Easy No-Bake Lime and Mango Cheesecake Recipe

Portions: 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 ❤️ it • Recipe • Ingredients • Video • Preparation

No bake lime and mango cheesecake.

Why I ❤️ 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

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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

Cook Time4

Total Time4 20

Utensils and tools

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

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

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

Set aside in the fridge.

Step 3: 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

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 ⅔ 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

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

Add the juice of half a lime to the mango juice. Sweeten with sugar to taste (see notes). Mix in the remaining ⅓ 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

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.

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

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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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