This Mango Cheesecake is a creamy no bake mini dessert made with fresh mango puree and a buttery cookie crust. You'll love how quick these minis chill, how smooth the filling turns out, and how fresh the mango flavor tastes. They're simple, bright, and perfect to make ahead.
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Why You’ll Love This Mango Cheesecake Recipe
This mango cheesecake is no bake, so it's quick to prepare. The minis set firm with clean edges and taste fresh with mango. Each cheesecake is creamy with a buttery base. You can make them ahead and they keep well. Serve chilled for the best flavor.
Mango Cheesecake Ingredients
- Golden Oreo Cookies - Sweet, buttery cookies that form a base which pairs beautifully with the creamy mango filling. Chocolate cookies also work well.
- Unsalted Butter - Melted butter binds the crumbs together and keeps the base firm. Without it, the cheesecakes will crumble when unmolded.
- Diced Mango - Fresh or frozen mango brings tropical flavor and juicy sweetness. The flavor varies with the season, so taste before pureeing.
- Cream Cheese - Smooth and creamy with a hint of tang, cream cheese balances the sweetness of mango and gives the filling structure.
- Powdered Sugar - Powdered sugar blends quickly into the cream cheese for sweetness and a silky texture. Caster or superfine sugar works too.
- Vanilla Extract - Adds warmth and depth, complementing both the mango and cream cheese flavors.
- Heavy Cream - Whipped cream makes the filling light and airy while adding richness. Combined with gelatin, it helps the minis set firmly.
- Gelatin - Optional, but helpful for stability. Dissolve in hot water before mixing into the filling for smooth results.
- Candy Melts - A drizzle adds shine, sweetness, and a light crunch on top of the cheesecakes.
- Extra Diced Mango - Fresh cubes bring bright color and a final burst of tropical flavor on top.
Gelatin Tips for Cheesecakes
A word of caution from me. When I first made these mini mango cheesecakes without gelatin, they softened once out of the fridge. If you prefer to skip gelatin, serve them straight from the refrigerator so they keep their shape.
For a no gelatin option that still looks neat on a dessert table, assemble them in small individual cups. The filling stays creamy, the flavor is just as good, and they are easier to serve.
How To Make Mini Cheesecakes
- Prepare the crust. Crush Golden Oreo biscuits and mix with melted butter until combined. Press the mixture firmly into cupcake liners or silicone molds. Chill to set.
- Puree the mango. Blend thawed frozen mango or fresh mango until smooth. Set aside extra puree for garnish.
- Make the filling. Beat cream cheese, powdered sugar, and vanilla in a mixing bowl until smooth. Add the mango puree and mix until fully blended.
- Dissolve the gelatin. Stir gelatin into hot water until dissolved. Pour into the mango mixture along with the heavy cream. Mix until smooth and creamy.
- Assemble the cheesecakes. Spoon or pipe the filling onto the prepared crusts. Smooth the tops and refrigerate for at least four hours or freeze overnight.
- Decorate the cheesecakes. Remove the set mini mango cheesecakes from their liners or molds. Add whipped cream, a drizzle of candy melts, and diced mango on top.
Pro Tips for Mini Mango Cheesecakes
- Use gelatin if you want your mini mango cheesecakes to hold their shape longer. Always dissolve it completely in hot water and mix it evenly into the filling. This gives the cheesecakes a firm texture that unmolds cleanly and serves neatly.
- If you prefer a no gelatin version, keep the cheesecakes chilled until the moment you serve them. The filling will be softer, but the creamy texture and mango flavor stay refreshing.
- Chill the cheesecakes overnight for the best texture and clean edges.
- Taste your mango puree before adding sugar. Depending on the season, you may need to adjust the sweetness slightly.
Mango Cheesecake Variations
No bake mini mango cheesecakes are easy to customize. Try these ideas:
- Fruit Purees - Swap the mango for strawberry, raspberry, or passionfruit puree. Blend until smooth and fold into the filling.
- Chocolate Chips - Stir mini chocolate chips through the filling before chilling for extra bursts of flavor and texture.
- Flavored Extracts - Add almond, coconut, or peppermint extract to change the flavor profile of the cheesecakes.
- Chocolate Drizzle - Melt white or dark chocolate and drizzle over the set cheesecakes for a glossy finish.
- Fruit Compote - Spoon berry or tropical fruit compote on top for added sweetness and color.
- Crushed Nuts - Sprinkle toasted pistachios, almonds, or macadamias over the cheesecakes for crunch and contrast.
More Mini Cheesecake Recipes to Try
If you love mini mango cheesecakes, you'll enjoy some of my other flavors too. Each one has its own twist and they are all easy no bake recipes:
- Mint Chocolate Chip Mini Cheesecakes - Refreshing mint filling with chocolate chips folded through.
- Mini Coconut Cheesecakes - Creamy filling with coconut flavor and a tropical finish.
- Mini Cookies and Cream Cheesecakes - A classic flavor with crushed cookies in the base and filling.
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If you whip up one of my desserts, I'd love to see it! 😍 Tag me on Instagram or Facebook so I can check out your creation. I'll be reposting my favorites and giving shout-outs in my stories! 🎉 It's always fun to see your unique twists on my recipes, so don't be shy, snap a pic and share it! 📢🍰 #CupcakeSavvysKitchen
Mango Cheesecake FAQs
Yes, canned mango works well in mini mango cheesecakes. Drain the liquid first, then puree until smooth before adding to the filling.
