No eggs. No gelatin. These No-Bake Mango Cheesecake Cups are ready in just 15 minutes! Light and creamy, they feature a buttery biscuit base topped with a smooth mango cheesecake filling. They’re perfect for parties, celebrations or an easy make-ahead mango dessert.
We absolutely love easy egg-free dessert cups that require little to no prep. From my favourite 4-ingredient mango mousse and strawberry no-bake cheesecake cups to mini eggs cheesecake cups — I make them all the time, whether it’s for a relaxed weekend treat or a full-on party spread.
I personally love serving desserts in individual cups or jars, and you know it too! They’re perfect for portion control. Although if you’re anything like me, you might still reach for a second one!
In this recipe, we’ve got an airy, mousse-like mango cheesecake filling that whips up in just 5 minutes, paired with a buttery biscuit base for that perfect contrast in texture. It’s simply a matter of assembling the layers in jars and chilling — that’s it.
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Why You’ll Love These No-Bake Mango Cheesecake Cups?
- The creamiest easy mango dessert jars made with just 8 ingredients
- Only 15 minutes of prep time
- Completely no-bake — no oven or air fryer required
- Perfect for parties and celebrations (easy to scale up)
- Individual cheesecake cups make them ideal for portion control
- Egg-free and gelatin-free
👩🏻🍳Expert Tips
- Use heavy cream with at least 36% fat. In the UK, use whipping cream. In the US, use heavy cream. Double cream (48% fat) works too, but it can be slightly trickier to whip.
- Store-bought mango pulp makes life easier. It’s already sweetened and gives consistent flavour.
- Any jars will work. I love using 220ml Weck jars, but mismatched glasses or small dessert bowls work beautifully too.
- Swap the fruit. You can easily replace mango puree with strawberry puree for strawberry cheesecake cups.
- Recently, I made mango mousse cups for my son’s 18th birthday — they were a super hit. In fact, most of my guests asked for the recipe!
📋Ingredients & Substitutions
- Digestive Biscuits: Used for the cheesecake crust. They add a crumbly texture and mild flavour that balances the creamy filling. You can substitute with graham crackers or even granola.
- Cream Cheese: I use full-fat Philadelphia cream cheese for the best texture and flavour.
- Mango Pulp: I usually use Laila canned mango pulp for convenience. If you have fresh ripe mangoes, you can absolutely make your own mango pulp at home.
- Icing Sugar (Powdered Sugar): Make sure it’s finely powdered. If needed, blend regular granulated sugar to a fine consistency.
- Vanilla Extract(Optional): It really enhances the mango flavour and adds depth to the cheesecake filling.
- Heavy Whipping Cream: Make sure it’s very cold. Cold cream whips faster and gives stable soft peaks.
- Toppings: Fresh mango cubes, blueberries, strawberries or anything you love.
🥭How To Make No-Bake Mango Cheesecake Cups Recipe?
Step 1: Crush digestive biscuits and mix with melted butter.
To make the biscuit base, pulse the digestive biscuits in a food processor until they resemble fine crumbs. Add melted butter and mix until combined.
Step 2: Whip cold heavy cream to soft peaks.
For the Mango Cheesecake Filling, first Add chilled heavy cream to a bowl. Using a hand mixer or stand mixer with a whisk attachment, beat on medium-high speed until soft peaks form.
In a separate bowl, whisk together cream cheese, mango puree, icing sugar and vanilla until smooth and creamy.
Step 3: Fold into mango cream cheese mixture.
Gently fold the whipped cream into the mango cream cheese mixture in two stages. This keeps the filling light and airy. I don't recommend whisking together.
Step 4: Assemble in jars and chill for 2–3 hours.
Divide the biscuit mixture evenly into 6 jars and press gently with a spoon to create an even base.
Pipe or spoon the mango cheesecake filling into each jar, filling up to about ¾ full. Refrigerate for at least 2–3 hours until set. Add toppings just before serving.
Tip: It's important to keep the cheesecake jars chilled to maintain their texture and prevent spoilage.
How to Make Vegan No-Bake Mango Cheesecake Cups?
