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Best No Bake Mango Cheesecake with Gelatin

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No oven is required, just a few simple ingredients, and you will be transported to a tropical paradise! Impress your friends with this Best No Bake Mango Cheesecake.

Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest, layer consists of a mixture of soft, fresh cheese, eggs, and sugar. If there is a bottom layer, it most often consists of a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake.

Indulge in the tropical bliss of No Bake Mango Cheesecake with Gelatin!
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an image of a 9" No Bake Mango Cheesecake with berries, grapes and strawberry topping

Best No Bake Mango Cheesecake with Gelatin

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  • Author: EsmeSalon
  • Prep Time: 40 minutes
  • Assembling and resting: 12 hours
  • Cook Time: 0 minutes
  • Total Time: 12 hours 40 minutes
  • Yield: 810 servings depending on size 1x
  • Category: Dessert
  • Method: Moderate


Introducing our No Bake Mango Cheesecake with Gelatin – the perfect combination of creamy cheesecake and fruity mango, all wrapped up in an easy-to-make recipe!

Don’t miss out on this heavenly treat. Prepare to impress your friends and family with this delightful summer dessert! 


Units Scale

Biscuit base

  • 200g Digestive biscuits
  • 80g room temperature butter

Cheesecake filling

  • 500g room temperature cream cheese
  • 75g plain Greek yogurt (High fat)
  • 237 ml 33% MG Cold Whipping Cream
  • *** 40g Berry white sugar (regular will also work, but I prefer Berry Sugar as its fine in texture)
  • 400g mango cubes (I bought frozen, but use defrosted)
  • 1 pouch of Knox Unflavoured Gelatine (Mix as per directions on pouch) **


  • 200g diced defrosted mango cubes (remainder of 600g bag)
  • 1/41/2 cup sugar, depending on the sweetness of the mango (you can omit this)
  • 1/4 cup tap water + 1/2 hot water
  • 1 pouch of Knox Unflavoured Gelatine is about 2 1/2 tsp. (7g)


Method Biscuit base

Crush biscuits and add to a blender and process until fine crumbs.

Add butter and mix through. Line a 9” Springform Cake Pan with parchment paper (bottom and sides) and add the biscuits and press down and flatten with the bottom of a glass into the base.

Leave in the fridge or if in a rush freeze until firm.

Cheesecake filling

  1. Blend all the ingredients together in a high-speed blender.
  2.  Scrape down the sides as needed to make sure thoroughly mixed and totally silky smooth.
  3. **Mix the gelatine with water as per directions on the pouch and once cold (but still liquid) add to the filling mixture and blitz through the filling mixture.
  4. *** Next time, I will whip the cream to stiff peaks and fold it in.


  1. Spoon the filling in the parchment-lined 9” Springform Cake Pan and leave for 3-4 hours or overnight in the fridge until the filling is totally set.
  2. Again, if in a rush, you can place it in the freezer to speed up the process.
  3. Jelly Topping:  Blend the defrosted mango in a blender.
  4. Mix a bag of gelatin with cold water until dissolved, then add the boiling water and mix through.
  5. Add gelatin to the mango pulp and sugar (if using) and blitz to mix through.
  6. Pour the mango jelly mixture over the cheesecake filling and let it set.
  7. Remove the cheesecake from the Springform Cake Pan and place it on a serving tray.


  1. I melted (30 seconds in the microwave) approximately 100g white chocolate with a few drops of coconut oil in the microwave and left it for 5 minutes to slightly set then poured it into a bag, snip off the tip and drip it on the edge and let it run down the side.
  2. Decorate while still ‘wet’ with the fruit of your choice. I added blueberries to the ‘wet’ chocolate to let it stick and added some grapes and strawberries, but you can use whatever fresh fruit you enjoy.


  • Serving Size: 1 slice
  • Calories: 543
  • Sugar: 32 g
  • Sodium: 539.1 mg
  • Fat: 38.6 g
  • Carbohydrates: 43.6 g
  • Fiber: 1.6 g
  • Protein: 8.9 g
  • Cholesterol: 102.8 mg
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an image of a 9" No Bake Mango Cheesecake with berries, grapes and strawberry topping
Whip up a heavenly No Bake Mango Cheesecake with Gelatin – perfect for any occasion

More No Bake / Unbaked Cheesecake recipes to try out

This post was added to the following link parties: Sunday Sunshine Blog Hop, June 2023 Edition Hearth and Soul Link Party, Craftastic Monday Link Party, Summer at All About Home #199

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16 thoughts on “Best No Bake Mango Cheesecake with Gelatin”

  1. Oh my, I am getting these ingredients on the grocery list right now! We love mango and cheesecake. Have never tried one so YUM! Thanks for sharing it with us.

    • Hi Linda, Thank you for popping over. As for Digestive biscuits, I love McVitie’s Digestive Cookies but you can use any biscuit you have available or love.

    • Hi Doreen, Thank you so much. I had lots of fun creating this from three other recipes, as I unfortunately can never just use a recipe and replicate it, I have to fiddle around and create my own version. This time I used three different recipes that I liked, combined them and must admit it turned out great.

    • Hi Ann, So good to hear from you and it will be awesome if your daughter will try this out. It’s the first time I made it but will do it again. I just winged it as I saw various recipes on the web and typical to my nature could not decide which one so I combined all into this version, but I am very happy with the outcome. Enjoy it.

      Hope to see you on Monday at SSPS.


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