There’s something about a no-bake mango cheesecake that feels like pure sunshine on a plate. Creamy, smooth and bursting with the natural sweetness of ripe mangoes, this dessert comes together so effortlessly—no oven, no gelatin, no agar agar, just simple ingredients doing their magic.
This No Bake Mango Cheesecake is one of those recipes that’s perfect for warm days when you want a fuss-free dessert that still feels indulgent. The buttery biscuit base pairs beautifully with the rich, velvety mango filling, creating a balance that’s both light and satisfying. Each spoonful is soft, creamy and full of tropical flavour.
What I love most about this cheesecake is how simple and forgiving it is. With just a little patience while it sets in the fridge, you’ll have a stunning dessert that looks as good as it tastes. Topped with Mango Coulis and garnished with fresh mango cubes and a dusting of biscuit crumbs, and you have a showstopper that’s sure to impress your family and guests alike.
Since there is no gelatin or agar agar, it is best to set it in individual serving bowls rather than a single serving tray. I've posted a no bake mango cheesecake using gelation and mango puree, you can see it here.
Check out other Mango recipes; Mango Pudding, Mango Milkshake, Mango Avocado Salsa
No Bake Mango Cheesecake
Ingredients
- For the base:
- 180 gms Nice biscuits
- 80 gms Melted butter
- For the filling:
- 300 gms Cream cheese (softened)
- 250 ml Whipping cream (well chilled)
- 180-200 gms Condensed milk
- 3-4 tbsp Coconut milk powder (refer notes)
- 1 cup Fresh mango cubes, bite size pieces
- For Mango Coulis:
- 1.5 cups Ripe mango (chopped )
- 1-2 tbsp Sugar (adjust based on sweetness of mango)
- 1-2 tsp Lemon juice
- 3-4 tbsp Water
Instructions
- Prepare the base
- Crush biscuits into fine crumbs. Mix with melted butter
- Press firmly into serving bowls. Chill for 30–40 minutes
- To make the filling:
- Beat cream cheese until smooth and creamy. Add condensed milk (170–180 g) and mix well.
- Add coconut milk powder and mix until smooth.
- Beat chilled whipping cream to stiff peaks. Gently fold whipped cream in batches into the cream cheese mixture.
- Pat dry mango cubes with a tissue paper and fold it gently into the cream cheese mixture.
- Pour the filling over the chilled base. Smooth the top and tap lightly. Refrigerate for at least 10–12 hours (overnight is best)
- To make mango coulis:
- Blend the ripe mango pieces to a smooth puree. Transfer to a saucepan. Add sugar and water. Cook on low–medium heat for 3–5 minutes, while stirring continuosly.
- Turn off heat and lemon juice and mix. Strain through a sieve and let it cool completely. Pour it over the fully set cheesecake. Spread gently and chill again for 1–2 hours
