Go Back
–+ servings

Easy Mango Rose No-Bake Cheesecake

Rose
This Easy Mango Rose No-Bake Cheesecake is a creamy tropical dessert made with a buttery biscuit crust, smooth mango cream cheese filling, and a glossy mango jelly topping. It sets in the refrigerator instead of the oven, creating a light mousse-like texture that’s refreshing, elegant, and perfect for warm-weather gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 12 hours
Course Dessert
Cuisine Fusion, Tropical
Servings 12 slices
Calories 390 kcal

Equipment

  • 8-inch springform pan
  • food processor or blender for crushing biscuits and blending mango
  • mixing bowls
  • electric mixer or whisk
  • spatula
  • measuring cups and spoons

Ingredients
  

  • 150 g plain sweet biscuits (digestive biscuits or graham crackers)
  • 100 g unsalted butter, melted
  • 2 tbsp white sugar
  • 500 g cream cheese, softened
  • 2/3 cup caster sugar
  • 300 ml whipping cream
  • 700 g fresh mango flesh
  • 4.5 tsp gelatin powder
  • 1/2 cup cold water
  • 0.75 tsp gelatin powder (for topping)
  • 1/4 cup cold water (for topping)
  • 1 tbsp lemon juice
  • 300 ml whipping cream (optional topping)
  • 1 tbsp sugar (optional topping)
  • 1 tsp vanilla extract (optional topping)
  • 1 fresh mango, diced
  • passionfruit pulp for garnish (optional)

Instructions
 

  • Line the bottom of a 20 cm (8-inch) springform pan with parchment paper and lightly grease the sides to prevent sticking.
  • Crush the biscuits into fine crumbs using a food processor or rolling pin. Mix the crumbs with melted butter and sugar until the mixture resembles wet sand.
  • Press the crumb mixture firmly into the base of the prepared pan using a glass or measuring cup. Refrigerate while preparing the filling.
  • Blend peeled mango flesh until smooth to create a silky mango purée. Reserve about 1/2 cup for the topping layer.
  • Sprinkle gelatin over cold water and let it bloom for about 5 minutes. Gently warm until fully dissolved without boiling.
  • Beat cream cheese and caster sugar until smooth and creamy. Add mango purée and mix well, then slowly incorporate the dissolved gelatin.
  • Whip the cream until soft peaks form, then gently fold it into the mango cream cheese mixture to create a light filling.
  • Pour the filling over the chilled crust and smooth the top. Refrigerate for about 3–4 hours until mostly set.
  • Bloom gelatin for the topping, dissolve it, then mix with reserved mango purée and lemon juice. Pour gently over the cheesecake and refrigerate at least 8 hours or overnight until fully set. Decorate with whipped cream, diced mango, and passionfruit before serving.

Notes

Use ripe, sweet mangoes for the best flavor and vibrant color. Make sure the cream cheese is softened to avoid lumps in the filling. Dissolve gelatin completely before adding to the mixture to ensure the cheesecake sets properly. For clean slices, dip a knife in warm water before cutting. Overnight chilling produces the best texture.

Nutrition

Calories: 390kcalCarbohydrates: 34gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 220mgPotassium: 240mgFiber: 1gSugar: 27gVitamin A: 1200IUVitamin C: 28mgCalcium: 90mgIron: 1mg
Keyword easy cheesecake recipe, mango cheesecake, mango dessert, no bake cheesecake, tropical cheesecake
Tried this recipe?Let us know how it was!