Mango Cheesecake, a Luscious and Tropical no-bake dessert

Introduction to the Tropical Cheesecake

This no-bake mango cheesecake is a tropical dessert that’s as easy to make as it is delicious. Featuring a buttery biscuit base, a creamy mango-infused filling, and a vibrant mango jelly topping, this recipe highlights the sweet and luscious flavour of mangoes, making it perfect for summer gatherings, special occasions, or a quick no-fuss treat. With no oven required, it’s the ideal dessert for those looking for a hassle-free yet impressive dish that captures the essence of tropical flavours.

Mango cheesecake represents a modern twist on a classic dessert. This easy no bake cheesecake incorporates the tropical mangoes which Pakistan is known for, merge beautifully with the European origins of this dessert. This cheesecake is not only creamy, but has a slightly tart taste from the mango balanced out by the sweetness of the white chocolate. It really is a masterpiece in flavour!

Cheesecake is of course not a traditional Pakistani dessert, but honey mangoes from Pakistan are indeed the ultimate sweet thing to eat. They are known to be the best in the world and not surprisingly; they are the national fruit of Pakistan. I love that this quick, no-bake mango cheesecake illustrates the fusion of Pakistani flavours into an ancient Western dessert.

When did I come across No- Bake Mango Cheesecake

Growing up, every summer we would always check our local Asian grocery shops/stalls to see when the Honey mangoes had started to arrive from Pakistan. We would buy boxes, for us and for the extended family. We would haggle over price as we were buying in bulk, this was all part of the fun in having these mangoes arrive to the UK. Eating these mangoes is something we cherish to this day.

My dad, the maker of all things Western in our house; first introduced me to this dessert. He experimented with mango pulp and cream cheese and brought this summer tropical dessert idea to life in our house. My husband who never liked cheesecakes, tried the cheesecake out of politeness and loved it! For me this was undeniable evidence of the extraordinary deliciousness of this mango dessert for summer!

This no bake mango cheesecake represents the excitement and joy of eating Pakistani honey mangoes. The mango pulp provides the tropical taste in a cheesecake and does so very well! Serve this with some karak chai for that perfect afternoon treat.

If you like mango in general, why not try out making my mango lassi. If you also like no bake desserts, then you could try out my chocolate trifle which is made in minutes!

Tips for success on making this Mango Dessert Recipe

I always use tinned mango pulp, because it is beautifully smooth. There are no lumps (which you would most likely get if you were to make the mango pulp yourself). This smoothness adds to the eating experience of the cheesecake.

I always use full fat cream cheese, do not be tempted to use low fat, or light cream cheese. It does not set as well, and it definitely does not taste as good as full fat cream cheese. If you are going to have this dessert, you may as well enjoy it to it’s fullest degree!

Do not be tempted to miss out the white chocolate, this is the secret key ingredient to this dessert! It tones down the tartness of the mango pulp beautifully and adds another layer of richness to the creamy filling.

With the digestive biscuits, again like the cream cheese, do not be tempted to use lighter versions. It compromises the taste and how the base will set. If you find the base is not clumping together with the butter when put through the food processor, add a bit more butter until you get breadcrumb like clumps form. This is when you know the base will set after being refrigerated.

Storage and Serving Suggestions

When storing this easy no-bake cheesecake with mango, it’s best to store it in airtight container to keep the freshness. It will store happily in an airtight container for 3-4 days.

When serving, I like to drizzle a bit of mango pulp on the plate, it adds a little bit more decoration to the plate and also some of that lovely mango sweetness.

See my video on Instagram or TikTok to see how to make this dish!

Ingredients for the No-Bake Mango Cheesecake

Feeds 8

Time: Preparation 15 minutes, overnight to set or at least 8 hours

• 150 grams of white cooking chocolate (melted)
• 300 grams of full fat cream cheese (drain liquid)
• 300ml of double cream
• 150ml of tinned mango pulp (And extra for decoration. If honey mangoes are in season, you can use the flesh of the mango, blitz in a food processor and use instead of tinned mango pulp.)
• 1 teaspoon of fresh lemon juice
• 1 teaspoon of vanilla extract
• 250 grams of plain digestive biscuits
• 160 grams of soft unsalted butter
• Desiccated coconut (optional)

Method

Preparing the Biscuit Base

1. Roughly break the biscuits and put them into a food processor and blend until you have crumbs. Then add the butter and blend again until the biscuit and butter look like clumpy breadcrumbs. If the biscuits do not start to clump together, add a bit more butter until they do.

2. Next put the biscuit mixture into a cake tin, and flatten the mixture out using the back of a spoon. Then put the tin in the fridge to firm up.

Crafting the Mango Filling

3. In a bowl, beat the cream cheese until soft, then add the melted white chocolate and mix through with the whisk gently, on the lowest setting.

4. In a separate bowl, whip the cream until thickened. Make sure it’s not overly stiff, you still want some movement and then add the thickened cream into the cream cheese mixture and mix through again.

5. Next, add the mango pulp, lemon juice and vanilla essence to the cream cheese bowl and mix through.

Topping with the Mango Jelly

You will be then ready to scrape the mixture into the biscuit tin. Spread it out to it covers the whole of the biscuit base.

6. For decoration, first sprinkle some desiccated coconut on top of the cheesecake, then add small dollops of mango pulp on the top and use a skewer to make swirl designs. Cover the tin with cling film and put in the fridge to set for a minimum of 8 hours, ideally overnight.

7. When ready to eat, take the tin out of the fridge and leave it at room temperature for a few minutes, this will make it easier to remove from the cake tin. Run a knife around the edge of the cake tin before removing the tin.