Ultimate Mango Cheesecake Recipe

Love mangoes? Love cheesecake? Well, this one’s like a tropical dream come true.

I made it on a warm day, and honestly, it was the perfect treat. Creamy, smooth, and bursting with fresh mango flavor in every bite.

It’s super chill (literally) and doesn’t need a ton of work. Great for summer parties, birthdays, or just mango lovers like me.

Wanna bring a little sunshine to your dessert plate? Let’s make this mango cheesecake together—it’s a total mood.

Why You’ll Love This Recipe

• Tropical Flavor Bomb: Mango puree makes this cheesecake bright, fresh, and naturally sweet.
• No-Bake Simplicity: No oven? No problem. This cheesecake sets beautifully in the fridge.
• Light but Creamy: Thanks to the whipped cream and cream cheese combo, it’s rich but not too heavy.
• Make-Ahead Friendly: Chill overnight and serve the next day—it holds up perfectly.
• Perfect for Summer or Celebrations: The color, texture, and flavor make it a showstopper.

What You Need to Know Before You Start

Prep Time & Chill Time:
Prep Time: 25 minutes
Chill Time: 6+ hours (or overnight)
Total Time: ~6 hours 30 minutes

Servings:
One 8-inch cheesecake, about 8–10 slices

Difficulty:
Beginner-friendly, with simple steps and no baking required.

Required Kitchen Tools

• 8-inch springform pan
• Mixing bowls
• Hand or stand mixer
• Silicone spatula
• Measuring cups and spoons
• Small saucepan
• Whisk

Ingredients

For the Base:

• 300g Digestive biscuits (or graham crackers)
• 150g Unsalted butter, melted

For the Cheesecake Filling:

• 400g Full-fat cream cheese (room temp)
• 100g Icing sugar (powdered sugar)
• 300ml Double cream (cold)
• 300g Mango pulp (fresh or canned)
• 12g Gelatin powder (1 sachet)
• 1–3 tbsp Boiling water

For the Mango Jelly Topping:

• 150g Mango pulp
• 6g Gelatin powder (½ sachet)
• 75ml Boiling water

For Decoration:

• 150ml Double cream, whipped
• 2 tbsp Icing sugar (for sweetening the cream)
• 1 Mango, diced
• 1–2 Passion fruits (optional, for added flair)

How to Make Ultimate Mango Cheesecake

Step-by-Step Instructions

1. Make the Base

I start by crushing the biscuits until they’re fine—either in a food processor or with a rolling pin inside a sealed bag. Then I mix the crumbs with the melted butter until it feels like damp sand.
Press that mixture firmly into the bottom of a springform pan. Use the back of a spoon to smooth it out evenly. Pop it into the fridge to chill while I prep the filling.

2. Prepare the Gelatin

I sprinkle the gelatin over a small bowl of boiling water (about 1–3 tablespoons). I let it sit for a minute to bloom, then stir until fully dissolved. It should be smooth with no lumps.

3. Whip the Cream

In a cold bowl, I whip the double cream until it holds soft peaks. You don’t want it too stiff—it should feel cloud-like.

4. Mix the Cheesecake Filling

In another bowl, I beat the cream cheese and icing sugar together until it’s smooth and lump-free. Then I add in the mango pulp and mix until fully combined.
Once that’s mixed, I stir in the dissolved gelatin. Finally, I fold in the whipped cream gently with a spatula to keep the texture light.

5. Assemble the Cheesecake

I pour the mango cheesecake filling over the chilled crust and smooth the top. Then it goes back into the fridge for at least 4–6 hours—overnight is even better for a firm, sliceable texture.

6. Make the Mango Jelly Topping

Once the cheesecake has set, I prepare the topping. I dissolve the gelatin in boiling water again (just like before), then mix it into the mango pulp.
Gently pour the topping over the cheesecake, using a spoon to soften the fall if needed. Return to the fridge and chill for another 1–2 hours until the jelly is firm.

How to Serve & Decorate

Before serving, I whip a little cream with icing sugar to soft peaks and pipe or spoon it around the edge of the cheesecake. Then I scatter diced mango pieces on top and sometimes add a few passion fruit seeds for a pop of color and tartness.

This dessert looks beautiful on its own—but it also shines when served with fresh berries or a drizzle of mango puree on the plate.

Storing Mango Cheesecake

• Fridge: Keep the cheesecake in the fridge, covered, for up to 4 days. I usually store it in the springform pan with a tight plastic wrap or lid.
• Freezer: Yes, you can freeze it! Slice it first, then wrap each piece tightly. It stays good for up to a month. Just thaw overnight in the fridge before serving.

Variations to Try

• Swap the Fruit: Use peach or passionfruit pulp instead of mango. Or try a mix!
• Add a Coconut Base: Replace half the biscuits with desiccated coconut for a tropical twist.
• Mini Versions: Make it in muffin tins lined with cupcake papers for single servings.
• Gelatin-Free Option: Use agar-agar if you’re looking for a vegetarian substitute—just adjust the quantity since it sets firmer than gelatin.

Tips and Tricks for Success

• Room Temp Cream Cheese: Always start with softened cream cheese for smooth mixing.
• Cold Whipping Cream: It whips better and gives volume. Chill your bowl and beaters too for best results.
• Chill Time Matters: Don’t rush the setting. Overnight chilling gives the best texture.
• Smooth Jelly Layer: Pour the topping gently—use the back of a spoon to avoid disturbing the cheesecake layer.

Nutrition Information (Per Slice, based on 10 servings)

Nutrient	Amount
Calories	365 kcal
Carbohydrates	32 g
Sugars	20 g
Fat	25 g
Saturated Fat	15 g
Protein	4 g
Fiber	1 g
Sodium	210 mg

Mango Cheesecake FAQs

Can I use canned mango pulp?
Yes, and it’s often easier! Just make sure it’s smooth and unsweetened or adjust the sugar if it’s sweetened.

How do I know when it’s set?
The cheesecake should feel firm to the touch and not jiggle in the center.

Can I skip the jelly layer?
You can! The cheesecake tastes great on its own. But the mango jelly gives it a beautiful, glossy finish and more mango flavor.

What if I don’t have gelatin?
You can try agar-agar as a vegetarian substitute, but you’ll need to heat it to activate. Follow the package instructions.

Conclusion

This mango cheesecake has become one of my go-to desserts whenever I want something fresh but indulgent. It’s easy, fuss-free, and full of bright flavor. Whether you’re serving it at a summer picnic or just treating yourself at home, it delivers every time—no oven required.

Let it chill. Let it shine. And definitely save yourself a second slice.