Tangy, cool, and so delicious, this no-bake mango cheesecake is bursting with fresh, juicy mango flavor! The velvety, creamy saffron-hued filling, combined with a buttery crunchy cookie base makes this no-bake cheesecake a mango lover's dream come true!!
Come summer, and the abundance of mangoes in the market is forever tempting me to buy them by the cart loads! While we LOVE eating the fruit in all its glory, it also is fabulous in desserts. The ripe, bright, luscious mangoes make any dessert absolutely irresistible!
The no-bake mango cheesecake is no exception. Super easy to make, this cheesecake is as effortless as it can get. A jar of mango curd helps making it in a jiffy! A sureshot winner, this mango cheesecake recipe is totally fool-proof and so well loved by everyone.
If you love mangoes as much as I do, do try this easy 3-ingredient mango mousse, mango float, and mango ricotta cheesecake!
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Why You'll Love This Recipe
✨No need to turn on the oven, making this an ultimate summer dessert! Cool, creamy and totally fuss-free!
✨Bursting with bright, juicy mango flavors, this no-bake cheesecake is a mango-lover's delight!
✨This mango cheesecake has a smooth, silky texture with a buttery biscuit base that adds a lovely crunch. Absolutely irresistible!
✨This cheesecake is a great make-ahead dessert. Perfect for easy entertaining and weeknight dessert cravings!
How To Make No-Bake Mango Cheesecake
The basic recipe is essentially the same as my no-bake saffron cheesecake, but it’s dressed up with mangoes and complementary endnotes of lemon and saffron.
Step 1: Crush your digestive biscuits. You can 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.
Step 4: Stir together saffron and 1 tablespoon cream. Keep aside for 5 minutes.
Step 5: 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 6: Whisk in lemon juice and the saffron-soaked cream.
Step 7: Taste the filling and adjust for sweetness.
Step 8: Spoon or pipe the mango cheesecake filling on top of the cookie crust. Smoothen the top. You can also pipe some of the filling along the edge of the bowl for a decorative pattern, using a star nozzle.
Step 9: Place the 1/4 cup filling in a piping bag and pipe little stars along the edges of the dessert cup.
Step 10: Chill for at least 2 to 3 hours. And if you’re not pressed for time, even more.
Step 11: Top with chopped chunks of mango and a few slivers of pistachio and serve.
Pro Tips
- Cold ingredients are harder to whip into a smooth, lump-free filling. So, make sure all your ingredients are at room temperature.
- You can use store-bought or homemade mango curd. It's so so good in these mango-filled donuts too!
- To adjust the consistency of the filling, stir in more cream if it's too thick. Add more cream cheese if it's too soft.
- Garnish with mango pieces and pistachios 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!
📖 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
- Combine saffron with 1 tbsp cream. Keep aside for a few minutes.
- 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 also 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!
Notes
- Cold ingredients are harder to whip into a smooth, lump-free filling. So, make sure all your ingredients are at room temperature.
- You can use store-bought or homemade mango curd. It's so so good in these mango-filled donuts too!
- To adjust the consistency of the filling, stir in more cream if it's too thick. Add more cream cheese if it's too soft.
- Garnish with mango pieces and pistachios 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!
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