While I’ve always been a fan of eating cheesecake, I’ve never actually attempted to bake one. Apparently a lot of things can go wrong in the baking process: cracking, sinking, and over- or under-baking, to name just a few. So when I found this no-bake method of making cheesecake that looked fail-proof, I had to give it a go. And since Amoretti sent me their Natural Mango Artisan Flavor, I thought I’d make it a no-bake mango cheesecake. Turns out that the no-bake method is BRILLIANT and the mango flavor made it so perfect for Summer!
You can flavor this no-bake cheesecake however you’d like, but I thought it was incredible with this Amoretti Natural Mango Artisan Flavor. It’s made with REAL mangoes, so the flavor is absolutely spot on. And it’s so concentrated that I only needed to add a couple Tablespoons to create the perfect sun-ripened mango flavor!
If you want to give this or any of the other Amoretti flavors a go, you can get FREE SHIPPING at checkout by using my code SPARROWCOFREESHIP.
Let’s talk about this no-bake cheesecake method. You’ll basically whip most of the ingredients together to combine them, gently fold in some whipped cream, and pour it into a graham cracker crust. The filling sets into a thick mousse-like consistency in the refrigerator – rich and creamy but easily holds its shape when cut into slices. If you’ve had problems with traditional cheesecake in the past or have been afraid to try baking one, this no-bake method is the perfect solution!
One thing I really love about this no-bake cheesecake is it’s the perfect make-ahead dessert. After you add the filling into your graham cracker crust, you’ll place it in the refrigerator to set up for at least 6-8 hours (but overnight is best). You can make it up to two days in advance.
Both making and decorating this no-bake mango cheesecake are easy as can be. After it was set, I placed fresh mango chunks and raspberries on top in a crescent shape. That’s all! You can decorate however you’d like, but I thought these fresh elements added the perfect pops of color. However you decorate, I hope you love this recipe as much as I do!
No-Bake Mango Cheesecake
Equipment
Ingredients
Graham Cracker Crust
- 2 Cups (240g) graham cracker crumbs about 15 full sheets
- 1/3 Cup (67g) packed light brown sugar
- 1/2 Cup (113g) unsalted butter, melted
Mango Cheesecake Filling
- 1 1/4 Cups (300ml) heavy whipping cream, cold
- 24 Oz (678g) full-fat brick-style cream cheese, room temperature not the spread
- 1/2 Cup (100g) granulated sugar
- 2 Tbsp powdered sugar
- 1/4 Cup (60g) sour cream, room temperature
- 2 tsp lime juice
- 1 Tbsp Amoretti Mango Artisan Flavor
- 1/2 tsp pure vanilla extract
Instructions
Make the Graham Cracker Crust
- In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter. Pour the mixture into a 9-inch springform pan or 10-inch springform pan. Pack it down tightly to the bottom and up the sides of the pan using a glass jar or measuring cup. You’ll want to pack it as tightly as possible to prevent it from crumbling apart when you cut the cheesecake. Freeze the graham cracker crust in the pan for 10-20 minutes while you prepare the mango cheesecake filling.
Make the Mango Cheesecake Filling
- Using a hand mixer with a medium bowl or a stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4–5 minutes. Set aside.
- In another large bowl (either with a hand mixer or stand mixer), beat the cream cheese and granulated sugar together on medium until creamy. Scrape down the bowl and paddle as needed. Add the powdered sugar, sour cream, lime juice, Amoretti Natural Mango Artisan Flavor and vanilla extract. Beat on medium-high speed until smooth and combined (no lumps), about 2–3 minutes.
- Use a rubber spatula to gently fold the whipped cream into the mango cheesecake filling until combined.
- Remove the graham cracker crust from the freezer and add the cheesecake filling into it. Spread the filling to the edges of the crust and smooth the top using an angled spatula, then cover it tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours and up to 2 days. For best results, chill the cheesecake overnight. This will yield the most set filling.
- When you’re ready to serve the no-bake mango cheesecake, remove the rim from the springform pan. Garnish with fresh mango and raspberries.
Notes
- After making and freezing the graham cracker crust, it can be stored in the refrigerator until you add the filling (1-2 days ahead is best for the freshest flavor).
- You can make and assemble the no-bake mango cheesecake up to 2 days in advance, stored in the refrigerator and covered in aluminum foil or plastic wrap. You can alternatively freeze the cheesecake for up to 3 months after it’s set in the refrigerator. Be sure to cover well if freezing. I recommend one layer of plastic wrap and one layer of aluminum foil.
Disclaimer: I was compensated by Amoretti for my work of creating this recipe, styling, filming, photographing, and writing about their products. As always, all opinions are honest and my own. Thank you for supporting brands that support Sugar & Sparrow.
I can’t wait to try this mango no-bake cheesecake. I am wondering if I could substitute out the mango extract for puréed mango? And if so what would be my measurements?
Hi Melissa! I haven’t tried it with straight up pureed mango, so I’m not sure how much to use. If you add too much then the cheesecake might not set up properly (too much liquid). Instead of experimenting, I would look for a recipe that already calls for pureed mango like this one: https://www.recipetineats.com/no-bake-mango-cheesecake/ hope that helps!