No Bake Mango Cheese Cake

This No Bake Mango Cheese Cake is difficult to resist on a hot summer day. Its creamy texture with mango pulp inside the cream cheese and a layer of mango jelly on top is surprisingly easy to make at home.

This is the first choice to make when mangoes are in the season. It is refreshing to have in a hot summer day.

Another reason to make this no bake mango cheesecake is it is so beautiful. I love taking photographs of this piece of cake or the whole cake.

Ingredients That Define The Flavor

Crust Ingredient

Biscuits

For biscuits, you can use any biscuits that you like. Most people use oat biscuits or just simple wheat biscuits. Crush the biscuits using a bread roller or simply use a food processor.

Butter For Binding

Melted unsalted butter is the perfect ingredient to bind the crushed crust. When you put it in the refrigerator to chill, the melted butter will bind the crust together, forming a firm base.

Additions

If you prefer to have the crust to be a little bit different, add some almond meal or ground pistachio to bring it to the next level.

In this recipe, I use a pack of red velvet Oreo biscuits. I removed the cream in the center and use only the cookies.

Tips for a perfect crust

1. Make sure you crush the biscuits in to a uniformed consistency, preferably small pieces. Too many large pieces can result in uneven crust.
2. Press the crust firmly to create a compact layer. This will make the cheesecake easier to slice later as the crust will hold together.
3. Refrigerate the crust for at least 30 minutes before adding the cheesecake filling. The firm base will not mix with the cheese filling.

Cheese Cake Filling

Cream cheese

The star ingredient, cream cheese, lends the cheesecake its velvety texture and mildly tangy flavor. Make sure your cream cheese is at room temperature to avoid lumps and to achieve a smooth consistency when mixing.

There are variations available, such as low-fat or whipped cream cheese, but for optimal results, the regular full-fat one works best.

Mango puree vs canned

This is a must in this recipe. Between fresh mangoes and canned mango puree is just a matter of choice.

When you have no fresh mangoes around, you can always take canned mango puree. Just make sure there is no added sugar in it.

Sweeteners

The amount of the sweetener depends on the sweetness of your mangoes and personal preference.

Sugar dissolves well with the cream cheese mixture.

Condensed milk adds caramel sweetness and creamy texture. If you decide to use condensed milk, adjust other sweeteners.

Gelatin or Agar-Agar

These agents help the cheesecake set without baking. Check out the characteritics of gelatin and agar-agar so you understand and are able to choose between those two.

• Gelatin: Derived from animal collagen. Ensure it’s properly bloomed (softened in cold water) and then dissolved in warm liquid before adding to the mixture.
• Agar-Agar: A plant-based alternative to gelatin, ideal for vegetarians or vegans. It has stronger setting properties, so adjust quantities accordingly.

Flavor Enhancers

While mango remains the dominant flavor, other additions can complement and elevate the overall taste:

• Vanilla Extract: Introduces a subtle aroma that pairs well with mango.
• Lemon or Lime Zest: A hint of citrus can accentuate the mango’s freshness and cut through the richness of the cream cheese.
• A pinch of Salt: Enhances flavors and balances sweetness.

Tips for a Perfect Mango Filling:

1. Smooth Consistency: Ensure all ingredients, especially the cream cheese, are at room temperature. This minimizes lumps and ensures a smoother mix.
2. Gentle Mixing: Overmixing can introduce too much air, which might affect the setting. Mix just until combined.
3. Taste as You Go: Given the variability in the sweetness of mangoes, always taste the mixture before setting. Adjust sweeteners or flavors as needed.
4. Proper Setting: Once the filling is poured over the crust, tap the pan gently to remove any air bubbles. Refrigerate for the recommended time, usually several hours or overnight, to ensure it’s perfectly set.

Crafting the perfect mango cheesecake filling is a harmonious blend of texture and taste. By following these guidelines, you’re sure to create a delectable dessert that sings with the essence of mango and the creaminess of cheesecake.

Topping And Garnish Ideas

There are many options to garnish the topping of a no bake mango cheesecake. It acts like a crown on top of the delightful dessert.

Mango Jelly

Mango jelly forms a thin layer of mango puree mixed with gelatin or agar-agar.

Whipping cream can also be used to add on top of the mango jelly topping.

Fresh mango dice – dice some fresh mangoes in small sizes to add on top of mango jelly.

Strawberry jelly – in any form can make it more beautiful and more appealing because of its color and flavor.

The Right Cheese Cake Texture

In order to get the right no bake mango cheese cake texture without lumps, please make sure the following tips are followed.

1. The cream cheese has to be in room temperature when processed. This ensure smoother texture. If the cream cheese is cold, it creates lumpy texture.
2. Fold the cheese mixture gently with low speed to prevent air pockets developing in the texture.
3. The right amount of gelatin or agar-agar is also crucial. If it is too little, the cheesecake won’t hold its shape. If it’s too much, it can become too rubbery.

