If you adore the vibrant sweetness of mango and the creamy indulgence of cheesecake but want something that doesn’t require baking, you’re in for a treat with this Unbaked Cheese and Mango Cake Recipe. It’s a luscious dessert that comes together easily, featuring a crunchy biscuit base, a silky mango-infused cheesecake layer, and a glossy mango topping. Perfect for summer days or any celebration where you want to impress without turning on the oven.
Ingredients You’ll Need
The magic of this Unbaked Cheese and Mango Cake Recipe lies in its simplicity. Each ingredient plays a key role, from the buttery crumbly crust that provides texture, to the creamy cheese filling enriched with fresh mango puree that gives the cake its signature tropical flavor. You’ll notice how the silky whipped cream lightens the filling, while the gelatin ensures everything sets perfectly without any baking.
- 200g graham crackers or digestive biscuits: These form the crunchy base and add a lovely buttery crunch.
- 100g unsalted butter, melted: Binds the biscuit crumbs together and imparts richness.
- 400g cream cheese, softened: The star ingredient delivering that smooth, creamy texture.
- 1 cup powdered sugar: Sweetens the filling evenly without any graininess.
- 1 teaspoon vanilla extract: Adds depth and warmth to the cream cheese flavor.
- 2 cups whipped cream (whipped to stiff peaks): Lightens the filling and creates a luscious mouthfeel.
- 1 cup mango puree (fresh or canned): Brings fruity brightness and natural sweetness.
- 1 tablespoon gelatin powder: Key to setting the cake without baking, making it firm yet creamy.
- 2 tablespoons cold water: Used to bloom the gelatin before melting it into the mango topping.
- Fresh mango slices for garnish: Adds a vibrant, fresh touch and extra mango flavor on top.
How to Make Unbaked Cheese and Mango Cake Recipe
Step 1: Prepare the Crust
Start by crushing your graham crackers or digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Then, mix the crumbs with melted unsalted butter until the mixture resembles wet sand. Press this evenly into the base of a 9-inch springform pan to form a firm crust layer. Pop it into the refrigerator to chill and set firmly while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until it’s perfectly smooth and creamy. Then add the powdered sugar and vanilla extract, mixing until everything is fully combined and silky. Next, gently fold in the whipped cream—this is what gives the filling its airy texture—and finally, stir in the mango puree until the mixture is a gorgeous, even shade of golden yellow. Be careful to keep the mixture light and airy for the best texture.
Step 3: Assemble and Chill
Pour the luscious cheesecake mixture over the chilled crust, smoothing out the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm to the touch. This chilling step is crucial for letting the flavors meld together and for the filling to set beautifully before you add the topping.
Step 4: Prepare the Mango Topping
Sprinkle the gelatin powder evenly over the cold water and let it sit for about 5 minutes to bloom. Meanwhile, gently heat the mango puree in a saucepan over low heat. Once warmed, add the bloomed gelatin and stir continuously until the gelatin completely dissolves. Allow the mango topping to cool slightly before carefully pouring it over the set cheesecake layer.
Step 5: Final Chill and Garnish
Return the cake to the refrigerator for at least 2 more hours to let the mango gelatin topping set into a smooth, shiny finish. When ready to serve, release the springform pan sides, and garnish the cake beautifully with fresh mango slices arranged on top. Slice into generous portions and watch your friends and family delight in every bite.
How to Serve Unbaked Cheese and Mango Cake Recipe
Garnishes
Fresh mango slices are the obvious choice, giving a juicy, decorative boost that complements the mango flavor throughout the cake. You can also add mint leaves or a dusting of toasted coconut flakes for extra texture and a tropical flair.
Side Dishes
This cake shines as a dessert on its own, but it pairs wonderfully with a dollop of coconut cream or a small scoop of vanilla bean ice cream. If you’re serving a larger meal, a light fruit salad or tangy passion fruit sauce adds a contrasting brightness that keeps things refreshing.
Creative Ways to Present
For a sophisticated touch, try layering individual servings in clear glasses with the crust, cheese filling, and mango topping. You could also use edible flowers or drizzle a little raspberry coulis to add color contrast and elegance. No matter how you present it, this Unbaked Cheese and Mango Cake Recipe will always steal the show.
Make Ahead and Storage
Storing Leftovers
This cake stores beautifully in the refrigerator for up to 3 days. Keep it covered tightly with plastic wrap or in an airtight container to prevent it from absorbing any fridge odors and to maintain its creamy texture.
Freezing
If you want to prepare it in advance for a special occasion, you can freeze the assembled cake. Wrap it well in plastic wrap and then foil, and freeze for up to one month. To serve, thaw overnight in the refrigerator before returning it to room temperature for a short period to regain its creamy consistency.
