I am so much addicted to cheesecake that I can eat it any time anywhere. My children and family also love it. I find cheesecake as one of the royal desserts which I can keep on eating without getting fed up. You will surely love this mango cheesecake recipe. This is no bake mango cheesecake and does not involve long cooking hours. You can also try my no bake strawberry cheesecake heaven recipe and if you love baking try my coconut cheesecake recipe.

Mango is a fruit which everyone loves to eat. Mango gives a wonderful sweet and tangy flavor to cheesecake. When mangoes are in season, it is a must try recipe.  It is perfect to serve in parties and gatherings and believe me everyone would love this dessert. The best thing about this recipe is that it is so simple to make that you don’t have to be a professional baker for making it. we can also make mini mango cheesecakes with same recipe

Which genre of mangoes should we use for mango cheesecake?

Fresh and fully ripened mangoes are best to use for this recipe. In Pakistan there are so many verities of mangoes in summer. All have distinct and rich flavor. The best genre according to me is “Chaunsa” because it is very sweet and pulpy and gives perfect taste to our mango cheesecake.

Tips for making perfect no-bake mango cheesecake:

  • All the ingredients used in mango cheesecake should be at room temperature. It is very convenient to mix all the things like cream cheese, cream and butter at room temperature.
  • Use full fat cream cheese and dairy cream for the perfect texture and taste.
  • Chilling of cake is very important. Make sure that you chill the cake in the fridge for 14-16 hours and do not open the door of fridge very often.
  • Use fresh mango puree but if mangoes are not in season, you can use canned mangoes also.
  • White chocolate not only works as sweetener in the cake but it also helps in setting the cake, so do add it.
  • Do not over mix all the ingredients otherwise you will ruin the creamy texture of cake
no bake mango cheesecake

Ingredients of Mango cheese cake:

  For base:

  • Biscuits: You can use any kind of unflavored biscuits. But make sure they are not too sweet and buttery.
  • Butter: Unsalted dairy butter is best to use for base.

For cheese cake better:

  • Cream cheese: Full fat cream cheese is perfect for cheese cake.
  • Whipping cream: Use full fat dairy cream. It gives perfect texture to the cake.
  • Mango puree: mango puree is must to give delicious mango flavor to cake.
  • White chocolate: I have used white chocolate chips. You can use any kind of white chocolate you like.
  • Gelatin: I am using gelatin powder for setting the cake. You can use agar_ agar or sheets of gelatin as well.
  • Vanilla essence: Vanilla essence enhances the aroma of cake. I always use it. But if you don’t like it you can skip it.
  • Lemon juice: Lemon juice is an integral part of cheesecake. You can also add lemon zest for flavor.

For topping:

  • Mango puree: For the topping of mango jell-o, make mango puree of fresh mangoes.
  • Sugar: Sugar is added for sweetening the puree.
  • Gelatin: Finally Gelatin is added for setting the puree on top of the cake.


If you want to satisfy your sweet tooth with some royal dessert then there is no better option than mango cheesecake. Mango gives a wonderful flavor to cheese cake and you will crave to eat it again and again.
Course Dessert, Side Dish
Cuisine American, French
Keyword mango cheesecake, mango cheesecake recipe, mini mango cheesecake, no bake mango cheesecake, recipe for mango cheesecake
Prep Time 40 minutes
Servings 7 people


  • beater preferably electric beater
  • Blender
  • Knife to cut
  • beaker
  • measuring cup
  • Mixing bowl
  • cake pan


  • 3 large mangoes
  • 400 gm cream cheese
  • 180 gm dairy cream
  • 200 gm white chocolate
  • 2 tbsp lemon juice
  • 3-4 drops vanilla essence
  • 3 cups crushed digestive biscuits
  • 100 gm melted butter
  • 4 tsp gelatin powder
  • 3 tbsp sugar
  • ¼ cup water


  • Make the puree of mangoes and divide it in two halves.
  • Add melted butter in the crushed biscuits and set in the base of the pan.
  • Keep the pan in the freezer until you make cream cheese better.
  • Beat the cream cheese until fluffy. Then add cream and beat again shortly.
  • Add one half of mango puree in the mixture.
  • Now melt the white chocolate and add in the mixture.
  • Add lemon juice and vanilla essence. Beat the mixture until everything is well combined.
  • Mix 2 tsp of gelatin in ⅓ cup of water. wait for 10 minutes to bloom. Then heat it in microwave for 30 seconds. Mix 2 tbsp of cheesecake mixture in gelatin and add it in whole cheese cake mixture.
  • Take the pan out of the fridge and pour the mixture in the pan.
  • Keep the pan in freezer until you prepare topping.
  • Pour rest of the mango puree in beaker. Add ⅓ cup water and 3 tbsp sugar in it . cook the puree on medium flame until all things are well combined.
  • Bloom 2 tbsp of gelatin in ¼ cup of water. add gelatin into hot puree.¼
  • Now take the pan out of the freezer. Pour the puree on the top. its very important that you pour mango puree with serving spoon and spread it evenly on cake.
  • Refrigerate the cake in fridge for at least 12-14 hours.

I would love it if you try my recipe and give me a feed back in the comments below. To keep updated with my new recipes subscribe to and also follow me on instagram and facebook.

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