This article shares my favorite way to make a no bake mango cheesecake recipe—creamy, tropical, and refreshingly simple. You’ll learn how to make it without gelatin, how to swap for vegan or dairy-free options, and whether fresh mangoes or canned pulp work best. From the crust to the filling, this guide gives you every tip for a foolproof, no-bake cheesecake.
Jumb to :
A No Bake Mango Cheesecake Recipe That Tastes Like Summer
No bake mango cheesecake recipe—just saying it brings back a flood of warm-weather memories. I first fell in love with this tropical dessert during a muggy July when I was about ten, standing on a wooden stool beside my grandma. She didn’t bake much in the summer, but she had this knack for creating the dreamiest chilled treats. That year, mangoes were in season, sweet as honey, and she blended them into a silky filling that sat on a crunchy cookie crust. It wasn’t exactly a cheesecake then, but it sparked the inspiration that led to this very recipe.
Now at 32, having faced my share of baking flops—soupy fillings, crusts that wouldn’t hold, and ovens that just didn’t cooperate—I’ve come to treasure desserts that don’t require baking. This no bake mango cheesecake recipe has become a family favorite. It’s rich yet airy, fruity without being too sweet, and perfect for every occasion from Sunday dinners to summer birthdays.
What I love most? You can make it ahead and forget about it while it sets in the fridge. It’s forgiving, adaptable, and—most importantly—delicious. Whether you’re using fresh mangoes or pantry-friendly canned pulp, the flavor is always bold and refreshing.
If you’re into no-fuss desserts, you’ll also want to check out our creamy banana pudding with Biscoff cookies or the indulgent no bake brownie balls recipe. And if you’re new to cheesecake-making, don’t worry—this version is practically foolproof.
So grab your blender, your favorite biscuits, and some mangoes—it’s time to make a dessert that feels like sunshine on a plate.
Print
No Bake Mango Cheesecake Recipe: Creamy, Easy, and Oven-Free
- Total Time: 6 hours (chill time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This no bake mango cheesecake recipe is creamy, fruity, and made without gelatin or an oven. Perfect for summer!
Ingredients
1½ cups graham crackers, crushed
6 tbsp unsalted butter, melted
16 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipped cream (or coconut cream)
1 cup mango puree (fresh or canned)
Extra mango puree or cubes for topping
Instructions
1. Crush the graham crackers and mix with melted butter.
2. Press mixture into a springform pan and chill.
3. Blend mangoes or use canned pulp.
4. Whip cream cheese until fluffy, add sugar and vanilla.
5. Fold in whipped cream and mango puree.
6. Pour into crust, swirl top with mango.
7. Chill for 6+ hours or overnight.
8. Slice and serve with fresh mango.
Notes
Use Kesar or Alphonso mango pulp for a bold flavor.
To make it vegan, use dairy-free cream cheese and whipped coconut cream.
Agar-agar can help firm the texture if needed.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Cheesecake
- Method: No Bake
- Cuisine: American, Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 24g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: no bake mango cheesecake recipe, easy mango cheesecake, no oven cheesecake
What You Need for the Perfect No Bake Mango Cheesecake Recipe
Creating a flawless no bake mango cheesecake recipe starts with the right balance of creamy, fruity, and crunchy. The best part? You can customize nearly every component without compromising flavor or texture.
Cream Cheese Filling
The heart of this cheesecake is smooth, whipped cream cheese. Full-fat is ideal for that rich, classic taste, but if you want a lighter option, you can substitute with Greek yogurt or use a dairy-free alternative like almond or cashew-based cream cheese. To make this vegan, pair it with coconut cream in place of whipped topping.
Mango Layer
This is where your cheesecake gets its tropical punch. You can absolutely use canned mango pulp (Kesar or Alphonso are great choices for bold color and sweetness), but if you’ve got fresh mangoes on hand, even better. Ataulfo and Alphonso mangoes are buttery and sweet—perfect for blending into a puree.
If you’re short on time but want that mango flavor to shine, try a mix of fresh and canned for the best of both worlds.
Crust Options
Traditionally, crushed digestive biscuits or graham crackers form the base, mixed with melted butter. Want it gluten-free? No problem. Swap in gluten-free graham-style cookies or use crushed almonds and dates like we do in our date chocolate bark for a naturally sweet alternative.
Don’t be afraid to get creative here. The crust from our no bake biscoff cake roll could easily work as a spiced variation.
By choosing ingredients that work for your dietary needs or pantry availability, you’ll find that this no bake mango cheesecake recipe is as versatile as it is tasty.
How to Make This No Bake Mango Cheesecake Recipe Step-by-Step
Making this no bake mango cheesecake recipe is refreshingly simple. With no oven in sight, all you need is a few bowls, a blender, and a fridge. Here’s how I do it every time—and it never fails.