For agar-agar, you need to boil it in water until it completely dissolves.

• Refrigerate the cheesecake for several hours or preferably overnight to let it set properly.

Storing And Shelf Life

No-bake mango cheese cake when stored in the chiller can stay fresh up to 5 days. If you want longer shelf-life, you need to put it in the freezer.

If you put it in the freezer, allow the cheesecake to thaw before serving. You may need to put it in the chiller first for 1-2 hours ahead of serving time.

No Bake Mango Cheese Cake Recipe

Crust

• 90 gr biscuits (I use Oreo red velvet biscuits after the cream is removed)
• 25 gr melted butter

Cheese Filling

• 200 gr cream cheese
• 30 gr sugar
• 30 gr milk
• 5 gr gelatin 
• Lemon zest
• ½ lemon juice
• 200 ml fresh cream
• 20 gr sugar
• 100 gr mango puree

Mango Jelly

• 30 ml water
• 2 gr gelatin
• 10 gr sugar
• 40 gr mango puree

How To Make No Bake Mango Cheese Cake

Crust

• Remove the cream in the biscuits if there is any. Put the biscuits in a plastic bag and crush it with a rolling pin. You can also use a food processor for a quick and even result. Make sure the crushed biscuits are in uniformed consistency.
• Put all the crushed biscuits in a bowl.
• Melt the butter. Pour into the bowl. Mix evenly with a spatula.
• Transfer the mixed biscuits in a loose baking pan. Press firmly.
• Put the baking pan in a refrigerator to chill for at least 30 minutes.

Cheese Filling

• Put the cream cheese in room temperature. Process only when it is soft and easier to handle.
• Blend 150 gr ripe mangoes until smooth. Set aside.
• Mix 5 gr gelatin powder with 30 ml milk. Stir well. Put the container in a bowl filled with hot water. Leave it for a few minutes.
• Check the cream cheese. If it is soft and easier to handle, you can pour the gelatin mix into the cream cheese.

• Pour half lemon juice into the cheese mixture. Add some lemon zest. Mix well and set aside.
• In another bowl, whip 200 ml heavy cream with 20 gr sugar. I used this amount of sugar because the mangoes are already very sweet. Whip it until it leaves trail.
• Pour the cream cheese mixture into the whipping cream. Add the mango puree. Mix well.
• Take out the chilled crust and pour the cream cheese mixture into the pan. Even out the surface and chill in the freezer for 20 minutes.

Mango Jelly

• Prepare the mango jelly layer. Mix 2 gr gelatin powder with 30 ml water. Stir well. Put the container in a glass bowl filled with hot water. Leave it for a while until the gelatin dissolves.
• Add 100 gr sugar into 40 gr mango puree. Afterwards, pour the gelatin mix into the mango puree. Mix well.
• Pour the mango jelly mixture on top of the cheese filling. Even it out. Cover with cling wrap and put in the refrigerator for at least 4 hours or overnight.

Decorate

• Take out the chilled cheesecake from the pan. Use a warm towel to wrap the sides of the pan. This way the cheesecake will slide out easily from the pan.
• Finally, decorate the top with strawberry jelly and mango dices, mint leaves. You can also put some whipped cream on top.
• Enjoy!

FAQs (Frequently Asked Questions)

Q: Can I use a different fruit other than mango?

A: Mango offers a unique tropical flavor. Other fruits like strawberries, blueberries, or avocado can make great substitutes if you don’t have mango. Adjust the sugar levels accordingly, as each fruit has different sweetness.

Q: How to make a vegan version of this cheese cake?

A: To make a vegan mango cheesecake, substitute the regular cream cheese with vegan cream cheese.  Use coconut cream or almond milk to substitute the regular milk. Instead of gelatin, choose agar-agar to replace it.

Q: Why does my cheese cake not set properly?

A: There are several factors to check. The amount of gelatin or agar-agar has to be enough. The cheesecake needs to be chilled in the refrigerator for at least 4 hours or overnight.

Q: Can I make the cheesecake in advance?

A: Definitely! No bake cheesecakes will be perfect if made a day ahead. It will enhance the taste and the flavors to meld.

Q: Can I use mango puree from factory?

A: Yes, you can. When you have no fresh mangoes around, just use mango puree bought from a grocery store.

Conclusion

This simple dessert is so easy to make despite its beautiful appearance and wonderful taste. Whether you’re a first-time baker or a seasoned chef, this dessert promises a delightful result.

So, gather your ingredients, let your culinary creativity shine, and above all, enjoy the process.

Happy dessert-making!

Other recipes with mango are Mango Ice Cream or Mango Sticky Rice Dessert.