No Bake Mango Cheesecake (Creamy, Easy, and Made with Fresh Mango)
Nothing says summer like MANGOES! And this no-bake mango cheesecake is the creamy, fruity dessert you didn’t know you needed, but once you try it, you’ll want to make it every time mango season hits.
Now I’ll be honest, my grandma only made mango cheesecake a few times. It wasn’t one of our usual family desserts. But mangoes? Oh, we always had mangoes. My aunt had a massive mango tree in her backyard, and during mango season, it felt like we were drowning in them. We’d often make batidos or just cut them up and snack on them all day.
So when I started experimenting with mango desserts, this cheesecake became a favorite. It’s got the creamy richness of cheesecake with the bright, tropical flavor of mango, and no baking needed!
A Cuban-Inspired Take on Tropical Mango Cheesecake
Cheesecake isn’t super traditional in most Cuban homes, but fresh fruit desserts totally are. And mango is one of those fruits that shows up in all kinds of ways—sweet, salty, blended, or baked. This recipe takes that classic mango flavor and turns it into a chilled dessert that feels a little fancy but is actually really simple.
It’s kind of a mash-up: the comfort of creamy cheesecake meets the sunny taste of ripe mango. It’s a little nostalgic, a little new, and definitely worth making when the mangoes are overflowing.
Why This Easy No Bake Mango Cheesecake is Perfect for Summer
This is one of those make-it-once-and-crave-it-forever kind of desserts:
- Creamy and light from the whipped cream folded into the filling
- Sweet but balanced with a pop of lemon and a fresh mango topping
- No oven needed, which is perfect when it’s already hot out
- Tastes like a tropical vacation in a slice
Ingredients for No Bake Mango Cheesecake
For the Crust:
- 1 ½ cups graham crackers, crushed
- ⅓ cup unsalted butter, melted
For the Filling:
- 24 oz (680g) cream cheese, softened
(Let it sit at room temp so it blends easily.) - 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 ½ cups mango purée
(Canned is fine, just make sure it’s smooth and unsweetened.) - 1 tablespoon lemon juice
- 1 ½ cups whipped cream
(Homemade or store-bought whipped topping both work great.)
For the Topping:
- 1 cup diced mango
(Fresh is best but you can use canned or frozen. Canned will be sweeter.) - 2 tablespoons sugar
- 1 tablespoon lemon juice
Note: This recipe was made in a 7-inch springform pan. You can use a slightly larger one, but it may set a little thinner.
Tips for the Creamiest Mango Cheesecake (No Oven Needed)
1. Use ripe mangoes.
You want them soft and fragrant. If they’re too firm, the flavor won’t come through. When it’s not mango season, I have used canned or frozen mangoes. I find that frozen mangoes hold up well but are not as sweet as canned.
2. Don’t skip the chill time.
Give it at least 4 hours in the fridge. Overnight is even better.
3. Fold, don’t stir.
When adding the whipped cream, gently fold it in so the filling stays light and fluffy.
4. Let the topping cool.
Make the mango topping while the cheesecake sets, then chill it before spreading it on top.
How to Make No Bake Mango Cheesecake (Step-by-Step)
1. Make the Crust
In a medium mixing bowl, combine crushed graham crackers with melted butter.
Mix until it looks like wet sand.
Press the mixture firmly into the bottom of a 7-inch springform pan.
Pop it in the fridge while you make the filling.
2. Mix the Filling
In a large bowl, soften the cream cheese by mixing it with a spatula or hand mixer.
Add powdered sugar and vanilla extract and mix until smooth.
Pour in the mango purée and lemon juice, and stir until it’s fully blended.
Gently fold in the whipped cream—don’t overmix!
3. Assemble the Cheesecake
Pour the filling over the chilled crust and smooth out the top.
Refrigerate for at least 4 hours, or overnight, until it’s fully set.
4. Make the Topping
In a small saucepan, combine diced mango, sugar, and lemon juice.
Cook over medium heat for a few minutes, until the mango softens and the sugar dissolves.
Let the mixture cool completely.
Once the cheesecake is set, spread the topping over it, scatter extra mango chunks on top, slice, and serve!
Make This No Bake Mango Cheesecake for a Light, Tropical Dessert
This mango cheesecake is my favorite way to use up extra mangoes when they’re everywhere, and it always makes me think of hot days, my aunt’s backyard, and the sound of mangoes thudding on the ground outside.
If you try this recipe, let me know how it turns out! And if your family did anything special with mangoes growing up, I’d love to hear about it in the comments.
No Bake Mango Cheesecake Recipe
This no bake mango cheesecake is light, creamy, and bursting with fresh mango flavor, perfect for a refreshing summer treat that’s easy to make and hard to resist.
Ingredients
For the Crust:
- 1 ½ cups crushed graham crackers
- 1/3 cup melted unsalted butter
For the Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 ½ cups mango puree
- 1 tablespoon lemon juice
- 1 ½ cups whipped cream
For the Topping:
- 1 cup diced mango
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
For the Crust:
- In a medium mixing bowl, combine the graham cracker crumbs with the melted butter.
- Press the mixture into the base of a springform pan to create an even crust.
- Place it in the refrigerator to set while preparing the filling.
For the Filling:
- In a large mixing bowl, beat the cream cheese with a spatula to soften, until smooth.
- Add the powdered sugar and vanilla extract, beating until well combined.
- Mix in mango puree and lemon juice until the mixture is smooth.
- Gently fold in the whipped cream until the filling is light and airy.
- Pour the filling over the crust, spreading it evenly.
- Refrigerate for at least 4 hours or until set.
For the Topping:
- In a saucepan, combine the diced mango, sugar, and lemon juice.
- Cook over medium heat until the mango is softened, and the sugar is dissolved.
- Allow the mixture to cool before spreading it over the chilled cheesecake. Scatter the mango pieces over the cheesecake. Slice and serve.
