This soft, creamy no-bake cheesecake is paired with sweet, fresh ripe mango puree, delivering a tropical sensation in every bite. The texture is smooth and melts in your mouth, sitting atop a crunchy, savory cookie crust—perfect as your go-to dessert when mango season arrives. It's easy to make and looks beautiful, whether for a special occasion or simply treating yourself.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams Marie biscuits or graham crackers
- 100 grams Unsalted butter, melted
- 400 grams Cream cheese, room temperature
- 100 grams Powdered sugar
- 300 ml Heavy cream (whipping cream/heavy cream), cold
- 2 large pieces Ripe mangoes, blended into puree
- 10 grams Gelatin powder (non-animal/beef-based)
- 4 tbsp Water to dissolve the gelatin
- 1 tbsp Lemon or lime juice
- 1 piece Fresh mango for topping, diced
- to taste Mint leaves for garnish (optional)
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👩🍳 Instructions
- 1 Crush the Marie biscuits until fine using a food processor, or place them in a plastic bag and crush with a rolling pin.
- 2 Mix the crushed biscuits with the melted butter, stirring until the texture resembles wet sand.
- 3 Pour the biscuit mixture into a springform pan (8-9 inch/20-22 cm diameter), flatten and pack it down using the back of a spoon or the bottom of a glass. Chill in the refrigerator for 20-30 minutes to set.
- 4 Dissolve the gelatin powder in the water, stir well, then heat briefly over low heat or in the microwave for 15-20 seconds until clear and fully dissolved. Set aside until lukewarm.
- 5 In a separate bowl, beat the cream cheese and powdered sugar with a mixer on medium speed until smooth and lump-free, about 2-3 minutes.
- 6 Add the mango puree and lemon juice to the cream cheese mixture, and beat again until well combined and smooth.
- 7 In another bowl, whip the cold heavy cream until stiff (soft peaks to stiff peaks).
- 8 Pour the dissolved gelatin into the mango cream cheese mixture while quickly stirring to prevent clumping.
- 9 Gradually fold the whipped cream into the cream cheese mixture, gently folding with a spatula to preserve the air, until fully combined with no white streaks remaining.
- 10 Pour the cheesecake batter over the set biscuit base, and smooth the surface with a spatula.
- 11 Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight until fully set and firm.
- 12 Before serving, carefully release the cheesecake from the springform pan. Decorate the top with fresh diced mango and mint leaves.
- 13 Slice using a knife dipped in warm water for clean cuts, then serve chilled.
💡 Tips
• Make sure the cream cheese is fully at room temperature so it beats easily and stays lump-free.
• Choose truly ripe, sweet mangoes (such as Honey or Alphonso mangoes) for the best puree results.
• The gelatin must be fully dissolved and not too hot when mixed into the cream cheese batter to avoid clumping.
• This cheesecake can be stored in the refrigerator for up to 3-4 days in a tightly sealed container; do not store it in the freezer, as this can ruin the texture.
📊 Nutrition Facts / serving
320 kkal
Calories (kcal)
5 gramg
Protein
22 gramg
Fat
27 gramg
Carbs
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