No Bake Mango Cheesecake Recipe: Creamy, Easy, and Oven-Free

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.

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.

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.

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FAQ:

No Bake Mango Cheesecake

A creamy, tropical no bake mango cheesecake that is refreshingly simple to make and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 6 hours hrs

Course Dessert, No Bake

Cuisine American, Tropical

Servings 8 servings

Calories 350 kcal

Ingredients

  

For the Crust

• 1.5 cups graham crackers or favorite cookie base, crushed Can use gluten-free graham-style cookies or crushed almonds and dates.
• 6 tablespoons melted butter Combine with crushed cookies until the texture feels like wet sand.

For the Mango Layer

• 2 pieces ripe mangoes, peeled and chopped Or use 1 cup of canned mango pulp for a quicker option.

For the Cheesecake Filling

• 16 oz cream cheese Full-fat cream cheese is ideal for richness.
• 0.5 cups powdered sugar For sweetness; adjust to taste.
• 1 teaspoon vanilla extract Enhances flavor.
• 1 cup whipped cream or coconut cream Use coconut cream for a dairy-free option.
• 2 tablespoons mango puree Reserved for topping.

Instructions

 

Preparation of the Crust

• Crush the graham crackers into fine crumbs and mix with melted butter. Press firmly into the base of a springform pan lined with parchment paper. Chill in the fridge.

Blending the Mango Layer

• Blend the peeled and chopped mangoes until smooth. Optionally, add a squeeze of lime for acidity.

Making the Cheesecake Filling

• In a bowl, beat cream cheese until fluffy. Add powdered sugar, vanilla, and fold in whipped cream or coconut cream. Gently fold in mango puree, saving some for the topping.

Assembly and Chilling

• Pour the cheesecake filling over the chilled crust. Smooth the top and swirl in reserved mango puree. Refrigerate for at least 6 hours or overnight.

Notes

This cheesecake can be made ahead of time and kept in the fridge for up to 4 days. For longer storage, freeze individual portions.

Keyword Easy Cheesecake, Mango Cheesecake, No Bake Dessert, Plant-Based Options, Summer Dessert