This no bake mango cheesecake recipe is my favorite shortcut to a creamy, tropical dessert. I swap out standard graham crackers for a buttery vanilla wafer crust, and gently fold whipped topping into a healthy portion of cream cheese and sour cream to create a light-as-air filling. Topped with store-bought mango jam, this tropical no bake cheesecake is perfect for pool parties, cookouts, and summertime celebrations!
Easy Mango Cheesecake with Mango Jam
My mango no bake cheesecake has a light and tangy flavor profile that mimics a traditional New York-style cheesecake without the need for an oven or a fussy water bath. Instead of finicky gelatin or a cornstarch slurry, I use a tub of whipped topping to create a light and airy mousse-like filling. The tangy sour cream and cream cheese balance out the sweetness of the buttery vanilla wafer crust, creating the ultimate no bake cheesecake base.
But what makes my recipe truly effortless is the zero-prep tropical topping. Instead of the labor-intensive process of peeling, pureeing, and reducing fresh fruit on a stovetop, I use jarred mango jam for an instant, concentrated burst of flavor that guarantees a consistent set.
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Mix Gently for a Firmer Set
To ensure your no bake cheesecake stays thick and sliceable without gelatin, switch to a hand whisk when you add the sour cream, then fold in the whipped topping with a rubber spatula until just combined. If you overbeat the sour cream, it breaks down the protein structure in the sour cream, making it soupy. And if you overmix the whipped topping, you’ll knock out all of the air that helps make the cheesecake light and fluffy.
No Bake Mango Cheesecake Recipe
Equipment
- Kitchen Scale (optional)
- Food Processor or Blender
- 9-inch Springform Pan
- Hand Mixer or Stand Mixer
Ingredients
For the Crust:
- 45 vanilla wafer cookies about ½ box*
- 6 tablespoons salted butter ¾ stick, melted**
- 3 tablespoons granulated sugar
For the Filling:
- 16 ounces cream cheese 2 bricks, room temperature
- ¾ cup powdered sugar
- 1½ cups sour cream room temperature
- 16 ounces whipped topping 1 tub, thawed if frozen
For Topping:
- 17 ounces mango jam 1 jar
- Fresh mango chunks optional
- Fresh mint leaves optional
Instructions
Make the Crust:
- Use a food processor or blender to process the vanilla wafers into fine crumbs.45 vanilla wafer cookies
- Add the melted butter and sugar to the food processor, then process until combined, about 1 minute.6 tablespoons salted butter, 3 tablespoons granulated sugar
- Press the mixture into the bottom (and slightly up the sides) of a greased, 9-inch springform pan and chill in the freezer for 10-20 minutes.
Make the Filling:
- While the crust is chilling, prepare the cheesecake. Using a hand or stand mixer, beat the cream cheese and powdered sugar together in a large bowl until soft and fluffy.16 ounces cream cheese, ¾ cup powdered sugar
- Switch to a hand whisk, and lightly whisk in the sour cream.1½ cups sour cream
- Using a rubber spatula, gently fold in the whipped topping until the filling is smooth and silky.16 ounces whipped topping
- Pour the cheesecake filling into the chilled springform pan atop the vanilla wafer crust, and smooth the top.
- Cover and chill in the refrigerator until set (at least 5 hours; overnight is best).
Top and Serve:
- Once set, top the cheesecake with the mango jam. Garnish with fresh mango chunks and mint leaves, if desired.17 ounces mango jam, Fresh mango chunks, Fresh mint leaves
Notes
- If you don’t have a 9-inch springform pan, you can use any 9-inch pan, but it may be more difficult to remove the cheesecake.
- If you don’t have a food processor or blender, you can crush the cookies in a sealed zip-top bag with a rolling pin.
- Use a flat-bottomed measuring cup to press the crust firmly into the pan so it holds together.
- Make sure the cream cheese and sour cream are at room temperature; otherwise, your filling will turn out lumpy. I like to take them out about 1 hour ahead of time.
- To make this cheesecake firmer, you can dissolve a bit of powdered gelatin (about ¼ ounce) with 3 tablespoons of cold water and mix that into the cheesecake filling before you fold in the whipped topping.
- If your cheesecake is gooey, it likely needs more time to set. Place it back in the refrigerator for a few more hours, or place it in the freezer to help it set more quickly.
- Nutritional information does not include optional garnishes.
How to Make No Bake Mango Cheesecake Step-by-Step
Crush the Cookies: Use a food processor or blender to process 45 vanilla wafers into fine crumbs. If you don’t have either of those appliances, simply place the cookies in a sealed zip-top bag and beat/roll them over with a rolling pin until they form crumbs.
Mix the Crust: Add 6 tablespoons of melted salted butter and 3 tablespoons of granulated sugar to the food processor. Process the crumbs, butter, and sugar together until completely combined, about 1 minute. You can also stir them together with a fork in a medium-sized bowl.
Press the Crust: Press the mixture into the bottom of a greased, 9-inch springform pan. I like to use a flat-bottomed measuring cup to really pack the crumbs in the bottom and up the sides. Chill the crust in the freezer for 10-20 minutes while you prepare the filling.
Beat the Cream Cheese: Using a hand or stand mixer, beat 16 ounces (2 bricks) of room-temperature cream cheese and ¾ cup of powdered sugar together in a large bowl. Mix until it turns soft and fluffy and is fully combined. Switch to a hand whisk, and lightly whisk in 1½ cups of sour cream.
Fold in the Whipped Topping: Using a rubber spatula, gently fold in 16 ounces (1 tub) of whipped topping until you have a smooth, silky filling.
Set the Cheesecake: Pour the cheesecake filling into the chilled springform pan atop the vanilla wafer crust and smooth the top. Cover and chill in the refrigerator for at least 5 hours, or until set. I find it sets best after at least 12 hours in the fridge–you can speed this along by placing it in the freezer.
Top with Jam: Once set, top the cheesecake with 17 ounces of mango jam. If your jam is very thick, give it a quick stir in the jar to loosen it up before spreading so you don’t disturb the cheesecake layer. You can chill or freeze it again to set the jam before unmolding. Optionally, garnish with fresh mango chunks and mint leaves before serving.
How to Store and Freeze
Store no bake mango cheesecake in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Enjoy frozen for a thicker texture or let thaw overnight in the refrigerator for a softer texture.
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