No-Bake Mango Cheesecake

ByThe Recipe Cravings

A creamy, refreshing no-bake mango cheesecake with a buttery cookie crust and a silky mango filling. Perfect for summer gatherings or any special occasion.

Ingredients

For the Crust

  • 30 Maria biscuits (or graham crackers)
  • 100 g unsalted butter, melted

For the Filling

  • 500 g cream cheese, softened
  • 300 ml sweetened condensed milk
  • 200 ml table cream (or heavy cream)
  • 4 cups fresh mango, diced
  • 2 cups heavy whipping cream
  • 1 packet (7–10 g) unflavored gelatin
  • ¼ cup cold water (to bloom the gelatin)

For the Topping

  • 1–2 fresh mangoes, diced

Instructions

1. Prepare the Crust

  1. Crush the biscuits into fine crumbs.
  2. Mix with the melted butter.
  3. Press firmly into the bottom of a 25 cm (10-inch) springform pan.
  4. Refrigerate while preparing the filling.

2. Prepare the Filling

  1. Sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
  2. Heat gently until completely dissolved. Let cool slightly.
  3. Blend together:
    • Cream cheese
    • Sweetened condensed milk
    • Table cream
    • Mango chunks
    • Dissolved gelatin
  4. In a separate bowl, whip the heavy cream until stiff peaks form.
  5. Gently fold the mango mixture into the whipped cream until smooth.

3. Assemble

  1. Pour the filling over the chilled crust.
  2. Smooth the top with a spatula.
  3. Refrigerate for at least 5 hours, preferably overnight.

4. Decorate

  • Top generously with fresh diced mango before serving.

Tips

  • Use ripe, sweet mangoes such as Ataulfo, Kent, or Honey mangoes for the best flavor.
  • Chill overnight for the cleanest slices.
  • Store covered in the refrigerator for up to 4 days.

Prep Time

25 minutes

Chill Time

5 hours

Total Time

5 hours 25 minutes

Servings

12 slices

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