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A mango cheesecake on a cake stand with a slice cut and slightly pulled out.
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Mango Cheesecake

Classic creamy no-bake cheesecake is given a summer-twist in this Mango Cheesecake recipe! It’s light, airy, sweet, and simply a summer dessert delight.
Course Dessert
Cuisine American
Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Servings 12 servings
Calories 404kcal
Author John Kanell

Ingredients

For the Crust:

  • 1 sleeve graham crackers (about 9 crackers/136g)
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter melted (70g)

For the Cheesecake Filling:

  • 2 (.25-ounce/7g) packages gelatin powder
  • ⅓ cup cold water (80ml)
  • 3 (8-ounce/226g) blocks cream cheese room temperature
  • 2 cups mango puree (from about 3 mangos/ see Notes) (480ml/478g)
  • 1 cup granulated sugar (200g)
  • 1 tablespoon lime juice

For the Topping:

  • 1 teaspoon gelatin powder
  • ¼ cup cold water (60ml)
  • 1 cup mango puree (240ml/239g)
  • 1 tablespoon lime juice

Instructions

For the Crust:

  • In the bowl of a food processor, combine the graham crackers and sugar. Pulse until the crackers are ground into fine crumbs. Add the melted butter and pulse until the mixture feels like wet sand. Transfer the mixture to the prepared pan. Using the bottom of a glass or measuring cup, press the graham cracker mixture into the bottom of a 9-inch springform pan. Freeze while preparing the filling.

For the Cheesecake Filling:

  • In a small bowl, sprinkle the gelatin evenly over the surface of the cold water. Set aside to hydrate, about 5 minutes. Once the gelatin is hydrated completely, microwave in 5-second intervals until melted. Stir and let cool slightly, about 5 minutes.
  • In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, mango puree, sugar, and lime juice on medium-high speed until smooth, about 2 minutes, stopping to scrape down the sides a few times during mixing.
  • With the mixer running on low speed, slowly pour the cooled gelatin into the cream cheese mixture, stopping to scrape down the sides as needed.
  • Pour the filling into the chilled crust and chill until the filling is set, about 4 hours.

For the Topping:

  • In a small bowl, sprinkle the gelatin evenly over the surface of the cold water. Set aside to hydrate, about 5 minutes.
  • Combine the mango puree and lime juice in a medium sauce pan over medium-low heat, stirring frequently. Heat until it is warm to the touch, then gently whisk in the hydrated gelatin until fully dissolved. Remove from heat, and allow to cool slightly, stirring occasionally, about 10 minutes.
  • Carefully pour the topping over the chilled cheesecake filling and gently shake it into an even layer. Refrigerate until the topping has set, about 2 hours or up to overnight. Top with more fresh mango before serving, if desired.

Notes

  • Let the gelatin fully hydrate. This will take approximately 5 minutes. Additionally, always hydrate the gelatin in cold water. If you don’t hydrate it before adding to the filling or topping, it can become grainy and clump together, creating an unpleasant texture and can also keep the filling and topping from not setting up properly.
  • Let the cheesecake filling completely set before topping it. Chill until firm, approximately 4 hours in the refrigerator. My recipe actually works well frozen! So, if you need to speed up the chilling process, you can freeze the base.
  • Variation options. For an ultra-rich cheesecake filling, add ½ cup sour cream to the filling. You could also substitute a tablespoon or two of the mango puree in the filling or topping with passion fruit syrup or puree for some extra tropical flavor.

Nutrition

Calories: 404kcal | Carbohydrates: 41g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 255mg | Potassium: 207mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1596IU | Vitamin C: 24mg | Calcium: 73mg | Iron: 1mg