A fresh and fruity no-bake Mango Cheesecake that is simply bursting with delicious mango flavour!
Just 15 minutes prep time and NO baking required!
Cheesecake is the perfect dessert for a party, Christmas or special occasion and can be easily prepared ahead of time. Try my recipe and you'll enjoy the best mango cheesecake you've ever tasted!
If you are looking for some more yummy cheesecake recipes, I think you will really love my Toblerone Cheesecake and my No-Bake Chocolate Cheesecake recipes too!
Why You'reYou're Going To Love This Recipe
- No-bake - there's absolutely NO cooking required for this delicious dessert!
- Easy prep - mango cheesecake can be prepared ahead of time (it's best made at least the day before), so it's ready to go for your next get-together.
- Full of flavour - a delicious and fruity twist on the classic cheesecake... a great option when mangos are in season.
- Great for parties - perfect for a party or special occasion. Try this recipe for the best mango cheesecake ever!
- Conventional and Thermomix - you'll find both methods in the recipe card at the bottom of the post.
What You Need
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Arnott's Nice Biscuits - you can also use any type of plain sweet cookie you like, such as Nilla wafers or digestives.
- Butter - must be melted in order to mix with the biscuits to form the crust.
- Cream - you can use heavy cream, thickened cream or whipping cream.
- Cream cheese - full-fat cream cheese such as the classic Philly block is best. Ensure it is at room temperature before using.
- Caster sugar - also known as superfine sugar.
- Mango pieces - fresh is best! You can also use frozen mango pieces (defrosted).
- Gelatine powder - you can use any brand that you prefer.
- Mini meringues and passionfruit pulp - these are optional (for decorating the cheesecake).
Equipment Required
To make this delicious no-bake cheesecake, you will need:
Step By Step Instructions
Whip up this unbaked mango cheesecake the day before - this way it chills as the flavours blend perfectly. And you're all set to go!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Make The Base/Crust
Firstly, grease the base and sides of a 20cm round springform pan.
Then crush the biscuits into fine crumbs using a food processor or blender.
Next, pour over the melted butter and mix together well.
If you are using a Thermomix, melt the butter in the bowl for 2 minutes at 100 degrees, Speed 1. Then, add the biscuits and crush for 10 seconds at Speed 10. Scrape down the sides of the bowl and repeat the process until the mixture is well combined.
Press the crumb mixture very firmly into the base of the prepared pan and place it in the fridge to chill while you prepare the filling.
Step 2 - Make The Cheesecake Filling
To make the filling, whip the cream until it forms soft peaks, then set it aside.
If you are using a Thermomix, whip the cream in a clean and dry bowl at Speed 3 until soft peaks form. Set aside.
Using a hand mixer, beat the cream cheese, caster sugar, and mango pieces on medium speed until the mixture is smooth, pale, and creamy.
If you are using a Thermomix, beat the cream cheese, caster sugar and mango pieces for 30 seconds at Speed 5, then scrape down the sides with a spatula and repeat the process until the mixture is smooth and creamy.
Note: The mixture will still have some small mango pieces remaining.
Step 3 - Dissolve The Gelatine
Next, dissolve the gelatine and when it has cooled, beat it into the mixture until it is well combined. If you are using a Thermomix, add the cooled, dissolved gelatine to the mixture and mix for 30 seconds, Speed 5.
Note: See Expert Tips for details on how to dissolve gelatine.
Step 3 - Fold In The Whipped Cream
Fold the whipped cream gently into the mixture.
If you are using a Thermomix, use the spatula to fold the whipped cream through the mixture.
Step 4 - Add The Filling And Chill
Spread the filling over the crust and then place the springform pan in the fridge for a minimum of 6 hours, or preferably overnight.
When the cheesecake has set, carefully remove it from the pan and decorate with mini meringues and passionfruit pulp (optional).
Expert Tips
- Biscuits/cookies - I like to use Arnott's Nice biscuits, which are very popular in Australia. If you can't buy this variety, you can use any type of plain sweet cookie you like, such as Nilla wafers or digestives.
- Dissolving gelatine - place boiling water into a small bowl. Sprinkle over the gelatine powder and whisk quickly with a fork to dissolve. Set aside to cool slightly.
