If you’ve been dreaming of a dessert that’s refreshingly fruity, delightfully creamy, and effortlessly elegant, this Unbaked Mango Cheesecake Recipe is going to sweep you off your feet. Combining the tropical sweetness of ripe mangoes with the smooth richness of cream cheese, this cake requires no oven, making it perfect for any season, especially when you want something cool and indulgent. The layers of crunchy graham cracker crust, fluffy mango-infused filling, and glossy mango topping come together in perfect harmony to create a treat that’s as beautiful as it is delicious. Trust me, once you try this Unbaked Mango Cheesecake Recipe, it will quickly become a favorite for warm afternoons and special gatherings alike.
Ingredients You’ll Need
The magic of this Unbaked Mango Cheesecake Recipe lies in its simple yet carefully chosen ingredients, each adding a special touch to texture, flavor, and visual appeal. From the buttery crust to the luscious mango puree topping, every component works hand in hand to make this dessert sing.
- 200g graham crackers or digestive biscuits: The base crunch that supports the cheesecake’s creamy layers.
- 100g unsalted butter, melted: Binds the crumbly crust perfectly while adding richness without overpowering flavors.
- 400g cream cheese, softened: The heart of the cheesecake, ensuring that creamy, dreamy texture we all crave.
- 1 cup powdered sugar: Sweetens the filling subtly without graininess, blending smoothly with cream cheese.
- 1 teaspoon vanilla extract: Adds a lovely depth, enhancing the mango’s vibrant sweetness.
- 2 cups whipped cream (whipped to stiff peaks): Lightens the filling, giving the cheesecake a fluffy and airy feel.
- 1 cup mango puree (fresh or canned): Infuses the filling with bright tropical flavor and a lovely golden hue.
- 1 cup mango puree: Used for the shiny mango topping, intensifying the fruity impact on every bite.
- 1 tablespoon gelatin powder: Ensures that glossy mango topping sets perfectly without losing its softness.
- 2 tablespoons cold water: Hydrates the gelatin powder to activate it effectively.
- Fresh mango slices for garnish: Makes the presentation pop with natural beauty and hints at the flavor inside.
How to Make Unbaked Mango Cheesecake Recipe
Step 1: Prepare the Crust
Start by crushing your graham crackers or digestive biscuits into fine crumbs—using a food processor makes this super quick but a rolling pin and zip-top bag work just as well. Mix the crumbs with melted unsalted butter until the texture resembles wet sand. This buttery, crumbly mixture forms the flavorful and sturdy base for your cheesecake.
Step 2: Form the Base and Chill
Press the crumb mixture firmly and evenly into the base of a 9-inch springform pan. Cold temperatures help it set, so pop it into the refrigerator while you prepare the filling. A chilled crust gives a satisfying snap against the creamy filling, so don’t skip the cooling step!
Step 3: Make the Cheesecake Filling
Beat the softened cream cheese until it’s perfectly smooth and velvety—this ensures no lumps sneak into your dessert. Gradually add the powdered sugar and vanilla extract, mixing until the blend is silky and fragrant. This step is crucial because the flavor foundation of your filling depends on a smooth, well-incorporated base.
Step 4: Fold in Whipped Cream and Mango Puree
Gently fold in the whipped cream, being careful not to deflate those precious air bubbles you’ve worked to create—they give the cheesecake its light texture. Next, carefully mix in one cup of mango puree until the filling is uniformly tinted with tropical sunshine. This step creates a luscious, fluffy mango filling that’s simply irresistible.
Step 5: Assemble the Filling and Chill
Pour the mango cream cheese filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours to let your cheesecake set firmly. This patience pays off with a sliceable, luscious cake that holds its shape beautifully.
Step 6: Prepare the Mango Topping
Sprinkle the gelatin powder over two tablespoons of cold water and let it bloom for five minutes—this activation step is crucial for that perfectly smooth topping. Warm the remaining cup of mango puree gently in a saucepan, add the bloomed gelatin, and stir until everything dissolves completely. Allow the mixture to cool slightly before heading to the next step.
Step 7: Add Mango Topping and Refrigerate
Pour the mango topping evenly over the set cheesecake, creating a glossy, inviting layer. Return the cake to the fridge for another 2 hours so the topping solidifies gently without losing its silky texture. This final chilling step brings the elements together in perfect harmony.
Step 8: Garnish and Serve
Before serving, decorate your masterpiece with fresh mango slices. Their juicy burst and vibrant color add an irresistible finishing touch. Unmold the cheesecake carefully, slice, and prepare to delight your friends or family with every luscious bite.
How to Serve Unbaked Mango Cheesecake Recipe
Garnishes
Fresh mango slices are a classic garnish that complement the flavors perfectly, but you could also consider a sprinkle of toasted coconut flakes or a few mint leaves for an extra fresh pop. These accents not only make the cake look beautiful but add subtle layers to the overall flavor experience.
Side Dishes
This Unbaked Mango Cheesecake Recipe pairs wonderfully with a cup of lightly brewed green tea or a refreshing citrus mocktail. For a more indulgent pairing, a dollop of coconut cream or a scoop of vanilla bean ice cream is exquisite alongside each slice.
