A creamy no-bake cheesecake layered over a crisp graham cracker crust, topped with glossy mango purée and juicy fresh mango cubes. This tropical dessert is refreshing, rich, and perfect for warm-weather gatherings or elegant finales.

Why You’ll Love This Recipe

Mango Cheesecake offers a perfect balance of creaminess and tropical brightness. With its no-bake preparation, it’s ideal for warm seasons when you want a cool, satisfying dessert without turning on the oven. The combination of a buttery graham cracker crust, smooth cream cheese filling, and vibrant mango topping creates a show-stopping treat that’s as beautiful as it is delicious. Whether for celebrations, summer dinners, or brunch tables, this cheesecake never fails to impress.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup heavy cream
½ cup powdered sugar
1 tsp vanilla extract
2 tsp unflavored gelatin
2 tbsp warm water

For the Mango Layer:
1 ½ cups mango purée (fresh or canned)
2 tbsp sugar (optional, depending on mango sweetness)
1 tsp lemon juice
1 tsp gelatin (bloomed in 1 tbsp water)

For Topping:
1 cup diced ripe mango
Fresh mint leaves (optional)

directions

Prepare the crust:

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
Press the mixture firmly into the base of a springform pan.
Refrigerate for at least 20 minutes to set.

Make the cheesecake filling:

Bloom the gelatin by sprinkling it over warm water and letting it sit for 5 minutes.
Beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip heavy cream to stiff peaks.
Stir the bloomed gelatin into the cream cheese mixture until fully incorporated.
Gently fold the whipped cream into the mixture until well blended.
Pour the filling over the prepared crust and smooth the top. Chill for at least 4 hours or until set.

Prepare the mango layer:

In a small saucepan, combine mango purée, sugar (if using), and lemon juice over low heat.
Add the bloomed gelatin and stir gently until fully dissolved.
Let the mixture cool slightly, then pour it over the chilled cheesecake.
Return to the refrigerator and chill for at least 2 more hours, or until the mango layer is firm.

Decorate and serve:

Before serving, top with fresh diced mango and mint leaves for garnish.
Carefully release the cheesecake from the springform pan, slice, and serve chilled.

Servings and timing

This recipe yields approximately 10 servings.
Preparation time: 30 minutes
Chilling time: 6 hours (including setting time for both layers)
Total time: 6 hours 30 minutes

Variations

Coconut-Mango Cheesecake: Add ½ cup shredded coconut to the crust or top with toasted coconut flakes.
Vegan Version: Use vegan cream cheese, coconut cream, and agar-agar in place of dairy and gelatin.
Passionfruit Swirl: Swirl a few tablespoons of passionfruit pulp into the mango layer for extra tartness.
Mini Cheesecakes: Prepare in muffin tins with cupcake liners for individual portions.
Spiced Crust: Add a pinch of cinnamon or cardamom to the crust for subtle warm notes.

storage/reheating

Storage:
Refrigerate the cheesecake in an airtight container or covered with plastic wrap for up to 4 days. For best results, do not add the fresh mango topping until just before serving.

Freezing:
The cheesecake can be frozen (without the fresh topping) for up to 1 month. Wrap tightly in plastic and foil. Thaw overnight in the refrigerator before serving.

Reheating:
This dessert is meant to be served chilled and should not be reheated.

FAQs

Can I use canned mango instead of fresh?

Yes, canned mango or frozen mango that’s been thawed and pureed works well. Be sure to adjust sugar based on the sweetness of the fruit.

Is this cheesecake gluten-free?

Not as written, due to the graham crackers. However, you can use gluten-free graham crackers to make it gluten-free.

Can I make this cheesecake without gelatin?

Yes, substitute with agar-agar for a vegetarian version, though texture may vary slightly.

How do I prevent the mango layer from sinking?

Ensure the cheesecake filling is fully set before pouring on the mango layer to prevent mixing.

Can I prepare it a day in advance?

Absolutely. In fact, the flavors develop well if made the day before serving.

What kind of pan should I use?

A 9-inch springform pan is ideal for easy release and clean presentation.

Can I use store-bought mango purée?

Yes, just ensure it’s 100% mango with no added sugar or flavorings unless desired.

How long does it need to chill?

The cheesecake should chill for at least 6 hours in total to fully set—4 hours after the filling and 2 more after adding the mango layer.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped clean between cuts for the neatest presentation.

Can I add more fruit on top?

Yes, feel free to add berries, kiwi, or passionfruit for a colorful and flavorful fruit medley.

Conclusion

Mango Cheesecake with Fresh Mango Topping is a no-bake dessert that captures the essence of tropical indulgence. With its creamy texture, bright mango flavor, and elegant presentation, it’s a delightful choice for summer entertaining or whenever you crave something sweet, cool, and unforgettable.