By Becky Hardin
Published Aug 6, 2023
Mango Cheesecake is the perfect treat for a warm summer day when you don’t want to turn on the oven. Creamy, fruity, and refreshing, this no-bake cheesecake recipe is easy to make with a few tasty ingredients, making it a simple and delicious dessert option for any occasion.
What’s in this Mango Cheesecake Recipe?
While no bake cheesecake is easy to make, don’t forget the time it needs in the refrigerator to set before serving. With a buttery sweet cookie crust, a heavenly cream cheese filling, and a delicious jam topping, I promise this mango cheesecake will be worth the wait!
- Vanilla Wafers: This is the base of our crust. Feel free to switch these out to make a graham cracker crust . To try something a little different, you can use Golden Oreos.
- Mango Jam: Switch this out for another flavor of jam if you prefer a different taste.
- Salted Butter: If you decide to use unsalted butter, make sure you add an extra pinch of salt to help cut through some of the sweetness.
- Granulated Sugar: Brown sugar is an acceptable substitute here, though it will be slightly richer and deeper.
- Cream Cheese: It’s the base of this cheesecake. Use full-fat, brick-style cream cheese for the best results.
- Powdered Sugar: Sweetens the filling without making it gritty.
- Sour Cream: You can also use plain Greek yogurt.
- Whipped Topping: Make your own homemade whipped topping with cold heavy cream and powdered sugar.
- Mango: Add fresh mango to the top for a beautiful, fruity finish.
How to Make a Vegan No Bake Mango Cheesecake
If you are vegan and looking for a non-dairy version of this no-bake cheesecake recipe, many supermarkets now carry an array of plant-based cream cheese, yogurt, and heavy whipping cream options for you to try.
Yes! While I recommend investing in a springform pan if you make a lot of cheesecake, you can use a standard 9-inch cake pan lined with parchment paper. Leave enough overhang so that you can use the parchment paper to lift the cheesecake out of the pan once it has set.
Yes, you can! I like the more subtle taste of vanilla wafers, but you can definitely use graham crackers.
This no-bake cheesecake can end up runny if you use low-fat cream cheese. Cream cheese has a pretty high moisture content, but using full-fat cream cheese can help counteract some of that moisture and add structure. Low-fat cream cheese lacks the binding fat, so that could be one reason why your cheesecake is runny.
For the creamiest cheesecake, make sure your ingredients (especially the cream cheese) are at room temperature before combining. Cold cream cheese will lead to lumpy cheesecake.
How to Make Ahead and Store No-Bake Mango Cheesecake
Mango cheesecake can be made up to 5 days in advance of when you plan to serve it. Store the cheesecake tightly wrapped in the refrigerator until ready to serve.
Store leftovers in an airtight container in the refrigerator for up to 1 week. Enjoy cold.
How to Freeze Cheesecake with Mango Topping
Freeze mango cheesecake, whole or in slices, tightly wrapped in plastic wrap for up to 3 months. Let thaw in the refrigerator overnight before enjoying.
What to Serve with Eggless Mango Cheesecake
Before slicing the mango cheesecake for serving, for a beautiful presentation and an additional burst of delicious flavor, top it with fresh mango slices and mint leaves.
Ingredients1x2x3x
For the Crust
- ▢ 45 vanilla wafers 169 grams
- ▢ 6 tablespoons salted butter 85 grams, melted (¾ stick)
- ▢ 3 tablespoons granulated sugar 38 grams
For the Filling
- ▢ 16 ounces cream cheese 454 grams, room temperature (2 bricks)
- ▢ ¾ cup powdered sugar 85 grams
- ▢ 1½ cups sour cream 341 grams, room temperature
- ▢ 16 ounces whipped topping 454 grams, thawed if frozen (1 tub)
For the Jelly Layer
- ▢ 17 ounces mango jam 482 grams (1 jar)
- ▢ Fresh mango optional, for garnish
- ▢ Fresh mint optional, for garnish
Instructions
- Use a food processor to process the vanilla wafers into small fine crumbs. 45 vanilla wafers
- Add the melted butter and granulated sugar to the food processor. 6 tablespoons salted butter, 3 tablespoons granulated sugar
- Mix the crumbs, butter, and sugar together using the food processor until completely combined, about 1 minute.
