Easy mango cheesecake recipe – How to make mango cheesecake

Caitlin Pencil

This unbaked mango cheesecake is the answer to all of your dessert problems: maybe you don’t want to bake, maybe you’re afraid of making cheesecake, maybe you can’t decide if you want a fruity or creamy dessert. That’s why this unbaked mango cake is the perfect dessert – it’s easier than the classic baked cheesecake recipes, it combines fruit and cream cravings in one dessert, and you don’t even have to turn on the oven!

How do you know that the mango has ripened?

Shopping for mangoes is like shopping for peaches or even avocados. It should be a little soft to the touch but, by all means, don’t go wild with all the fruit in the produce department! All it takes is a light tap of your finger.

How do you cut a mango?

While you can definitely buy a mango slicer especially if you have unlimited space in your kitchen drawers, slicing a mango is easy with a simple sharp knife. Begin by slicing the mango flesh away from the large central hole. A pit mango is similar to a peach pit on steroids, but unlike a peach, a mango does not come out of the pit easily. That’s why you cut the thick “cheeks” away from the hole. Then score each cheek and cut the pieces away from the peel. The good news is that for this recipe, you don’t have to be exact, because all of the sweet mangoes are pureed in a food processor.

Do you need a springform pan to make cheesecake?

The springform pan is the gift that keeps on giving – its removable bottom and sides make slicing and serving cheesecake so rewarding. If you can’t bring yourself to add another pan to your collection, you can make an unbaked cheesecake in a 10-inch muffin pan. The sides will be a little shorter, but the larger diameter of the pan should accommodate most of the delicious mango filling.

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Preparation time:





total time:





For the crust:


Graham crackers (whole leaves)

3/4 c.

macadamia nuts roasted

1/2 c.

melted salted butter

to fill in:


8 oz. Cream cheese blocks, at room temperature

3 c.

Fresh mango, peeled and chopped


1/4 oz. Unflavored gelatin box

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  1. For the crust: Place the graham crackers, macadamia nuts, and brown sugar in the bowl of a food processor. Boil the mixture until smooth, about 1 minute. While the processor is running, gradually pour in the melted butter. Process the mixture until it is the consistency of coarse sand, about 15 seconds. Transfer it to a 9-inch tray. Using a measuring cup, press the crust into the bottom of the springform pan and up the sides, about 2 1/2 inches. Press firmly to make a thick, even crust. Put it in the freezer for 20 minutes.
  2. For the filling: Cream cheese, sugar, and salt in a food processor until smooth, 1 to 2 minutes. Add the mango and stir until well combined, about 2 minutes. And lemon peel and lemon juice, and mix them with rusk.
  3. Put 1/4 cup of cold water in a small microwaveable bowl and sprinkle with gelatin. Let it stand for 5 minutes. Microwave the gelatin mixture until it melts and softens, 10 to 15 seconds. With the food processor running, sprinkle the dissolved gelatin into the mango mixture.
  4. Take the crust out of the freezer and add the filling. Spread gently in an even layer and smooth the top. Cover the pan with plastic wrap and place it in the refrigerator for at least 8 hours or overnight.
  5. To decorate: Remove the cheesecake from the springform mould. Top with whipped cream, chopped mango, and mint, if desired.

Look for Alfonso mangoes if you can find them – they are slightly smaller than regular mangoes and have a bright orange peel.

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