This no-bake mango cheesecake is smooth, creamy, tart, and sweet, bursting with the flavor and aroma of fresh seasonal Alphonso mangoes. It is also gelatin-free and egg-free.
Summer is synonymous with mangoes in India! In fact, mangoes, are the only thing I love about the hot and humid Indian summers!
I couldn’t let the summer pass by without sharing a yummy mango dessert on the blog. So I’m really excited to share this no-bake mango cheesecake recipe with you guys!
It is so light, creamy, and almost mousse-like, packed with all that delicious mango goodness! The mango jelly topping adds a beautiful touch that takes the cheesecake over the top!
It took me, what seemed like myriad attempts, to nail this no-bake mango cheesecake recipe. Since there were so many trials, you will find lots of tips and variations related to the post. So please be sure to go through those below.
My family thinks that this is the best mango cheesecake and I’m quite certain you will fall in love with it too. In fact, a lot of my friends with whom I shared this cheesecake couldn’t tell that it was a no-bake one!! 😀
You will need a little patience when you venture out to make this recipe. That’s because each layer needs to be set well before adding the next layer. Using agar agar helps here as it sets at room temperature and much faster in the fridge. Gelatine, on the other hand, only sets in the fridge and that can take several hours.
Table of Contents
Why you will love this recipe?
This no-bake mango cheesecake;
☑ Is the perfect make-ahead dessert that is truly indulgent and delectable in every bite
☑ Looks like a showstopper dessert that is sure to wow your friends and family
☑ Has a mousse-like creamy and light texture
☑ Requires no baking
☑ Is made without gelatin and eggs, making it vegetarian-friendly
☑ Hardly needs much effort
Ingredients needed
This no-bake mango cheesecake recipe is divided into three parts;
- The biscuit base
- Mango cheesecake filling
- Mango jelly layer
Let’s go through the ingredients required for each layer.
Biscuit base
For the cheesecake crust, you will need;
Biscuits/cookies: I’ve used digestive biscuits. Other options would be Graham crackers or any other cookies of your choice. I’ve ground the biscuits in a blender. You can also put the biscuits into a clean ziplock bag, and pound them with a rolling pin until crumbs form.
Butter: I’ve used salted melted butter. You can use unsalted butter too, add a pinch of salt.
Castor sugar: To add some sweetness to the crust. You could also use brown sugar instead of white sugar.
Ground cinnamon: This warming spice adds a lovely flavor to the base, you may skip it if you wish to.
For the mango cheesecake filling
Cream cheese: I absolutely love using Philadelphia cream cheese to make cheesecakes. So that’s what I’ve used! Indian brands like D’lecta would also work fine. Please go through the tips below if using this specific brand. You can also use homemade cream cheese if you’d like.
Castor sugar: I prefer using this sugar since the sugar crystals are quite fine and incorporate better. You can also use powdered sugar. If the sugar crystals are large, grind them, measure out the required quantity and use them in the recipe.
Lemon juice: The acidity of the lemon juice adds a wonderful tang that cuts through all the richness of the cheese and cream and balances out the sweetness of the mango pulp.
Vanilla extract: You may skip vanilla and flavor the cheesecake with cardamom powder too.
Salt: To enhance the flavors!
Agar-agar powder: This is an important ingredient for this no-bake mango cheesecake recipe. It is what helps the cheesecake set well. It is made from red algae and is a good substitute for gelatin.
Mango pulp: I’ve used fresh Alphonso mango pulp here. Use pulpy, ripe, and firm mango for best results. Avoid the fibrous variety. Canned pulp will work just as well too, refer FAQs for more info on this.
Cream: Adds a rich mouthfeel to the cheesecake. I’ve used light cream i.e 25 % fat. You do not need to whip the cream here, so using heavy cream is not really required. If that is all you have, feel free to use it.
