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.

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)


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 1:

Blend the mango puree until it's very smooth and thoroughly pureed. Set aside in the fridge.

Step 2:

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 3:

In a large mixing bowl, 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.

Step 4:

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 5:

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 6:

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

Step 7:

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