Easy No-Bake Mango Cheesecake: Sweet Summer Dessert Recipe

Name: Easy No-Bake Mango Cheesecake: Sweet Summer Dessert Recipe
Prep time: 20 min
Total time: 260 min
Yield: 8
Cuisine: Dessert
Ingredients: 200 grams Digestive Biscuits (Crushed finely); 100 grams Unsalted Butter (Melted); 500 grams Cream Cheese (Softened, full-fat); 250 ml Heavy Cream (Chilled, for whipping); 100 grams Powdered Sugar (Adjust to taste); 200 grams Mango Puree (From fresh or canned mangoes); 10 grams Gelatin Powder (Optional, for extra stability); 50 ml Cold Water (For blooming gelatin); 1 medium Fresh Mango (Diced, for topping)

Learn how to make a delicious and refreshing No-Bake Mango Cheesecake with this simple recipe! Perfect for summer gatherings or Eid celebrations, this dessert is quick to prepare and requires no oven. Enjoy layers of crunchy biscuit crust, creamy mango-infused cheesecake, and a vibrant fresh mango topping. Follow these easy steps for a delightful treat everyone will love.

#Cheesecake

#Mango

#No-Bake

#Easy Dessert

#Summer Treat

#Eid Special

Refreshing Mango Cheesecake Slice

Recipe Information

20m

Prep Time

Cook Time

4h 20m

Total Time

Servings

Easy

Dessert

English

Nutrition (per serving)

400

Calories

Protein

45g

Carbs

25g

Fat

Whole No-Bake Mango Cheesecake

Ingredients

Digestive Biscuits
(Crushed finely)
200 grams
Unsalted Butter
(Melted)
100 grams

Cream Cheese
(Softened, full-fat)
500 grams
Heavy Cream
(Chilled, for whipping)
250 ml
Powdered Sugar
(Adjust to taste)
100 grams
Mango Puree
(From fresh or canned mangoes)
200 grams
Gelatin Powder
(Optional, for extra stability)
10 grams

Cold Water
(For blooming gelatin)
50 ml
Fresh Mango
(Diced, for topping)
1 medium

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Creamy Mango Cheesecake Texture

Instructions

0/8 completed

1
Prepare the crust: Crush digestive biscuits finely. Mix with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for 15 minutes.
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20m
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Prepare the crust: Crush digestive biscuits finely. Mix with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for 15 minutes.
20m
For an extra crispy crust, bake for 5-7 minutes at 170°C before chilling.
2
If using, bloom the gelatin: Sprinkle gelatin powder over cold water in a small heatproof bowl. Let it sit for 5 minutes until it blooms. Then, microwave for 10-15 seconds or heat over a double boiler until dissolved.
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10m
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If using, bloom the gelatin: Sprinkle gelatin powder over cold water in a small heatproof bowl. Let it sit for 5 minutes until it blooms. Then, microwave for 10-15 seconds or heat over a double boiler until dissolved.
10m
Ensure gelatin is fully dissolved to avoid lumps in the cheesecake.

3
Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth and creamy.
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5m
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Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth and creamy.
5m
Make sure cream cheese is at room temperature to prevent lumps.
4
In a separate cold bowl, whip the heavy cream until stiff peaks form.
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3m
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In a separate cold bowl, whip the heavy cream until stiff peaks form.
3m
Use a cold bowl and beaters for best whipping results.
5
Gently fold the mango puree into the cream cheese mixture until evenly combined. If using, slowly whisk in the dissolved gelatin.
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5m
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Gently fold the mango puree into the cream cheese mixture until evenly combined. If using, slowly whisk in the dissolved gelatin.
5m
Do not overmix to keep the texture light and airy.

6
Carefully fold the whipped heavy cream into the mango-cream cheese mixture until no streaks remain. Be gentle to maintain the airiness.
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3m
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Carefully fold the whipped heavy cream into the mango-cream cheese mixture until no streaks remain. Be gentle to maintain the airiness.
3m
Fold in batches to make it easier to combine without deflating the cream.
7
Pour the cheesecake filling over the chilled biscuit crust. Smooth the top with a spatula. Refrigerate for at least 4 hours, or preferably overnight, until set.
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4h
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Pour the cheesecake filling over the chilled biscuit crust. Smooth the top with a spatula. Refrigerate for at least 4 hours, or preferably overnight, until set.
4h
Ensure adequate chilling time for a perfectly set cheesecake.
8
Once set, carefully remove the cheesecake from the springform pan. Top with diced fresh mango before serving.
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5m
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Once set, carefully remove the cheesecake from the springform pan. Top with diced fresh mango before serving.
5m
Dip a knife in hot water before slicing for clean cuts.