For the mango jelly layer
For the final topping, you will need the following ingredients;
- Water
- Agar-agar powder
- Castor sugar
- Mango pulp
- Lemon juice
How to make no-bake mango cheesecake with agar agar – Step by step process
Step 1: Prepare the pan
Grease the bottom and the sides of a 7-inch loose-bottomed pan or springform pan with oil or melted butter. Line the bottom of the pan with parchment paper. (Photos 1 and 2)
Step 2: The crust
Add 1.5 cups of cookie crumbs to a medium mixing bowl. Add 2 tablespoons of castor sugar and 1/2 teaspoon of ground cinnamon, and mix well. (Photos 3 to 6)
Add 5 tablespoons of melted butter and mix well, until it resembles wet sand. (Photos 7 and 8)
Transfer the cookie crumb mixture to the pan in an even layer. Press down the crumbs into the bottom of the pan using the back of a flat-bottomed measuring cup or glass. Refrigerate for 30 minutes or until set. (Photos 9 to 12)
Step 3: The mango cheesecake filling
In a medium mixing bowl, add 1 cup of cream cheese and 1/3 to 1/2 cup of sugar (adjust as per the sweetness of the mangoes). Using an electric mixer, beat on medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl with a spatula. You can also use your stand mixer with the paddle attachment. (Photos 13 to 17)
Add 1 to 2 tablespoons of lemon juice (refer to recipe tips), 1 teaspoon of pure vanilla extract, and 1/8 teaspoon of salt, and continue beating on medium speed until well combined. (Photos 18 to 25)
Note: I forgot to add the vanilla extract along with the lemon juice and salt in the video. Hence, I’ve added it later. But add everything at the same time to avoid more steps.
Combine 1/2 cup water and 1 teaspoon of agar-agar powder in a saucepan. Mix well. Bring the contents in the saucepan to a boil, stirring occasionally. Make sure that the agar-agar has dissolved completely. The solution should thicken and turn gelatinous. (Photos 26 to 29)
Add 1 cup of fresh mango pulp to the hot agar-agar solution and mix well. Set aside for 1 to 2 minutes, until lukewarm before mixing with the cream cheese mixture. (Photos 30 and 31)
Add the agar-agar-mango mixture to the cream cheese mixture and beat on medium-high speed until everything is well incorporated. (Photos 32 to 34)
Lastly, add 3/4 cup of light cream (25%) and beat until well combined and the filling is smooth. Taste the batter and adjust with powdered sugar for sweetness, if required. (Photos 35 to 37)
Work quickly in the next step, as the filling begins to set very quickly at this stage.
Pour the mango cheesecake filling evenly on the prepared biscuit base. Level the surface using a regular spatula or an offset spatula. (Photos 38 to 40)
Tap the pan on the counter a couple of times to get rid of any air bubbles. (Photo 41)
Refrigerate for an hour or until it has set.
Step 4: Mango jelly topping (optional but recommended)
In a saucepan, add 1/2 cup water and 1/2 teaspoon agar-agar powder. Mix well and bring the agar-agar solution to a boil, stirring occasionally. You will see lots of tiny bubbles at the bottom of the pan and that is completely fine. The solution will begin to thicken after all the agar-agar has dissolved. (Photos 42 to 45)
Lower the heat and add 2 tablespoons of castor sugar, continue stirring until the sugar has dissolved. (Photos 46 and 47)
Switch off the heat and add 1/2 cup of fresh mango pulp and mix well. (Photos 48 and 49)
Next, add 1 teaspoon of lemon juice. Mix well and set aside until it turns lukewarm. (Photos 50 and 51)
Pour the mixture ever so gently over the cooled and set cheesecake. Avoid pouring from a height as it will give rise to lots of tiny air bubbles which are going to be impossible to pop because the jelly begins to set almost immediately. (Photo 52)
Shake the pan gently to spread the jelly layer. (Photo 53)
Refrigerate the cheesecake for another 3 to 4 hours or until the mango jelly layer has set completely. It is best to leave it overnight.
Step 5: Unmoulding the cheesecake, decorating, and serving!
If using a loose bottom pan: Place the pan on a raised surface such as a can or something similar that is taller than the height of the pan. I used a can of coconut milk. Pull the outer ring downward away from the bottom of the pan. (Photos 54 to 56)
If using a springform pan: Run a butter knife around the edges of the pan to loosen the cheesecake. Hold the outer band with one hand and release slowly with the other hand. Be careful, if you do it too quickly the cheesecake may crack.
Transfer the cheesecake to a serving platter or cake stand. (Photo 57)
Decorate as you’d like. I just added some mango balls using a melon baller and fresh cherries to add a pop of color.
Slice and serve! Devour all that yummy cheesy mango goodness! Yum yum!
Serving suggestions
This mango cheesecake is absolutely divine all by itself. You have the rich buttery crumb crust, the creamy and moreish mango cheesecake layer, followed by the mango jelly layer that creates visual interest.
