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Mango Cheesecake

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Prep Time: 15 mins    Cook Time: 0 mins

5 from 2 votes

Calling for mango and only 7 other ingredients, this mango cheesecake is a breeze to prepare. There is no cooking involved. You simply have to combine and layer the ingredients and then chill it before serving. Easy as pie, or at least easy as eggless mango cheesecake!

A no-bake mango cheesecake overhead shot.
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The crust is a simple combination of graham crackers and butter. Next, you have a rich, creamy filling that boasts mango and white chocolate for sweetness along with lemon juice for a contrasting tang. The mango cheesecake is topped with pulp which you will swirl on for an elegant presentation.

This dessert can be prepared ahead of time and it’s perfect for just about any occasion. If you love tropical fruits, I'm sure you will enjoy this dessert and also my mango panna cotta.

So get ready to welcome in the warmer months with this full-flavored, creamy, fruity cheesecake. If you aren’t such a mango fan, this pumpkin marble cheesecake is seriously good too.

Main Ingredients

The ingredients to make mango cheesecake spread out on a table.

So what do you need to make this tropical treat? Here are some of the key ingredients you will need for mango cheesecake:

  • Mango: The main ingredient which boasts a tropical taste. Many people would consider it their favorite fruit and it’s certainly in my top 5! You are going to need both canned mango pulp and fresh mango chunks to make this recipe. You can buy chopped fresh mango if you don’t want to peel and chop your own.
  • Graham crackers: To make the crust. When combined with melted butter, graham crackers make a firm and delicious crust. You could use another kind of cookie crumbs if you want, such as Nilla wafers or shortbread.
  • White chocolate chips: These complement the mango so well. The sweetness of white chocolate chips pairs beautifully with the sweet fruit. Make sure the white chocolate is completely melted before mixing it into the batter so it distributes evenly.
  • Lemon juice: A contrasting flavor. Lemon not only adds a different fruity flavor but its tart and zesty taste also stops this dessert from being too sweet. Lime juice would also work here so use either one.
  • Gelatin: To set the cheesecake filling. You need unflavored gelatin to make this cheesecake. The gelatin blends with the other ingredients and firms up the cheesecake filling.

Instructions Overview

The first thing to do when making this mango cheesecake is to mix the graham cracker crumbs with melted butter. Then you can press this into a springform pan as the crush.

Next, whip the cream to the soft peak stage before mixing in the cream cheese. Melt the white chocolate chips then add those too, and finally add some pulp and lemon juice.

Mix the gelatin and water, letting it stand, and then microwaving it until it dissolves. Add a little of the batter and keep stirring. Now add the gelatin mixture to the bowl of batter and stir well.

Fold in the mango chunks then pour the batter over the graham cracker crust. Add the remaining mango pulp on top and swirl it using a toothpick. Chill the mango cheesecake overnight or for a minimum of 6 hours then slice and serve.

A slice of cheesecake on a plate with a mango in the background.

Common Questions

What is the best cream cheese for cheesecake?

I typically use Philadelphia whenever a recipe calls for cream cheese, but you can use any brand you like as long as it’s unflavored cream cheese.

Is mango pulp and puree the same?

Although mango pulp and mango puree are both the same fruit (fresh mango with the seeds and skin removed), the pulp has a thicker consistency than the puree, so choose pulp for this mango cheesecake.

How do you store no-bake cheesecake?

Wrap leftovers with foil or plastic wrap and it should be fine for 4 or 5 days in the refrigerator. Another option is to freeze leftovers for up to 3 months and thaw the slices overnight in the refrigerator.

A slice of cheesecake up close with a fork cutting into it.

