Mango Cheesecake

Sometimes, the best things in life are the simplest ones. This refreshing No-Bake Mango Cheesecake is so simple to make, it’s hard to go wrong! Chunks of sweet and juicy fresh mango is folded into this smooth creamy cheesecake on a crunchy biscuit base, then topped with more fresh mango arranged to look like a rose. For the best looking mango rose, use ripe but firm mangoes and slice them as thin as you can.


(Makes 1 x 6″ round cake)

120g digestive biscuits
60g butter, melted

225g cream cheese, soft
60g sugar
150ml whipping cream
1 tsp lemon juice
60ml milk, warm
3 sheets gelatin
½ mango, cut in chunks

2 large fresh mangoes



  1. To make base, blitz digestive biscuits into crumbs in a food processor. Combine biscuit crumbs with melted butter and press into the bottom of a 6” springform pan or cake ring.
  2. To make cheesecake layer. soak gelatin sheets in ice water until soft. Meanwhile, heat up the milk so that it is hot but not boiling. Squeeze the softened gelatin sheets to remove excess water, then stir them into hot milk to dissolve.
  3. In a food processor or blender, combine cream cheese, sugar, lemon juice and cream until the mixture is smooth.
  4. Add in milk-gelatin mixture and blend again until smooth. Then pour cheesecake mixture into a bowl
  5. Remove the skin and seed of one mango and cut half a mango into chunks. Reserve the other half a mango for topping later.
  6. Fold mango chunks into cheesecake mixture, then pour mango cheesecake mixture onto crust and chill until set, about 3-4 hours.
  7. Before serving, remove the skin and seed of remaining mango and cut into half lengthwise. Then slice all the mangoes into 3mm thin slices.
  8. Starting with the larger segments, arrange mango slices around the cake, overlapping the end of one slice over the next. Then repeat the same in concentric circles towards the center, using smaller slices as you get closer to the center of the “rose”. Finally, roll a small slice into a circle and place it in the center to form the “bud” of the mango “rose”.
  9. Serve and enjoy cold.

42 thoughts on “Mango Cheesecake”

    • Sweetness is quite subjective, it is sweet enough for us especially when the mangoes are very sweet and ripe. However, the good thing about no-bake recipes is you can taste it after blending and add more sugar until you are satisfied!

    • If you’re using gelatin powder, you can use 1 tablespoon and bloom it in ¼ cup of water before dissolving it in the hot milk

    • There is a difference in the source, the bloom strength and the way it is used in a recipe. You can substitute with 1 tablespoon of gelatin powder, but you’ll have to bloom it in ¼ cup of water first before dissolving it in the hot milk

  • what does bloom mean? Does it mean to put in 1 tablespoon of gelatin in 1/4 cup water and wait for it to double up? and for how long?

    • Yes, just sprinkle the gelatin powder into the water and wait for it to absorb the water and soften up. It usually takes 5-10 minutes

  • Hi,

    Just tried this recipe with hung curd instead of cream cheese and it came out super yummy. Used slightly less gelatine hence did not set completely.

    Just wanted to inquire if the gelatine powder is used with water and if that is added to milk then won’t the mixture become too watery (I hesitantly didn’t add the whole gelatine water mixture).

    Thanks for the recipe and look forward to more!

    • Hi there, good to hear that the recipe worked with a cream cheese substitute! When using gelatin powder, the water will not cause it to become too watery as the gelatin will bind up the water as well. However, it will make the taste lighter so that’s why many professional bakers use gelatin sheets instead as it dissolves easily without the need to add water to the mixture. Next time, you should add all the gelatin water mixture so it will be the right consistency.

    • The mango will oxidise and discolour a little. It is best to cut and arrange the mango slices just before serving.

  • Can I use the same recipe but with strawberries instead.
    I have tried your mango recipe and it turned out perfect

    • If using a 12″ pan, you would have to quadruple the recipe to maintain the same height cos the volume of a 12″ pan is 4 times that of a 6″ pan

  • May I know how make it less creamy and cloying? I used peaches instead of mangoes and the cake turned out just as well except my kids commented it was a it too thick and creamy?

  • May I know how long it can be last for the room temperature ? I’m planning to make this for my baby birthday party . Thanks 🙂

      • If I’m using 8-inch spring form pan, you mentioned that we need to 1.5× the proportions. I’m going to use gelatine powder. Can you guide me is it 1.5 tbsp of gelatine powder to dissolve with how many cups of milk first? Thank you.

  • Can i blend in the mango puree instead of using chunks. I am using 9 inch pan so double up all the ingredients. Is it correct?

  • I wish to make a vegetarian cake….how much agar agar should I use instead of gelatin. Please advice.

    • It’s hard to use agar agar for a cream cheese cake cos it needs to be boiled to dissolve, but do try and let me know how it goes.

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