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A professionally styled no-bake mango cheesecake on a white pedestal stand, topped with fresh mango cubes and mint leaves, sitting on a modern kitchen counter.

No Bake Mango Cheesecake (Eggless, No Gelatin)

A creamy, tropical no-bake mango cheesecake made with a buttery graham cracker crust and a silky mango cream cheese filling. No oven, no eggs, and no gelatin required, just real mango flavor in every bite.
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Prep Time 25 minutes
Chill Time 6 hours
Total Time 6 hours 25 minutes
Servings: 10 Servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup unsalted butter melted
  • 2 tbsp granulated sugar
For the Mango Cheesecake Filling
  • 16 oz cream cheese full-fat, brick-style, softened
  • ½ cup granulated sugar
  • 1 ½ cups mango puree fresh or canned mango pulp
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 ½ cups heavy whipping cream cold
For the Topping
  • 1 cup fresh mango diced
  • ¼ cup mango puree optional, for glaze
  • Whipped cream optional, for garnish

Equipment

  • 1 9-inch springform pan
  • 1 Hand mixer or stand mixer for whipping cream and filling
  • 1 Food processor for crushing graham crackers
  • 1 Fine-mesh strainer for smooth mango puree
  • 1 Rubber spatula for folding ingredients

Method
 

  1. Crush graham crackers into fine crumbs using a food processor or rolling pin.
  2. Mix crumbs with melted butter and sugar until texture resembles wet sand.
  3. Press firmly into the bottom of a 9-inch springform pan. Chill for at least 20 minutes.
    A round springform pan containing a pressed-down layer of graham cracker crumbs, ready to be chilled for a stable cheesecake foundation.
  4. Beat softened cream cheese and sugar together until smooth with no lumps.
    A glass bowl containing a perfectly smooth and creamy mixture of whipped cream cheese and sugar, prepared as the filling for a no-bake mango cheesecake.
  5. Add mango puree, lemon juice, and vanilla extract; mix until fully combined.
    A glass bowl featuring a creamy cheesecake base swirled with vibrant, fresh mango puree, lemon juice, and vanilla extract, ready to be fully combined.
  6. In a separate bowl, whip cold heavy cream until stiff peaks form.
    A glass bowl containing fresh heavy cream whipped to stiff peaks, ready to be incorporated into a creamy cheesecake filling.
  7. Gently fold the whipped cream into the mango cream cheese mixture in 2–3 additions.
    A glass bowl showing the gentle folding process, with whipped cream being combined into a vibrant mango and cream cheese base to create a fluffy, uniform filling.
  8. Pour the filling over the chilled crust and smooth the top.
    A springform pan filled with smooth, vibrant mango cheesecake batter poured over a set graham cracker crust, ready to be chilled.
  9. Cover and refrigerate for at least 6 hours, or overnight for best results.
    A springform pan containing a prepared mango cheesecake, covered with plastic wrap and placed on a refrigerator shelf to chill and set.
  10. Before serving, top with fresh diced mango and an optional mango glaze.
    A beautifully set no-bake mango cheesecake on a white pedestal stand, finished with a vibrant mango glaze and topped with fresh, perfectly diced mango cubes.
  11. Slice with a clean, sharp knife, wiping the blade between cuts
    A beautiful slice of no-bake mango cheesecake on a plate with a serving knife, demonstrating a clean, smooth cut.

Notes

 

  • Use very ripe mangoes for the best flavor and natural sweetness.
  • Strain watery mango puree through a fine-mesh sieve before mixing.
  • Don't overwhip the cream — stop at stiff peaks to avoid a grainy texture.
  • Store covered in the refrigerator for up to 4 days, or freeze (without topping) for up to 2 months.