This No Bake Mango Ice Cream Cheesecake is the perfect treat for a hot day or any occasion that calls for a refreshing, tropical dessert. With a buttery, crisp crust, creamy cheesecake layer, and a tangy, sweet mango pulp topping, this dessert is both indulgent and light. The best part? It’s no-bake and easy to prepare, allowing the vibrant flavors of mango to shine through without the need for an oven.
Why You’ll Love This Recipe
This cheesecake combines the richness of cream cheese with the tropical sweetness of mango ice cream for a uniquely smooth and indulgent flavor. The Nilla wafer crust provides a perfect contrast to the creamy layers, and the optional mango pulp topping adds a burst of concentrated mango flavor. With the whipped cream and fresh mango garnishes, this no-bake cheesecake is as visually stunning as it is delicious. Whether you’re making it for a special occasion or just treating yourself, this dessert will be a hit every time!
Ingredients
For the crust:
- 200g Nilla Wafers or Graham Crackers
- 5 tbsp unsalted butter, melted (70g)
For the mango cheesecake:
- 24 oz cream cheese (3 8oz blocks or 680g), room temperature
- 28 fl oz mango ice cream (3 ⅓ cups or 700g), fully melted at room temperature
- 6 tsp gelatin powder
- 6 tbsp ice cold water (90g)
- 1 cup mango ice cream (210g), fully melted at room temperature
- 1 cup mango pulp (230g), cooked down to ½ cup
- 2 tsp gelatin powder
- 2 tbsp ice cold water (30g)
- 1-2 fresh mangoes, cubed
- 1 cup heavy whipping cream, whipped to stiff peaks
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Crust:
- Prepare the pan: Brush a 9″ springform pan with softened butter and line it with a circle of parchment paper on the bottom and strips of parchment paper along the edges for easy removal later. Set aside.
- Make the crust: Blitz the Nilla wafers or Graham crackers in a food processor until they form fine crumbs. Add the melted butter and blitz again to combine.
- Form the crust: Transfer the crumbs to the prepared pan and press them down tightly using the back of a measuring cup or large spoon to form an even, compact crust.
- Chill the crust: Place the crust in the fridge to set while you work on the cheesecake layer.
Mango Cheesecake:
- Prepare the cream cheese mixture: Add the room temperature cream cheese to a bowl. Using an electric mixer or stand mixer, whisk the cream cheese until smooth and creamy. Be careful not to overmix. Scrape the bowl to ensure everything is mixed evenly.
- Add the mango ice cream: Add the fully melted mango ice cream and whisk again for about 1-2 minutes on medium speed. Scrape the bowl in between to ensure the mixture is smooth and fluffy, but do not overmix.
- Prepare the gelatin: In a small bowl, pour the ice-cold water and sprinkle the gelatin over it. Gently stir once to ensure the gelatin is fully soaked. Place the bowl in the fridge for about 10 minutes until the gelatin sets. Then, microwave the gelatin mixture in 15-second increments, stirring in between, until the gelatin is fully dissolved and lump-free.
- Combine gelatin with cheesecake mixture: Pour the dissolved gelatin mixture into the cheesecake mixture and whisk until combined.
- Assemble the cheesecake: Pour the cheesecake mixture on top of the crust in the springform pan. Gently shake the pan to spread the mixture evenly. Place it back in the fridge to set for at least 2 hours.
Mango Pulp Cream (Optional):
- Cook the mango pulp: Add the mango pulp to a saucepan and cook over low heat, stirring frequently, until the pulp reduces to about half of its original volume. Let it cool for about 5 minutes.
- Mix the pulp with ice cream: Combine the cooled mango pulp with the melted mango ice cream.
- Prepare the gelatin: Prepare the gelatin in 2 tbsp of ice-cold water in the same manner as earlier. Add the dissolved gelatin to the pulp and ice cream mixture, whisking to combine.
- Check cheesecake consistency: Ensure the cheesecake layer has set for at least 2 hours before pouring the pulp mixture on top. Test by spooning a small amount of pulp onto the cheesecake; it should sit on top without mixing in.
- Add the topping: Gently pour the pulp mixture over the cheesecake layer, spreading it evenly. Place the whole cheesecake back in the fridge to set.
Decoration & Serving:
- Let the cheesecake set: Allow the cheesecake to chill in the fridge for at least 12 hours or overnight for the best results.
- Prepare the fresh mangoes and whipped cream: Chop the fresh mangoes and whip the heavy cream to stiff peaks.
- Remove from the pan: Once the cheesecake has fully set, remove it from the fridge. Open the sides of the springform pan and carefully peel off the parchment paper.
- Transfer to a serving stand: Carefully transfer the cheesecake to a serving stand.
- Decorate: Pipe the whipped cream around the edges and garnish the cheesecake with the chopped mangoes.
- Serve: Slice, serve, and enjoy the refreshing tropical flavors!
Servings and Timing
- Servings: 10-12 servings
- Total Time: 15+ hours
- Prep Time: 30 minutes
- Chill Time: 12+ hours (overnight is ideal)
- Assembly Time: 1 hour
Variations
- Fruit Topping: Swap the mango pulp for other tropical fruits like passion fruit, pineapple, or kiwi for a different flavor.
- Berry Swirl: Add a berry swirl on top of the cheesecake with blended strawberries or blueberries for a beautiful color contrast and a new flavor twist.
- Coconut Crust: Add shredded coconut to the Nilla wafer or Graham cracker crust for extra texture and flavor.
Storage/Reheating
- Storage: This no-bake cheesecake can be stored in the fridge for up to 4-5 days. Make sure to cover it with plastic wrap or store it in an airtight container to keep it fresh.