Start by crushing biscuits and mixing with Flora Unsalted Block Butter for the base. Whip Elmlea Dairy Free Double Cream until soft peaks form, then fold it into a vegan cream cheese alternative (I recommend Philadelphia Vegan cream cheese), combined with mango puree and sugar.
Layer the mixture into jars, chill for a few hours, and top with fresh mango or berries before serving.
❄️Storing
Store the covered no-bake mango cheesecake cups in the refrigerator for up to 3–4 days.
If you have leftover mango cheesecake filling, transfer it to a flat container and freeze for up to 3 months. Enjoy it as mango cheesecake ice cream — it’s the easiest cheat dessert ever!
Recipe FAQs
You can make these no bake mango cheesecake cups up to 3 days in advance and keep them refrigerated.
Absolutely. Blend ripe mangoes into a smooth puree and adjust the sweetness if needed before adding to the cheesecake mixture.
Mascarpone is the closest substitute. For a lighter option, you can use Greek yogurt or ricotta. Dairy-free cream cheese alternatives also work.
Yes. This recipe is completely gelatin-free. The whipped cream helps create structure and gives the cheesecake filling a light, mousse-like texture.
Yes! In the UK, you can make vegan no-bake mango cheesecake cups using Elmlea Dairy Free Double Cream for whipping, Flora Unsalted Block Butter for the base, and any UK vegan cream cheese alternative for the creamy filling.
More Easy Eggless Dessert Jars Recipe
Ingredients
Cheesecake Base
- 125 g Digestive Biscuits / Graham Cracker
- 50 Unsalted Butter melted
Mango Cheesecake Filling
- 300 g Cream Cheese
- ½ Cup Sugar
- 1 ¼ Cup Mango Pulp
- 1 teaspoon Vanilla Extract
- 150 ml Heavy Cream / Whipping Cream
Toppings (Optional)
- Mango, Blueberries, Strawberries and/ or Mint
Instructions
Cheesecake base
- 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.
Assemble Mango Cheesecake Jars
- 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 ¾ from the top. Chill it in the refrigerator for 3-4 hours .
- Top it up with cubed mangoes, blueberries & mint and serve chilled.
Notes
For a Beautiful Finish
- Transfer the cheesecake filling into a piping bag (or zip-lock bag fitted with a nozzle) and pipe into jars for a neat, elegant presentation.
- No food processor? Simply crush the digestive biscuits in a sealed plastic bag using a rolling pin, then mix with melted butter.
Sandhya's Top Tips
- Use cold heavy cream with at least 36% fat. In the UK, we use whipping cream. In the US, use heavy cream. Double cream (48% fat) works too, but it can be slightly trickier to whip.
- Don't whisk the creamy cheese mixture into the whipped cream. Instead, fold it in.
- Any cup or jar works. I love using 220ml Weck jars, but mismatched glasses or small dessert bowls work beautifully too.
- Swap the fruit. You can easily replace mango puree with strawberry puree for strawberry cheesecake cups.
- If you are using fresh mango pulp, adjust the sweetness accordingly.
- To make vegan, I use Elmlea Dairy Free Double Cream, Flora Unsalted Block Butter, and a vegan cream cheese alternative.
Victoria Zibert says
used a combination of canned and fresh mango puree the texture had mango hair in it and I realized that after mixing all ingredients. Should have squeezed it through the sieve to remove that hair. No one noticed while eating, it was perfect otherwise. But it was bothering me...
Teema says
Hi,
Tried out this recipe today. Wondering if
It’s better to use fresh mango for purée or canned one? If canned, any brand you recommend?
Thanks!
Sandhya's Kitchen says
Hi Teema,
Both Fresh and Canned Mango Puree works. I do buy Laila Kesar Mango Pulp.
Lauren says
Why is everything in a jar always better? These are beautiful and delicious. The perfect summer dessert.
Danielle says
You are definitely right - this is a fantastic dessert for so many special days. I think it can make any other day special, too!
Veena Azmanov says
These are so very cute and love your presentation. Awesome for a party dessert.
Krissy Allori says
These are so fun and soooo good!
Matt Ivan says
Love this dessert and these are super cute! The flavors are amazing.