No Bake Mango Cheesecake

Ingredients for no bake mango cheesecake

For the mango cheesecake filling:

• Mango: I love to make this with fresh mangoes when they are in season, but just like my mango mousse recipe, you can make it year round with canned or frozen mango puree. Frozen mangoes are also a great option (I love them in a frozen mango margarita) because you don't have to worry about cutting them up. If using fresh, I prefer yellow mangoes, however any mango variety will work just fine too.
• Cream cheese: How can you have cheesecake without cream cheese? Use the full-fat kind.
• Heavy cream: The heavy cream ensures that all of our other ingredients come together to form a silky texture.
• Gelatin powder and hot water: Don't be afraid of the gelatin. It's easy to use once you know a few tips and it's what helps our mango cheesecake hold its shape with no baking.
• Lime juice and zest: Mango and lime love each other. We'll use a bit of lime juice for acidity and the zest to add a floral quality. Always use citrus zest to amp up flavor!
• Sugar: Regular granulated sugar, you don't need superfine. The sugar will easily melt into the other ingredients because of the food processor method we'll use to mix up the filling.

For the cheesecake crust:

• Graham crackers: This is the classic choice. Feel free to mix it up and try the same amount of your favorite cookie, if you like.
• Brown sugar: Light or dark, the brown sugar adds and earthy sweetness that complements the mango.
• Melted butter: For a classic press-in crust.
• Kosher salt: We need that bit of salt to balance out the sweet/tart flavors of the cheesecake filling.

Optional toppings:

• Fresh mango
• Basil leaves or mint leaves
• Lime zest
• Whipped cream

How to make no bake mango cheesecake

We're going to mix up our mango cheesecake entirely in the food processor. This method is adapted from Recipe Tin Eats. If you don't have a food processor, you can use a hand mixer, but you will need to start with frozen mango pulp or canned mango puree, instead of fresh or frozen mangoes.

Before you begin: This method requires a LARGE food processor, at least 10 cups. If your food processor is smaller, you can remove the mango and just process the other ingredients in batches. Then transfer to a bowl and stir in the mango until filly incorporated.

Step 1: Prep the pan

Butter the sides and bottom of a 9-inch springform pan. Flip the bottom upside down and cover with a sheet of parchment paper that is large enough to stick out of the sides.

Close the pan around the parchment-lined bottom, making sure it fits securely into the grooves and is not moving up or down once you close it. This is a little tricky, but keep going and you'll get it.

Line the sides of the pan with parchment paper.

TIP: We're turning the bottom of the pan upside down so that it's easier to transfer the mango cheesecake to a serving plate once it's done. If you find this too difficult to maneuver, just put the bottom of the pan in as you normally would, and line it with parchment. Then you can just transfer the pan bottom to the plate with the cheesecake still on it.

Step 2: Make the crust

In a small food processor, pulse the graham crackers until they have a fine, sandy texture. Add the brown sugar and kosher salt and pulse a couple more times to combine, then add the melted butter and pulse until it comes together.

Use your hands to press the crust into the pan, making sure it is evenly distributed and goes right up to the edges of the pan all the way around.

Place in the freezer to chill while you make the filling.

Step 3: Mix the gelatin

In a wide, shallow container, whisk the gelatin with hot water (120 to 140 degrees F) until completely dissolved. Allow to set up for 5 minutes while you prepare the rest of the filling.

It will thicken, but it should not have any clumps. It should still be liquid enough to pour. If it has lumps or is too solid, see tips below to find out how to fix it.

NOTE: If using fresh mango, be sure your mango is peeled and sliced before you mix the gelatin so it doesn't sit too long and get too firm.

Step 4: Puree the mango

Add sliced fresh mango or drained frozen mango to a 10 cup or larger food processor and run on high until it is very smooth. (If using canned mango puree you can skip this step.)

Step 5: Finish the cheesecake filling

BEFORE YOU BEGIN: This method requires a LARGE food processor, at least 10 cups. If your food processor is smaller, you can remove the mango and just process the other ingredients. Then transfer to a bowl and stir in the mango until filly incorporated.

Add the heavy cream, softened cream cheese, lime juice, lime zest, and gelatin mixture to the food processor and run on high until the mixture is completely smooth.

Step 6: Chill the mango cheesecake overnight

Pour the cream cheese mixture over the crust and cover with aluminum foil. Allow to chill overnight.

To serve, top with lime zest, decorate with fresh mango or herbs if desired.

Mango cheesecake tips

• It's very important to use a wide flat container to bloom the gelatin. surface. The powder has to touch the water to start to dissolve properly and we're using a fair amount of it here.
• If you have clumps in your gelatin mixture or if it has set up too solid, pop it into the microwave for 10 - 15 seconds at a time until it's liquid enough to stir to dissolve. If you still have a clump or two, pick it out.
• Make sure your cream cheese is at room temperature before you begin. You may still see some tiny white lumps when you first begin to mix the ingredients together, but keep running the food processor until they disappear. The warmth of the gelatin mixture and the heat from the blades should ensure that it blends in completely.
• Flipping the bottom of the springform pan makes transferring the mango cheesecake to a serving plate a bit easier. Make sure you do this immediately after removing it from the fridge while the crust is still very cold and solid. Gently loosen the crust from the parchment by running a knife under it, then use one large or two smaller spatulas to slide it onto the plate.

FAQ

Storage and make ahead

You can make the crust up to 3 days ahead and keep it in the freezer. If using fresh mangoes, the mango puree can be made one day ahead.

Make your no bake mango cheesecake up to 2 days ahead, keep it in the springform pan covered with foil in the refrigerator until ready to serve. Leftovers can be kept in an airtight container in the fridge for up to 3 days.

Freezing

This no bake mango cheesecake freezes well in individual slices. Place in an airtight container and allow to freeze overnight. Then wrap each slice in plastic wrap or foil to protect it and freeze for up to 2 months.

More no bake dessert recipes

• Chocolate mouse might sound intimidating but it is one of the easiest desserts to make, not to mention a French classic!
• A Coffee Granita can perk you up and cool you down at the same time!
• Strawberry Compote can be served over ice cream, stirred into yogurt or oatmeal, or served with pancakes!