No-Bake Mango Cheesecake
A creamy, tropical cheesecake that comes together fast — perfect for gatherings, celebrations, or those “I need a dessert ASAP” moments.
This No-Bake Mango Cheesecake is one of my favourite quick desserts — simple to make, unbelievably creamy, and full of that bright, tropical mango flavour we all know and love. I first made this during the Christmas rush when time (and honestly, patience) was running low, and it has stayed in my “emergency dessert files” ever since. It’s fast, foolproof, and tastes like summer in every bite.
This version has a classic graham cracker base, a light and fluffy mango cheesecake filling, and a glossy mango coulis that ties it all together. It’s refreshing, vibrant, and the kind of dessert that looks impressive with very little effort — the dream combination.
Ingredients:
Base
- 1 ½ cups crushed graham crackers
- ½ cup melted butter
Filling
- 250g cream cheese, softened
- 1 cup thickened cream
- 1 large mango, puréed
- ¼ cup sugar (adjust to taste)
- 1 tsp vanilla bean paste
- 1 tbsp gelatine mixed with 1 tbsp warm water
Mango Coulis
- 1 large mango, puréed
- 2 tbsp sugar
- 1 tbsp lime juice
Method :
- Make the Base
Mix the crushed graham crackers with melted butter. Press firmly into the base of your tin and place in the fridge to set. - Prepare the Filling
In a bowl, whip the cream cheese and sugar until smooth.
Whip the thickened cream separately until stiff peaks form.
Fold the mango purée, vanilla, and dissolved gelatine into the cream cheese mixture, then gently fold through the whipped cream until fully combined.
- Assemble
Pour the filling over the chilled base and smooth the top. Chill in the fridge until set — at least 4–6 hours, or overnight for best results.
- Make the Mango Coulis
Heat the mango purée, sugar, and lime juice in a small saucepan until slightly thickened.
Allow to cool completely before drizzling. - Serve
Slice the cheesecake and finish with a drizzle of mango coulis.
Creamy, tropical, and effortlessly delicious.
