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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.
Prep Time 30 minutes
Total Time 30 minutes
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.