Mango Cheesecake Recipe Tastes Better Than Most Bakery Cakes!

There’s a kind of magic in tropical desserts, and this Mango Cheesecake delivers it in every velvety bite. Inspired by sunny markets in Thailand and Sunday brunches in the South, it’s a creamy, no-bake wonder that feels both luxurious and refreshingly light.

With layers of smooth mango puree folded into a tangy cream cheese base, it tastes as good as Lemon Cream Cheese Pound Cake and Soufflé Crêpes—silky, bright, and just the right amount of indulgent. The texture walks that fine line between cloud-like and custardy, thanks to a little chilled patience and proper whipping technique.

This isn’t just dessert—it’s a slice of summer wherever you are. Pair it with a crisp white wine or an iced chai for an elegant finish that’ll have your guests asking for seconds (and the recipe).

What Makes This Recipe Special?

• I first made this on a humid afternoon using ripe mangoes from a roadside stall—it instantly reminded me of the mango sticky rice I tasted in Chiang Mai.
• Over time, I’ve experimented by adding lime zest and coconut flakes for a tropical spin—it’s now my go-to showstopper at brunch parties.
• It fits beautifully into my summer routine: no oven, no sweat, and still feels like a five-star dessert.
• Swapping refined sugar for a touch of honey made it lighter, and surprisingly, it’s helped me cut back on heavier desserts without feeling like I’m missing out.
• The taste? Buttery, citrusy, and tropical—it’s like a vacation in every forkful.

Mango Cheesecake Recipe

This no-bake mango cheesecake is creamy, fruity, and irresistibly smooth, layered over a buttery biscuit base and topped with a glossy mango jelly. It’s a showstopper dessert, perfect for summer or special occasions—fresh, tangy mango flavor balanced by velvety cream cheese and a hint of sweetness.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine asian

Servings 12 people

Calories 380 kcal

Equipment

• 22 cm / 9" springform pan
• Mixing bowls
• Food processor
• Measuring cups and spoons
• Spatula
• Microwave
• Electric hand mixer or stand mixer
• Whisk

Ingredients

  

Base

• 2 tbsp white sugar
• 100 g unsalted butter melted
• 150 g Arnott’s Marie Biscuits or digestives, Graham Crackers, or other plain sweet biscuits

Filling

• 1/2 cup cold tap water
• 2/3 cup caster sugar superfine white sugar
• 500 g Philadelphia cream cheese softened
• 4 1/2 tsp gelatin powder
• 300 ml whipping cream

Mango

• 700 g mango flesh from about 2 large mangoes

Mango Jelly

• 1 tbsp lemon juice
• 1/4 cup cold tap water
• 3/4 tsp gelatin powder

Topping (optional)

• 2 passionfruit
• 1 tsp vanilla extract
• 300 ml whipping cream
• 1 tbsp white sugar
• 1 large mango cut into cubes

Instructions

 

• Line the base of a springform pan with baking paper, placing the base upside down to make removal easier.
• Leave some baking paper hanging over the edges.
• Grease the sides with butter and line them with more baking paper.
• Crush the crackers in a food processor until finely ground.
  
• Add melted butter and sugar, then blend until combined.
  
• Press this mixture firmly into the bottom of the prepared pan to form the crust.
  
• In a small bowl, sprinkle gelatin over cold water and stir gently to partially dissolve.
  
• Let it sit for a few minutes to bloom and thicken.
  
• Microwave briefly in intervals, stirring until smooth, then allow it to cool slightly.
• Blend the mango flesh in a food processor until smooth.
  
• Set aside a portion of the puree for the mango jelly topping.
  
• To the remaining mango puree, add cream cheese, cream, sugar, and the cooled gelatin mixture.
• Blend until smooth and creamy.
• Pour this mixture over the biscuit base in the pan and refrigerate until set.
  
• To prepare the mango jelly, bloom more gelatin in cold water.
  
• Microwave in short bursts and stir until dissolved.
• Let it cool for a few minutes.
• In a bowl, combine the reserved mango puree with lemon juice and the cooled gelatin.
• Mix well, then gently pour this mixture over the chilled cheesecake.
  
• Refrigerate overnight to fully set.
• Once the cheesecake is fully set, release the springform pan sides.
• Gently slide the cake onto a serving plate using the overhanging baking paper.
• Carefully pull the paper out from underneath the cheesecake.
• Whip cream with vanilla extract and sugar until it reaches a soft, fluffy consistency.
  
• Spoon the whipped cream over the center of the cheesecake.
  
• Garnish with fresh mango cubes and passionfruit pulp before serving.
  

Notes

• Blending the mango until ultra-smooth ensures a silky filling and jelly without fibrous bits.
• Turning the pan base upside down eliminates the lip and helps transfer the cake cleanly to a plate.
• Firmly pressing only the base (not the sides) keeps the crust from crumbling when sliced.

Variations To Help You Customise This Dish!

1. Biscuit Base Alternatives– Swap the base with graham crackers, digestive biscuits, or gluten-free cookies to match your taste or dietary needs.
2. Tropical Flavor Boost– Mix passionfruit pulp or pineapple puree into the filling for a tangy, tropical twist.
3. Dairy-Free Option– Use coconut cream and dairy-free cream cheese substitutes for a creamy, vegan-friendly cheesecake.
4. Add Texture– Fold in toasted chopped nuts or shredded coconut into the base or filling for extra crunch.
5. Topping Swaps– Replace mango cubes with fresh berries, kiwi slices, or drizzle passionfruit syrup for variety.