Bright, creamy, and irresistibly tropical, this Unbaked Cheese and Mango Cake is an absolute showstopper for any occasion. Imagine a silky smooth, tangy cheesecake laced with the sunniest mangoes, all perched on a sweet, buttery biscuit base—no oven required! The refreshing layers bring just the right balance of rich cream cheese and fragrant mango, making each bite pure delight. Whether it’s a hot summer day or you need a cheerful sweet treat to brighten up a gathering, this no-bake dessert is bound to win everyone over.

Unbaked Cheese and Mango Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of the Unbaked Cheese and Mango Cake comes from simple kitchen staples paired with fresh, luscious mangoes. Each ingredient plays a starring role—whether it’s adding a crumbly crunch, velvety texture, or that dazzling burst of color and flavor. Here’s what you’ll need:

Digestive biscuits or graham crackers (200 g), crushed: These create the classic, subtly sweet crust that supports every creamy layer.
Unsalted butter (100 g), melted: The glue that binds the biscuit crumbs and floods the base with buttery richness.
Cream cheese (500 g), softened: The heart of the cake—smooth, tangy, and delightfully rich for that classic cheesecake flavor.
Powdered sugar (1 cup): Dissolves effortlessly into the batter, adding balanced sweetness without any grit.
Vanilla extract (1 teaspoon): Lends a warm, aromatic note that rounds out the tangy and fruity flavors.
Heavy cream (1 cup), whipped to soft peaks: Lightens the filling, giving the cake its cloud-like and creamy mouthfeel.
Ripe mangoes (2 large), peeled and diced (plus extra for topping): Provide that signature golden hue and tropical flavor burst in every bite.
Unflavored gelatin (2 teaspoons): Ensures your cake firms up beautifully so every slice holds its shape, but melts in your mouth.
Hot water (3 tablespoons): Completely dissolves the gelatin, so there’s never any unappetizing lumps.
Lemon juice (2 tablespoons): Adds a fresh, subtle tang that balances the richness of the cheese and the sweetness of the mango.

How to Make Unbaked Cheese and Mango Cake

Step 1: Prepare the Biscuit Base

Start by combining your crushed digestive biscuits with silky melted butter in a mixing bowl. Stir till every crumb is coated—you’ll notice the mixture start to resemble damp sand. Press this into the bottom of a springform pan, really packing it down for a firm and sturdy crust. Pop it into the fridge for at least 20 minutes while you start on the dreamy filling.

Step 2: Whip Up the Creamy Cheese Filling

In a fresh bowl, beat together your softened cream cheese, powdered sugar, and vanilla extract until it looks fluffy and irresistibly smooth—no lumps allowed! Squeeze in your fresh lemon juice, giving the mixture that gentle zing, and blend again until just combined.

Step 3: Dissolve the Gelatin

Place your unflavored gelatin into a small cup and pour in the hot water, stirring until the granules are fully dissolved. Wait a few moments for it to cool just a bit; you want it incorporated, not scrambled, in the creamy filling!

Step 4: Add the Mango Magic

Take your diced mangoes and blitz them in a blender until you have a smooth puree. Fold the golden mango puree into your cream cheese mixture for that iconic color and tropical aroma. Gently stir in the cooled gelatin solution so the filling sets up flawlessly.

Step 5: Lighten With Whipped Cream

Next, gently fold your softly whipped heavy cream into the mango cheesecake mixture. Use a light touch—this step is all about making the final cake airy, smooth, and rich without being dense.

Step 6: Fill, Chill, and Set

Pour the dreamy mango cheesecake filling over the chilled biscuit crust, smoothing the top with a spatula. Cover the pan and let the Unbaked Cheese and Mango Cake chill in the fridge for at least 4 to 6 hours—overnight if you can wait! The longer it sets, the neater your slices will be.

Step 7: Decorate With Mango

When you’re ready to serve, carefully unclip your springform pan to reveal your masterpiece. Arrange extra fresh mango slices on top for a professional finish that’s as gorgeous as it is inviting.