- Press the mixture into the bottom of a greased, 9-inch springform pan and chill in the freezer for 10 minutes.
- While the crust is chilling, prepare the cheesecake using a hand mixer to beat the cream cheese and powdered sugar together in a large bowl. 16 ounces cream cheese, ¾ cup powdered sugar
- Mix until it turns soft and fluffy and is fully combined, then beat in the sour cream. 1½ cups sour cream
- Fold in the whipped topping until it is completely combined, you should have a smooth, silky filling. 16 ounces whipped topping
- Pour the cheesecake filling into the chilled springform pan atop the vanilla wafer crust and smooth the top.
- Cover and place in the refrigerator for 5 hours or overnight until set.
- Once set, top the cheesecake with all of the mango jam and garnish with fresh mango and mint, optional. 17 ounces mango jam, Fresh mango, Fresh mint
Equipment
- Kitchen Scale (optional)
- Food Processor
- 9-inch Springform Pan
- Hand Mixer
Becky’s Tips
- You can use an equal amount of graham cracker crumbs, golden Oreos, or Biscoff cookies in place of the vanilla wafers for the crust.
- You can use an equal amount of plain or Greek yogurt in place of the sour cream.
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
More No Bake Cheesecake Recipes We Love
- No Bake Cheesecake
- No Bake Cheesecake Cups
- No Bake Pumpkin Pie Cheesecake
- Chocolate Peanut Butter No Bake Cheesecake
- Salted Caramel No Bake Cheesecake
No Bake Mango Cheesecake Recipe
Equipment
- Kitchen Scale (optional)
- Food Processor
- 9-inch Springform Pan
- Hand Mixer
Ingredients
For the Crust
- 45 vanilla wafers 169 grams
- 6 tablespoons salted butter 85 grams, melted (¾ stick)
- 3 tablespoons granulated sugar 38 grams
For the Filling
- 16 ounces cream cheese 454 grams, room temperature (2 bricks)
- ¾ cup powdered sugar 85 grams
- 1½ cups sour cream 341 grams, room temperature
- 16 ounces whipped topping 454 grams, thawed if frozen (1 tub)
For the Jelly Layer
- 17 ounces mango jam 482 grams (1 jar)
- Fresh mango optional, for garnish
- Fresh mint optional, for garnish
Instructions
- Use a food processor to process the vanilla wafers into small fine crumbs. 45 vanilla wafers
- Add the melted butter and granulated sugar to the food processor. 6 tablespoons salted butter, 3 tablespoons granulated sugar
- Mix the crumbs, butter, and sugar together using the food processor until completely combined, about 1 minute.
- Press the mixture into the bottom of a greased, 9-inch springform pan and chill in the freezer for 10 minutes.
- While the crust is chilling, prepare the cheesecake using a hand mixer to beat the cream cheese and powdered sugar together in a large bowl. 16 ounces cream cheese, ¾ cup powdered sugar
- Mix until it turns soft and fluffy and is fully combined, then beat in the sour cream. 1½ cups sour cream
- Fold in the whipped topping until it is completely combined, you should have a smooth, silky filling. 16 ounces whipped topping
- Pour the cheesecake filling into the chilled springform pan atop the vanilla wafer crust and smooth the top.
- Cover and place in the refrigerator for 5 hours or overnight until set.
- Once set, top the cheesecake with all of the mango jam and garnish with fresh mango and mint, optional. 17 ounces mango jam, Fresh mango, Fresh mint
Notes
- You can use an equal amount of graham cracker crumbs, golden Oreos, or Biscoff cookies in place of the vanilla wafers for the crust.
- You can use an equal amount of plain or Greek yogurt in place of the sour cream.
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Nutritional information does not include optional ingredients.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
