February 25, 2022
*This post may contain affiliate links. Please see my disclosure for more details!*
An utterly delicious no-bake mango cheesecake with a biscuit base, mango cheesecake filling, mango jelly topping, and more!
Can we just appreciate for a second that I have finally given you guys one of the most highly requested recipes I have ever received on the planet – this mango cheesecake. I cannot cope with how many of you wanted this, so I am sure you will not be disappointed.
And I also just want to start by saying this is probably one of my favourite recipes in the world now, and I am completely and utterly obsessed with it! I underestimated how much I would really like this recipe, so apologies it took so long aha!
For this recipe, it obviously had to completely and utterly fit the mango theme, and not barely… I wanted to get mango everywhere I possibly could, so it was the best mango cheesecake that ever exists – and I think that has happened.
I will say, the base of the cheesecake is fairly similar to every other cheesecake and so simple to make – I just used a mix of classic digestives and unsalted butter. You can’t really go wrong with this.
As you will have seen on my All About… Cheesecakes blog post, the base can sometimes be problematic, but there are ways to get around it! If you want to use a different biscuit, such as if it is filled, ‘light’ or chocolate coated, use ⅔ of the butter quantity.
For the filling, it does vary slightly. I have seen some mango cheesecakes use white chocolate, and I have seen mango cheesecakes just feature folded through mango chunks. I really did want this to taste like mango – so I used tinned mango pulp.
The reason I say tinned mango pulp, is because it is perfectly smooth. I tried to make my own, and whilst I managed it to a degree – you really do not want it to be lumpy, otherwise, it will ruin the cheesecake in seconds with an unpleasant texture! No one wants that to happen, do they?!
Sometimes tinned pureed mango can be hard to find in a supermarket (I’ve bought it in Morrisons before if that helps!), but it’s worth looking online such as here for it – it is 100% worth the effort of getting the best possible results with the mango cheesecake.
When making the mango cheesecake filling, you must still use full-fat soft cream cheese and double cream to make it, even though you must also use a setting agent. You have to use a setting agent with this mango cheesecake, just like my G&T cheesecake, because of the liquid (the mango pulp).
I use gelatine powder (one sachet for the cheesecake filling). I find it easiest to dissolve this sachet in as little boiling water as possible – you add the boiling water one tablespoon at a time and stir until there are no more lumps, then you can add this to the cheesecake mixture.
The mixture will be quite runny in comparison to the other cheesecakes, but don’t worry – because of the setting agent, it will work! You can also use gelatine in other cheesecakes if you wish, or you can switch to a vegetarian/vegan alternative setting agent.
For the mango jelly, I used more of the same mango pulp, boiling water, and more gelatine – it’s basically just set mango and I am here for it. I pour this on, once it’s cooled slightly, on top of the cheesecake mixture so it’s more like a decoration.
Because the mango jelly won’t be completely cool you have to make sure not to melt the cheesecake underneath. One good way to disperse the heat and pouring of the jelly is to pour the mixture onto the back of a spoon, and then let that trickle onto the cheesecake mixture.
Setting the cheesecake
You of course have the painful wait of letting a cheesecake set – and this should always be done overnight if you can. Without a doubt, the longer you can let a cheesecake set the better – but especially when you have used a setting agent. Try not to freeze this cheesecake to set it, as the fruit and gelatine may cause a weird texture.
Once set, I decorated my cheesecake with some whipped sweetened cream on top, topped with chunks of fresh mango, and then a little passion fruit as the flavours complement so well. It’s 100% worth the effort – ENJOY!! Jane x
- 300 g digestives
- 150 g unsalted butter
- 150 g mango pulp
- 6 g gelatine sachet (1/2 sachet)
- 75 ml boiling water
- 400 g full-fat soft cheese
- 100 g icing sugar
- 300 ml double cream
- 300 ml mango pulp
- 12 g gelatine sachet
- 1-3 tbsp boiling water
- 150 ml double cream
- 2 tbsp icing sugar
- 1 mango (cut into chunks)
- 1-2 passion fruit (insides scooped out)
- Melt the unsalted butter in the microwave in short bursts or in a small pan over a medium heat until melted.
- Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
- Tip into a 8″/20cm deep springform tin and press down firmly.
- Pour half of a gelatine sachet into a jug (about 6g, if its a standard 12g packet), and pour on the boiling water.
- Whisk until the gelatine granules have dissolved.
- Add the mango pulp, stir well, and then leave to cool, stirring often so it doesn't begin to set.
- In a large bowl, whisk the full fat soft cheese and icing sugar until combined.
- Pour in the liquid double cream and mango pulp and mix until smooth and combined well.
- In a small separate bowl, add the gelatine sachet. Add 1 tbsp of boiling water at a time (do not add more than 3) mixing well until the granules have dissolved.
- Pour the gelatine mixture into the cheesecake mix and whisk until smooth.
- Pour this over the biscuit base and smooth over.
- Carefully pour the cooled jelly mixture over the cheesecake mix.
- Set the cheesecake in the fridge overnight (minimum 6 hours).
- Once the cheesecake has set, carefully remove from the tin.
- Whip together the double cream and icing sugar until smooth and thickened - dollop on top of the cheesecake.
- Top the whipped cream with mango chunks, and some passion fruit pulp - enjoy!
