This cheesecake is for when you want to bring something to the table that looks like you tried really hard – but you absolutely didn’t. There’s no oven, no water bath, no anxiety about cracked tops. It’s a full-bodied, chilled dessert that tastes like cream and mangoes and it leans into richness, not restraint.
The base is made with Oreos, because chocolate and mango pair ridiculously well together, but the real MVP is that ultra-smooth filling. It holds up without a single egg or minute of baking, thanks to a bit of gelatin and a fridge doing all the heavy lifting. This isn’t a mousse, and it’s not pretending to be a healthy alternative. It’s lush. It’s heavy on the cream cheese. It’s unapologetically extra. If you’re serving this to guests they will 100% think you bought it. Do try this recipe by using the season’s best.
No-bake Cheesecake with Mango and Oreo
Ingredients:
For the Oreo Crust:
- 35 Oreos
- 5 tbsp butter, melted
For the Cheesecake Filling:
- 4 cups cream cheese, softened
- 1 cup sour cream
- 3 ½ cups mango puree (from about 6 large ripe mangoes)
- ½ cup sugar, adjust to taste
- 1 tbsp vanilla extract
- 1 tbsp fresh lemon juice
- 2 tbsp gelatin powder (or 3 tsp agar agar for a vegetarian version)
- ½ cup cold water (for blooming the gelatin)
Instructions:
- Add the Oreos to a blender and run it till you have fine crumbs, or go the manual method – seal the Oreos in a ziplock pouch and use a rolling pin to crush into fine crumbs.
- Melt the butter, then pour it into the Oreo crumbs. Mix well to coat each crumb.
- Take a springform pan and lightly grease the sides and bottom with butter.
- Transfer the Oreo-butter crumbs into the pan and press down with the bottom of a tumbler to make it compact. You can also raise the crumbs slightly up the sides.
- Place the pan in the fridge and let the crust chill while you prepare the filling.
- Sprinkle gelatin over ½ cup cold water in a small bowl and let it bloom for 5–10 minutes.
- Once bloomed, gently heat the gelatin in the microwave for about 15–20 seconds or use a double boiler, just until it dissolves completely. Let it cool slightly, but for not too long or it will start to set and will be difficult to work with.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the sugar and mix until fully combined.
- Add the sour cream, vanilla extract, lemon juice, and mango puree, mixing until smooth.
- Pour in the cooled, dissolved gelatin and mix on low speed to incorporate it fully into the filling.
- Pour the mango cheesecake filling over the chilled Oreo crust. Smooth the top with a spatula.
- Cover the pan with plastic wrap and refrigerate for at least 6–8 hours, or overnight, until fully set.
- Once set, carefully release the cheesecake from the springform pan.
- Top with freshly diced mango or any topping of your choice before serving. Keep it chilled until ready to serve.
Tips & Tricks
- The flavor lives and dies with the mangoes you pick – you need the ripe, juicy, fragrant kind and if they feel rock-hard or smell like nothing, save them for smoothies and gp for better fruit.
- A tablespoon of lemon juice brings out the depth of the mango and cuts through all the richness from the cream cheese and sour cream. It’s a small amount, but it enriches the existing flavors.
- Cold cream cheese will clump, and once those lumps are in there, it will be hard getting them out. Let your cream cheese and sour cream sit out until they feel neutral to the touch. Even the mango puree should be room temperature if possible, for it makes combining everything way easier.
- Once the gelatin is in, you’re locked in, so, before you bloom it and pour it into the filling, taste the filling. Does it need a little more sugar? A little lemon? Adjust while you can.
- Make sure to bloom the gelatin before using, then melt it either in the microwave or over a water bath. It sets quite fast so make sure you use it soon.
- This cheesecake needs a solid 6-8 hours of fridge time to set properly, ideally overnight. Don’t rush it or you’ll end up with a semi-liquid mess that only kind of slices and collapses. And cover it in the fridge so it doesn’t absorb every other smell in there.
- Want to add a mango glaze or swirl puree on top? Go for it, but only once the base layer has set. If you pour mango on too early, it’ll sink right in or mess with the texture. Wait for a firm top, then get creative.