I’ve always loved mangoes in the summer—their sweet, juicy flavor feels like sunshine on a plate. When I first moved to the U.S., I missed those bright tropical tastes, so I set out to perfect a mango cheesecake that’s both simple and full of flavor. Today, I’m excited to share the ultimate guide to the mango cheesecake, no matter your baking style.
Table of Contents
mango cheesecake
Ingredients
Equipment
Method
- Use a 22 cm / 9″ springform pan. Turn the base upside down for easy removal later.
- Place a square sheet of baking paper on the base and secure in the pan with excess paper hanging out. Grease sides with butter and line with paper.
- Blitz crackers into fine crumbs in a food processor. Add butter and sugar, blitz until combined. Pour into the pan and press down firmly.
- Sprinkle agar-agar over water, stir to partly dissolve, and set aside for 5 minutes. Microwave in intervals until dissolved, then cool.
- Blitz mango until smooth, reserve 3/4 cup for jelly. Add cream cheese, cream, sugar, and agar-agar mixture to the food processor and blitz until smooth. Pour into the pan and refrigerate until set.
- Dissolve agar-agar in water as before, then mix with reserved mango puree and lemon juice. Pour over the cheesecake and refrigerate for 12+ hours.
- Release the pan sides and slide the cheesecake onto a serving plate. Whip cream with vanilla and sugar, pile over the cheesecake, and top with mango cubes and passionfruit pulp.
Notes
Why This is the Only Mango Cheesecake Guide You’ll Need
- Three foolproof recipes in one place (Baked, No-Bake, and No-Gelatin) to suit your style.
- All our secrets for the creamiest texture and most intense mango flavor.
- A complete troubleshooting guide so you get it right the first time.
- Tips and variations that adapt the recipes to your diet and preferences effortlessly.
A Quick Guide: Baked vs. No-Bake Mango Cheesecake
| Method | Texture | Difficulty | Time Commitment | Best For |
|---|---|---|---|---|
| Baked | Dense and creamy | Medium | Longer (includes baking and cooling) | Classic cheesecake lovers |
| No-Bake (with Agar-Agar) | Smooth and firm | Easy | Quick chilling time | Those wanting a quick, foolproof dessert |
| No-Bake (No Gelatin) | Soft and mousse-like | Very Easy | Fast | Beginners and those avoiding gelatin |
Key Ingredients for the Best Mango Cheesecake
Choosing the best mangoes sets the foundation—fresh mangoes offer the brightest flavor, while frozen or canned mango purees work in a pinch. For the creamiest texture, use full-fat Philadelphia cream cheese at room temperature. Setting agents vary by recipe: eggs firm up baked cheesecakes, agar-agar or gelatin provide a solid set in no-bake versions, and whipped cream creates a soft mousse texture. These elements work together to achieve that perfect mango cheesecake consistency.
How to Make Our Easiest No-Bake Mango Cheesecake (with Agar-Agar)
This no-bake mango cheesecake recipe is my go-to when I want a quick, refreshing dessert that’s set beautifully without heat. It uses agar-agar powder for a natural, vegetarian-friendly set and brings out the mango flavor perfectly. Here’s everything you need to know to make this no-bake mango cheesecake a success.
Ingredients
- 150 g / 5 oz Arnott’s Marie Biscuits (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit
- 100 g / 3.5 oz unsalted butter, melted
- 2 tbsp white sugar
- 700 g / 1.4 lb mango flesh (2 large mangoes) (Note 1)
- 4 1/2 tsp agar-agar powder (Note 2)
- 1/2 cup / 125 ml cold tap water
- 500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)
- 2/3 cup / 150g caster sugar (superfine white sugar)
- 300 ml / 10 oz whipping cream*
- 3/4 tsp agar-agar powder (Note 2)
- 1/4 cup / 65 ml cold tap water
- 1 tbsp lemon juice
- 300 ml / 10 oz whipping cream*
- 1 tbsp white sugar
- 1 tsp vanilla extract
- 1 large mango, cut into cubes
- 2 passionfruit
Instructions
- Prepare the pan: Use a 22 cm / 9″ springform pan (or similar size). Turn the base upside down for easier removal later.
- Line the pan: Place a square sheet of baking paper on the base, then secure it in the springform pan with excess paper hanging out the sides. Grease the sides with butter and line with paper.
- Make the crust: Blitz crackers into fine crumbs in a food processor.
- Combine crust ingredients: Add melted butter and sugar, blitz until combined. Pour into the prepared cake pan and press down firmly to form the base only, not the sides.
