No Bake Mango Cheesecake Recipe

lifting a slice of no bake mango cheesecake from a wooden cookie.

Course: cheesecake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 0

Chill Time: 5

Total Time: 5 20

Servings: slices

Calories: 812kcal

Author: Becky Hardin

This easy no bake mango cheesecake is topped with store-bought mango jam on a vanilla wafer crust for tropical flavor without the fuss.

Print Recipe

US Customary - Metric

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

*Feel free to switch out the vanilla wafers for graham crackers for a similar look and taste. To try something a little different, you can use Oreos or Golden Oreos.

**If you decide to use unsalted butter, make sure you add an extra pinch of salt to help cut through some of the sweetness.

Crust Tips:

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.

Cheesecake Tips:

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.

Storage: 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.

Nutrition