No Bake Mango Cheesecake

There is always a stand out dessert every Eid and even if you aren’t celebrating with the entire family this year, why not make a show stopping dessert for yourself. This no bake cheesecake is not only impressive to look at, but it’s incredibly easy to put together. You can even make smaller portions to leave at your friends and family’s doorstep as a mini Eid gift! 

**This Ramadan, I’m raising money for LIA Relief Trust to help provide children an Eid to remember. A donation as small as £1 can help gift one child in need a special Eid present. Here is the link to donate: Click here. ** 

I used alphonso mango pulp for this recipe as I love the sweetness and richness of the mango puree. If you have the actual mangoes on hand, you can blitz them up and add it directly to the cheesecake mixture. Just be sure to leave some behind to garnish the top. 

The addition of the mint leaves on top of the cheesecake may seem a little random but the mint helps to break up the sweetness of the mangoes and the richness of the cheesecake. Feel free to leave the mint out but perhaps think about adding another element to help cut through the sweetness, like passionfruit! 

Here is the recipe for the no-bake mango cheesecake. Be sure to give it a good read before attempting the dessert. And do not rush any step like me – I ended up tearing the cheesecake *cries*. 



Biscuit Base:
100g digestive biscuits
50g sugar
50g unsalted butter, melted

Cream cheese mixture:
300g cream cheese, room temperature
7g icing sugar
40g caster sugar 
Lemon zest
½ tsp vanilla 
Squeeze of lemon
5 halal gelatine sheets *
Cold water
75ml double cream 

Cream mixture:
150ml double cream 
60ml mango pulp ** see notes

Mango jelly mixture:
3 gelatine sheets
Cold water
60ml mango pulp
10g caster sugar 

Garnish: 1-2 mangoes, sliced finely, and mint leaves


* I bought halal gelatine sheets from Amazon but you can use agar agar powder if you have that on hand. The texture will be slightly firmer so do not use a lot.
** I used mango pulp from a tin but you can puree fresh mangoes if you like. You can also add in more or less depending on your preference


  1. Crush the digestive biscuits, using a food processor or in a bag with a rolling pin, and mix with sugar and melted butter. 
  2. Press the biscuit mixture down in a greased springform pan and refrigerate. 
  3. In a small bowl of cold water, place the gelatine leaves to soften. 
  4. In a large bowl, add the softened cream cheese and beat lightly until smooth. Add in the icing sugar, caster sugar, lemon zest, squeeze of lemon, and vanilla, and beat until mixed in. 
  5. In a measuring jug or small bowl, heat up the 75ml of double cream until warm – do not let this boil. Remove the gelatine sheets from the water, squeeze to remove any excess water, and place in the cream. Mix well until the gelatine has fully dissolved. 
  6. Add the gelatine cream mixture to the cream cheese mixture and beat it in until fully mixed. 
  7. In a separate bowl, whisk the double cream until soft peaks have formed. Using a hand mixer, this should take 4-5 minutes. 
  8. Fold the whipped cream into the cream cheese mixture until fully incorporated. Remove ⅓ of this mixture and place in a separate bowl. Cover this bowl with cling film and leave to the side. 
  9. In the bowl with ⅔ of the mixture, add in 60ml of mango pulp (or more depending on your taste) and mix it in well. Pour this mixture on top of the biscuit base in the cake pan and freeze for 20 minutes. 
  10. Remove from the freezer and spread the vanilla mixture on top of the set mango cream layer. Place this back in the freezer for 20 minutes. 
  11. Whilst this is setting, make the mango jelly. In a small bowl, add 3 sheets of gelatine and cold water. 
  12. In a small pan over low heat, mix together 60ml of mango pulp and 15g of sugar. Do not let this boil. Remove this from the heat and let it cool down until warm. Remove the gelatine from the water, squeezing out the excess water, and add to the mango mixture. Stir until well dissolved. 
  13. Remove the cake pan from the freezer and pour in this mango jelly mixture. Cover with cling film and place in the fridge for a few hours, at least 4 hours. 
  14. Slowly remove the sides of the cake pan, ensuring not to pull roughly, and place cheesecake on your serving plate. 
  15. Decorate the top with mango slices and mint leaves. Serve immediately. 

**This Ramadan, I’m raising money for LIA Relief Trust to help provide children an Eid to remember. A donation as small as £1 can help gift one child in need a special Eid present. Here is the link to donate: Click here. ** 

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