No, you can use any cookie for the base. Graham crackers, chocolate cookies, or digestive biscuits all work well in mini mango cheesecakes.
Yes, you can leave out the gelatin. The mini mango cheesecakes will be softer, so keep them well chilled and serve straight from the refrigerator.
Yes, whipped topping can replace whipped cream in mini mango cheesecakes. The texture and flavor will be slightly different, but it still works.
Mini Mango Cheesecakes (No Bake)
INGREDIENTS
Base
- 265 g (2 cups) cookies any flavour
- 100 g (7 tablespoon) butter unsalted and melted
Cheesecake
- 350 g (2 cups) diced mango
- 500 g (17 oz) cream cheese
- ¾ cup powdered sugar
- 2 teaspoon vanilla
- 300 ml (10 floz) heavy cream
- 3 teaspoon gelatine powder
- 3 tablespoon water hot
Toppings
- ½ cup candy melts
- 250 ml (1 cup) heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla
- 1 cup mango diced
INSTRUCTIONS
Base
- In a food processor, pulse the cookies until they turn into fine crumbs.
- In a separate bowl, mix the melted unsalted butter into the cookie crumbs until they resemble wet sand. The mixture should hold together when pressed.
- If using a silicone mould, press the crust mixture firmly into the bottom of each cavity, ensuring an even and compact base. If using cupcake liners, follow the same instructions.
Cheesecake
- Place diced mango in a blender and blend until smooth. If using frozen mango, allow it to thaw before blending. Set aside.
- In a large mixing bowl, add the cream cheese powdered sugar and vanilla extract, then mix until well combined.
- Pour the mango puree into the cream cheese mixture and continue to mix until the mango is fully incorporated.
- Dissolve the gelatin in hot water and let it cool slightly. Once it's cooled, pour the gelatin mixture into the cream cheese mixture along with the heavy cream and continue to mix until fully incorporated. (Not shown in the video. Refer to the recipe notes below).
- For silicone moulds, fill each cavity with the mango cheesecake filling up to the top. For cupcake liners, carefully spoon the mixture over the crusts.
- Smooth over with a spatula. (This can be seen in the video above the recipe).
- Place in the freezer to set ideally, overnight.
Toppings
- In a microwave-safe bowl, melt the candy melts in 30-second intervals, stirring between each, until smooth. Let it cool slightly.
- Drizzle over parchment paper that has been draped over mini glasses to create a curved shape. Place glasses on a silicone mat so they don't roll. (This can be seen in the vidoe above the recipe).
- In another bowl or tall stick blender jug, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Remove the mini cheesecakes from the silicone mould or muffin tin.
- Garnish with whipped cream piped with a large french star tip.
- Add candy melt decoration, extra cookie crumbs and a piece of diced.
- Refrigerate to thaw before serving.
Barbara says
I’m so excited to see your Elegant Desserts! I’ve been looking for quick and beautiful desserts that I can make for my daughter’s baby shower and your recipes will be Perfect!
Fay says
How fabulous! Welcome!
janine caruso says
The cream needed to be whipped for the cheesecake.
Fay says
Hi Janine! You can whip it separately and then fold it through if you like or you can do what I did and add it to the cream cheese mixture then whip until thick. It's up to personal preference. Adding the gelatine as suggested will make sure the filling is more stable.
Carrie Robinson says
What a great dessert idea! 🙂 Mango is such a great flavor for a cheesecake.
Fay says
Thanks Carrie! Glad you like it. It's such a delicious summer fruit to work with!
Gianne says
The creamy texture of the cheesecake paired with the sweet and tangy mango flavor is a match made in dessert heaven. Plus, they're so cute and perfect for parties. Definitely a crowd pleaser!
Fay says
Thanks Gianne! The cute little mini serving makes them feel a bit special!
Tara says
Such pretty little cheesecakes! The flavors sound amazing and I absolutely love the garnish. Yum!
Fay says
Thanks Tara! Aren't they just the cutest!
Dana Sandonato says
These were delicious! I will definitely be making them again. The mango flavor came out wonderfully!
Fay says
How fabulous! Thanks for posting Dana! I'm thrilled you liked them.
Harriet Young says
Excellent recipe for mango cheesecakes - I can see why they’re so popular! Full of flavour
Fay says
Thank you Harriet! I'm glad you like them.
Vicky says
How long do they keep in the fridge if they don’t disappear right away.?
Fay says
Hi Vicky, they will keep 2-3 days in the fridge. If you choose not it use gelatine they won't hold their shape nicely for that long. Since first developing the recipe, I have modified it to include gelatine for that reason.
Jacky murray says
We in the uk don’t have heavy cream what can I use instead x
Fay says
HI Jacky! You can use any cream with fat content close to or above 30% that can be whipped to stiff peaks.
Vonnie says
Please cN you tell me how many grams is 3 teaspoons gelatine powder. I live in the Netherlands and in my supermarket there are only sheets. I see so much recipes from you, they all look delicious, i really want to try-out them. Thank you.
Fay says
One teaspoons is approximately 3.3g. I hope that helps.