Best No Bake Mango Cheese Cake Recipes

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NO-BAKE MANGO CHEESECAKE



No-Bake Mango Cheesecake image

Easy egg-less, no-bake recipe! Best if refrigerated overnight and served chilled.

Provided by Nandini Pinge

Categories     Desserts     Cakes     Cheesecake Recipes

Time 4h15m

Yield 10

Number Of Ingredients 9

20 tea biscuits (such as Marie Biscuits), or more as needed
½ teaspoon ground allspice
⅓ cup butter
1 (8 ounce) package cream cheese, softened
¾ cup heavy whipping cream
½ cup brown sugar
½ cup hot water
1 tablespoon unflavored gelatin
1 cup mango puree

Steps:

  • Line a springform pan with aluminum foil. Place biscuits in a food processor and grind into fine crumbs. Blend in allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze biscuit layer until stiff, about 1 hour.
  • Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.
  • Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the biscuit layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.
  • Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.

Nutrition Facts : Calories 278 calories, Carbohydrate 19.4 g, Cholesterol 65.4 mg, Fat 21.3 g, Fiber 0.3 g, Protein 3.8 g, SaturatedFat 13.1 g, Sodium 143.4 mg, Sugar 14.3 g

NO-BAKE MANGO CHEESECAKE BARS



No-Bake Mango Cheesecake Bars image

Provided by Wanna Make This?

Categories     dessert

Time 1h30m

Yield 9 to 12 servings

Number Of Ingredients 11

Nonstick cooking spray
9 whole graham crackers
1/4 cup sliced almonds
1 tablespoon light brown sugar, packed
1/8 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
3/4 cup heavy cream, chilled
8 ounces cream cheese, at room temperature
1 cup full-fat or low-fat mango Greek yogurt, well-stirred
1/2 cup confectioners' sugar, sifted
1 small ripe mango, peeled and finely diced (about 1 1/2 cups)

Steps:

  • Spray a 9-by-9-inch straight-sided cake pan with cooking spray, and then line with 2 pieces of parchment paper that overlap each other, leaving at least 1-inch of overhang on each side of the pan.
  • Add the graham crackers, almonds, brown sugar and salt to a large plastic resealable bag. Seal the bag, and then use a rolling pin to crush into fine crumbs. Add the butter, close the bag again and use your hands to thoroughly mix the butter into the crumbs. Press the crumbs into the bottom of the prepared pan and use a metal spatula to press the crust firmly into the corners. Place in the freezer while you prepare the filling.
  • Whip the heavy cream in a large bowl with an electric hand mixer until stiff peaks form. Combine the cream cheese, yogurt and confectioners' sugar in a medium bowl. Beat with the hand mixer until the mixture is completely smooth, light and fluffy. Fold the whipped cream in thirds into the cream cheese mixture, folding until just combined.
  • Spoon the cream cheese mixture onto the graham cracker crust and use an offset spatula to smooth out the top. Sprinkle evenly with the mango pieces, and then use your hands to gently press the mango into the top of the cheesecake. Put in the freezer for 1 hour to set.
  • Use the parchment paper to carefully lift the cheesecake out of the pan and transfer to a cutting board. Cut into 9 to 12 pieces and serve immediately.

NO-BAKE MANGO STRAWBERRY CHEESECAKE



No-Bake Mango Strawberry Cheesecake image

Cheesecake is my mom's favorite dessert. I made this especially for her on Mother's Day to thank her for being such an awesome mom. Decorate to your own taste! -Elizabeth Ding, El Cerrito, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 16

1-1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
FILLING:
1 envelope unflavored gelatin
3 tablespoons cold water
2 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
1 cup heavy whipping cream
2 teaspoons vanilla extract
1/2 large mango, peeled and cubed (about 3/4 cup)
4 fresh strawberries, chopped
1 envelope unflavored gelatin
3 tablespoons plus 1/2 cup cold water, divided
1/2 large mango, peeled and cubed (about 3/4 cup)
Optional: Whipped cream, mango pieces and sliced strawberries

Steps:

  • In a small bowl, mix crumbs, butter and sugar. Press into bottom of a greased 8-in. springform pan., For filling, in a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 10-20 seconds or just until water is warm but not hot. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set., In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until blended. Fold in mango and strawberries. Pour over crust. Refrigerate while preparing glaze., For glaze, in another microwave-safe bowl, sprinkle gelatin over 3 tablespoons cold water; let stand 1 minute. Microwave on high 10-20 seconds or just until water is warm but not hot. Stir and let stand until gelatin is completely dissolved, about 1 minute. Cool until partially set. Meanwhile, place mango and remaining 1/2 cup water in a food processor; process until pureed. Stir in gelatin mixture; pour over filling. Refrigerate, loosely covered, overnight., Loosen sides from pan with a knife. Remove rim from pan. If desired garnish with whipped cream, additional mango pieces and strawberry slices.

Nutrition Facts : Calories 417 calories, Fat 27g fat (16g saturated fat), Cholesterol 74mg cholesterol, Sodium 215mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.

NO-BAKE MANGO LIME CHEESECAKE



No-Bake Mango Lime Cheesecake image

This creamy mango cheesecake has the unmistakable scent and taste of fresh limes and cardamom - and, best of all, it doesn't require you to turn on the oven. Avoid using fresh mango pulp here: An enzyme in raw mango can prevent the gelatin from setting. (Canned mangoes don't have that enzyme; it's destroyed when they're heated to high temperatures to be preserved.) If you must use fresh mangoes, purée the pulp, then bring it to a boil over medium heat, stirring constantly, and cool before using.