Creative Ways to Present
For a fun twist, try serving this cheesecake in individual clear glasses layered with diced mango and crushed biscuits. Alternatively, garnish each slice with edible flowers or a drizzle of passionfruit syrup for added drama. Presentation is part of the joy of dessert, and this cake lends itself well to creative plating.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Unbaked Mango Cheesecake Recipe covered tightly in the refrigerator. Stored in an airtight container, it will stay fresh and delicious for up to 3 days, maintaining its delightful creamy texture and fruity brightness.
Freezing
This cheesecake freezes wonderfully. Wrap it securely in plastic wrap and aluminum foil to protect from freezer burn, then freeze for up to one month. When you’re ready to enjoy it again, thaw the cheesecake overnight in the refrigerator for the best results.
Reheating
Since this cheesecake is unbaked and chilled, reheating isn’t recommended. Instead, allow frozen slices to thaw in the fridge so the creamy texture and mango flavor remain intact. Serve chilled for that perfect refreshing bite every time.
FAQs
Can I use fresh mangoes for the puree?
Absolutely! Fresh ripe mangoes are fantastic for making puree and lend a vibrant, natural sweetness. Just blend peeled and chopped mango flesh until smooth. If mangoes aren’t fully ripe, adding a touch of honey or sugar can balance the flavor.
What can I substitute for gelatin?
If you want a vegetarian alternative, agar-agar powder works well as a substitute. Use according to package instructions but note it sets firmer than gelatin, so adjust the quantity carefully to maintain that perfect topping texture.
Can I make this cheesecake without a springform pan?
While a springform pan makes unmolding easier, you can use a regular cake pan lined with parchment paper for easier removal. Just be sure to chill thoroughly and gently loosen edges before serving to avoid damage to the cake’s beautiful layers.
How do I know when the cheesecake filling is properly set?
Properly set cheesecake will be firm to the touch and hold its shape when sliced cleanly. If it jiggles slightly but is not runny, it’s perfect. It’s always best to chill it for at least 4 hours or overnight for best results.
Can I prepare the mango topping in advance?
Yes, you can prepare the mango topping a few hours ahead and keep it refrigerated until you’re ready to pour it over the cheesecake. Just make sure it stays slightly cool but liquid; if it gels too much, warming gently will soften it enough for pouring.
Final Thoughts
This Unbaked Mango Cheesecake Recipe is a fantastic way to celebrate the fresh, tropical flavors of mango with an impressively creamy and light texture that feels indulgent without fuss. Whether you’re making it for a special occasion or just to brighten an ordinary day, it’s bound to become a cherished recipe in your dessert repertoire. So grab those mangoes, get your mixing bowl ready, and prepare to wow yourself and your guests!
Print
Unbaked Mango Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
Description
A luscious and refreshing Unbaked Cheese and Mango Cake that combines a buttery biscuit crust with a creamy mango-infused cheesecake filling, topped with a delicate mango gelatin glaze and fresh mango slices. This no-bake dessert is perfect for warm weather and requires minimal oven use, offering a smooth, fruity, and creamy treat that is sure to impress.
Ingredients
Crust
- 200g graham crackers or digestive biscuits
- 100g unsalted butter, melted
Cheesecake Filling
- 400g cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped cream (whipped to stiff peaks)
- 1 cup mango puree (fresh or canned)
Mango Topping
- 1 cup mango puree
- 1 tablespoon gelatin powder
- 2 tablespoons cold water
Garnish
- Fresh mango slices for garnish
Instructions
- Prepare the Crust: Crush the graham crackers or digestive biscuits into fine, even crumbs. Mix the crumbs thoroughly with the melted unsalted butter until fully combined and the mixture resembles wet sand.
- Form the Base: Press the crumb and butter mixture firmly into the base of a 9-inch springform pan to form an even crust layer. Place it in the refrigerator to chill and set while preparing the filling.
- Make the Cheesecake Filling: Beat the softened cream cheese in a mixing bowl until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to mix until fully incorporated and smooth.
- Fold in Whipped Cream and Mango Puree: Gently fold the stiffly whipped cream into the cream cheese mixture to maintain the light texture. Then fold in the mango puree carefully until the filling is smooth and evenly mixed.
- Assemble and Chill: Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula. Refrigerate the cake for at least 4 hours to allow it to set firmly.
- Prepare the Mango Topping Gelatin: Sprinkle the gelatin powder over the cold water and let it bloom for about 5 minutes to activate and soften the gelatin.
- Dissolve Gelatin in Mango Puree: Heat the mango puree gently in a saucepan over low heat, then add the bloomed gelatin and stir continuously until completely dissolved. Allow the mixture to cool slightly but not set.
- Add the Mango Topping: Pour the cooled mango gelatin mixture evenly over the set cheesecake. Return the cake to the refrigerator and chill for an additional 2 hours until the topping is set.
- Garnish: Decorate the top of the cake with fresh mango slices artistically arranged just before serving.
- Serve: Carefully unmold the cheesecake by releasing the springform pan sides. Slice into 10 servings and enjoy this creamy, fruity dessert chilled.
Notes
- Use fresh mango puree for the best flavor, or canned mango puree if fresh is not available.
- Whip the cream to stiff peaks to ensure the filling is light and airy.
- Make sure the cream cheese is properly softened at room temperature to avoid lumps in the filling.
- If you prefer a firmer crust, you can bake the crust at 350°F (175°C) for 8-10 minutes before adding the filling, but this is optional.
- Gelatin can be substituted with agar-agar for a vegetarian alternative, but adjust quantities accordingly.
- Refrigerate the cake thoroughly to ensure clean slices when serving.
