These no bake mango cheesecake jars are the perfect party dessert. Crunchy biscuit base, with a fluffy mango and cream cheese filling, and fresh mango chunks on top. It’s also vegetarian friendly, with no gelatin. This tropical dessert can be served in glass jars for an individual serving, or in a large bowl for a family style serving.Jump to Recipe
No bake mango cheesecake – the ingredients:
- Cheesecake Base: The base of the cheesecake is made with digestive biscuits. Other options include Marie biscuits or graham crackers. For a more different taste you can also use granola, lotus biscoff biscuits, or a mix of crushed nuts and biscuits. Just add melted butter to bind the crumbs together.
- Cream Cheese: Block cream cheese is used to make cheesecake. If not available, cheese triangles can also be used. Do not use spreadable cream cheese or cream cheese spread. I prefer to use Philadelphia cream cheese; however, you can use other brands depending on availability.
- Mango Puree: To make mango puree, blend fresh mango cubes in a blender till smooth. If required, add a few tablespoons of water. The color and sweetness of the mango puree will vary depending on the mango variety used. If the mango puree isn’t sweet enough, add more sugar to the cream cheese filling. In case fresh mangoes aren’t available, canned mango puree can be used instead.
- Sugar: It’s important to use finely granulated sugar or caster sugar in this recipe so it dissolves properly in the cream cheese filling. In case not available, just regular granulated sugar in the spice grinder till fine. Alternatively, icing sugar or confectioners’ sugar can also be used.
- Cream: Any cream that can whip up into soft peaks is used here. Depending on which country you are from, this is called double cream, thickened cream, heavy cream or tetra pak whipping cream.
- Flavorings: I like to flavor the cream cheese with lemon juice, and lemon zest. It adds a subtle tartness which tastes wonderful. It can be skipped, or vanilla essence can be added instead.
- Toppings: Toppings are a lovely way to add color, and texture to this cheesecake. My favorite topping is chopped fresh mangoes, toasted coconut flakes, and mango puree. Other options include desiccated coconut, crushed nuts, rose petals, and other fruits such as strawberries, blueberries or passionfruit.
How to make no bake mango cheesecake jars:
This dessert is super easy to whip up, and can easily be made in advance. Prepare the components in advance, then layer and keep in the fridge. Do the final garnish upto an hour before serving.
- Cheesecake base: Simply pulse digestive biscuits along with melted butter until they resemble fine crumbs. This can be done in a food processor or using a ziploc bag and a rolling pin. Set it aside.
- Mango cheesecake filling: Whip cream in a bowl until it reaches soft peaks. Whip softened cream cheese, sugar, mango puree, and lemon juice in another bowl until combined and smooth. Fold the whipped cream through the cream cheese mixture carefully.
- Assembly: Though this recipe is for no bake cheesecake jars, the cheesecake can also be assembled in a large serving bowl or a trifle bowl. It’s best to use a glass serving container, be it individual jars, or a serving bowl so that the layers are visible. Start off with placing the biscuit filling at the bottom. Use a spoon to push it down. Then add the cheesecake filling using either a spoon or a piping bag. Finally, top with your favorite garnishes. Serve cold. It’s best to do the garnishing about an hour before serving, so that they can retain their texture and crunch.
Looking for other dessert recipes. Try out some of the following:
- Almond cake
- Banana bread
- Carrot cake with cream cheese frosting
- Lemon blueberry muffins
- One bowl chocolate cake
- Apple biscoff turnovers
- Strawberry jam bars
Would love it if you could try out and rate the recipe, and let me know how it was in the comments below!
No Bake Mango Cheesecake Jars | No Gelatin Recipe
- 1/2 packet / 200g Digestive biscuits plus more for garnish – see note 1
- 2 tablespoons / 35 grams salted butter melted
- 1 ¾ cup / 300 ml cream
- 250 grams cream cheese softened
- ½ cup caster sugar
- Pinch of lemon zest
- 1 teaspoon lemon juice
- 1 ¼ cup / 300 gram mango puree – see note 2
- Chopped mangoes for garnish
- Toasted coconut flakes for garnish
To make the no bake mango cheesecakes:
Place the Digestive biscuits in a food processor, and pulse a few times till fine crumbs are formed. The crumbs should resemble bread crumbs. Add melted butter, and pulse another time to combine. Set aside.
Alternatively, place the Digestive biscuits in a Ziploc bag, and crush with a rolling pin till fine crumbs are formed. Place the crushed biscuits in a bowl, and add melted butter. Mix well and set aside.
Place cream in a medium sized glass or steel bowl. Beat the cream with an electric hand whisk till soft peaks are formed. Set aside. A stand mixer with a whisk attachment can also be used.
Place softened cream cheese with lemon zest and lemon juice in a large glass or steel bowl. Beat with an electric whisk till soft and creamy. Add granulated sugar and beat again for about 2 minutes till sugar is mixed through. Add 1 cup of the mango puree, and whisk for another minute to combine.
Use a spatula to fold through the cream into the cream cheese mixture in two steps until combined. Set aside.
Divide the biscuit filling between 8 small jars. Depending on the size of the jars, this can be 6 – 8 small jars, or 3 – 4 small trifle bowls. It can also be one large trifle bowl. Press the biscuit filling down with the back of a spoon.
Spoon or pipe the cheesecake filling into the jars until about ¾ from the top. Chill in the refrigerator for 3 – 4 hours.
Before serving, top with the remaining mango puree and crushed biscuits. Top with chopped mangoes, and toasted coconut flakes.
- Any tea-time style biscuit can be used instead of digestive biscuits. Options include Marie biscuits, graham crackers, shortbread. Other unique options include Lotus biscoff biscuits, granola, a mix of nuts with biscuits.
- To make mango puree, place mango cubes in a blender and blend till a puree is formed. A few tablespoons of water can be added to make blending easier. If fresh mangoes aren’t available, canned mango puree is also available at Indian and Pakistani grocery stores. Depending on the variety of mango used to make the mango puree, the amount of sugar may need to be adjusted.