- Prepare agar-agar: Put water in a heatproof bowl. Sprinkle agar-agar over the surface without dumping it in the center. Stir to partly dissolve. Set aside 5 minutes until it turns gelatinous.
- Dissolve agar-agar: Microwave on high for 15 seconds twice, stirring in between. Stir until dissolved; a few tiny specks are okay. Cool for 5 minutes.
- Mango puree: Place mango in a food processor and blitz until smooth. Measure out 3/4 cup and reserve for mango jelly, set aside.
- Make filling: Add cream cheese, whipping cream, caster sugar, and agar-agar mixture into the food processor (2.5L/2.5 qt/10 cup+ capacity). Blitz for about 30 seconds until smooth.
- Set filling: Pour mixture into the cake pan. Refrigerate for at least 3 hours until the top is set.
- Prepare jelly layer agar-agar: Pour water into a bowl and sprinkle agar-agar over it. Leave for 5+ minutes. Microwave on high twice for 10 seconds, stirring well until granules dissolve. Set aside 5 minutes to cool.
- Mix mango jelly: Place reserved mango puree and lemon juice in a bowl, pour over the agar-agar, and whisk well.
- Add jelly layer: Pour mango jelly over the cheesecake filling. Tilt the cake to spread evenly.
- Chill: Refrigerate for at least 12 hours.
- Remove cheesecake: Release pan sides and use the overhanging baking paper to slide cheesecake onto a serving plate. Slide paper out from under the cheesecake.
- Whip topping: Place whipping cream, vanilla extract, and sugar in a bowl. Whip until softly whipped.
- Decorate: Pile whipped cream over the center of the cheesecake.
- Add fruit: Top with chopped mango cubes and passionfruit pulp. Serve and relish the compliments!
Recipe Variations & Tips
How to Make it Gluten-Free: Swap the biscuits with gluten-free cookies for the crust.
How to Make it Lower Sugar: Replace the sugar with your preferred sugar substitute, such as erythritol or stevia.
Gelatin Substitute: Agar-agar can be substituted with powdered gelatin; use about 1.5 times the amount of gelatin for the agar-agar quantity, dissolving it in warm water before mixing. Agar-agar is a popular vegetarian alternative for creating firm textures in desserts.
For the Traditionalist: A Classic Baked Mango Cheesecake Recipe
For those who love a rich, dense New York–style cheesecake, this baked mango cheesecake brings an indulgent texture and deeper flavor. The preparation includes a water bath to prevent cracking and requires longer cooling, but the creamy, luxurious finish is worth it. You’ll find the full baked mango cheesecake recipe coming soon on AishaRecipes, complete with a buttery crust, smooth mango-infused filling, and a glossy fruit topping.
The Easiest Option: A Creamy No-Gelatin Mango Cheesecake
For an ultra-simple mango cheesecake, try my no-gelatin version that uses whipped cream and cream cheese to set into a soft mousse-like delight. No cooking or special setting agents mean you can whip this up in minutes without any fuss. It’s perfect when you want a fresh mango flavor and a light texture with minimal effort.
Troubleshooting Your Cheesecake
| Problem | Easy Solution |
|---|---|
| My baked cheesecake cracked | Use a water bath during baking and avoid overbaking. |
| My no-bake cheesecake isn’t setting | Ensure you fully dissolve agar-agar and chill long enough. |
| My filling is lumpy | Use room temperature ingredients and blend until smooth. |
What to Serve With Mango Cheesecake
- Toasted coconut flakes for a crunchy contrast
- A drizzle of passion fruit coulis to enhance tropical flavors
- A dollop of whipped coconut cream for a dairy-free option
- Toasted macadamia nuts for a buttery crunch
Frequently Asked Questions
How do I store mango cheesecake and for how long?
Store mango cheesecake in an airtight container in the refrigerator for up to 4 days.
Can you freeze mango cheesecake?
Yes, wrap it tightly in plastic wrap and freeze for up to one month. Thaw overnight in the fridge before serving.
Can I use a baked crust for the no-bake filling?
Absolutely! Baked crusts work great with no-bake fillings and add extra crunch and flavor.
More Delicious Dessert Recipes You’ll Love
- No-Bake Key Lime Pie
- Air Fryer Chocolate Lava Cakes
- Easy Mango Sticky Rice
- Simple Coconut Panna Cotta
Tried This Recipe? Let’s Chat!
Making any of these mango cheesecake versions is easier than you think, and the reward is a delicious, crowd-pleasing dessert. Which version are you excited to try? Drop a comment below with your questions or share your results by tagging @aisharecipes on social media. I can’t wait to see your beautiful creations!