You can serve a slice of the cheesecake with a dollop of whipped cream drizzled with a little mango puree if you’d like.
Storage suggestions
This homemade mango cheesecake tastes best when it’s fresh and chilled! Since fresh mango pulp is being used here and also it is a no-bake recipe, it won’t keep well for a long time.
Refrigerate: You can refrigerate leftovers for up to 3 days in an airtight container.
Freeze: Wrap individual serving portions in plastic wrap and then in foil. Place in an airtight, freezer-safe container for up to 1 month. Thaw in the refrigerator overnight.
Recipe Tips
This recipe is not as complicated as it seems. Here are a few tips to help you make the best no-bake mango cheesecake recipe!
Room temperature ingredients: When all the ingredients are at room temperature, it helps them to combine better.
Packing biscuit crumbs: Press down the crumbs to pack them firmly. But avoid applying excess pressure while pressing down the crumb mixture or you will end up with a hard crust, which will be difficult to cut through.
Choose the best mangoes: The flavor of this cheesecake is entirely dependent on the type of mangoes you choose. So be sure to use only the best mangoes that are sweet, pulpy, and fragrant. Do not use overripe mangoes, it will totally ruin this cheesecake.
Tartness: This tip is for my Indian readers. You could jump to the next tip if you live out of India. Personally, I love using Philadelphia cream cheese to make cheesecakes. I understand that it is three times the price here in Mumbai as compared to the US and it may not be feasible to buy it. Also, it has very limited availability, so that is another issue. The next popular brand that is available here is D’lecta cream cheese. This one is pretty good and much more economical, the only thing is that I find this cheese to be a bit tangy, so you would definitely need to adjust the recipe if using this brand. Here’s what I suggest you do;
- Lemon juice: Reduce it to 1 tablespoon.
- Sugar: Or increase the sugar to 3/4. Of course, this will also depend on the sweetness of the mangoes.
Sweetness: This mango cheesecake is not overly sweet. It is the right balance of sweet and tart with a pronounced mango flavor. Taste the filling and add a couple of tablespoons of powdered sugar if required to adjust the sweetness.
Smooth and silky mango cheesecake filling: For best results, pass the mango-agar agar mixture through a fine-mesh sieve to eliminate any lumps. Do not wait until the mixture reaches room temperature as it will begin to set. Lukewarm is fine enough. If you do end up with a lumpy filling, just transfer everything to a blender or food processor and blend until silky smooth.
Cream: I’m using 25% dairy cream (D’lecta brand). Even Nestle cream will work well for the recipe. If you prefer a lighter texture, you can use 35% whipping cream or non-dairy whipping cream. Whip until soft peaks form and then fold it in batches into the cream cheese-mango mixture in the last step.
Agar-agar: Agar-agar should always be added to cold water. If you add it to hot water, it is going to be impossible to dissolve it. Agar needs to be boiled properly to activate the gelling properties. Since this is what sets the cheesecake, it is very important that you pay close attention to it. Allow it to boil properly and once it comes to a boil, lower the heat and simmer for a few more seconds. It should turn slightly gelatinous. Over boiling will affect some of its gelling properties. Also, the quantity that I’m using here is just about enough to set the cheesecake. If you want a firmer texture, increase it to 1.5 teaspoons. Avoid adding too much as the texture will change into a jello cheesecake of sorts unless, of course, you like it that way!
Agar-agar and gelatin are not the same: Please remember that agar-agar is a lot stronger than gelatin. You cannot use a 1:1 substitute. I suggest using half the quantity of agar-agar to that of gelatin.
Agar-agar powder v/s flakes: 1 teaspoon of agar-agar powder = 1 tablespoon of agar-agar flakes. So if you have flakes, use 1 tablespoon in this recipe, the procedure to activate the agar-agar will stay the same. If using strands, cut the strands, and measure out 1/3 cup for the recipe. The strands need to be soaked in cold or room temperature water for 10-15 minutes to soften them. Then proceed as instructed to activate it. I highly suggest you try and use agar agar powder as you will get better results with it.
Make a mini or individual mango cheesecake: You can set this cheesecake in cups, jars, or dessert glasses for individual servings. Make mini mango cheesecake by setting them in silicone molds. Perfect to serve a crowd and your guests will absolutely love it!
Variations of this eggless mango cheesecake
Mango key lime cheesecake: Swap the lemon juice with key lime juice and zest in the mango cheesecake filling.
