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No-Bake Mango Cheesecake

This vibrant no-bake mango cheesecake features a crunchy biscuit crust topped with a silky, bright mango layer. Made with fresh mangoes, cream cheese, and gelatin, it offers a creamy, refreshing texture that’s perfect for summer days. The final dessert is smooth, colorful, and slightly wobbly, capturing the essence of sunshine in every slice.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g Digestive biscuits or graham crackers, crushed finely
  • 60 g Unsalted butter melted
  • 2 pieces Ripe mangoes peeled and pitted
  • 200 g Cream cheese softened at room temperature
  • 2 tbsp Honey or maple syrup adjust to taste
  • 1 tbsp Lemon juice fresh preferred
  • 1 tsp Gelatin powder or agar-agar for vegan option
  • 2 tbsp Cold water for blooming gelatin

Equipment

  • Springform pan
  • Food processor or zip-top bag
  • Mixing bowls
  • Spatula
  • Small saucepan
  • Blender

Method
 

  1. Place the digestive biscuits in a food processor or zip-top bag and crush until fine crumbs, or pulse in short bursts. This creates a buttery, crumbly mixture perfect for the crust.
  2. Transfer the crushed biscuits to a bowl and pour in the melted butter. Mix until all crumbs are coated and sticky, then press this mixture evenly into the bottom of a springform pan to form the crust. Chill in the fridge for 15 minutes while you prepare the mango layer.
  3. While the crust chills, peel and pit the mangoes, then blend the flesh in a blender until smooth and vibrant orange. Set aside.
  4. In a mixing bowl, beat the softened cream cheese with honey and lemon juice until smooth and creamy. Add the mango puree and blend again until fully combined and bright orange.
  5. Sprinkle the gelatin powder over the cold water and let it bloom for 5 minutes. Then, gently heat the mixture in a small saucepan until the gelatin dissolves completely, about 30 seconds, but do not boil.
  6. Quickly pour the dissolved gelatin into the mango mixture, stirring vigorously to combine. This step helps the cheesecake set without becoming too firm.
  7. Remove the crust from the fridge and pour the mango filling over it, smoothing the top with a spatula. Return to the fridge and chill for at least 4 hours or overnight, until set and slightly wobbly.
  8. Once set, gently run a hot knife around the edges of the springform pan and carefully remove the sides. Slice with a hot, wet knife and serve chilled, garnished with fresh mango slices or mint if desired.

Notes

For an extra tropical touch, garnish with toasted coconut flakes or a sprig of mint. If you prefer a sweeter crust, add a teaspoon of sugar to the biscuit mixture before pressing into the pan.