Reheating
Since this is an unbaked cheesecake, reheating is not recommended. The texture and flavor are best enjoyed chilled or at room temperature. If the cake feels too firm out of the freezer, a simple thaw in the fridge will restore its perfect softness.
FAQs
Can I use fresh mango instead of puree?
Absolutely! If you have juicy, ripe mangoes, you can blend them into a smooth puree yourself. Fresh mango puree tends to be brighter and more flavorful, which makes your cake taste even more vibrant and fresh.
What if I don’t have gelatin powder?
You can substitute gelatin with agar-agar powder, which is a vegetarian alternative, but be sure to check how much to use according to the package instructions as it sets differently. Otherwise, without gelatin, the cake will be much softer and may not hold its shape as well.
Can I make this cake vegan?
To make it vegan, swap out the cream cheese for a vegan cream cheese alternative and the whipped cream for a coconut cream whipped to stiff peaks. Use plant-based butter for the crust as well. Keep in mind, you’ll need a plant-based gelling agent like agar-agar instead of gelatin.
How long should I chill the cake for best results?
Chilling times are crucial. The cake filling needs at least 4 hours to set firmly, and the mango topping needs an additional 2 hours. Overnight chilling is even better if you can wait, as this deepens the flavors and perfects the texture.
Can I use other fruits instead of mango?
Definitely! This recipe adapts well to other fruit purees like strawberry, raspberry, or passion fruit, though the color, sweetness, and acidity will vary. Just be sure to adjust sugar levels and gelatin accordingly for the best results.
Final Thoughts
This Unbaked Cheese and Mango Cake Recipe is a personal favorite of mine because it combines ease, elegance, and incredible flavor in one unforgettable dessert. Whether you’re making it for a casual gathering or a special occasion, it never fails to impress and satisfy. So why wait? Grab those simple ingredients and treat yourself and your loved ones to this tropical, creamy delight—you’ll be so glad you did!
Print
Unbaked Cheese and Mango Cake Recipe
- Total Time: 6 hours 20 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This refreshing unbaked cheese and mango cake combines a crunchy biscuit crust with a creamy, fruity filling made from cream cheese, whipped cream, and fresh mango puree. Set in the refrigerator with a luscious mango gelatin topping, this no-bake dessert is perfect for warm days, delivering a vibrant tropical flavor in every slice.
Ingredients
For the Crust
- 200g graham crackers or digestive biscuits
- 100g unsalted butter, melted
For the Cheesecake Filling
- 400g cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped cream (whipped to stiff peaks)
- 1 cup mango puree (fresh or canned)
For the Mango Topping
- 1 cup mango puree
- 1 tablespoon gelatin powder
- 2 tablespoons cold water
For Garnish
- Fresh mango slices
Instructions
- Prepare the Crust: Crush graham crackers or digestive biscuits into fine crumbs. Combine the crumbs with melted unsalted butter until the mixture is evenly moistened.
- Press and Chill Crust: Press the crumb mixture firmly into the base of a 9-inch springform pan to form an even layer. Refrigerate to set while preparing the filling.
- Make the Cheesecake Filling: Beat the softened cream cheese until smooth using a mixer. Add powdered sugar and vanilla extract, and continue mixing until fully combined and creamy.
- Fold in Whipped Cream and Mango Puree: Gently fold the whipped cream into the cream cheese mixture to maintain its airy texture. Then fold in the mango puree until the filling is smooth and uniform.
- Assemble and Chill the Cheesecake: Pour the filling over the prepared crust and smooth the top. Refrigerate the cake for at least 4 hours to allow it to set properly.
- Prepare the Mango Topping: Sprinkle gelatin powder over cold water and let it bloom for 5 minutes. Meanwhile, heat the mango puree in a saucepan over low heat.
- Dissolve Gelatin: Add the bloomed gelatin to the warm mango puree, stirring continuously until completely dissolved. Remove from heat and let it cool slightly until warm but not set.
- Top and Chill Again: Pour the cooled mango topping evenly over the set cheesecake. Return the cheesecake to the refrigerator and chill for an additional 2 hours to allow the topping to firm up.
- Garnish: Once fully set, garnish the cake with fresh mango slices arranged attractively on top.
- Serve: Carefully unmold the cheesecake from the springform pan, slice into portions, and serve chilled for the best flavor and texture.
Notes
- Ensure the cream cheese is softened to room temperature to achieve a smooth cheesecake filling.
- Whip the cream to stiff peaks for optimal texture and stability in the filling.
- Use fresh mango puree for a brighter taste, or canned if out of season.
- The gelatin must be fully dissolved to prevent lumps in the mango topping.
- Chill times are essential for the cake to set properly, so avoid shortcuts.
- If you don’t have a springform pan, use any 9-inch round pan lined with parchment paper for easy removal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Refrigeration (No-Cook)
- Cuisine: International