Play around with the crust: Swap the digestive biscuit crust for an oreo crust, date and nut crust, or a simple sponge cake.
Add white chocolate to the filling: Melt 100 grams of white chocolate using a double boiler or in the microwave and add it after adding the mango agar mixture. Cut back on the sugar by half since white chocolate is pretty sweet.
Condensed milk: Swap the sugar with 1/3 cup of condensed milk. You may add more if you like it sweeter.
Sour cream: You can reduce the lemon juice to 1 tablespoon and add 1/4 cup of sour cream.
Other options to consider instead of the mango jelly layer: If you want to avoid this additional step, you totally can. Here are some fun alternatives;
- Reserve about 1/4 cup of the mango-agar agar mixture and swirl it in gently using a toothpick into the cheesecake layer.
- Or simply decorate the mango cheesecake with fresh mango slices to create a flower pattern.
- Or top the cheesecake with mango curd and diced mango cubes or balls
- Simply top it with diced mango cubes and/or other fruits like strawberries, blueberries, raspberries, etc.
If you do decorate with fresh mango slices and/or other fruits, be sure to do so just before serving, so that the fruits stay as fresh as possible.
Gluten-free crust: Use a date-nut crust or any gluten-free cookie or biscuit brand.
Frequently asked questions (FAQs)
What is the taste of this no-bake mango cheesecake?
This cheesecake tastes like summer on a plate! It is fresh, light, creamy, and bursting with fruity mango flavor. The buttery, cinnamon-flavored biscuit base, smooth and creamy cheesecake filling, and shiny mango jelly layer truly make this one irresistible dessert.
Can I skip the agar-agar in this recipe?
I would advise against doing that as it really helps set this no-bake mango cheesecake. The cheesecake will simply lack the structure if you omit the agar-agar. You can freeze the cheesecake until firm, but just know that it will start melting at room temperature and lose its shape.
Can I use canned mango pulp?
Yes, of course, you can swap the fresh mango pulp with canned mango pulp. You can follow the recipe as is. The only difference will be the consistency of the batter. The canned pulp has got a thinner consistency, so the final batter will be runnier than that shown in the video, but it should not matter in this recipe. The specified quantity of agar agar powder will help set the cheesecake.
Another thing to remember here is that canned mango pulp is mostly sweetened. So please make sure you read the labels, and reduce the sugar in the recipe to avoid an overly sweet cheesecake.
How to make a vegan version?
You can swap the cream cheese and butter with plant-based cream cheese and butter respectively. Use non-dairy whipping cream or coconut cream in lieu of the light cream.
How to make mango pulp for cheesecake?
Slice one side of the mango about 1/4 inch away from the stem. Repeat with the other side of the mango. Score a grid-like pattern on the flesh without cutting all the way through the skin. Use a spoon to scoop out the flesh in a bowl. Cut vertically on both sides of the seed, using a paring knife, gently remove the flesh and add it to the bowl. Discard the seed.
Add the mango chunks to a blender and blend to a smooth pulp. Avoid adding water while blending. Add a few tablespoons only if you need to facilitate blending.
Next, pass the pulp through a fine-mesh sieve, and the pulp is ready to be used in the recipe. You will need approximately 3 mangoes, around 200 grams each for this recipe. (Refer pictorial below)
Can I use frozen mango chunks in this recipe?
Yes, they will work absolutely fine. Thaw the mango chunks and then proceed as directed above to make the mango pulp.
Can I double this recipe?
Yes, you most certainly can double this no-bake cheesecake recipe. Use a 9-inch springform pan in that case.
You may also enjoy these no-bake desserts
Serradura (Portuguese sawdust pudding)
★ If you try this mango cheesecake recipe, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks so much 🙂
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No-Bake Mango Cheesecake
Ingredients
For the biscuit base
- 1.5 cups digestive biscuit crumbs 200 grams
- 5 tbsp butter melted, I've used salted butter
- 2 tablespoons sugar 30 grams
- 1/2 teaspoon ground cinnamon
For the cheesecake layer
- 1 cup full-fat cream cheese 226 grams
- 1/3 to 1/2 cup castor sugar 70 to 105 grams, depending on the sweetness of the mangoes
- 2 tablespoons lemon juice, 30 ml
- 1 teaspoon vanilla extract
- 1/8 teaspoon table salt
- 1/2 cup room temperature water, 125 ml
- 1 teaspoon agar agar powder, 2 grams
- 1 cup mango pulp, 225 grams
- 3/4 cup cream 180 grams
For the mango jelly layer
- 1/2 cup room temperature water 125 ml
- 1/2 teaspoon agar agar powder 1 gram
- 2 tablespoons castor sugar 30 grams
- 1/2 cup mango pulp 112 grams
- 1 teaspoon lemon juice 5 ml
Instructions
Prepare the pan
- Grease the bottom and the sides of a 7-inch loose-bottomed pan or springform pan with oil or melted butter. Line the bottom of the pan with parchment paper.
