Tangy, cool, and moreish, the no-bake mango cheesecake is loaded with fresh fruit flavors that cut through the rich, creamy filling, with butter-laced crumbs rounding off the mini masterpieces.
Come summer, I go manic with no-bake and quick recipes. Add in the natural flavor and burst of color of mangoes, and the dessert becomes more joyful and appetizing.
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All the reasons to love no-bake mango cheesecake
Refreshing make-ahead dessert
You don’t need to turn on the oven!
The topping of fresh mangoes multiplies its flavor and color
Perfectly balanced treat with mango curd sweetness playing well with cream cheese tartness
How to make no-bake mango cheesecake?
The basic recipe is essentially the same as my no-bake saffron cheesecake, but it’s dolled up with mangoes with complementary endnotes of lemon and saffron.
Get the cookie-crumb crust ready
Step 1: Crush your digestive biscuits. How you do it is not important. Use a rolling pin or your food processor.
Step 2: Combine it with melted butter.
Step 3: Spoon the crumb into individual glasses or dessert bowls and set them aside.
Whip the cream cheese filling
Step 4: Whisk cream, cream cheese, icing sugar with homemade mango curd, and a dash of lemon juice with an electric beater till it is thick and creamy.
Step 5: I couldn’t resist folding in some cream soaked with a hefty pinch of saffron.
Step 6: Taste the filling and adjust for sweetness.
Assemble the no-bake cheesecake!
Step 7: On the cookie crust, spoon or pipe the mango cheesecake filling. Smoothen the top.
Step 8: Change the nozzle of your piping bag, and then plonk little stars of the cream cheese filling along the edges of the glass or dessert bowl.
Step 9: Chill for at least 2 to 3 hours. And if you’re not pressed for time, even more.
Step 10: Pile the center high with chopped chunks of mango and a few slivers of pistachio and serve.
Pro tips for making no-bake mango cheesecake
- Cold ingredients are harder to whip into a smooth, lump-free filling. So, make sure all your ingredients are at room temperature.
- The mango curd is easy to make and quick. I made a jar a week or so back and since then I’ve been using it for all sorts of recipes, like this one and mango-filled donuts. For the vegan mango curd recipe, swing by here.
- To adjust the consistency of the filling, feel free to stir in more cream. It shouldn’t be thick but rather have a soft, dropping viscosity.
- Always garnish with mango pieces and pistachio right before you serve.
- The longer you let the no-bake cheesecake chill, the better it gets. So, if you can, make it a day before and let the filling set beautifully.
- I made 5 servings with this recipe, but you can just as easily double or halve it!
More no-bake recipes for summer
No-Bake Oatmeal Peanut Butter Bars
No-Bake Peanut Butter Chocolate Cookies
📖 Recipe
No-Bake Mango Cheesecake
Ingredients
Cookie Base
- 3/4 cup Digestive biscuits, crushed
- 1/4 cup Butter, melted
Mango Cheesecake Filling
- 1 1/4 cup Mango curd
- 1 cup Cream cheese
- 1/2 cup Icing sugar
- 1 cup Cream I used Amul cream, with 25% fat
- 1 tsp Lemon juice
- 1 tsp Saffron dissolved in 1 tbsp cream
- Mango cubes, pistachio slivers for topping
Instructions
Cookie Base
- Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand. Keep aside.
Mango Cheesecake Filling
- With a hand whisk or electric beater, beat mango curd, cream, cream cheese, and icing sugar till you have a nice, thick, creamy mixture.
- Whisk in lemon juice and saffron-soaked cream.
- Taste and adjust for sweetness and flavor.
Assembly
- Spoon the crushed cookie mixture into the bottom of your dessert glasses. Press it down slightly.
- Pipe the cream cheese filling on top of the crust base. Smoothen the top.
- You can pipe some cheesecake filling flowers along the edge of the bowl for a decorative pattern, using a star nozzle.
- Chill well for at least 2 hours.
- Top with fresh mangoes, and pistachio slivers before serving. Enjoy!
Nutrition
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