- Room temperature ingredients - for a smooth cheesecake, ensure all ingredients are at room temperature before using.
- Storing - chill the cheesecake overnight (or for a minimum of 6 hours) and then continue to store it in the fridge until needed. Consume within 3 days.
- Freezing - you can freeze mango cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month. To defrost, place the cheesecake into the fridge overnight.
FAQ's
Cheesecake will last 3 to 4 days in the fridge, but for the best flavour and texture, I recommend consuming the cheesecake within 2 to 3 days.
You can also freeze it, either as a whole or in portions, for up to 1 month. Just be sure to thaw the cheesecake overnight in the fridge before serving.
The secret to a good cheesecake is selecting the right ingredients, and properly mixing/prepping them. Choose a quality brand of cream cheese and other ingredients, such as fresh mangoes for the best results.
To ensure the mixture is smooth and lump-free, ensure all of the ingredients are at room temperature before using. Mix the ingredients together thoroughly with a electric mixer, beaters or Thermomix for a perfectly creamy and delicious cheesecake!
Cutting up a mango can be a slippery challenge, but what's most important is to start by choosing a ripe but firm fruit. Gently squeeze the mango - it should be firm but 'give' slightly.
You want to cut the flesh away from the flat, onlong pit inside. So holding the mango upright on a board, stem side down, slice the two sides away. You should end up with two sides, and a middle section that contains the pit.
Starting with one side, use a paring knife to make lengthwise and crosswise cuts in the cut side, trying not to cut through the peel. Then invert the mango half, so the cut segments stick out. Peel or cut these chunks away from the skin, and repeat with the other side. Cut as much flesh as you can away from the pit in the middle section as well.
RELATED RECIPES
Here are a few of my most popular cheesecake recipes:
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Mango Cheesecake
Ingredients
- 250 g Arnott's Nice biscuits see notes for alternatives
- 125 g butter melted
- 300 ml cream heavy or whipping
- 500 g cream cheese full fat
- 150 g (⅔ cup) caster sugar
- 500 g mango pieces fresh, or frozen (defrosted)
- 2 tsp gelatine powder dissolved in ¼ cup water (see tips)
- mini meringues and passionfruit pulp to decorate (optional)
Instructions
- Grease the base and sides of a 20cm round springform pan.
- Crush the biscuits into fine crumbs using a food processor or blender.Pour over the melted butter and mix together well.If using a Thermomix: Melt butter in the Thermomix bowl for 2 minutes, 100 degrees, Speed 1. Add the biscuits and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until well combined.
- Press the mixture very firmly into the base of the prepared pan and place into the fridge while you prepare the filling.
- Whip the cream until soft peaks form and set aside. If using a Thermomix: whip the cream in a clean and dry Thermomix bowl on Speed 3 until soft peaks form. Set aside.
- Using a hand mixer, beat the cream cheese, caster sugar and mango pieces on medium speed until smooth, pale and creamy.If using a Thermomix: Beat the cream cheese, caster sugar and mango pieces for 30 seconds on Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.Note: The mixture will still have some small mango pieces remaining.
- Add the cooled, dissolved gelatine and beat through until combined. If using a Thermomix: Add the cooled, dissolved gelatine to the mix and mix for 30 seconds on Speed 5.
- Fold through the whipped cream. If using a Thermomix: Fold the whipped cream through with the spatula.
- Pour the filling over the base and place into the fridge for a minimum of 6 hours (preferably overnight).
- Carefully remove from the pan and decorate with mini meringues and passionfruit pulp (optional).
Notes
- Biscuits/cookies - I like to use Arnott’s Nice biscuits which are very popular in Australia. If you can’t buy this variety you can use any type of plain sweet cookie you like, such as Nilla wafers or digestives.
- Dissolving gelatine - Place boiling water into a small bowl. Sprinkle over the gelatine powder and whisk quickly with a fork to dissolve. Allow to cool.
- Room temperature ingredients - for a smooth cheesecake, ensure all ingredients are at room temperature before using.
- Storing - chill the cheesecake overnight (or for a minimum of 6 hours) and then continue to store it in the fridge until needed. Consume within 3 days.
- Freezing - you can freeze the cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month. To defrost, place the cheesecake into the fridge overnight.
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