No Bake Mango Cheesecake

This is no bake mango cheesecake will whisk you away to a tropical locale even in the middle of winter…well, maybe just mentally whisk you away. Made with a classic graham cracker crust, it’s creamy with a sweet swirl of mango throughout.
Although you don’t have to bake the cheesecake, you do have to cook the mango mixture. For the purpose of this recipe, the phrase “mango jam” or “mango mixture” may be used interchangeably. Use any variety of ripen mangoes that are available to you. I’ve even tried this with frozen mangoes chunks that have been thawed and it worked fine. With the trends going around nowadays, I bet the Biscoff cookies would work great in the crust too.

Notes:

Mangoes – You’ll need at least 1 lb. or 454g peeled, pitted, and cut into chunks. Use any variety that is available to you. For the testing of this recipe, I used the Kent variety. I’ve tested the recipe with both fresh and frozen mangoes that have been thawed. I find that there was little difference between the two. You may have to cook the mango puree from the frozen mangoes a little bit longer to reduce the amount of liquids for the cheesecake to set properly. And to be honest, I found that the frozen mangoes have more consistent sweetness. Probably because the fruit is frozen at their peak ripeness, whereas I had to kind of gauge the ripeness of the fresh mangoes by touch and smell.
Mango Jam/Mango Mixture – make sure the mango jam is cooled completely before adding to the filling. Additionally, if the jam has cooled and set too much to spread on top, transfer it to a microwave safe bowl and microwave for 15-30 seconds and stir rigorously.

Heavy Cream – I used an ultra-pasteurized heavy whipping cream. Any heavy cream or heavy cream with at least 36% milkfat will work.
Crust – graham crackers, shortbread, or any cookies would work. You need about 1 ½ cup of crumbs. Use a food processor or smash them in a zip top bag to make crumbs. If you are like me, I typically crush them as much as possible while they are inside their plastic sleeve and then crush the larger pieces with my fingers. There are days when I don’t feel like cleaning a food processor or bringing another piece of plastic into the equation. One sleeve of graham cracker weighs about 146g-148g. You can weigh the equivalent using your favorite cookie. That’s about 11-11 ½ Biscoff cookies, if you were wondering. 😉
Set time – let the cheesecake set for at least 6-8 hours. I typically let it set overnight, which makes this dessert a great make ahead dessert as well. You only have to garnish and serve when ready.

No Bake Mango Cheesecake

Time: 6-8 hours
Serves: 8-10 people

Crust:
1 1/2 cups (146g) graham crackers crumbs – 1 sleeve of crackers
4 tablespoons (56.5g) unsalted butter, melted
2 tablespoons (25g) granulated sugar

Filling:
2 cups (1 lb. / 454g) mango chunks
¼ cup (50g) granulated sugar
2 tablespoons (14g) cornstarch
2 tablespoons (30 ml) water
2 (8oz) packages cream cheese, room temperature
1 cup (120g) confectioner’s sugar
1 teaspoon vanilla extract
1 ¼ cup (321 ml) heavy cream or heavy whipping cream, cold
Mango slices from one mango for garnish

8-inch spring-form pan

1. Start by making a mango jam that will be used in the filling and as the topping. Using a blender or food processor, blend the mango chunks until you get a smooth puree. Transfer the mango puree into a small saucepan. Add ¼ cup granulated sugar and the slurry of cornstarch and water. Cook over medium heat for a few minutes until the mixture is bubbly. It should have thickened slightly, looks translucent like jam or curd. Separate about ¾ cup of the mango jam into a cup or bowl and place in the refrigerator. We want this mixture to cool faster.
2. Line the spring-form pan with parchment paper. You may need to use a little bit of butter to help the parchment stick to the pan, helping stay put while you work.
3. In a small bowl, combine the graham cracker and sugar. Mix well before adding in the melted butter. Stir the mixture well to ensure the crumbs are coated with butter and appear like wet sand. Transfer the mixture into the prepared pan. Use the bottom of a glass cup or measuring cup to pack the graham cracker mixture into the bottom of the pan. You want the crust to be as tight as possible. Place the pan with prepared crust into the refrigerator and let it chill.
4. Using a stand mixer or a hand mixer, whip the heavy cream until you get stiff peak. Set aside.
5. Next cream together the cream cheese and confectioner’s sugar until smooth. Add the vanilla extract and cooled ¾ cup of mango jam. Beat until the mixture is smooth. Fold in the whipped cream. Don’t over mix as this will deflate the whipped cream which could result in the cheesecake not setting properly.
6. Transfer the filling onto the prepared crust. Top with the remaining mango jam making sure that it has cooled enough. If the mango jam has not cooled to at least room temperature, wait to add once cooled. If it has cooled too much and is too thick to spread, transfer it into a microwave safe bowl and heat for 15-30 seconds and stir rigorously.
7. Cover the pan with plastic wrap or foil. Let chill and set in the fridge for at least 6-8 or overnight.
8. Garnish with mango slices. Enjoy.