No Bake Mango and Ginger Cheesecake Recipe

Summer is the perfect time to indulge in refreshing and fruity desserts, and this No-Bake Mango Cheesecake is no exception! Made with a ginger snap cookie base and a creamy mango filling, this delightful dessert is not only easy to make but also incredibly delicious. It’s a crowd-pleaser that everyone will love, and the best part is that you don’t even need to turn on your oven!

Easy & Delish Cheesecake: Savor the No-Bake Advantage

Easy & Delish Cheesecake: Savor the No-Bake Advantage

Ever craved the velvety lushness of a good old cheesecake but weren’t in the mood to switch on your oven? Ever dreamt of tropical beaches while being stuck in the humdrum of everyday hustle? I’ve got some peachy news that’s going to make your day!

It’s time to meet your new summer dessert BFF – the exquisite No-Bake Mango Cheesecake! Picture this – creamy, melt-in-your-mouth cheesecake goodness combined with the sweet, tropical bliss of juicy mango. Trust me, this dessert is like a vacation on a plate!

This No-Bake Mango Cheesecake is the ultimate lifesaver for those of us looking to whip up a delectable dessert minus the baking drama. It’s an oasis of flavors that screams simplicity and style, while leaving your sweet tooth totally satisfied.

With its fragrant mango nuances and lush, creamy texture that delicately dissolves in your mouth, this no-bake delight is a sure-shot ticket to a whirlwind of taste.

So, my friends, let’s make life a little bit sunnier and sweeter, one slice of No-Bake Mango Cheesecake at a time!

Ingredients For No-Bake Mango Cheesecake

Ingredients For No-Bake Mango Cheesecake

Let’s gather ‘round the kitchen counter, because we’re about to venture on a flavorful journey of creating a fantastic No-Bake Mango Cheesecake!

Setting the Foundation – The Base of Mango Cheesecake

To kick things off, we’re starting with 1 ½ cups of finely crushed ginger snap cookies. Oh, and don’t forget to bask in that spicy-sweet aroma!

Now, drizzle in ¼ cup of melted butter and stir until we get those cookie crumbles all nice and buttery – this combo is going to make our cheesecake base irresistible!

Whipping up the Heart of our Dessert – Mango Cheesecake Filling

Brace yourself for the star of the show – our plush filling! Grab your 1 ½ cups of softened cream cheese and gently stir in 2 tbsp of powdered sugar until the mixture is silky smooth. Next, let’s make things extra lush by folding in ⅔ cup of heavy whipping cream.

Now, for that tropical twist – we’re going to swirl in ⅓ cup of sweet mango pulp, turning our filling into a vibrant masterpiece.

To set our cheesecake, we’ll add 1 tbsp of bloomed gelatin powder to the filling. You can use agar agar instead.

Adding Some Fancy – The Topping of Mango Cheesecake

And for the cherry on top – well, in our case, mango – let’s finish our creation with a lavish layer of mango pulp and fresh mango slices for a touch of fancy. Your masterpiece is ready!

How to make No-Bake Mango Cheesecake?

Here’s how to whip up a delectable vegan No-Bake Mango Cheesecake:

For the Ginger Snap Cookie Base

Instead of regular butter, use 1/4 cup of melted coconut oil or another plant-based butter substitute. Always double check your ginger snap cookies for any hidden dairy ingredients, or source some vegan ginger snap cookies for a truly vegan base.

For the Creamy Mango Filling

Swap the cream cheese for 1 1/2 cups of vegan cream cheese – there are excellent brands out there nowadays that perform just like dairy cream cheese.

Substitute the heavy cream with a 2/3 cup of coconut cream for that rich, velvety texture.

As for the gelatin, we’ll trade this for a vegan alternative like 1 tbsp of Agar-Agar powder, which works perfectly as a plant-based setting agent.

Just remember, each small switch is one more step towards aligning your culinary masterpiece with your dietary choices. It’s as easy as pie… or should we say cheesecake? So go ahead, get out there and whip up the vegan No-Bake Mango Cheesecake of your dreams!

Ingredients For No-Bake Mango Cheesecake

This No-Bake Mango Cheesecake is the ultimate summer dessert that’s both easy to make and irresistibly delicious. The combination of the ginger snap cookie base, creamy mango filling, and fresh mango topping creates a symphony of flavors that will have everyone asking for seconds. Enjoy this delightful treat at your next summer gathering, or simply treat yourself to a refreshing and satisfying dessert. Happy indulging!

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No-Bake Mango Cheesecake Recipe


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  • Author: Mish
  • Total Time: 50 mins + Freezing
  • Yield: 6

Description

Indulge in a luscious tropical delight with our irresistibly creamy no-bake mango cheesecake!


Ingredients

  1. 1 ½ cups ginger snap cookies, crushed fine
  2. ¼ cup melted butter
  3. 1 ½ cups cream cheese, softened
  4. 2 tbsp powdered sugar
  5. ⅔ cup heavy whipping cream
  6. ⅓ cup mango pulp (available on Amazon or local Indian grocery store – you can use any variety)
  7. 1 tbsp gelatin powder
  8. ¼ cup water
  9. Mango pulp and fresh mango

Instructions

  1. Let us first prepare the base.
  2. In a blender crumble the ginger snaps to a coarse powder.
  3. Add melted butter and sugar and combine well.
  4. Transfer this mixture into the prepared cake tin. (Use a springform cake tin and grease it well).
  5. Press the ginger biscuits, butter and sugar mixture firmly into the base of the cake tin. Keep it in the fridge for at least 2 hours to cool.
  6. Cheesecake prep: Dissolve the gelatin in boiling water stirring continuously to dissolve without lumps. Keep aside for 5 minutes. It will “bloom” or in other words become gelatinous.
  7. Blend the cream cheese and powdered sugar till whipped and fluffy. Add the whipping cream and blend till soft peaks form.
  8. Now fold in the mango pulp and add the gelatin mixture. Stir gently so they are all well mixed.
  9. Pour this mixture onto the cake tin on top of the ginger snap base and keep it in the refrigerator for 6-8 hours.
  10. Top with some mango pulp and fresh mango cubes and enjoy!

Notes

You can also add a layer of mango jelly on top of the cheesecake for a fancier option.

 

  • Prep Time: 30 mins
  • Cook Time: 20 mins + 12 hrs freezing
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