Mango cheesecake cups instantly won my heart the very first time I made them for a family celebration. Honestly, if you’ve been searching for the ultimate no-bake dessert with a tropical twist, you’re in the right place! These mango cheesecake cups blend creamy, tangy, and bright mango flavors in the dreamiest way, plus, you don’t even have to turn on the oven. My love for easy desserts runs deep (just wait until you try my Salted Caramel Cheesecake Cups or peek at the No-Bake Dessert Tips), but these little cups are my all-time favorite when I want something both quick and impressive.
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What Is Mango Cheesecake Cups?
If you’ve never tried mango cheesecake cups before, you’re seriously missing out! They’re single-serve, no-bake desserts that combine a crunchy biscuit base, a silky cheesecake layer, and a sunny mango puree topping. Picture classic cheesecake, but in cute cups, super convenient, no messy slicing, and perfect for sharing (or, you know, not sharing!). They’re honestly even better than a big slice of Lemon Meringue Cheesecake or Mango Ice Cream Cheesecake when you want something lighter, fresher, and totally fuss-free. Every bite tastes like sunshine, and the best part? No oven drama at all.
Why You’ll Love This Mango Cheesecake Cups Recipe
Let’s talk about why these mango cheesecake cups are about to be your new favorite treat! First, the flavor is out of this world, sweet, vibrant mango layered over creamy cheesecake with a buttery, crumbly base. This recipe is completely no-bake, so it’s a lifesaver for busy days or warm weather. Plus, you can play with the ingredients, swap for gluten-free or vegan options, and personalize them however you like. Single-serve cups make serving a breeze and keep things mess-free, so these are perfect for parties, potlucks, or just late-night cravings. If you love individual treats, you’ve got to check out my 4th of July Mini Cheesecakes too, they’re always a hit!
How to Make Mango Cheesecake Cups
Quick Overview
You’ll be amazed at how fast these come together! In just about 20 minutes, you can layer up a crunchy crust, creamy cheesecake filling, and a sweet mango topping, all in adorable little jars or glasses. Just chill, decorate, and enjoy. No oven required, just like my No-Bake Strawberry Pretzel Bars.
Ingredients Overview
- Graham Crackers or Digestive Biscuits: A classic, crumbly base. Swap for gluten-free cookies or even use Cheesecake Crust ideas for extra inspiration.
- Unsalted Butter: Binds everything together. Coconut oil is a great dairy-free alternative.
- Cream Cheese: Full-fat gives you the creamiest texture, but vegan cream cheese works too.
- Greek Yogurt or Whipping Cream: Adds creaminess. Sour cream also works if you want a little tang.
- Powdered Sugar: Sweetens things up without any grittiness. Maple syrup or honey is perfect for a natural touch.
- Fresh Mangoes: Totally the star! Frozen mango chunks work great if you can’t find ripe ones.
- Lime Juice: Brightens the mango flavor! Lemon juice works in a pinch.
- Vanilla Extract: Adds that cozy, creamy note to your cheesecake layer.
Step-by-Step Instructions
- Make the Crust: Crush your graham crackers or biscuits in a food processor until fine. Stir in melted butter, then press this mixture firmly into the bottom of each cup or jar. Chill them while you prep the filling.
- Cheesecake Filling Time: Beat cream cheese with powdered sugar, Greek yogurt, and vanilla extract until completely smooth. Don’t overmix, just blend until everything is light and creamy!
- Blend the Mango Layer: Puree fresh mango with lime juice in a blender. Taste and add a little honey if your mangoes aren’t super sweet.
- Layer It Up: Spoon the cheesecake mixture over the chilled crusts, smooth the tops, then add your mango puree. Cover and refrigerate for at least two hours (overnight is even better).
- Decorate and Serve: Garnish with diced mango, mint leaves, or a sprinkle of lime zest for a pop of color and freshness.
Helpful Tips & Customizations
- Ripe mangoes like Ataulfo or Alphonso are honestly the best for that juicy, sweet flavor.
