No-Bake Mango Cheesecake:
If you're looking for the ultimate summer dessert, this No-Bake Mango Cheesecake is it. With a buttery biscuit crust, a rich and creamy mango cheesecake filling, and a glossy homemade mango curd topping, every bite is packed with bright tropical flavor. Best of all, you don't have to turn on the oven.
The cheesecake gets its silky texture from Let's Do Organic® Heavy Coconut Cream, which adds richness while keeping the filling incredibly smooth without using eggs or gelatin.
Why You'll Love This Recipe
- No oven required
- Rich, creamy, and full of fresh mango flavor
- Made with Let's Do Organic® Heavy Coconut Cream for an extra smooth texture
- Perfect make-ahead dessert since it chills overnight
- Beautiful enough for special occasions but easy enough for beginners
Prep Time: 30 minutes (plus chilling time)
Chill Time: 12–24 hours
Serves: 8–10
Ingredients
Biscuit Base
- 140g (1½ cups) graham crackers or digestive biscuits, crushed
- 90g (6 tablespoons) butter, melted
No-Bake Cheesecake Filling
- 350g (1½ cups) cream cheese, room temperature
- 120g (½ cup) Let's Do Organic® Heavy Coconut Cream (cream only)
- 180ml (¾ cup) mango purée (homemade or canned mango pulp)
- 90g (¾ cup) powdered sugar
- 1 teaspoon vanilla extract
- 180ml (¾ cup) whipping cream, cold, whipped to medium peaks
Mango Curd
- 120g (½ cup) mango purée
- 30ml (2 tablespoons) milk of choice
- 30ml (2 tablespoons) water
- 35g (2 tablespoons) sugar
- 10g (1 tablespoon) cornstarch
- 25g (2 tablespoons) vegan butter
Instructions
Make the Biscuit Base
Mix the crushed graham crackers or digestive biscuits with the melted butter until evenly coated. Press the mixture firmly into the bottom of an 8-inch springform pan. Refrigerate for 30 minutes while you prepare the filling.
Make the Cheesecake Filling
In a large mixing bowl, beat together the softened cream cheese, the thick cream from the coconut cream, and the mango purée until completely smooth.
Add the powdered sugar and vanilla extract and continue mixing until well combined.
Gently fold the whipped cream into the mixture until no streaks remain.
Spread the filling evenly over the chilled crust and smooth the top. Refrigerate for at least 12 to 24 hours, or until completely set.
Make the Mango Curd
In a small saucepan, whisk together the mango purée, milk, water, sugar, and cornstarch.
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
Remove from the heat and stir in the butter until fully melted and glossy.
Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until completely cooled.
Finish the Cheesecake
Once both the cheesecake and mango curd are fully chilled, spread the mango curd evenly over the top of the cheesecake.
Slice, serve chilled, and enjoy!
by @pastrybysaloni
