Nothing more refreshing than a sweet and tangy No-Bake Mango Cheesecake! This No-Bake Mango Cheesecake recipe yields a soft and luxurious cheesecake that comes with a harmonious mix of sweet and tart, and one slice won’t be enough.

When making no-bake cheesecakes, the biggest concern will always be if it melts at room temperature. Furthermore, this is an even more perplexing issue especially if you’re living in the tropics like I am.

My secret to combat this problem? Stability. The reason why no-bake cheesecakes melt is due to the nature of the ingredients such as cream cheese and whipping cream. However, if you’re able to stabilize the mixture, the no-bake mango cheesecake would be able to last much longer.

To attain a temperature-stable batter, you can either incorporate whipping cream whipped to soft peaks, or to incorporate gelatin / agar agar. In this particular recipe, I used dissolve gelatin. Therefore, this no-bake mango cheesecake is able to last at least 2 hours for my entire shoot! Also, I used Anchor Cream Cheese and Anchor Whipping Cream here for that extra stability.

Aside from stability, the other problem when it comes to no-bake cheesecake is flavouring. To attain bold mango flavours in my no-bake mango cheesecake, I used mango purée made freshly from mangoes. In order to do this, you can chop up the mangoes, and blend them. Then, pass the mixture through a sieve and if it’s too watery, consider boiling it down a little at medium heat.

However, if it’s too much effort, consider just buying frozen mango purée from your specialty baking shops and using it directly!

An important note is to ensure that your mango purée is at room temperature regardless of which method you are using!

No-Bake Mango Cheesecake Recipe
by Javier Tan May-28-2022

This No-Bake Mango Cheesecake recipe yields a soft and luxurious cheesecake that comes with a harmonious mix of sweet and tart.


For Crust:

  • 1/2 Tablespoon or 120g of Butter, Melted
  • 175g of Crushed Biscuits, such as Digestives or Marie Biscuits

For No-Bake Cheesecake Layer:

  • 1/2 Cup or 120g of Heavy Whipping Cream
  • 1/2 Cup or 110g of Mango Purée (I obtained this from 140g Mango Flesh) + Extra for Topping, Optional
  • 1 and 1/4 Cups or 300g of Cream Cheese
  • 3 Tbspns or 35g of Icing Sugar (Sifted)
  • 2 Tbspns or 30ml of Warm Water
  • 1 and 1/4 Tsp or 3.8g Gelatine Powder


  1. Firstly, smash the biscuits in a ziploc bag until the crumbs are small and fine.
  2. Melt the butter and then mix in the biscuit crumbs until it is well-mixed and clumpy (sticks together).
  3. Then, transfer to the bottom of the springform pan (I used 6 inches, lined with parchment paper) and form an even layer. Refrigerate for 30 minutes while you prepare the cream cheese filling.
  4. For the Cream Cheese Filling, mix together the Whipping Cream and Mango Purée, Cream Cheese using a hand mixer.
  5. Subsequently, mix in the sifted powdered sugar and mix until smooth or of a single consistency.
  6. Then, dissolve the gelatine powder in warm water and whisk. I set aside the dissolved gelatine mixture for 5 minutes so that it won’t cause the cheesecake mixture to curdle.
  7. After the dissolved gelatine mixture is cooled, mix it into the cheesecake batter using a hand mixer.
  8. Transfer on top of the biscuit layer and set in the fridge for 6-8 hours or overnight.
  9. Decorate, serve and enjoy!


  • Prep time: 45
  • Cook time: 15
  • Total time: 1
  • Yield: One Tangy No-Bake Mango Cheesecake!


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best eaten within 5 days!
  3. Store refrigerated in fridge for up to 2 weeks.
  4. Feel free to ask if you need help!

– Bakeomaniac, Javier Tan