- In a rush? Use pre-made graham crumbs and frozen mango to save time!
- Try swapping cream cheese for Greek yogurt if you want to lighten things up.
- For a vegan version, grab your favorite plant-based cream cheese, coconut yogurt, and use vegan cookies.
- If you love a little spice, sprinkle a pinch of cardamom or cinnamon into your crust (it’s so good!).
- Want more no-bake tricks? Take a look at my Layers in No-Bake Dessert guide for creative ideas.
Serving Suggestions
These mango cheesecake cups are honestly perfect for any occasion, from backyard BBQs to dinner parties. I love serving them in clear glasses or mini mason jars, they’re just so cute! Add some white chocolate shavings, coconut flakes, or a sprinkle of chopped pistachios for extra flair. And if you want to wow your guests with a dessert spread, pair these with Strawberry Cheesecake Cookies or something totally different like Chai Tres Leches No-Bake for a fun dessert sampler.
FAQs About Mango Cheesecake Cups
How do you make mango cheesecake cups at home?
All you do is layer a biscuit crumb base in each cup, mix up a creamy cheesecake filling, top with mango puree, and chill. So easy, so tasty!
Can you make mango cheesecake cups without baking?
You totally can! This recipe is no-bake, so everything sets up in the fridge, no oven, no stress.
What ingredients do you need for mango cheesecake cups?
You just need graham crackers or biscuits, unsalted butter, cream cheese, Greek yogurt, powdered sugar, fresh or frozen mango, lime juice, and vanilla extract.
How long do mango cheesecake cups last?
They keep well in the fridge for up to four days, just cover them up to keep them fresh!
Conclusion
Mango cheesecake cups really are the sweetest way to bring tropical vibes to your table. They’re quick, light, and full of sunshine, perfect for treating yourself or sharing at your next get-together. If you need more sweet inspiration, you’ll find loads of ideas on my Pinterest page and in the Tiramisu Tres Leches No-Bake recipe. I’d love to see how you put your own twist on these mango cheesecake cups, tag me if you share your photos!
Mango Cheesecake Cups
Equipment
- Food processor or rolling pin For crushing biscuits
- Small jars or glasses For serving
- Mixing bowls One for crust, one for filling
- Electric mixer or whisk For cheesecake layer
- Blender For mango puree
- Spatula For layering
- Spoon For serving and layering
Ingredients
- 8 pieces Graham crackers or digestive biscuits Or gluten-free cookies
- 3 tbsp Unsalted butter Melted (coconut oil for dairy-free)
- 8 oz Cream cheese Full-fat, softened (vegan for plant-based)
- 1/2 cup Greek yogurt or whipping cream Or sour cream
- 1/3 cup Powdered sugar Or maple syrup/honey
- 2 large Mangoes Peeled, pitted, diced (or 2 cups frozen, thawed)
- 2 tbsp Lime juice Or lemon juice
- 1 tsp Vanilla extract Optional
- 1 tbsp Honey Optional, to sweeten mango if needed
- Garnishes Extra diced mango, mint, lime zest, coconut flakes, white chocolate (optional)
Instructions
- Crush the graham crackers or biscuits into fine crumbs using a food processor or rolling pin.
- Mix crumbs with melted butter. Press firmly into the bottom of each jar or glass. Chill while you prepare filling.
- In a bowl, beat cream cheese, powdered sugar, Greek yogurt, and vanilla extract until creamy and smooth.
- Blend mango chunks with lime juice in a blender until smooth. Taste and add honey if mango isn’t sweet enough.
- Spoon cheesecake mixture over the crust in each cup, smoothing the tops.
- Add a layer of mango puree over cheesecake mixture.
- Cover and refrigerate cups for at least 2 hours or overnight for best results.
- Garnish with extra mango, mint leaves, or lime zest before serving. Enjoy chilled!
Notes
For gluten-free, use certified gluten-free biscuits.
For vegan, use plant-based cream cheese/yogurt and vegan cookies.
Mango layer can be made ahead and stored in the fridge.
Decorate just before serving for freshest look.
