a rubber spatula. Refrigerate for 2 hours.
  4. For the filling:

    Add the ingredients for the filling to a blender. Blend until smooth.

  5. Pour the mixture into the springform pan. Refrigerate for 30 minutes.
  6. For the topping:

    Add the mango juice to a bowl and start whisking. As you whisk, gradually add the sugar and the gelatin powder.

  7. Pour the mixture into the cake pan, too. Refrigerate for 2 hours. Garnish with some lime zest.

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