No Bake Mango Cheesecake


No Bake Mango Cheesecake is a delicious and easy-to-make dessert that is perfect for summer. This cheesecake is made with a crust of graham cracker crumbs, a filling of cream cheese, sweetened condensed milk, and fresh mango puree. The cheesecake is then chilled in the refrigerator until firm. No Bake Mango Cheesecake is perfect for those who want to enjoy a delicious cheesecake without turning on the oven. The cheesecake can be garnished with fresh mango slices, giving it a tropical touch. No Bake Mango Cheesecake can be adjusted to suit your preference, such as using a different type of fruit puree or adding a layer of whipped cream on top. No Bake Mango Cheesecake is a perfect dessert for summer parties, picnics or any special occasion. Enjoy!

No Bake Mango Cheesecake

No Bake Mango Cheesecake

I love mango any and everything but I’m obsessed with this no-bake mango cheesecake. The flavours are so incredibly delicious and velvety smooth and it comes together so fast! If you’re a mango lover like me then you have to try this! I use the Philadelphia cream cheese brand The store brand whole milk ricotta cheese works great. For the Greek yoghurt, I highly recommend the Fage brand.


  • 1/2 cups Cream Cheese
  • 1/2 cups Ricotta Cheese
  • 1 cup Greek Yogurt
  • 1 no Vanilla Bean
  • 3/4 cup Boiling Water
  • 2.5 tbsp Powdered Gelatin
  • 1 cup Sugar
  • 4 no Mangoes puréed
  • 2 cups Graham cracker crumbs
  • 1/2 stick melted butter


  • Melt the butter and mix it with the graham cracker crumbs. Press in firmly into a springform pan. (You can also used a pre made graham cracker crust)
  • Bake at 350 for 3-4 minutes or till golden and toasty. Don’t overtake it.
  • Set aside to cool
  • In a high power blender, blend the mangoes till smooth and not thready at all. Set aside
  • In a food processor combine cheese, yogurt, sugar, vanilla and combine till smooth. Fold in 3/4 of the mango mixture.
  • Add the gelatin to boiling water and fold it into the cheese mixture.
  • Pour on top of the crust and refrigerate for 4-5 hours
  • Whip 1/2 cup cup of heavy cream till stiff and fold in the rest of the mango purée and top with fresh chopped mangoes.

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