No oven? No problem! We’ve got just the thing for the special occasion of Mother’s Day, the perfect no-bake mango cheesecake recipe for mom. This vibrant and no-bake mango cheesecake makes a wonderful Mother's Day treat that combines the sweetness of mangoes with the creamy richness of the cheesecake. Since it doesn't require baking, it's relatively simple to prepare and perfect for summer celebrations like this special day. Whether you want the mango puree in your cheesecake or on top of it, this no-bake cheesecake is sheer perfection.
No-Bake Mango Cheesecake Recipe
Ingredients
For the crust:
- 2 cups graham cracker crumbs (about 15-16 full sheets, crushed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 1 ½ cups cream cheese, room temperature
- 3/4 cup granulated sugar
- 2 cups fresh mango puree (from 3-4 ripe mangoes)
- 1 tbsp lemon juice
- 1 tbsp unflavored gelatin powder
- 1/4 cup cold water
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
For the topping:
- 1 large ripe mango, thinly sliced
- 2 tbsp mango jam, for glaze (optional)
- Fresh mint leaves, for garnish (optional)
Instructions
- Let’s prepare the crust for the cheesecake first: take a medium sized bowl, and break the graham cracker into crumbs and mix it with sugar.
- Then pour in the melted butter into the bowl and mix well until all of the crumbs are evenly coated with it.
- Transfer the butter crumbs into a 9-inch springform pan, and press down with your hands or with the bottom of a thick vessel to create a compact and even layer.
- Refrigerate the biscuit base, for at least 30 minutes, while you prepare the filling.
- Take a small bowl filled with cold water and sprinkle the gelatin over it and let it sit for 5-10 minutes to bloom.
- Once it has bloomed, microwave the gelatin mixture for about 20-30 seconds until dissolved. You could also heat it in a small saucepan insead. Once it has dissolved, set aside to cool.
- Take a large mixing bowl, add the softened cream cheese, beat it then and add the sugar, then beat again, until smooth and fluffy.
- Add the fresh mango pulp and lemon juice to a blender and puree it until smooth.
- Add this to the cream cheese mixture and mix well until combined. Then stir in the dissolved gelatin mixture until fully mixed in.
- Next, take a separate bowl, and whip the heavy cream and vanilla extract until stiff peaks form.
- Fold the whipped cream into the mango cream cheese mixture carefully, until evenly combined.
- Pour the cream cheese filling over the prepared crust and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 6 hours, until it’s completely set.
- When ready to serve, carefully release the cheesecake from the springform pan.
- Arrange diced mango on top in a decorative pattern. You could also add a mango sauce on top before adding the mango cubes on top.
- If using the jams, warm the mango jam slightly and brush it over the mango slices for an amazing shine. Garnish with fresh mint leaves. Slice and serve chilled.
Notes:
- Choosing mangoes: Select ripe, fragrant mangoes that yield slightly to pressure for the best flavor. Breeds like Alphonso mangoes work particularly well for their sweet flavor and smoothness with minimal fibers.
- Making It Ahead: This cheesecake can be prepared up to 2 days ahead and kept refrigerated. Make sure you add the fresh mango topping just before serving and not before.
- Gelatin Woes: If your gelatin starts to set before mixing with the cream cheese mixture, warm it gently again until just liquid, but not hot.
- Serving suggestion: Present the cheesecake on a decorative plate with a small vase of flowers on the side for a perfectly complete Mother's Day presentation.
- Mango Sauce: Instead of mixing in the mango puree, you can instead make the cheesecake sans the mango and layer it as a top layer like many bakeries too and top with glazed mangoes like usual.