- This recipe will last for 3+ days in the fridge.
- I used this mango pulp when making it
- I use this tin when making my cheesecakes
Find my other recipes on my Recipes Page!
You can find me on:
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
I’ve left the cheesecake to set for 12 hours in the fridge. It looks great! The only problem is that it does not come out of the tin when I open the lock. The latter starts tearing it apart as it widens. How do I make the cake come out of the tin without ruining it?
Hiya! If you struggle with this, you can try lining the sides with parchment paper. Hope this helps! x
I often use a culinary blow torch/ brulé torch on the sides of the tin to help release a cheesecake. It takes a bit of practice to not over do it and melt the edges though but works a treat x
What brand of gelatine did you use? Wanting to get the same one as the comments made me nervous 😅 xx
can you use geletine sheets instead of powder
Hiya! This should be fine – just be sure to follow the packet instructions. Hope this helps! x
I was a bit confused with mango pulp measurements. Sometimes in cheesecake it is measured in mls in the jelly itbis grams. Is this correct or a typo? I made per instruction and have to say it is absolutely delicious xx
Hiya! The recipe is correct – glad you love it! Enjoy! x
Can you make cheesecake part of this recipe without the gelatine, or is it needed to counteract the liquid from the mango pulp?
Hiya! Yes – the mix will sadly will not set without it! Hope this helps! x
Hi. Could I add some passion fruit to this recipe at all? Maybe the jelly at the top?
I had a similar problem to other commenters when I first made this – when I added in the gelatine it went all lumpy and I couldn’t use the mixture.
My second attempt was perfect though. What I did was use a 12g Dr Oetker gelatine sachet, pour 100ml boiling water in a jug and add whole sachet to jug, then whisk to dissolve it before adding it to the cheesecake mix. I don’t think it has dissolved properly first time because I didn’t use enough water and I added the water to the gel rather than adding the gel to the water as the packet said. Hope this helps others make this yummy cheesecake!
About to try and make this in time for tomorrow evening…. I could only get a 10 inch tin, will it make a lot of difference? Will I need more mixture?
Sadly didn’t work for me, as soon as I added gelatine the whole mixture went lumpy. Any tips?
Hiya! It’s hard to say – but it sounds like the mixture was curdled! x
Wow this receipe is amazing. I’ve made it 3
times and everyone loves it. Making another
tomorrow as totally in love with it. It’s so light
too. Other cheesecakes can be rather heavy . We done and thanks for this Jane. My friend
actually has your cookbook so I’m going to borrow that for a bit. Can’t wait!! 😊
Same here, I had to pick the lumps out.
I read all of the reviews before making this delicious cheesecake for Mother’s Day and I then adjusted the recipe accordingly. So, I used 2x12grm gelatine sachets for the cheesecake mixture and it set perfectly. I also made it 18hours before it was needed (Saturday morning ready for Sunday evening) so that it had plenty of time to set. I had no trouble with the jelly, although I made it after I made the cheesecake mixture and I poured it on the cheese mixture and then put it in the fridge to set. I couldn’t get any fresh mango locally for the topping, so I used tinned. And as we don’t like passion fruit I used some of the leftover mango pulp to finish off. It was absolutely delicious. The whole family loved it and have said I can make it again anytime. Thanks Jane, 5 stars from us
Hi Jane. Could I leave the cheesecake to set for a while before adding the jelly topping or is I best to add the jelly at the start?
Hiya! Along as you wait long enough for the jelly to set afterwards, yes you can! Hope this helps! x
I can’t figure out why this didn’t work out for me. I followed the instructions perfectly, but after the cheesecake being in the fridge for 24+ hours, the mixture still hadn’t set! Any useful tips for my next attempt are welcome!
Hiya! How much gelatine you use can depend on the packet – so ensure you read the instructions on the packet, hope this helps! x
This didnt work for me uncomfortable. Was so gutted. Followed the recipe to the T. The gelatin dissolved as instructed, but when I added to the cheesecake it went lumpy 😔. Nevermind.
Even so..it do look delicious may try again in future.
This happened to me too. I’ve put it in the fridge. Did you still eat yours? Is it safe to eat as mine you could see the gelatine bits but they had completely dissolved before I added.
If you’re using vege-gel as an alternative to Gelatin do we need to tweak the recipe? I tried this today and it tastes AMAZING but didn’t set properly and I’m guessing this is because I didn’t use the vege-gel correctly? Eating mango cheesecake soup out of Tupperware instead… hahaha! Xx
It depends on packet instructions and also the brand – it may be that you did need a bit more (maybe 1.5x or 2x the amount!) x
Thank you for a great recipe. It’s super nice and complete and helpful.
Got my Mango pulp ready! 👍😜 Tesco’s £1.75 for a 850g tin. Quick!!!!
If I used silicone moulds and froze them into small cheesecakes would this work?
Hiya, take a look at my mini easter cheesecakes recipe for tips! Hope this helps! x
Is there a vegetarian substitute for the gelatine?
Does this cheesecake freeze well.
Because of the gelatine it can crystallise and change the texture once thawed sometimes, but it can be frozen!
Another fab recipe! Always wanted to make a mango cheesecake, thank you for this. Definitely going to give it a go. Just wanted to check is it possible to half the ingredients for a smaller cheesecake? Xx