How to Serve Unbaked Cheese and Mango Cake

Garnishes

There’s nothing like a stunning garnish to take your Unbaked Cheese and Mango Cake to the next level. Layer ribbons or cubes of ripe mango in an artful pattern, maybe with a scattering of edible flowers or a sprig of fresh mint for a pop of sharp green. Even a light dusting of powdered sugar can add an elegant touch.

Side Dishes

Serve each slice chilled alongside fresh summer berries, a dollop of lightly whipped cream, or a scoop of coconut or vanilla ice cream. These pairings accentuate the cake’s bright flavors without overwhelming its silky texture.

Creative Ways to Present

For a playful twist, make individual Unbaked Cheese and Mango Cakes using small ramekins or dessert jars—perfect for parties or gifts! You can also swirl tangy passion fruit or berry coulis over the top for a colorful contrast.

Make Ahead and Storage

Storing Leftovers

Any leftover Unbaked Cheese and Mango Cake should be stored in the refrigerator, tightly covered, for up to two days. The creamy texture and fruity flavor remain excellent, and a well-covered cake prevents the crust from going soft.

Freezing

To freeze, slice the cake first, and wrap individual slices in plastic wrap before placing in an airtight container. Thaw in the fridge overnight for best texture. The mango topping may weep slightly upon thawing, but the flavor will remain wonderfully fresh.

Reheating

As this is a no-bake cake, reheating isn’t needed. To bring out the cake’s best, simply remove it from the fridge 10-15 minutes before serving so it’s just slightly softened for that silky bite.

FAQs

Can I use canned mango instead of fresh?

Absolutely! Canned mango pulp works beautifully, especially when fresh mangoes aren’t in season. Just make sure it’s pure and unsweetened for the best balance of flavors in your Unbaked Cheese and Mango Cake.

Is there a vegetarian alternative for gelatin?

Yes, you can swap gelatin for agar-agar powder. Use it according to packet instructions, as it sets more firmly and quickly—ideal for a fully vegetarian Unbaked Cheese and Mango Cake.

How far in advance can I make this cake?

This cake is a star make-ahead dessert. You can prepare it up to two days before serving, and it stays wonderfully creamy and flavorful, as long as it’s refrigerated and well covered.

Can I use a different fruit instead of mango?

You bet! While mango brings such a sunny flavor, peaches, strawberries, or even berries blend smoothly into the cheesecake mixture for variations on the Unbaked Cheese and Mango Cake theme.

My cake didn’t set firm—what went wrong?

Setting issues often come down to either hot filling melting the whipped cream, or improperly dissolved gelatin. Always let the gelatin solution cool slightly before folding it in, and chill the cake for at least several hours for the best results.

Final Thoughts

If you’re craving a dessert that gathers raves yet comes together with ease, make the Unbaked Cheese and Mango Cake your next kitchen adventure. It’s as dreamy as it looks—tropical, creamy, and perfect for sharing. There’s simply nothing more rewarding than watching friends savor every golden, chilled bite!

Unbaked Cheese and Mango Cake Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 25 minutes plus chilling time
Yield: 10 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the tropical flavors of this luscious Unbaked Cheese and Mango Cake. A creamy, no-bake dessert that combines the richness of cream cheese with the sweetness of ripe mangoes on a buttery biscuit crust. Perfect for any occasion!

Ingredients

Scale

For the Crust:

200 g digestive biscuits or graham crackers, crushed
100 g unsalted butter, melted

For the Filling:

500 g cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped to soft peaks
2 large ripe mangoes, peeled and diced (plus extra slices for topping)
2 teaspoons unflavored gelatin
3 tablespoons hot water
2 tablespoons lemon juice

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Instructions

Prepare the Crust: Combine crushed biscuits with melted butter. Press into a springform pan and chill.
Make the Filling: Beat cream cheese, sugar, and vanilla until smooth. Add lemon juice. Dissolve gelatin in hot water and blend mangoes into a puree. Fold into cream cheese mixture. Stir in gelatin. Gently fold in whipped cream.
Assemble: Pour mixture over crust, smooth the top, cover, and refrigerate for 4-6 hours or overnight.
Serve: Decorate with mango slices before serving.