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Easy No-Bake Lime and Mango Cheesecake

  • EspaƱol
Portions: 8 porciones

Calories: 546kcal

This easy no-bake lime and mango cheesecake recipe is a summer favorite, combining some of our favorite flavors in a dessert that doesn't require cooking. No baking means that you and your kitchen will stay cooler, which is perfect in the summer days.

Why I ā¤ļø it • Recipe • Ingredients • Video • Preparation

No bake mango cheesecake.

No bake lime and mango cheesecake.

Why I ā¤ļø it

I like my cheesecakes with a slight touch of sour (although I wouldn't say no to any kind of cheesecake), so I added some lime juice, which, to me, improves the flavor and texture a lot. I also used as few ingredients as possible to make the recipe more accessible and tested it with a hand-held mixer, in case you don't have a stand one.

The mango topping for this no baked cheesecake is like a thick jam, and not like gelatin (gelatin does not set in fresh mango juice), but it does get thick enough to stay in place and create the clean lines that make this so fancy-looking and adds extra mango flavor.

No bake mango cheesecake recipe

This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!

Sweeten your summer with this chilled no bake mango cheesecake with a lovely lime touch and perfect for summer days meals.

Course: Dessert
Inspiration: American
Category: mango lime cheesecake no bake, no bake cheesecake with gelatin, no oven cheesecake, no-bake cheesecake without condensed milk, philadelphia no bake cheesecake
Author: Clara Gonzalez

Prep Time20 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 20 minutes mins

Utensils and tools

  • Food processor
  • 7-inch [18 cm] springform pan
  • Large mixing bowl
  • Stand mixer or hand electric mixer
No bake mango cheesecake.
No bake mango cheesecake.

Ingredients

For the crust

  • 5 ounces whole-wheat Graham crackers, [142 g]
  • 5 ounces blanched almonds, [142 g]
  • 3 tablespoons of melted salted butter [42 g]

For the mango juice

  • 1 large ripe mango or 2 small, peeled and diced

Mango cheesecake filling

  • 1½ tablespoon unflavored gelatine powder
  • 1 cup boiling-hot water, plus ¼ cup at room temperature

For the cheesecake mix

  • 1 cup heavy cream [236 ml]
  • 16 ounces cream cheese [500 g] at room temperature (see notes)
  • ¾ cup white granulated sugar [150 g], divided
  • Juice of 1 lime, or 3 tablespoons [44 ml], divided

To garnish

  • Mango and lime sliced very thinly to garnish (optional)

Video

Preparation

Before you start, make sure you have all the ingredients and utensils ready.

Step 1: Making the base

Making the base.
Making the base.

Mix the cookies, almonds, and melted butter in a food processor and grind until it has the texture of brown sugar.

Pour into a 7-inch [18 cm] cheesecake pan. Press the crumbs mix with the back of a spoon to form an even crust on the bottom of the pan. Set aside on the counter.

Step 2: Making the mango juice

Making the mango juice.
Making the mango juice.

Blend the mango puree until it's very smooth and thoroughly pureed.

Set aside in the fridge.

Step 3: Dissolving the gelatin

Dissolving the gelatin.
Dissolving the gelatin.

In a bowl, add room temperature water, whisking continuously, and add the gelatin powder in a fine mist avoiding clumps.

Pour boiling water into a different bowl of the same size, put the bowl of dissolved gelatin in the bowl with boiling water (like a bain-marie), and let them rest until everything has cooled to room temperature.

Discard the water in the lower bowl. Set the dissolved gelatin aside on the counter.

Step 4: Mixing the whipping cream and cheese

Mixing the whipping cream and cheese.
Mixing the whipping cream and cheese.

In a large mixing bowl (see notes), pour in the whipping cream. Whisk at high speed until it forms stiff peaks (3-4 mins).

Add the cream cheese and ½ cup [100 g] of sugar, and whisk at high speed until it's fluffy and smooth (2-3 mins).

Pour in half the lime juice, whisk to incorporate. Pour in one cup of mango juice a little bit at a time until it's all incorporated. Pour in ā…” of the dissolved gelatin and whisk to incorporate. Taste for sweetness and add extra sugar if needed (see notes).

Step 5: Chilling the cream cheese layer

Pouring the cream cheese layer.
Pouring the cream cheese layer.

Pour the cheesecake batter into the baking pan, tap on the counter a couple of times to get rid of large bubbles, and spread into an even layer with a spatula.

Cover with plastic film (or better yet, eco-friendly reusable waxed fabric and chill for at least an hour.

Step 6: Making the mango jelly

Pouring the mango jelly.
Pouring the mango jelly.

Add the juice of half a lime to the mango juice. Sweeten with sugar to taste (see notes). Mix in the remaining ā…“ of the dissolved gelatin.

Pour the mango layer over the cream cheese layer, and chill covered for at least 3 hours, best overnight.

Step 7: Serving

Serving cheesecake.
Serving cheesecake.

Once chilled thoroughly, serve. Garnish with lime and mango slices if you wish.