Chopnotch Tips

  • It takes time to set. Mango cheesecake isn’t the kind of dessert you can make and serve immediately. It’s going to take at least 6 hours to set, so plan accordingly! If you’re short on time, mango panna cotta has a shorter setting time.
  • The swirl design on top is pretty, but you can decorate the cheesecake further, if you want, with anything from edible flowers to a sprig of mint or even a little whipped cream.
  • Don’t over-swirl the topping. A few swirls, as you can see in the picture, are all you need to add an elegant look.
  • Got some leftover fresh mango? Try it with Tajín sprinkled over it. Tajín is a wonderful combination of salt, lime, and chili and it’s amazing sprinkled over mango, strawberries, and watermelon.
Mango swirls on top of a freshly made cheesecake.

Mango cheesecake is creamy, light, and delicious. Offering tropical flavors in every bite, this cheesecake is perfect for fruit fans.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Mango Cheesecake

This no-bake cheesecake has a sweet crumb crust with a creamy, exotic, mango-infused filling and tasty fruit topping.
SCALE THIS RECIPE
Prep Time: 15 mins
Cook Time: 0 mins
Chilling Time: 6 hrs
Total Time: 6 hrs 15 mins
Servings: 12 slices

Ingredients

  • cups graham crackers, crushed
  • ¼ cup unsalted butter, melted
  • ¾ cup heavy whipping cream
  • 11 ounces cream cheese
  • 8 ounces white chocolate chips
  • cups mango pulp
  • 2 tablespoons lemon juice
  • 1 tablespoon gelatin
  • cups mangoes, finely diced
  • 3 tablespoons mango pulp, for the topping
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Instructions

  • Mix together the crushed graham crackers and melted butter until well combined. Pour the mixture into the bottom of an 8-inch springform pan and press it down firmly to create the base. Set it aside.
  • In a mixing bowl, whip the heavy whipping cream until soft peaks form and then beat in the cream cheese.
  • Place the white chocolate chips into a microwave-safe bowl. Microwave for 30-second intervals while stirring in-between until the chocolate has melted completely and then quickly whisk it into the cream cheese mixture.
  • Add in the mango pulp and lemon juice and mix the batter until smooth.
  • Stir together the gelatin and ¼ cup of water in a microwave-safe bowl. Let the mixture stand for 5 minutes and then microwave it for 15-second intervals while stirring in-between until dissolved.
  • Quickly and gradually drip in 6 tablespoons of the cheesecake batter into the melted gelatin bowl while stirring the gelatin mixture continuously. Then pour the tempered gelatin mixture into the rest of the cheesecake batter and stir the batter immediately.
  • Fold in the mango chunks and then pour the batter into the springform pan. Dollop the remaining 3 tablespoons of mango pulp across the top and then use a toothpick to swirl the pulp. Be careful not to over-swirl (less is more).
  • Transfer the cheesecake into the refrigerator and chill for at least 6 hours or preferably overnight until set. Serve chilled and enjoy!
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Notes

  • It takes time to set. It isn’t the kind of dessert you can make and serve immediately. It’s going to take at least 6 hours to set, so plan accordingly! If you’re short on time, mango panna cotta has a shorter setting time.
  • The swirl design on top is pretty, but you can decorate the cheesecake further, if you want, with anything from edible flowers to a sprig of mint or even a little whipped cream.
  • Don’t over-swirl the topping. A few swirls, as you can see in the picture, are all you need to add an elegant look.
  • Got some leftover fresh mango? Try it with Tajín sprinkled over it. Tajín is a wonderful combination of salt, lime, and chili and it’s amazing sprinkled over mango, strawberries, and watermelon.

Nutrition Facts

Calories: 371kcal (19%), Carbohydrates: 32g (11%), Protein: 5g (10%), Fat: 26g (40%), Saturated Fat: 15g (94%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 63mg (21%), Sodium: 190mg (8%), Potassium: 159mg (5%), Fiber: 1g (4%), Sugar: 24g (27%), Vitamin A: 1712IU (34%), Vitamin C: 13mg (16%), Calcium: 89mg (9%), Iron: 5mg (28%)
Print Recipe
course:
Dessert
cuisine:
American

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