If you are seeking a fresh, tropical delight that comes together without turning on the oven, this Unbaked Cheese and Mango Cake Recipe is an absolute treasure. Combining the creamy richness of smooth cream cheese with the vibrant, juicy sweetness of mango puree, this cake delivers a luscious texture and a burst of sunny flavor in every bite. Its buttery biscuit crust provides the perfect sturdy base, while the mango topping adds a beautiful glossy finish that is as inviting as it is tasty. Whether you’re hosting a summer gathering or simply in the mood for a bright, refreshing dessert, this cake will quickly become your new favorite treat.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role: the buttery graham crackers create a crunchy foundation, the cream cheese offers rich creaminess, and mango puree infuses bright tropical flavor and a vibrant hue. These simple yet essential components come together effortlessly to make a stunning dessert.
- 200g graham crackers or digestive biscuits: Provides a sweet, crunchy crust base that holds the cake together perfectly.
- 100g unsalted butter, melted: Binds the crust crumbs and adds a rich, buttery flavor.
- 400g cream cheese, softened: Gives the cake a smooth and creamy texture, essential for that melt-in-your-mouth feel.
- 1 cup powdered sugar: Sweetens the filling gently without any graininess.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, aromatic touch.
- 2 cups whipped cream (whipped to stiff peaks): Lightens the filling for a fluffy, airy mouthfeel.
- 1 cup mango puree (fresh or canned): Delivers a tropical burst of sweetness and vivid color to the filling.
- 1 tablespoon gelatin powder: Helps the cake and topping set firmly without baking.
- 2 tablespoons cold water: Used to bloom the gelatin for proper dissolution.
- Fresh mango slices for garnish: Adds a fresh, natural finish and an extra hint of fruitiness.
How to Make Unbaked Cheese and Mango Cake Recipe
Step 1: Prepare the Crust
Start by crushing your graham crackers or digestive biscuits into fine crumbs. This creates the ideal texture for your cake base. Mix the crumbs with melted unsalted butter, ensuring every bit is coated — this mixture will bind perfectly. Press this blend firmly into the bottom of a 9-inch springform pan, creating a smooth, even layer that forms the sturdy foundation for your cake. Chill it in the refrigerator while you work on the filling to help it set properly.
Step 2: Make the Cheesecake Filling
Next, soften the cream cheese until it’s silky smooth. Beat it thoroughly before adding powdered sugar and vanilla extract, mixing until you get a perfectly even, sweet, and aromatic blend. Gently fold in the whipped cream, taking care not to deflate those airy peaks — this keeps your filling light and fluffy. The final touch is stirring in the mango puree, which enriches the filling with a luscious tropical flavor and a beautiful golden tone.
Step 3: Set the Filling
Pour the creamy mango filling evenly over your chilled crust. Cover the pan with plastic wrap and pop it into the fridge for at least 4 hours. This step allows the filling to firm up nicely, so you have that rich, velvety texture when you serve.
Step 4: Make the Mango Topping
Prepare the gelatin by sprinkling it over cold water and letting it bloom for about 5 minutes — this is crucial for its smooth dissolution. Warm your mango puree gently in a saucepan, then stir in the bloomed gelatin until it’s fully dissolved. Be careful to cool this mixture slightly before pouring it over the set cheesecake, so the layers stay distinct. Place the cake back into the refrigerator for an additional 2 hours to let the topping chill and develop that beautiful glossy finish.
Step 5: Garnish and Enjoy
Once set, carefully unmold the cake from the springform pan. Decorate the top generously with fresh mango slices, which add a fresh, juicy contrast to the creamy filling. Slice it up and prepare for compliments — every bite is bursting with tropical goodness and rich creaminess.
How to Serve Unbaked Cheese and Mango Cake Recipe
Garnishes
Fresh mango slices are the star garnish here, lending a bright, zesty accent that complements the creamy layers beautifully. You can also sprinkle a little toasted coconut or a few mint leaves for a pop of color and extra texture, elevating the presentation while enhancing the tropical vibe.
Side Dishes
This cake pairs wonderfully with light accompaniments like a simple fruit salad, a refreshing mint tea, or a scoop of vanilla ice cream on the side. These options keep the palate refreshed without overpowering the delicate mango and cheese flavors.
Creative Ways to Present
For a stunning presentation, serve individual portions in clear glasses layering crust, filling, and topping for a parfait-style dessert. Alternatively, turn the cake into mini cheesecakes using a muffin tin for party-friendly bite-sized treats that wow visually and taste exceptional.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Unbaked Cheese and Mango Cake Recipe tightly with plastic wrap or store it in an airtight container in the refrigerator. It stays fresh and delicious for up to 3 days, making it a perfect make-ahead dessert for busy days or unexpected guests.
