No Bake Mango Cheesecake Recipe

This no bake mango cheesecake recipe has a creamy, fluffy texture similar that's to mousse but slices beautifully. And it's packed with four fresh mangoes! It's light and refreshing but still decadent, and makes a lovely spring or summer dessert.

Course Dessert

Cuisine American

Keyword Mango Cheesecake, Mango Cheesecake Recipe, No Bake Mango Cheesecake

Prep Time 20

Cook Time 0

Chill Time: 12

Servings servings

Calories 307kcal

Author Faith Gorsky

Equipment

7-inch springform pan

Ingredients

Hazelnut Crust:

1 1/4 cup whole hazelnuts peeled and toasted (unsalted)
1 tablespoon granulated keto sweetener or regular granulated white sugar
1/8 teaspoon salt
2 1/2 tablespoons unsalted butter melted
1 teaspoon pure vanilla extract

Mango Cheesecake Filling:

3 1/2 tablespoons cold water
3 1/2 teaspoons beef gelatin powder
3 1/2 tablespoons hot water just off the boil
8 ounces cream cheese at room temperature
1 cup mango puree see Notes
1/2 cup plain unsweetened Greek yogurt
3/4 cup granulated keto sweetener or regular granulated white sugar
1/2 tablespoon pure vanilla extract
1/8 teaspoon salt

Mango Jelly Topping:

2 tablespoons cold water
2 teaspoons beef gelatin powder
2 tablespoons hot water just off the boil
1 cup mango puree see notes
1 teaspoon fresh lemon juice
3 tablespoons granulated keto sweetener or regular granulated white sugar

US Customary - Metric

Instructions

For the Hazelnut Crust:

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.)
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.
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.

For the Mango Cheesecake Filling:

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.
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).
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.

For the Mango Jelly Topping:

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.
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.
Chill (8 hour wait time). Cover the cheesecake with plastic wrap and refrigerate 8 hours before slicing and serving.

Video

Notes

Mango: You'll need about 1 kilogram (2.2 pounds) of fresh, whole, ripe mangoes for this recipe. For me, this was 4 champagne mangoes. You can use Alphonso mangoes or Ataulfo mangoes (also called honey mangoes or champagne mangoes). (TIP: Make sure your mangoes are ripe so your cheesecake has the right sweetness level.) After peeling and removing the seeds, the mango flesh should weigh about 1 1/3 pounds and should measure about 4 cups chopped. To make the puree, add the chopped mango to a blender or food processor and puree until completely smooth (a high speed blender works best here). Don't add any water.
Storage: Store wrapped in the fridge for up to 4 to 5 days.

Nutrition