This no-bake mango moussecheesecake is an easy and perfect dessert for Summer. The cheesecake is creamy, airy, and jiggly, and with the right amount of sweetness.
I love no-bake dessert as we are heading into warmer months (summer!). I love summer and I just want to enjoy every second of it. Summer feels too short here in Minnesota 🙂 When I saw more mangoes are on sale, I didn’t even think twice to get more. I grew up in a tropical country and mango is available all year long at a great price. I love mangoes a lot and using them in this no-bake mango cheesecake couldn’t be more perfect!
Why you’ll love this no-bake mango cheesecake
1. It’s no-bake, so you don’t need to heat up your house with the oven
2. The cake is not overly sweet
3. It has great texture: creamy and jiggly (thanks to the gelatine)
Can I make this with agar agar instead of gelatine
I’m pretty sure you can. I didn’t try it with agar agar. Honestly though, I prefer the texture of gelatine compared to agar agar. Gelatine gives that bouncy and jiggly texture that agar agar can’t.
How to make no-bake mango cheesecake
1. You can use one large 7-inch round pan or 3 of 4-inch round pan (like in my case). Put the crackers in a food processor and process into fine crumbs. You can also put them inside a zipper bag and use a rolling pin to roll them to break into fine crumbs
2. Mix the crumbs with melted butter until the mixture resembles wet sands
3. Transfer this to the pan and press it down to evenly distribute the crumb mixture. Chill in the fridge to let it harden while you prepare other things
4. Put gelatine powder in a heat-proof small bowl and add 60 ml water. Stir to combine and let the gelatine bloom for 10 minutes
5. Make sure the cream cheese is softened. Whisk the cream cheese and sugar until creamy and sugar dissolves
6. Put the gelatine bowl in another larger bowl filled with warm water and keep stirring. The bloomed gelatine will melt into liquid. Add this melted gelatine into the cream cheese mixture and stir to combine
7. Meanwhile, pour very cold heavy cream into another mixing bowl. Use a stand mixer to whip the cream until just form a thick creamy mixture but soft peak. You do not want to whip until firm
8. Fold this into the cream cheese mixture and use spatula to fold to combine
9. Arrange a few pieces of mango cubes on the edge of the round pan
10. Pour 1/3 of the cream cheese mixture into the pan. Arrange 1/2 of the mango cubes on top
11. Pour another 1/3 of the cream cheese mixture. Arrange with the rest of the mango cubes on top. Pour the rest of the cream cheese mixture. Use a rubber spatula to help you smooth the surface. Cover with a plastic wrap and chill in the fridge for at least 4 hours or overnight
12. Put gelatine powder in a heat-proof small bowl and add 50 ml water. Stir to combine and let the gelatine bloom for 10 minutes.
Put the gelatine bowl in another larger bowl filled with warm water and keep stirring. The bloomed gelatine will melt into liquid
Put mango puree and sugar in a saucepan, bring to a simmer and cook until sugar dissolves over medium heat. Turn off the heat and remove it from the stove. Add the melted gelatine and stir to combine. Add heavy cream and stir again to combine
13. Pour the mango pudding mixture on top of the cake. Chill in the fridge for at least 2-3 hours or until the pudding is set
14. Wrap a warm towel on the outside of the pan to help release the cake. Push the cake out and transfer to a serving plate. Decorate with some mango cubes and some crushed graham cracker crumbs (optional)
How to store
In the refrigerator: Keep them covered in the refrigerator. It can last for about 4-5 days. Once exposed to warm temperature, the mousse cheesecake may loose its airiness and may even turn runny. So keep them chilled.
In the freezer: You can freeze the cake for up to one month. Keep them in air-tight container.
Did you make this recipe?
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Easy No-Bake Mango Mousse Cheesecake
Ingredients
No-bake crust:
- 100 gr graham crackers or other biscuits like biscoff, Marie, etc
- 65 gr unsalted butter melted
Cream cheese filling:
- 250 gr cream cheese softened
- 60 gr sugar
- 3 tsp gelatin powder
- 60 ml water
- 375 gr heavy cream (cold)
- 2 large mangoes cut into 1/2-inch cubes
Mango pudding:
- 2 ½ tsp gelatine powder
- 50 ml water
- 100 gr mango puree
- 50 gr sugar
- 70 gr heavy cream
For decoration:
- 1 mango cut into small cubes
Instructions
Prepare the crust:
- Use a pan with a loose bottom for easy removal. Line the bottom of the pan with parchment paper. Melt butter and set aside
- You can use one large 7-inch round pan or 3 of 4-inch round pan (like in my case). Put the crackers in a food processor and process into fine crumbs. You can also put them inside a zipper bag and use a rolling pin to roll them to break into fine crumbs
- Mix the crumbs with melted butter until the mixture resembles wet sands. Transfer this into the pan and press it down to evenly distribute the crumb mixture. Chill in the fridge to let it harden while you prepare other things
Prepare cream cheese filling:
- Put gelatin powder in a heat-proof small bowl and add 60 ml water. Stir to combine and let the gelatine bloom for 10 minutes
- Make sure the cream cheese is softened. Whisk the cream cheese and sugar until creamy
- Put the gelatin bowl in another larger bowl filled with warm water and keep stirring. The bloomed gelatine will melt into liquid
- Add this melted gelatin into the cream cheese mixture and stir to combine
- Meanwhile, pour very cold heavy cream into another mixing bowl. Use a stand mixer to whip the cream until just form a thick creamy mixture but soft peak. You do not want to whip until firm. Fold this into the cream cheese mixture and use spatula to fold to combine
Assembly:
- Arrange few pieces of mango cubes on the edge of the round pan. Pour 1/3 of the cream cheese mixture into the pan. Arrange 1/2 of the mango cubes on top. Pour another 1/3 of the cream cheese mixture. Arrange with the rest of the mango cubes on top. Pour the rest of the cream cheese mixture. Use a rubber spatula to help you smooth the surface. Cover with a plastic wrap and chill in the fridge for at least 4 hours or overnight
Prepare the mango pudding layer:
- Put gelatine powder in a heat-proof small bowl and add 50 ml water. Stir to combine and let the gelatine bloom for 10 minutes
- Put the gelatine bowl in another larger bowl filled with warm water and keep stirring. The bloomed gelatine will melt into liquid
- Put mango puree and sugar in a saucepan, bring to a simmer and cook until sugar dissolves over medium heat. Turn off the heat and remove from the stove. Add the melted gelatine and stir to combine. Add heavy cream and stir again to combine
Final assembly:
- Pour the mango pudding mixture on top of the cake. Chill in the fridge for at least 2-3 hours or until the pudding is set
Unmold:
- Wrap a warm towel on the outside of the pan to help release the cake. Push the cake out and transfer to a serving plate. Decorate with some mango cubes and some crushed graham cracker crumbs (optional)
