no bake mango cheesecake recipe

Written BySheba G Updated On
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The Best no bake mango cheesecake recipe

I have been making this no bake mango cheesecake for years and it is always a hit with my family. My kids love the sweet mango flavor and the creamy texture, and I love that I do not have to turn on the oven. This dessert is perfect for summer parties or any time you want a cool and refreshing treat without a lot of work. Mangoes are full of vitamin C and fiber, so I feel a little better about serving this to my family.

This recipe is so simple to put together. You just need a few basic ingredients and some patience for it to set in the fridge. It is a great dessert for busy weeknights or special occasions because it looks fancy but is really easy to make. I always get asked for the recipe when I bring it to potlucks or family dinners.

I love that this no bake mango cheesecake is so versatile. You can use fresh or frozen mangoes, and it works well with a gluten free crust or a lower sugar version. It is a dessert that everyone can enjoy, and it always brings a smile to my familys faces.

No Bake Mango Cheesecake

4.7 from 811 votes

A creamy and refreshing no bake cheesecake with a sweet mango topping. This dessert is perfect for warm weather and requires no oven time.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling

16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream
1/4 cup powdered sugar

For the Mango Topping

2 cups ripe mango, peeled and diced
1/4 cup water
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water

👨‍🍳Directions

1In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined.
2Press the mixture firmly into the bottom of a 9 inch springform pan. Place in the refrigerator to set while you make the filling.
3In a large bowl, beat the cream cheese with an electric mixer until smooth. Add 1/2 cup sugar and vanilla extract and beat until creamy.
4In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
5Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
6Pour the filling over the crust and spread evenly. Smooth the top with a spatula.
7Refrigerate the cheesecake for at least 4 hours, or until firm.
8To make the mango topping, combine diced mango, water, 2 tablespoons sugar, and lemon juice in a saucepan. Cook over medium heat for 5 minutes, stirring occasionally.
9Add the cornstarch slurry to the mango mixture and stir constantly until the mixture thickens, about 1 minute.
10Remove from heat and let cool completely.
11Once the cheesecake is set, spread the cooled mango topping over the top.
12Refrigerate for at least 30 minutes before serving. Slice and enjoy.

🔧Equipment

9 inch springform pan
Mixing bowls
Electric mixer
Saucepan
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 75mg🧂Sodium: 250mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 25g🥩Protein: 5g

📝Notes

For a smoother topping, you can puree the mango mixture before adding the cornstarch. Make sure the cream cheese is at room temperature for a smooth filling.

Watch Video Of How No Bake Mango Cheesecake Works

This no bake mango cheesecake is a dessert I turn to again and again. It is simple to make, tastes amazing, and always gets compliments. Whether it is a holiday dinner or a casual weekend treat, this recipe works perfectly for my family.

❓ Frequently Asked Questions About No Bake Mango Cheesecake

1. Can I use frozen mango for this recipe?

Yes, you can use frozen mango. Just thaw it completely and drain any excess liquid before using it for the topping. Fresh mango will give a brighter flavor but frozen works well too.

2. How long does this cheesecake need to set?

You should refrigerate the cheesecake for at least 4 hours, but overnight is best for a firmer texture. The topping should be added after the cheesecake is set and then refrigerated for another 30 minutes.

3. Can I make this cheesecake gluten free?

Yes, you can use gluten free graham crackers or gluten free cookies for the crust. The rest of the ingredients are naturally gluten free, just check labels to be sure.

4. How do I store leftover cheesecake?

Store any leftover cheesecake in an airtight container in the refrigerator. It will keep for up to 3 days. You can also freeze it for up to a month, but the texture may change slightly after thawing.

5. Can I use a different fruit instead of mango?

Absolutely. You can substitute the mango with other fruits like strawberries, peaches, or raspberries. Adjust the sugar in the topping based on the sweetness of the fruit you choose.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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