No-Bake Mango Cheesecake Recipe
Beautiful no-bake mango cheesecake with a golden mango layer on top. Graham cracker base, cream cheese filling, and fresh Chaunsa mango topping. No oven needed.
Founder, MMA Farms — 3rd-generation Multan mango grower
Prep Time
25 min
Cook Time
None
Servings
10 slices
Calories
320/serving
Ingredients
200g graham crackers or digestive biscuits, crushed
for the base
100g (7 tbsp) butter, melted
500g cream cheese, softened
1.5 cups mango puree (Chaunsa or Sindhri)
divided
3/4 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
2.5 teaspoons (1 packet) unflavored gelatin
1/4 cup cold water
2 tablespoons mango puree
for the topping
Step-by-Step Instructions
Make the Biscuit Base
Crush 200g graham crackers into fine crumbs and mix with the melted butter until it resembles wet sand. Press firmly and evenly into the base of an 8-inch springform pan. Chill in the refrigerator for 20 minutes to set.
Bloom the Gelatin
Sprinkle 2.5 teaspoons gelatin over 1/4 cup cold water and let it bloom for 5 minutes. Microwave for 10-15 seconds (or warm gently) until fully dissolved and clear. Set aside to cool slightly but not set.
Make the Filling
Beat the softened cream cheese with the powdered sugar and vanilla until smooth. Mix in 1.5 cups mango puree. In a separate bowl, whip the heavy cream to soft peaks, then fold it into the mango mixture. Stir in the dissolved gelatin until fully combined.
Set the Cheesecake
Pour the filling over the chilled base and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles. Refrigerate for at least 5-6 hours, or overnight, until firmly set.
Add the Mango Topping
Once set, spread a thin layer of mango puree over the top for a glossy golden finish, or arrange fresh mango slices in a fan pattern. Release from the springform pan, slice with a warm knife, and serve cold.
Tips for the Perfect No-Bake Mango Cheesecake
Best Mango Variety
For this recipe, Sindhri works best for its sweetness and smooth texture. Chaunsa adds a richer, more complex flavor.
Make Ahead
This recipe can be prepared ahead of time. Store in the refrigerator and bring to serving temperature when ready.
Variations
Classic Version
Follow the recipe as written for the traditional preparation.
Nutrition Information
Per serving
About This Recipe
No-Bake Mango Cheesecake showcases the versatility of mangoes in International cuisine. From our orchards, in Multan, Pakistan, we believe the quality of the mango determines the quality of the dish. Using naturally ripened, carbide-free Sindhri or Chaunsa mangoes transforms this recipe from good to extraordinary.
Watch How to Make Mango Cheesecake
Video by Food Fusion on YouTube
Frequently Asked Questions
What mango is best for no-bake mango cheesecake?
Sindhri and Chaunsa from Pakistan work best due to their natural sweetness, smooth texture, and minimal fiber content.
Can I make no-bake mango cheesecake ahead of time?
Yes, most components can be prepared in advance and stored properly.
Why Mango Quality Matters for Your No-Bake Mango Cheesecake
The secret to an incredible no-bake mango cheesecake is using naturally sweet, carbide-free mangoes. Order from MMA Farms for the best results.
White Chaunsa Mosami
Multan's most celebrated mango — silky custard-like flesh, delicate sweetness, and a floral fragrance that no other mango can match. 100% carbide-free, naturally ripened, farm-direct from our Multan orchards.
5 kg Box
Rs. 2,950
10 kg Box
Rs. 4,950
Ships
July 10