If you are craving a delightfully fresh and creamy dessert, look no further than this Unbaked Cheese and Mango Cake Recipe. It’s an absolute breeze to make yet wonderfully impressive, blending the rich smoothness of cream cheese with the tropical sweetness of mango in every luscious bite. With a crunchy biscuit base, velvety filling, and a glossy mango topping, this no-bake cake feels like a celebration on your taste buds. Perfectly chilled and irresistibly flavorful, it’s one of those treats you’ll want to share with friends and family — or keep all to yourself!
Ingredients You’ll Need
Gathering simple but essential ingredients is all it takes to bring this Unbaked Cheese and Mango Cake Recipe to life. Each element adds its own charm, making this cake a perfect harmony of texture, sweetness, and tropical brightness.
- 200g graham crackers or digestive biscuits: For that buttery, crunchy base that supports the creamy layers above.
- 100g unsalted butter, melted: Helps bind the crust together while adding rich flavor.
- 400g cream cheese, softened: The superstar that lends creamy, tangy richness.
- 1 cup powdered sugar: Adds just the right touch of sweetness without any graininess.
- 1 teaspoon vanilla extract: Elevates the flavor profile with warm, aromatic notes.
- 2 cups whipped cream (stiff peaks): Makes the filling wonderfully light and fluffy.
- 1 cup mango puree: Brings luscious tropical fruitiness deep into the middle layer.
- 1 cup mango puree (for topping): Adds a fresh, glossy finish that dazzles the eyes and palate.
- 1 tablespoon gelatin powder: Ensures the topping sets beautifully without baking.
- 2 tablespoons cold water: Needed to bloom the gelatin properly for perfect texture.
- Fresh mango slices for garnish: Adds vibrant color and a natural fruity accent.
How to Make Unbaked Cheese and Mango Cake Recipe
Step 1: Prepare the Crust
Start by crushing the graham crackers or digestive biscuits into fine crumbs—this gives you that irresistible, buttery crunch. Mix these crumbs thoroughly with the melted unsalted butter, which helps everything stick together perfectly. Once combined, firmly press the mixture into the base of a 9-inch springform pan to form a sturdy crust. Pop this into the refrigerator to chill and set while you move on to the creamy filling.
Step 2: Make the Cheesecake Filling
Beat the softened cream cheese until it’s completely smooth and free of lumps. This step is key for a velvety texture. Then mix in the powdered sugar and vanilla extract, making sure everything is well combined and sweetened just right. Now comes the fun part: gently fold in the whipped cream, carefully preserving its airy texture. After that, blend in the first cup of mango puree until the mixture is a beautiful pale yellow with a tropical flair.
Step 3: Assemble and Chill
Pour that luscious mango and cream cheese mixture over the chilled crust, spreading it evenly. Place the whole pan back into the refrigerator and let it set for at least four hours — this allows the flavors to meld and the filling to firm up into a creamy delight.
Step 4: Prepare the Mango Topping
While your filling sets, sprinkle the gelatin powder over the cold water and let it bloom for about five minutes. Meanwhile, warm the second cup of mango puree gently in a saucepan, then stir in the bloomed gelatin until fully dissolved. Let this mixture cool slightly — you want it still pourable but not hot — so it won’t melt your cheesecake when poured on top.
Step 5: Finish and Chill Again
Carefully pour the mango topping over the set cheesecake layer, creating a glossy, vibrant finish. Pop the cake back into the fridge for another two hours to let the topping set perfectly. This final chill ensures each slice will come out clean and stunning.
Step 6: Garnish and Serve
Before serving, decorate the cake with fresh mango slices to add a burst of natural color and a refreshing fruity accent. Then unmold your masterpiece from the springform pan, slice into generous portions, and watch as everyone’s faces light up with delight.
How to Serve Unbaked Cheese and Mango Cake Recipe
Garnishes
Fresh mango slices are a classic and effortless garnish, but feel free to get creative. A sprinkle of toasted coconut or a few mint leaves can add beautiful contrast and enhance the tropical vibe. For a bit of zing, scatter some passionfruit seeds on top — they look stunning and add a surprise pop of flavor.
Side Dishes
This unbaked cheese and mango cake goes wonderfully with light accompaniments. Think citrusy sorbets, a simple berry compote, or a cup of fragrant jasmine or green tea. These sides keep the dessert feeling fresh and allow the mango to shine as the star.
Creative Ways to Present
For parties, consider serving this cake in clear individual glasses or mini jars layered with extra mango puree and crushed biscuits. You can also transform it into frozen pops by pouring the filling into molds before chilling. These playful presentations make the Unbaked Cheese and Mango Cake Recipe even more unforgettable.
Make Ahead and Storage
Storing Leftovers
Keep leftovers covered tightly with plastic wrap or stored in an airtight container in the refrigerator. The cheesecake will stay fresh and creamy for up to three days, maintaining that lovely mango flavor without drying out.
