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A slice of mango cheesecake on a white plate with a fork, with the whole cheesecake and sliced mangoes in the background.

No-Bake Mango Cheesecake With Digestive Biscuits

Author: Jessica Haggard
No-bake mango cheesecake layers a buttery biscuit crust with smooth and creamy cheesecake filling, then finished with sweet-tart fresh mangoes. An easy make-ahead, centerpiece-worthy treat that brings something refreshingly different to the summer dessert table.
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Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Course Desserts
Cuisine American
Servings 10
Calories 526 kcal

Ingredients
 
 

For the Crust:

  • 1 ½ cups digestive biscuits crushed into crumbles
  • ⅓ cup melted butter

For the Filling:

  • 24 ounces cream cheese softened
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 ½ cups mango purée
  • 1 tablespoon lemon juice
  • 1 ½ cups whipped cream

For the Topping:

  • 1 cup diced mango
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Instructions
 

  • Mix the crushed biscuits and melted butter in a medium bowl. Press the mixture firmly into the bottom of a 7-inch springform pan and pop it in the fridge while you make the filling.
    Round pan filled with a pressed, crumbly biscuit base sits on a woven placemat, viewed from above.
  • Beat the softened cream cheese, in a large mixing bowl until smooth. Add powdered sugar and vanilla until well combined.
    Brown bowl with powdered sugar and cream cheese being mixed with a spatula, placed on a woven placemat.
  • Stir in the mango purée and lemon juice until smooth.
    A mixing bowl with white cream and yellow purée being stirred with a spatula, placed on a woven placemat with a gray napkin nearby.
  • Gently fold in the whipped cream to keep it light and airy. Pour the filling over your chilled crust and smooth out the top with the back of a spoon. Let it chill in the fridge for at least 4 hours (or overnight) so it sets completely.
    A round pan filled with creamy, swirled batter sits on a woven placemat with a corner of a gray cloth visible.
  • Make the topping by heating the diced mango, sugar, and lemon juice in a small saucepan over medium heat. Once the mango is soft and the sugar has melted, take it off the heat and let it cool down completely.
    Chopped mango pieces and sprinkled sugar in a black frying pan on a woven placemat.
  • Spoon the cooled mango topping over the cheesecake right before you're ready to serve. Slice it up and enjoy!
    A round mango cheesecake with a crumbly graham cracker crust is topped with chunks of fresh yellow mango, placed on a wooden board.

Notes

Let the cream cheese soften completely on the counter before mixing so you don't get lumps in your filling.
Strain the mango purée through a sieve if it looks pulpy so your cheesecake turns out completely smooth.
Serve: Add the mango topping just before serving for the freshest look. Present it on a cake stand for a beautiful display, and pair it with light appetizers and warm-weather mains.
Store: Store covered in the refrigerator for up to 5 days. To freeze, wrap the cheesecake or individual slices tightly for up to 1 month.

Nutrition

Calories: 526kcalCarbohydrates: 53gProtein: 7gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 92mgSodium: 329mgPotassium: 195mgFiber: 2gSugar: 38gVitamin A: 4069IUVitamin C: 19mgCalcium: 104mgIron: 2mg
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