The biscuit base
- Add the cookie crumbs to a medium mixing bowl. Add castor sugar and ground cinnamon, and mix well.
- Add melted butter and mix well, until it resembles wet sand.
- Transfer the cookie crumb mixture to the pan in an even layer. Press down the crumbs into the bottom of the pan using the back of a flat-bottomed measuring cup or glass. Refrigerate for 30 minutes or until set.
The mango cheesecake filling
- In a medium mixing bowl, add cream cheese and sugar. Using an electric mixer, beat on medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl with a spatula. You can also use your stand mixer with the paddle attachment.
- Add lemon juice, pure vanilla extract, and salt, and continue beating on medium speed until well combined.
- Note: I forgot to add the vanilla extract along with the lemon juice and salt in the video. Hence, I've added it later. But add everything at the same time to avoid more steps.
- Combine 1/2 cup water and 1 teaspoon of agar-agar powder in a saucepan. Mix well. Bring the contents in the saucepan to a boil, stirring occasionally. Make sure that the agar-agar has dissolved completely. The mixture solution should thicken and turn gelatinous.
- Add fresh mango pulp to the hot agar-agar solution and mix well. Set aside for 1 to 2 minutes, until lukewarm before mixing with the cream cheese mixture.
- Add the agar-agar-mango mixture to the cream cheese mixture and beat on medium-high speed until everything is well incorporated.
- Lastly, add the light cream and beat until well combined and the filling is smooth. Taste the batter and adjust with powdered sugar for sweetness, if required.
- Work quickly in the next step, as the filling begins to set very quickly at this stage.
- Pour the mango cheesecake filling evenly on the prepared biscuit base. Level the surface using a regular spatula or an offset spatula. Tap the pan on the counter a couple of times to get rid of any air bubbles.
- Refrigerate for an hour or until it has set.
Mango jelly topping (optional but recommended)
- In a saucepan, add 1/2 cup water and 1/2 teaspoon agar-agar powder. Mix well and set aside for 5 minutes.
- Bring the agar-agar solution to a boil, stirring occasionally. You will see lots of tiny bubbles at the bottom of the pan and that is completely fine. The solution will begin to thicken after all the agar-agar has dissolved.
- Lower the heat and add castor sugar, continue stirring until the sugar has dissolved.
- Switch off the heat and add fresh mango pulp and mix well.
- Next, add lemon juice. Mix well and set aside until it turns lukewarm.
- Pour the mixture ever so gently over the cooled and set cheesecake. Avoid pouring from a height as it will give rise to lots of tiny air bubbles which are going to be impossible to pop because the jelly begins to set almost immediately.
- Shake the pan gently to spread the jelly layer.
- Refrigerate the cheesecake for another 3 to 4 hours or until the mango jelly layer has set completely. It is best to leave it overnight.
Unmoulding the cheesecake, decorating, and serving!
- If using a loose bottom pan: Place the pan on a raised surface such as a can or something similar that is taller than the height of the pan. I used a can of coconut milk. Pull the outer ring downward away from the bottom of the pan.
- If using a springform pan: Run a butter knife around the edges of the pan to loosen the cheesecake. Hold the outer band with one hand and release slowly with the other hand. Be careful, if you do it too quickly the cheesecake may crack.
- Transfer the cheesecake to a serving platter or cake stand. Decorate as you'd like. I just added some mango balls using a melon baller and fresh cherries to add some pop of color.
- Slice and serve! Devour all that yummy cheesy mango goodness!
Hello,
I made this cheesecake yesterday for my birthday. It turned out perfect. You have covered every part of the recipe in great detail which helped me a lot. Everyone enjoyed the cake. It was light, yet so flavorful.
Thank you very much.
Hi Meghana! Belated birthday wishes, I hope you had a fabulous day! I’m so glad to hear your feedback. Happy to know that all the details helped too. Thank you so much, appreciate it 🙂