This no bake mango cheesecake recipe features a buttery biscuit crust and a velvety smooth mango filling. Perfect for any season, top it with fresh mangoes, berries and mint for a deliciously refreshing treat.
About this Mango Cheesecake Jars recipe
This no-bake mango cheesecake recipe is simple yet delicious. Just like most of my popular mango recipes, it’s fuss-free and has no eggs and gelatine. Plus, it’s packed with tropical flavours that are sure to satisfy your sweet cravings.
With only 7 ingredients, you can create a smooth and luxurious Mango Cheesecake filling. I personally love to serve my desserts in individual jars for portion control. Of course, if you’re anything like me, you might end up reaching for a second one.
You can use any jars or glasses you have on hand – I prefer 220ml Weck Jars, but any odd-sized jars or fancy glasses will do.
The best part? You don’t even have to turn on the oven to make these no bake mango cheesecake jars recipe! It’s a super convenient option when you don’t have access to an oven, or just don’t feel like using one.
Reader’s favourite mango recipes you will also love
- 3 Ingredient Mango Ice cream without ice cream maker
- Restaurant style mango lassi
- Vegan Mango Sorbet
- Mango Yogurt popsicles
- Mango Compote
Cheesecake Ingredients & Substitutions
Digestive biscuits:We use Digestive Biscuits as the base for the crust of the cheesecake. They have a crumbly texture and a mild flavor, which provides a nice contrast to the creamy filling. Other alternatives you may use are graham cracker or even granola.
Cream Cheese: Philadelphia cream cheese is the best choice for this recipe. It has a smooth texture and a mild flavor, which pairs well with the mango filling.
Mango Pulp: We use store-bought canned mango pulp for convenience, but you can make your own pulp at home with fresh mangoes. The pulp is the star of the show, providing the mango flavour for the filling.
Sugar: Caster sugar and Icing Sugar are the best options to use in this recipe. Don’t use granulated sugar as it will be too coarse.
Vanilla: Good quality vanilla extract is essential in this recipe. It enhances the flavor of the cheesecake filling and complements the sweetness of the mango puree.
Cream: We use double cream / heavy cream for a rich and creamy texture. The key thing is, the cream should have the nature to whip.
Toppings: Feel free to get creative with the toppings! For this recipe, we suggest using mango cubes, blueberries, and strawberries. The fruity toppings complement the mango flavour of the cheesecake and add a pop of colour to the presentation.
No bake Mango Cheesecake base layer
To make the base layer of the no bake mango cheesecake, you can follow these two methods:
Method 1: Crush digestive biscuits in a plastic food bag with a rolling pin, transfer to a mixing bowl, and mix with melted butter.
Method 2: Place digestive biscuits in a food processor, pulse until they resemble crumbs, add melted butter, and process until coated.
To make the Mango Cream cheese filling
First, I place the cream in the bowl of my stand mixer and whip it until it resembles soft peaks. Then, I set it aside.
Next, in another bowl, I whisk the cream cheese, sugar, mango pulp, and vanilla extract until they are well-combined and smooth.
Finally, I simply fold the whipped cream into the cream cheese mixture in two steps until it is fully combined.
How to make No bake Mango Cheesecake Jars?
Take the jars you’ll be using for the cheesecake and place 1 tablespoon of the biscuit filling in each jar. Use the back of a spoon to press down on the biscuit filling to create an even base.
Pipe or spoon the cheesecake filling on top of the biscuit base until it reaches about 3/4 from the top of the jar. Chill the jars in the refrigerator for 3-4 hours.
Before serving, top the cheesecake with cubed mangoes, blueberries, and mint.
Why you’ll love these No Bake Mango mousse cheesecake
- Simple and straightforward
- No Eggs, No Gelatin or Agar Agar
- No Cook recipe – so you don’t need to turn on the oven.
- It can be made for a large gathering with ease
- They are great for every occasion and every season.
- It’s refreshing, light and delicious
- Individual Jars make it ideal for portion control.
- They are to too pretty to resist
Don’t you agree??
These Mango Cheesecake dessert are so easy and delicious that you might end up making a lot of the mango cheesecake filling. Just freeze them and enjoy as Mango Cheesecake Ice cream. It’s a cheat recipe for cheesecake ice cream but you will love them for sure.
Store these no bake mango cheesecake jars in the fridge for up to 3-4 days, making them a convenient make-ahead dessert for busy occasions or for meal prepping. It’s important to keep the cheesecake jars chilled to maintain their texture and prevent spoilage.
If you love Jar desserts, you will also love
Easy No bake Mango Cheesecake Jars recipe below
- 125 g Digestive Biscuits
- 50 Unsalted Butter melted
Mango Cheesecake Filling
- 300 g Cream Cheese
- 1/2 Cup Caster Sugar
- 1 ¼ Cup Mango Pulp
- 1 tsp Vanilla Extract
- 150 ml Double Cream
Toppings as needed
- Mango,Blueberries & Mint
- Place the digestive biscuits in a plastic food bag and seal it. Crush them with a rolling pin and transfer the crumbs to a mixing bowl. Pour the melted butter and mix through.
- The other method to make Cheesecake base, is place the digestive biscuits in a food processor and pulse a few times, until it resembles crumbs like. Add melted butter and process until its coated through.
Mango Cheesecake filling –
- Place the cream in a bowl of a stand mixer and whip until the cream resemble soft peak. Set it aside.
- In another bowl, whip cream cheese, sugar, mango pulp & vanilla extract until well-combined and smooth.
- Simply fold the cream into the cream cheese mixture in two steps until combined.
- Divide the biscuit filling between 6 Jars approximately 1 tablespoon in each of them. Press it with the back of the spoon.
- Either spoon or pipe the cheesecake filling into the jars until 3/4 from the top. Chill it in the refrigerator for 3-4 hours .
- Top it up with cubed mangoes, blueberries & mint and serve chilled.