Top tips

  • Take the cream cheese out of the fridge and let it rest on the counter for at least two hours before starting to give it time to soften. Otherwise, the mix will be very lumpy.
  • Chill the mixing bowl and the wire whisk attachment beforehand, which will help get the cream to form peaks. Only do this in the summer or if your kitchen runs warm (mine does all year since I live in the Dominican Republic).
  • Most mangos available here are sugar-sweet. I don't know what mango you'll get, so check the sweetness level of the cream cheese mix and the mango juice and add more sugar if you find it needs it. Since this is egg-free, it's perfectly safe to taste it any time in the process.
  • You can use lemon juice as a substitute if you don't have limes.
  • You can also use a 9-inch springform cake pan if that's what you have, but the cheesecake will be flatter.
  • If you don't have a food processor, you can crush the digestive biscuits (Graham crackers) by putting them in a plastic bag and crushing them with a rolling pin.
  • For a cleaner edge, you can line the sides of the pan with a strip of parchment paper.
No bake mango and lime cheesecake.
No bake mango and lime cheesecake.

Serving suggestions

To store the cheesecake leftovers, you can return them to the springform pan and cover it with aluminum foil, plastic film, or reusable waxed fabric.

If you want to try more cheesecakes, you can also serve this dulce de leche cheesecake with no oven, this no-bake blueberry cheesecake, or this baked passionfruit cheesecake.

Variations

Suppose you are looking to lower the carb content. In that case, you can make the crust by using 10 oz, or about 2 cups [284 g] of unblanched almonds, 3 tablespoons [42 g] of butter, and two tablespoons of cream cheese, and following the same process as indicated in the recipe.

Instead of sugar, you can also use a sugar-equivalent sweetener (I tested it with this one).

Bear in mind this is not a keto-friendly dessert, even with these changes, as mango has a lot of sugar.

Nutritional information

Calories: 546kcal | Carbohydrates: 32g | Protein: 9g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 261mg | Potassium: 269mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1611IU | Vitamin C: 10mg | Calcium: 125mg | Iron: 1mg

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FAQs

Which is better baked or unbaked cheesecake?

Baked and unbaked cheesecakes have slightly different textures, but both are equally delectable. It depends on the recipe and your preference.

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Easy No Bake Mango Cheesecake

Ingredients

For the crust

  • 5 ounces whole-wheat Graham crackers [142 g]
  • 5 ounces blanched almonds [142 g]
  • 3 tablespoon butter salted, [42 g]

For the mango juice

  • 1 large ripe mango or 2 small, peeled and diced

Gelatin

  • 1½ tablespoon unflavored gelatin powder
  • 1 cup boiling-hot water plus ¼ cup at room temperature

For the cheesecake mix

  • 1 cup whipping cream [236 ml]
  • 16 ounces cream cheese [500 g], at room temperature (see notes)
  • ¾ cup sugar white, granulated, [150 g], divided
  • Juice of 1 lime or 3 tablespoons [44 ml], divided
  • Mango and lime sliced very thinly to garnish (optional)

Instructions

Making the base

  • Mix theĀ cookies, almonds,Ā andĀ butterĀ in a food processor and grind until it has the texture ofĀ brown sugar.
    Pour into a 7-inch [18 cm]Ā cheesecake pan. Press the mix with the back of a spoon to form an even crust. Set aside on the counter.

Making the mango juice

  • Blend the mango pulp until it's very smooth and completely pureed.
    Set aside in the fridge.

Dissolving the gelatin

  • In a bowl, add room temperature water, whisking continuously, add the gelatin powder in a fine mist avoiding clumps.
    Pour boiling water into a different bowl of the same size, put the bowl of dissolved gelatin in the bowl with boiling water (like a bain-marie), and let them rest until everything has cooled to room temperature.
    Discard the water in the lower bowl. Set the dissolved gelatin aside on the counter.

Chilling the cream cheese layer

  • In a large mixing bowl (see notes), pour in the whipping cream. Whisk at high speed until it forms smooth peaks (3-4 mins).
    Add the cream cheese and ½ cup [100 g] of sugar, and whisk at high speed until it's fluffy and smooth (2-3 mins).
    Pour inĀ halfĀ theĀ lime juice,Ā whisk to incorporate. Pour inĀ one cupĀ ofĀ mango juiceĀ a little bit at a time until it's all incorporated. Pour in ā…” of the dissolved gelatin and whisk to incorporate. Taste for sweetness and add extra sugar if needed (see notes).

Chilling the cream cheese layer

  • Pour the cream cheese mixture into the baking pan, tap on the counter a couple of times to get rid of large bubbles, and level with a spatula.
    Cover with plastic film (or better yet, eco-friendlyĀ reusable waxed fabricĀ and chill forĀ at least an hour.

Making the mango layer

  • Add the juice of half a lime to the mango juice. Sweeten with sugar to taste (see notes). Mix in the remaining ā…“ of the dissolved gelatin.
    Pour the mango layer over the cream cheese layer, and chill covered for at least 3 hours, best overnight.

Serving

  • Once chilled thoroughly, serve. Garnish with mango and lime slices if you wish.

Nutrition

Calories: 546kcal

By Tia Clara, published Apr 24, 2022 on Tia Clara

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Hi, I'm TĆ­a Clara! I have been a recipe developer, and recipe writer for 20+ years, and here I share my easy recipes you'll love.

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