There’s something magical about mangoes, right? That sweet, tropical flavor instantly transports you to sunshine-filled days. Now, imagine pairing that juicy mango goodness with creamy, luscious cheesecake—all without even turning on the oven. Sounds like a dream, right? Well, trust me, these No-Bake Mango Cheesecake Cups are about to become your new favorite dessert.

Perfectly smooth, rich, and bursting with fresh mango flavor, these cheesecake cups are ridiculously easy to make. Whether you’re treating yourself, impressing guests, or whipping up something special for a summer gathering, this recipe is a total winner.

Why You’ll Love No-Bake Mango Cheesecake Cups

Effortless & No-Bake: No oven? No problem! This recipe is as simple as mix, layer, and chill.

Tropical Perfection: That fresh mango puree gives each bite a fruity, refreshing twist.

Rich & Creamy: The velvety cheesecake filling melts in your mouth, balanced perfectly with a crunchy biscuit base.

Make-Ahead Friendly: Prep these cups in advance and keep them chilled until it’s time to serve. Ideal for parties!

Customizable: Love coconut? Add some shredded coconut to the crust. Want a little zing? A splash of lime juice in the mango layer is a game-changer.

Ingredients in No-Bake Mango Cheesecake Cups

Digestive Biscuits: The buttery, crumbly foundation of these cups. You can swap in graham crackers or shortbread for a twist.

Unsalted Butter: Helps bind the crust together, giving it that satisfying crunch.

Cream Cheese: The heart of the cheesecake filling—smooth, creamy, and just the right amount of tangy.

Heavy Cream: Adds that luxurious, airy texture that makes each spoonful feel like a cloud.

Powdered Sugar: Sweetens the cheesecake without any graininess.

Vanilla Extract: A small splash enhances the overall flavor with a hint of warmth.

Mango Puree: The star ingredient! Fresh, ripe mangoes blended into a silky smooth puree for that bright tropical flavor.

Gelatin: Gives the cheesecake structure, so it sets beautifully. You can use agar-agar for a vegetarian option.

Lime Juice (Optional): A squeeze of lime brightens up the mango topping, adding a subtle tang.

How to Make No-Bake Mango Cheesecake Cups

Prepare the Crust: Crush the digestive biscuits into fine crumbs, then mix with melted butter. Divide the mixture between serving cups and press it down firmly to form a base. Chill in the fridge while preparing the filling.

Make the Cheesecake Filling: Beat the cream cheese until smooth, then add powdered sugar, vanilla extract, and heavy cream. Mix until light and fluffy. Spoon or pipe the filling over the chilled crust.

Prepare the Mango Layer: Blend ripe mangoes into a smooth puree. In a small saucepan, dissolve gelatin in warm water, then mix it into the mango puree. Let it cool slightly.

Layer the Mango Topping: Pour the mango mixture gently over the cheesecake layer. Spread evenly and refrigerate until fully set.

Chill & Serve: Let the cheesecake cups set in the fridge for at least 4 hours (overnight is even better!). Garnish with fresh mango slices or mint leaves before serving.

How to Serve No-Bake Mango Cheesecake Cups

Tropical Twist: Sprinkle toasted coconut or crushed pistachios on top for added crunch.

With Fresh Fruit: Serve with extra mango slices, passion fruit, or berries for a colorful presentation.

Drizzle of Honey: A light drizzle of honey or caramel can take these cups to the next level.

Whipped Cream: A dollop of freshly whipped cream makes them extra indulgent.

Additional Tips

Use Ripe Mangoes: The riper, the better! They should be soft, fragrant, and naturally sweet.

Make Ahead: These cups store well in the fridge for up to 3 days—perfect for prepping ahead.

Serving Temperature: Best served chilled straight from the fridge for that creamy, firm texture.

For a Crunchier Base: Toast the biscuit crumbs before mixing with butter for a deeper flavor.

Vegetarian Swap: Replace gelatin with agar-agar for a plant-based alternative.

FAQ

Q1: Can I use frozen mangoes?
A1: Absolutely! Just thaw and blend them into a smooth puree before using.

Q2: Can I make this in a large dish instead of cups?
A2: Yes! Simply use a springform pan and follow the same layering steps.

Q3: What if I don’t have gelatin?
A3: You can substitute with agar-agar, but follow package instructions for the right ratio.

Q4: How long do these cheesecake cups last in the fridge?
A4: They stay fresh for up to 3 days when stored in an airtight container.

Q5: Can I freeze them?
A5: Yes! Freeze without the mango topping and add it fresh when serving.

Q6: What’s the best way to crush biscuits for the base?
A6: Use a food processor for fine crumbs, or place them in a ziplock bag and crush with a rolling pin.

Q7: Can I make these without sugar?
A7: Yes, you can use a sugar substitute or rely on the natural sweetness of mangoes.

Q8: Can I use Greek yogurt instead of cream cheese?
A8: Yes, but the texture will be lighter and less rich.

Q9: How do I prevent the mango layer from mixing with the cheesecake?
A9: Make sure the cheesecake layer is well chilled before adding the mango topping.

Q10: What type of mango is best?
A10: Alphonso, Ataulfo, or any variety with a rich, sweet flavor works best.

Final Thoughts

No-Bake Mango Cheesecake Cups are the ultimate easy dessert—simple, refreshing, and bursting with flavor. Whether you’re making them for a special occasion or just to satisfy a mango craving, they’re guaranteed to impress. So go ahead, grab a spoon, and dive into this tropical delight!

No-Bake Mango Cheesecake Cups

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Author: Maria
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Yield: 6–8 dessert cups 1x
Category: Dessert
Method: no bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These No Bake Mango Cheesecake Cups combine the rich, creamy texture of cheesecake with the tropical sweetness of mango. With a buttery Nilla wafer crust, a luscious mango cheesecake filling, and a vibrant mango topping, this healthy easy recipe is perfect for summer gatherings or a quick dessert fix. No oven required!

Instructions

Crust:

Blitz Nilla wafers in a food processor until fine crumbs form.
Mix in melted butter and gently combine.
Divide crumbs evenly among dessert cups, pressing lightly with a glass bottom.
Chill in the fridge while preparing the filling.

Mango Cheesecake Filling:

Sprinkle gelatin over cold water in a small bowl. Refrigerate for 5-10 minutes.
In a large bowl, beat cream cheese, sugar, and vanilla with an electric mixer for 2-3 minutes until creamy. Scrape down the sides.
Strain mango pulp and mix in until just combined. Avoid overmixing.
Microwave gelatin mixture for 10-15 seconds until fully dissolved, then stir into the cheesecake filling on low speed.
In a separate bowl, whip chilled heavy cream until stiff peaks form.
Fold whipped cream into the cheesecake filling until fully combined and fluffy.
Divide evenly into prepared cups, tapping to settle the filling.
Chill for at least 6 hours or overnight to set.

Decoration:

Before serving, add 1-2 tbsp mango pulp over each cheesecake cup and spread evenly.
Whip cold heavy cream to stiff peaks and pipe onto cups.
Garnish with fresh mango cubes.
Serve and enjoy!

Notes

Swap Nilla wafers for graham crackers or digestive biscuits if preferred.
For a vegetarian version, use agar-agar instead of gelatin.
Ensure cream cheese is at room temperature for a smooth texture.

Adjust sugar depending on the natural sweetness of mangoes.

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 18g
Sodium: 180mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 5g
Cholesterol: 60mg