Freezing
You can freeze this cake by wrapping it securely in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 1 month. When ready to enjoy, thaw it in the refrigerator overnight to maintain the texture and flavor integrity.
Reheating
Since this is a chilled, unbaked cake, it’s best enjoyed cold. Avoid reheating; instead, allow it to sit at room temperature for 10–15 minutes before serving to bring out the flavors and soften the texture just slightly.
FAQs
Can I use other fruits instead of mango puree?
Absolutely! While mango infuses this cake with its signature tropical sweetness, you can substitute with purees of strawberries, blueberries, or passion fruit for exciting variations. Just keep the balance of gelatin and sweetness in mind.
Is gelatin necessary for this recipe?
Yes, gelatin is key to setting the cheesecake and the topping without baking. It helps the dessert hold its shape and achieve that creamy yet firm texture that makes this unbaked cake so special.
Can I make this cake vegan or dairy-free?
To make a vegan version, substitute cream cheese and whipped cream with plant-based alternatives, and use agar-agar instead of gelatin. Keep in mind that texture and flavor may vary slightly but can still be delicious.
How long can I prepare this cake in advance?
This Unbaked Cheese and Mango Cake Recipe can be assembled a day or two in advance. Just cover and refrigerate it, allowing the flavors to meld beautifully while keeping it fresh and ready to serve.
What if I don’t have a springform pan?
A springform pan makes unmolding easier, but if you don’t have one, use a regular round cake pan lined with parchment paper, and invert carefully before serving. Alternatively, serve it as a layered trifle in glasses for no-fuss plating.
Final Thoughts
Trying the Unbaked Cheese and Mango Cake Recipe is like inviting a burst of sunshine into your dessert repertoire. Its creamy texture paired with vibrant mango flavor brings joy to any occasion, and the simple prep means you can make it ahead and relax. Trust me, once you taste this luscious, no-bake delight, it will become a beloved go-to for impressing friends or simply treating yourself. Give it a try—you deserve that sweet tropical escape!
Print
Unbaked Cheese and Mango Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for heating topping)
- Total Time: 6 hours 20 minutes (including chilling time)
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegetarian
Description
This Unbaked Cheese and Mango Cake is a refreshing and light dessert perfect for warm days. Featuring a buttery graham cracker crust, creamy cream cheese filling infused with mango puree, and a glossy mango gelatin topping, this no-bake cake requires no oven and is set entirely in the refrigerator. It combines smooth, tangy, and fruity flavors, topped with fresh mango slices for an elegant finish.
Ingredients
Crust
- 200g graham crackers or digestive biscuits
- 100g unsalted butter, melted
Cheesecake Filling
- 400g cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped cream (whipped to stiff peaks)
- 1 cup mango puree (fresh or canned)
Mango Topping
- 1 cup mango puree
- 1 tablespoon gelatin powder
- 2 tablespoons cold water
Garnish
- Fresh mango slices for garnish
Instructions
- Prepare the Crust: Crush the graham crackers or digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Mix these crumbs thoroughly with the melted unsalted butter until evenly combined.
- Form the Crust Base: Press the crumb and butter mixture firmly into the base of a 9-inch springform pan, creating an even layer. Place the pan in the refrigerator to chill while you prepare the filling, allowing the crust to set.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Add the powdered sugar and vanilla extract, and continue mixing until fully incorporated and smooth.
- Fold in Whipped Cream and Mango Puree: Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care not to deflate it to maintain the light texture. Then add the mango puree, mixing gently until the filling is smooth and uniformly combined.
- Assemble and Chill Filling: Pour the cheesecake filling over the chilled crust in the springform pan, smoothing the top with a spatula. Refrigerate the pan for at least 4 hours to allow the filling to set properly.
- Prepare the Mango Topping: Sprinkle the gelatin powder evenly over the cold water and let it bloom for about 5 minutes. Meanwhile, gently heat the mango puree in a small saucepan over low heat, then stir in the bloomed gelatin until it is completely dissolved. Remove from heat and allow the topping to cool slightly but not set.
- Apply Mango Topping: Pour the slightly cooled mango gelatin topping over the set cheesecake filling, spreading evenly. Return the springform pan to the refrigerator and chill for an additional 2 hours until the topping is fully set.
- Garnish and Serve: Remove the cheesecake from the refrigerator. Carefully unmold from the springform pan. Garnish the top with fresh mango slices artistically arranged for visual appeal. Slice and serve chilled for best taste and texture.
Notes
- Use fresh mango puree for a vibrant flavor, or canned mango puree if fresh is not available.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Whip the cream to stiff peaks to maintain lightness and volume in the filling.
- Blooming gelatin properly is crucial for a smooth, set topping free of lumps.
- Chilling times are minimums; longer chilling can improve texture and flavor melding.
- Use a springform pan for easy removal of the cake without damaging the crust or topping.
