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No-Bake Mango Cheesecake

  • Author: Mish
  • Total Time: 50 mins + Freezing
  • Yield: 6


Indulge in a luscious tropical delight with our irresistibly creamy no-bake mango cheesecake!


  1. 1 ½ cups ginger snap cookies, crushed fine
  2. ¼ cup melted butter
  3. 1 ½ cups cream cheese, softened
  4. 2 tbsp powdered sugar
  5. ⅔ cup heavy whipping cream
  6. ⅓ cup mango pulp (available on Amazon or local Indian grocery store – you can use any variety)
  7. 1 tbsp gelatin powder
  8. ¼ cup water
  9. Mango pulp and fresh mango


  1. Let us first prepare the base.
  2. In a blender crumble the ginger snaps to a coarse powder.
  3. Add melted butter and sugar and combine well.
  4. Transfer this mixture into the prepared cake tin. (Use a springform cake tin and grease it well).
  5. Press the ginger biscuits, butter and sugar mixture firmly into the base of the cake tin. Keep it in the fridge for at least 2 hours to cool.
  6. Cheesecake prep: Dissolve the gelatin in boiling water stirring continuously to dissolve without lumps. Keep aside for 5 minutes. It will “bloom” or in other words become gelatinous.
  7. Blend the cream cheese and powdered sugar till whipped and fluffy. Add the whipping cream and blend till soft peaks form.
  8. Now fold in the mango pulp and add the gelatin mixture. Stir gently so they are all well mixed.
  9. Pour this mixture onto the cake tin on top of the ginger snap base and keep it in the refrigerator for 6-8 hours.
  10. Top with some mango pulp and fresh mango cubes and enjoy!


You can also add a layer of mango jelly on top of the cheesecake for a fancier option.


  • Prep Time: 30 mins
  • Cook Time: 20 mins + 12 hrs freezing