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The ultimate no-bake mango cheesecake recipe for summer weekends

News9Live | May 8, 2026 12:41 PM CST

New Delhi: Summer weekends call for desserts that are indulgent, refreshing and effortless to prepare, and nothing fits the mood better than a creamy no-bake mango cheesecake. Packed with the richness of cream cheese and the tropical sweetness of ripe mangoes, this chilled dessert is perfect for family gatherings, brunches, house parties, or simply satisfying your sweet cravings at home. The best part? You do not need an oven to make this luscious treat.

The smooth texture of the cheesecake paired with a buttery biscuit base creates a delightful balance of flavours and crunch. Whether you are a beginner or an experienced home baker, this easy recipe can help you create a bakery-style cheesecake right in your kitchen.

No-bake cheesecake recipe

Ingredients

For the biscuit base

2 cups digestive biscuits or graham crackers, crushed
100 grams of melted butter
2 tablespoons powdered sugar

For the mango cheesecake filling

2 ripe mangoes, pureed
250 grams cream cheese, softened
1 cup fresh cream or whipping cream
½ cup condensed milk
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 tablespoon gelatin powder or agar-agar
3 tablespoons warm water

For the topping

Fresh mango cubes
Mango puree
Mint leaves for garnish

Step-by-step recipe

Crush the digestive biscuits into fine crumbs using a mixer grinder or rolling pin.

Transfer them to a bowl and mix with melted butter and powdered sugar.

Line a springform cake tin or loose-bottom pan with parchment paper.

Press the biscuit mixture evenly into the base using the back of a spoon or glass.

Refrigerate for 20 to 30 minutes until firm.

Peel and chop ripe mangoes, then blend them into a smooth puree.

Strain the puree if you want a silkier texture.

Mix gelatin powder with warm water and let it bloom for a few minutes.

Heat gently until fully dissolved. If using agar-agar, follow the package instructions.

In a large bowl, whisk softened cream cheese until smooth and creamy.

Add condensed milk, vanilla extract and lemon juice. Mix well to remove lumps.

Fold the mango puree into the cream cheese mixture.

Stir until fully combined and creamy.

In a separate bowl, whip the fresh cream until soft peaks form.

Gently fold it into the mango cheesecake mixture to maintain a light and airy texture.

Slowly add the dissolved gelatin mixture to the filling, mixing thoroughly.

Pour the mango filling over the chilled biscuit base.

Smooth the top with a spatula and tap the pan lightly to remove air bubbles.

Refrigerate the cheesecake for at least 6 to 8 hours or overnight for the best texture and flavour.

Top the cheesecake with fresh mango cubes, extra mango puree and mint leaves.

This no-bake mango cheesecake is creamy, fruity and irresistibly delicious, making it the ultimate weekend dessert for mango lovers.