Provided by Nik Sharma

Categories     cakes, dessert

Time 6h45m

Yield 8 to 10 servings

Number Of Ingredients 16

1/4 cup/55 grams unsalted butter (1/2 stick), melted, plus more at room temperature for greasing the pan
5 ounces/140 grams graham crackers or speculoos
2 tablespoons dark brown sugar
1 (1/4-ounce/7-gram) packet granulated gelatin
1/4 cup/60 milliliters hot water (120 to 140 degrees)
1 cup/240 milliliters heavy cream
1 cup/200 grams granulated sugar
2 (8-ounce/225-gram) packages cream cheese, cubed, at room temperature
1/2 cup/120 milliliters canned unsweetened, puréed mango pulp
1 lime, zested and juiced
1/2 teaspoon ground cardamom
1 (1/4-ounce/7-gram) packet granulated gelatin
1/4 cup/60 milliliters hot water (120 to 140 degrees)
1 cup/240 milliliters canned unsweetened puréed mango pulp
2 tablespoons granulated sugar
1 teaspoon lime juice and 1 teaspoon zest (from 1 lime)

Steps:

  • Generously butter the sides and bottom of an 8- or 9-inch round springform pan. Line the base and the sides with parchment paper and grease again with butter. Chill pan in the refrigerator. (This helps the butter firm up and the cake release more seamlessly.)
  • Start the crust: Pulse the crackers in a food processor until they're a fine powder. Add the brown sugar and pulse to combine, then add the melted butter and pulse again until fully incorporated. Transfer the mixture to the prepared pan and use your fingers or a measuring cup to press it into an even layer. Freeze the pan for 10 to 15 minutes until completely chilled.
  • Prepare the filling: Add 1/4 cup/60 milliliters room temperature water to a small, wide bowl, sprinkle the gelatin over the water and let sit for 5 minutes, until gelatin granules swell. (There should be no dry flecks of gelatin.) Pour the 1/4 cup/60 milliliters hot water over the hydrated gelatin and stir to dissolve.
  • As gelatin hydrates, add the heavy cream and 1/2 cup/100 grams sugar to the bowl of a stand mixer fitted with the whisk attachment, and mix at medium speed until the cream forms stiff peaks, about 2 to 3 minutes. Transfer to a medium bowl and set aside.
  • Wipe down the stand mixer bowl and the whisk attachment. Add the cream cheese and remaining 1/2 cup/100 grams sugar, and whisk on medium-high until smooth, light and fluffy, about 5 minutes. Scrape down the bowl. Add the mango pulp and lime juice, and beat on medium-low, gradually increasing the speed to medium-high once the mango is incorporated, about 2 minutes. Stop the mixer and scrape down the bowl.
  • Add the gelatin mixture and whisk over medium-high until completely incorporated. Remove the bowl from the mixer. Add the whipped cream, lime zest and the cardamom. Fold the cream into the mango mixture until there are no flecks of cream. (The mixture will be very light and airy, resembling a mousse.) Pour this mango mixture over the chilled crust, and level the top with an offset spatula. Return pan to the refrigerator and chill for 30 minutes.
  • As cheesecake chills, prepare the glaze: Add 1/4 cup/60 milliliters room temperature water to a small, wide bowl, sprinkle the gelatin over the water and let sit for 5 minutes, until gelatin granules swell. (There should be no dry flecks of gelatin.) Pour 1/4 cup/60 milliliters hot water over the hydrated gelatin and stir to dissolve.
  • In a separate medium bowl, whisk the mango pulp with the sugar. Whisk in the gelatin mixture. Add 1 teaspoon lime juice and 1 teaspoon lime zest, and whisk to thoroughly combine. Pour this mixture over the top of the cheesecake, swirl the pan to coat evenly, cover the top of the pan with plastic wrap. Refrigerate the cheesecake until the gelatin layer is completely set and firm, at least 6 hours and up to overnight.
  • When ready to serve, remove the plastic wrap, and carefully release the cheesecake from the springform pan. Slice the cheesecake with a sharp, serrated knife. (For cleanest slices, wash the knife with warm water, and wipe dry with a towel between each cut.)

NO BAKE MANGO CHEESECAKE



No Bake Mango Cheesecake image

This is the easiest, yummiest cheesecake ever. Of course, the problem with no effort is that you want to make it all the time!

Provided by LibraChick93093

Categories     Cheesecake

Time 8h45m

Yield 1 cheesecake, 8-10 serving(s)

Number Of Ingredients 8

1 (8 ounce) package cream cheese
3/4 cup cream
1/2 cup sugar
3/4 cup mango puree
1 tablespoon gelatin
1/4 cup hot water
1 1/2 cups graham cracker crumbs
1/3 cup melted butter

Steps:

  • Combine graham cracker crumbs and melted butter. Press into bottom of 8" pan.
  • Mix cream cheese, cream, and sugar.
  • Add gelatine to hot water until completely dissolved. Add mango puree.
  • Add half of this mixture to the cream cheese mix. Pour this on top of graham cracker crust.
  • Refrigerate for 30 minutes. Pour remaining mango mix on top of chilled cheesecake.
  • Refrigerate overnight.

Nutrition Facts : Calories 357.5, Fat 26, SaturatedFat 14.9, Cholesterol 76.4, Sodium 243.6, Carbohydrate 28.7, Fiber 0.7, Sugar 20.4, Protein 4.2

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