- Reheating: There’s no need to reheat this cheesecake. It’s best served cold straight from the fridge.
FAQs
Can I use a different type of crust?
Yes! You can use a Graham cracker crust or even a cookie crust made with your favorite biscuits or cookies. Just ensure the crust is tightly packed and firm enough to hold the cheesecake layers.
What if I can’t find mango pulp?
You can substitute mango pulp with fresh mango puree. Just cook it down to reduce it by half, similar to the instructions for the pulp.
Can I make this cheesecake without gelatin?
Gelatin helps the cheesecake set properly and gives it the right texture. However, if you prefer to avoid gelatin, you can try substituting with agar-agar or another setting agent, though the texture might vary.
Can I make this cheesecake in individual servings?
Yes! You can easily make this cheesecake in individual serving cups or smaller springform pans. Just be sure to adjust the setting times accordingly.
Can I use frozen mango for the ice cream or pulp?
Yes, you can use frozen mango for both the ice cream and the pulp, as long as it’s thawed before use. Just ensure the mango is pureed or cooked down properly.
How do I know when the cheesecake has fully set?
The cheesecake should be firm to the touch, and the topping should sit on top without mixing into the cheesecake layer. If it feels firm but not hard, it’s ready to serve.
Can I use a store-bought mango ice cream?
Yes! If you prefer a quicker option, store-bought mango ice cream will work just as well. Just make sure it’s fully melted before incorporating it into the cheesecake mixture.
Can I freeze this cheesecake?
Yes, you can freeze this cheesecake for up to 1 month. Just be sure to wrap it well with plastic wrap and foil to protect it from freezer burn. Thaw in the fridge before serving.
Conclusion
This No Bake Mango Ice Cream Cheesecake is a tropical delight that’s both creamy and refreshing. With its smooth, ice cream-infused filling, fruity mango topping, and buttery crust, it’s a dessert that’s sure to impress at any gathering. Whether you’re celebrating a special occasion or simply craving something indulgent, this easy-to-make, no-bake cheesecake will leave everyone asking for more!
Print
No Bake Mango Ice Cream Cheesecake
- Total Time: 15+ hours
- Yield: 10-12 servings
- Diet: Vegetarian
Description
This No Bake Mango Ice Cream Cheesecake is the ultimate tropical dessert, featuring a buttery crust, creamy cheesecake layer, and sweet mango pulp topping. Perfect for hot days, this easy-to-make dessert is indulgent yet refreshing, with no baking required.
Ingredients
For the crust:
200g Nilla Wafers or Graham Crackers
5 tbsp unsalted butter, melted (70g)
For the mango cheesecake:
24 oz cream cheese (680g), room temperature
28 fl oz mango ice cream (700g), fully melted at room temperature
6 tsp gelatin powder
6 tbsp ice-cold water (90g)
1 cup mango ice cream (210g), fully melted at room temperature
1 cup mango pulp (230g), cooked down to ½ cup
2 tsp gelatin powder
2 tbsp ice-cold water (30g)
1–2 fresh mangoes, cubed
1 cup heavy whipping cream, whipped to stiff peaks
Instructions
Crust:
-
Prepare the pan: Brush a 9″ springform pan with softened butter and line it with parchment paper for easy removal later.
-
Make the crust: Blitz the Nilla wafers or Graham crackers into fine crumbs. Add the melted butter and blitz to combine.
-
Form the crust: Transfer the crumbs to the prepared pan and press them down firmly using a measuring cup or spoon.
-
Chill the crust: Place the crust in the fridge while preparing the cheesecake layer.
Mango Cheesecake:
-
Prepare the cream cheese mixture: Whisk the room temperature cream cheese with an electric mixer until smooth and creamy.
-
Add the mango ice cream: Add the melted mango ice cream and whisk for 1-2 minutes until fully incorporated.
-
Prepare the gelatin: Sprinkle gelatin over ice-cold water and let it set in the fridge for 10 minutes. Microwave in 15-second intervals until fully dissolved.
-
Combine gelatin with cheesecake mixture: Add the dissolved gelatin to the cheesecake mixture and whisk to combine.
-
Assemble the cheesecake: Pour the mixture onto the crust in the springform pan. Smooth it out and refrigerate for at least 2 hours to set.
Mango Pulp Cream (Optional):
-
Cook the mango pulp: Cook mango pulp in a saucepan over low heat until reduced by half. Cool for 5 minutes.
-
Mix pulp with ice cream: Combine cooled mango pulp with melted mango ice cream.
-
Prepare gelatin: Sprinkle gelatin over ice-cold water, dissolve, and add it to the pulp-ice cream mixture. Whisk to combine.
-
Check cheesecake consistency: Ensure the cheesecake has set for at least 2 hours. The pulp mixture should sit on top without mixing into the cheesecake.
-
Add topping: Gently pour the pulp mixture over the cheesecake layer and spread it evenly. Refrigerate to set.
Decoration & Serving:
-
Let the cheesecake set: Refrigerate for at least 12 hours or overnight for best results.
-
Prepare mangoes and whipped cream: Whip the cream to stiff peaks and chop the fresh mangoes.
-
Remove from the pan: Open the springform pan and carefully peel off the parchment paper.
-
Transfer and decorate: Transfer to a serving stand, pipe whipped cream around the edges, and garnish with fresh mango cubes.
-
Serve: Slice, serve, and enjoy!
Notes
Ensure the cheesecake has fully set before adding the mango pulp topping.
This dessert is best served cold, straight from the fridge.
You can use store-bought mango ice cream or fresh mango puree for a quicker option.
- Prep Time: 30 minutes
- Cook Time: 12+ hours (overnight is ideal)
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