1. Prepare the Crust
Crush 1½ cups of graham crackers (or your favorite cookie base) into fine crumbs. Stir in 6 tablespoons of melted butter until the texture feels like wet sand. Press this mixture firmly into the base of a springform pan lined with parchment paper. Use a flat-bottomed glass to pack it evenly. Pop it into the fridge to chill while you make the filling.
2. Blend the Mango Layer
Peel and chop 2 ripe mangoes (or use 1 cup of canned mango pulp). Blend until smooth. If you’re craving that same bright mango flavor from our strawberry matcha tiramisu, a small squeeze of lime adds a pop of acidity to balance the sweetness.
3. Make the Cheesecake Filling
In a large bowl, beat 16 oz cream cheese until fluffy. Add ½ cup powdered sugar, 1 teaspoon vanilla, and fold in 1 cup whipped cream or coconut cream. Gently fold in the mango puree—saving a few tablespoons for the topping.
4. Assemble & Chill
Pour the mango cheesecake filling over the crust. Smooth the top, swirl in your reserved mango puree, and refrigerate for at least 6 hours (overnight is even better). Once set, slice and serve!
This method is ideal for hot days or when you need a reliable dessert without fuss. For more no-fail ideas, browse our easy no bake desserts—each one is just as satisfying.
Expert Tips & Creative Twists for Your No Bake Mango Cheesecake Recipe
There’s more than one way to master a no bake mango cheesecake recipe—and these little tips will make sure your dessert is not only gorgeous but also foolproof.
Use Room Temperature Ingredients
Cold cream cheese creates lumps. Let it soften before mixing to keep your filling smooth and creamy. If you’re using coconut cream or a vegan base, allow that to warm slightly too—it helps everything whip together evenly.
Want to Skip the Gelatin?
No problem. This recipe holds up beautifully without it. But if you prefer a firmer slice, you can add 1 teaspoon of agar-agar (a plant-based setting agent) dissolved in hot water and mixed into the mango puree. This is especially useful in warmer climates.
Vegan & Dairy-Free Options
Use vegan cream cheese and chilled coconut cream for a plant-based version. I’ve tested this using brands like Kite Hill and it works wonderfully. If you’re already exploring dairy-free options, you’ll also love our no bake biscoff cake roll, which is easy to adapt as well.
Fresh vs. Canned Mango?
Use what’s ripe and sweet. Alphonso and Ataulfo mangoes are best when in season, but Kesar mango pulp gives that deep golden hue and bold flavor all year round. Just remember to taste for sweetness—some canned pulps are already sweetened.
Storage & Make-Ahead Tips
This cheesecake keeps well for up to 4 days in the fridge. Store slices in an airtight container to prevent drying. For longer storage, freeze individual portions wrapped in plastic and foil—they’ll defrost beautifully overnight.
If you’re someone who loves bold tropical flavors with a stress-free process, this no bake mango cheesecake recipe will become a go-to. Don’t forget to explore our cheesecake recipes for more delicious ideas.
Conclusion
There’s something undeniably magical about a no bake mango cheesecake recipe—especially when it delivers tropical flavor, creamy richness, and no oven stress. Whether you’re celebrating summer, craving something cool, or baking isn’t your thing, this recipe ticks all the boxes.
With easy ingredient swaps, a no-fail process, and make-ahead ease, it’s perfect for busy home bakers and dessert lovers alike. Try it once, and it might just earn a permanent spot in your fridge rotation.
Hungry for more? follow along on Facebook , Pinterest and Instagram for all of the latest updates.
FAQ:
Can I make a no-bake mango cheesecake without gelatin?
Yes, you absolutely can. This no bake mango cheesecake recipe sets beautifully using just whipped cream and cream cheese. If you want a slightly firmer texture, use agar-agar powder as a plant-based alternative, but it’s totally optional.
How can I make this cheesecake vegan or dairy-free?
To make a vegan version, use dairy-free cream cheese (like almond- or cashew-based options) and swap heavy cream for whipped coconut cream. The crust can be made with vegan cookies and coconut oil. This recipe adapts well to plant-based swaps without losing its creamy charm.
How can I make the crust gluten-free or use an alternative base?
Gluten-free cookies or graham-style crackers work perfectly. You can also make a nut-and-date crust like in our date chocolate bark for a naturally sweet twist. Just blend, press, and chill.
Should I use fresh mangoes or canned mango pulp, and what variety is best?
Fresh mangoes like Alphonso or Ataulfo bring great flavor and texture, but canned Kesar mango pulp is excellent year-round. For convenience and consistent results, I often use canned—but if fresh mangoes are in season, I never skip them.