No Bake Mango Cheesecake Recipe

Deliciously light, creamy, and packed with fresh fruit, this no bake mango cheesecake recipe is a great spring or summer dessert.

It has three layers that play beautifully off each other, both texturally and flavor-wise. The top layer is a mango jelly that we make from scratch (don’t be intimidated, it couldn’t be easier!). It has a vibrant golden yellow color, intense sweet/tart mango flavor, and fun jiggly texture. The middle layer is the cheesecake layer, the heart and soul of this dessert. It also has some wobble, and its texture is creamy, yet airy with a sweet, fruity, slightly tangy flavor. Last but not least, the crust is mostly toasted hazelnuts with a little richness from butter and a subtle sweet vanilla aroma and taste.

Perfect for a special brunch (like Mother’s Day) or any summer gathering (make it for Memorial Day or Fourth of July), this one is sure to be a hit!

What Makes This Recipe Extra Special

• It’s heavy on the mango. There is 1 kilogram of mangoes in this cheesecake, and it’s just a 7-inch cheesecake! If they’re in season and you’re knee-deep in mangoes, this recipe is a great way to use them.
• Light, refreshing flavor and it won’t heat up your kitchen when you make it. The perfect summer dessert, this is sweet but not heavy, and we don’t use the oven at all.
• It’s healthier, but still tastes decadent. There are a few easy healthy swaps we use in this recipe. In the crust, we skip the cookie crumb base and opt for nuts instead. In the filling, we use a bit of Greek yogurt in place of heavy cream. And lastly, we use a granulated keto sweetener instead of regular granulated white sugar to keep the sugar down (but of course you can use regular sugar if that’s your preference). The end result is a gluten free dessert that’s much lower in carbs. Each serving of this healthy version of mango cheesecake has about 307 calories, 9 grams protein, 15 grams total carbs, and 3 grams fiber.

Ingredients

Instructions

This recipe is very easy to make, but there are multiple long wait times. To make sure the process runs smoothly and you know what to expect, I recommend reading the full recipe through before starting.

1: Make the Hazelnut Crust:

1. Prep. Line the bottom and sides of a 7-inch springform pan with parchment paper. (I use 1 piece for the bottom and then cut a parchment “collar” for the sides, taping it together to hold it in place.)
2. Make the crust. Add the hazelnuts, sweetener, and salt to a food processor and pulse until finely chopped. Add the melted butter and vanilla, and process until it forms a “dough” that sticks together when you squeeze it.
3. Line the pan. Add the hazelnut mixture to the prepared pan, spread it out evenly with your hands, and then use a glass to press it down firmly into the bottom of the pan. Set aside for now.

2: Make the Mango Cheesecake Filling:

1. Bloom the gelatin. Add the cold water to a small bowl and sprinkle the gelatin on top. Let it sit for a couple minutes without stirring so it can harden. Once it’s hardened, mix in the hot water until the gelatin is fully dissolved.
2. Mix. While the gelatin blooms, add the cream cheese, mango puree, Greek yogurt, sweetener, vanilla, and salt to a large bowl. Use a hand-held electric mixer to beat until smooth and creamy. Add the liquified gelatin and mix until well-combined (TIP: don’t over-mix or you’ll get too many air bubbles in your cheesecake).
3. Chill (4 hour wait time). Immediately transfer the filling to the pan with the crust and spread it out evenly. Gently but firmly tap the pan on the countertop a few times to remove any air bubbles. Chill 4 hours before adding the mango jelly on top.

3: Make the Mango Jelly Topping:

1. Bloom the gelatin. Add the cold water to a small bowl and sprinkle the gelatin on top. Let it sit for a couple minutes without stirring so it can harden. Once it’s hardened, mix in the hot water until the gelatin is fully dissolved.
2. Mix. While the gelatin blooms, add the mango puree, lemon juice, and sweetener to a large bowl and whisk to combine. Add the liquified gelatin and mix until well-combined. Immediately pour the mango jelly on top of the cheesecake and spread it out evenly.
3. Chill (8 hour wait time). Cover the cheesecake with plastic wrap and refrigerate 8 hours before slicing and serving. By letting this set fully, you will be rewarded with gorgeous clean slices!

Variations

• Coconut mango cheesecake – For the crust, reduce the hazelnuts to 1 cup and add 1/3 cup unsweetened shredded toasted coconut. Right before serving, garnish each piece with whipped coconut cream and a sprinkle of toasted coconut flakes.
• Ginger mango cheesecake – In the crust, use 1 1/4 cups of gingersnap cookies instead of hazelnuts and omit the sugar and salt. Add 1 teaspoon of freshly grated ginger to the cheesecake filling. Serve garnished with whipped cream and finely chopped crystalized ginger.
• Mango passion fruit cheesecake – Swap out up to half of the mango puree for passion fruit puree. Passion fruit can be on the tart side, so taste and add more sugar if desired before setting the filling. Serve garnished with fresh mango and passion fruit.

Storage

Store wrapped in the fridge for up to 4 to 5 days.

Frequently Asked Questions

If You Love Mango, You Don’t Want to Miss These Recipes

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• Mango Shortcake