Freezing
If you want to enjoy this delight later, the cake freezes beautifully. Wrap it securely in plastic wrap and then foil to prevent freezer burn. When you’re ready to eat, thaw it overnight in the refrigerator for the best texture and taste.
Reheating
Since this cake is meant to be served chilled, reheating isn’t recommended. Instead, let it come to room temperature for about 15-20 minutes before serving if you prefer it less cold; this softens the texture slightly and enhances its creamy richness.
FAQs
Can I use canned mango puree for this recipe?
Absolutely! Fresh mango puree gives the best vibrant flavor, but high-quality canned mango puree works perfectly, especially when fresh mangoes are out of season.
Is gelatin the only option to set the mango topping?
Gelatin works best for that smooth, glossy finish, but if you prefer a vegan alternative, agar-agar can be used. Just keep in mind you’ll need to adjust the quantity and preparation method accordingly.
Can I substitute the graham cracker base with something else?
Sure! Digestive biscuits are a great alternative, or even crushed vanilla wafers. Just choose something with a mild flavor that complements the mango without overpowering it.
How long should I whip the cream to stiff peaks?
Whip the cream just until it holds stiff peaks and doesn’t wobble or collapse when you lift the whisk. Overwhipping can cause it to turn grainy or even butter-like, so keep a close eye!
Can I prepare this cake a day in advance?
Definitely! In fact, making this Unbaked Cheese and Mango Cake Recipe a day ahead allows the flavors to develop beautifully. Just assemble and refrigerate as directed, then garnish fresh before serving.
Final Thoughts
This Unbaked Cheese and Mango Cake Recipe is truly one of my all-time favorite desserts to whip up when I want to impress without the fuss of baking. Its vibrant mango flavor combined with creamy, luscious filling and a crisp base makes for a perfectly balanced treat. I can’t wait for you to try it and see how easily it becomes a staple recipe you’ll cherish for summer gatherings, special occasions, or simply any day you deserve something deliciously sweet.
Print
Unbaked Cheese and Mango Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for gelatin preparation; no actual baking)
- Total Time: 6 hours 20 minutes (includes chilling times)
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
- Diet: Vegetarian
Description
A delicious and refreshing unbaked cheese and mango cake featuring a buttery graham cracker crust, creamy mango-infused cheesecake filling, and a glossy mango gelatin topping. Perfect for warm weather or when you want a no-bake dessert that’s light, fruity, and elegant.
Ingredients
For the Crust
- 200g graham crackers or digestive biscuits
- 100g unsalted butter, melted
For the Cheesecake Filling
- 400g cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped cream (whipped to stiff peaks)
- 1 cup mango puree (fresh or canned)
For the Mango Topping
- 1 cup mango puree
- 1 tablespoon gelatin powder
- 2 tablespoons cold water
For Garnish
- Fresh mango slices
Instructions
- Prepare the Crust: Crush the graham crackers or digestive biscuits into fine crumbs. Mix these crumbs thoroughly with melted unsalted butter until well combined. Press this mixture firmly into the base of a 9-inch springform pan to form an even crust layer. Refrigerate to set while preparing the filling.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, beating until the mixture is well combined and smooth. Gently fold in the whipped cream to maintain airiness, then carefully mix in 1 cup of mango puree until the filling is smooth and uniform.
- Assemble and Chill: Pour the cheesecake filling over the prepared crust in the springform pan. Spread evenly and refrigerate for at least 4 hours to let it set properly.
- Prepare the Mango Topping: Sprinkle gelatin powder over 2 tablespoons of cold water and let it bloom for about 5 minutes. Meanwhile, gently heat 1 cup of mango puree in a saucepan without boiling. Add the bloomed gelatin to the warm mango puree and stir continuously until fully dissolved. Allow the mixture to cool slightly but not set.
- Add Topping and Final Chill: Pour the cooled mango gelatin topping evenly over the chilled and set cheesecake layer. Return the cake to the refrigerator and chill for an additional 2 hours, allowing the topping to firm up completely.
- Garnish and Serve: Once fully set, carefully unmold the cheesecake from the springform pan. Garnish the top with fresh mango slices arranged decoratively. Slice into portions and serve chilled for a refreshing dessert experience.
Notes
- Ensure the cream cheese is softened to room temperature for smooth mixing.
- Whip the cream to stiff peaks to achieve a light, airy cheesecake filling.
- Mango puree can be made from fresh ripe mangoes or high-quality canned mango puree for convenience.
- Do not boil the mango puree when dissolving gelatin to preserve flavor and texture.
- Allow each layer sufficient chilling time to ensure the cake sets properly.
- Use a sharp knife dipped in hot water for clean slicing of the cheesecake.
