No bake mango cheesecake cups have a special place in my kitchen and heart, especially when summer hits full swing. The first time I made no bake mango cheesecake cups for a family BBQ, everyone asked for seconds before their spoons even touched the bottom! There’s just something about the creamy cheesecake filling, zingy mango, and that crumbly cookie base that turns a regular day into a mini celebration. Plus, I love that you can whip up no bake mango cheesecake cups with minimal fuss, no oven drama, no water bath, just pure, sweet happiness in a cup.
Whenever I want a stress-free crowd-pleaser, I go straight for no bake mango cheesecake cups. If you’re craving more easy summer sweets, you’ll find plenty of inspiration in my lemon blueberry shortbread bars recipe.
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What Exactly Are No Bake Mango Cheesecake Cups?
No bake mango cheesecake cups are dreamy, individual treats where a buttery cookie crumb base meets tangy cheesecake cream and a sweet mango swirl. The best part? There’s zero baking! Each cup chills in the fridge until set, making no bake mango cheesecake cups the ultimate fuss-free dessert. When you dig in, you get cool, creamy, and tropical all at once, a perfect pick for hot days, parties, or whenever mangoes are calling your name. It’s the dessert I reach for when I want maximum flavor with minimum effort, just like my no bake cookies and cream mousse cake.
What You’ll Need: Ingredient Lowdown
- Graham cracker crumbs – Or digestive biscuits; their buttery flavor is key for that classic base. Gluten-free cookies totally work in no bake mango cheesecake cups too, making this recipe super flexible. (Try this crust with my classic vanilla bundt cake for a twist!)
- Unsalted butter – Melted and mixed with crumbs, it’s what holds your base together in no bake mango cheesecake cups.
- Cream cheese – Full-fat makes it extra creamy, but low-fat does the job if that’s what you have.
- Greek yogurt – Brings a lovely tang and lightness. Sour cream is a great swap if you’re out of Greek yogurt.
- Powdered sugar – For gentle sweetness and that silky finish. Honey or maple syrup are easy subs for a more natural vibe.
- Lemon zest – Lifts all the flavors with a citrusy kick. Orange zest is a fun twist if you’re feeling adventurous.
- Vanilla extract – Adds warmth and a subtle depth to the cream layer in no bake mango cheesecake cups.
- Ripe mangoes – Ataulfo and Alphonso are my favorites for their rich flavor and golden color, but honestly, any sweet, juicy mango will do. Thawed frozen mango is a timesaver!
- Lime juice – Brightens and balances the sweetness. Lemon juice totally works too.
You’ll also want to check out my mango float for another summer staple with easy swaps and shortcuts.
How to Make No Bake Mango Cheesecake Cups (Simple Steps)
- Blend the Mango: Peel and dice your mangoes, then blitz them with lime juice until velvety. If you love a bit of texture, leave some tiny mango chunks.
- Make the Crumb Base: Stir graham cracker crumbs with melted butter, then scoop into serving cups and press down for a solid foundation.
- Whip the Cheesecake Filling: In a bowl, beat cream cheese, Greek yogurt, powdered sugar, vanilla, and lemon zest until totally smooth and fluffy.
- Layer Everything: Spoon the creamy filling over your crumb base, then add a big layer of mango puree. Spread gently to show off those sunny layers!
- Chill Time: Pop your no bake mango cheesecake cups into the fridge for at least 2 hours so they set up and all those flavors can cozy up together.
- Final Touch: Garnish your no bake mango cheesecake cups with diced mango, extra graham crumbs, or a bit of lime zest. I sometimes add toasted coconut or whipped cream for a little party flair.
If you’re all about quick, layered desserts, you’ll want to peek at my mango tiramisu next!
Mango Cheesecake Cups: How I Love to Serve Them
On warm afternoons or after a big dinner, no bake mango cheesecake cups are just the thing to bring everyone to the table with a smile. I like to show off the gorgeous mango and cream layers in clear glasses. For a special touch, sprinkle extra mango cubes, a mint leaf, or a curl of lemon zest on top. Sometimes I go all-in with a dollop of coconut whipped cream, pure vacation vibes! Pair with my calamansi drinks for a full-on tropical experience, or sneak one late at night when you need a sweet pick-me-up.
My Top Tips for Perfect No Bake Mango Cheesecake Cups
- Use 6–8 small jars, glasses, or even espresso cups for individual serving, swhatever you have! (I use these jars for my no bake Dubai chocolate cheesecake too.)
- Can’t find fresh mango? Thawed frozen mango or quality canned mango pulp totally works for no bake mango cheesecake cups.
- Try vanilla wafers, gingersnaps, or gluten-free cookies for a fun crust twist.
- For an extra pop, swirl whipped cream or toasted coconut flakes over the top of your no bake mango cheesecake cups.
- Mix diced mango straight into the cheesecake filling if you want little mango surprises in every bite.
And don’t miss my best chewy snickerdoodle cookies if you want to keep your dessert lineup varied.
Mango Cheesecake Cups Q&A
Can I prep these in advance?
Absolutely. Make no bake mango cheesecake cups up to 2 days ahead and store in the fridge. Hold off on garnishing until serving. (Just like my no bake Dubai chocolate cheesecake, they’re perfect for parties!)
Which mangoes are best?
Ataulfo and Alphonso are my personal favorites, but honestly, any ripe and juicy variety will work. Even frozen mango does the trick in a hurry for no bake mango cheesecake cups!
How do I store leftovers?
Just cover the no bake mango cheesecake cups with plastic wrap or stash them in an airtight container in the fridge. They’re best enjoyed within 2–3 days.
Gluten-free option?
Use gluten-free cookies for the base of your no bake mango cheesecake cups, so easy! The rest of the dessert is already gluten-free.
If you’re all about fruity desserts, my 3-ingredient watermelon sorbet and no bake cookies and cream mousse cake are must-tries.
Why These Mango Cheesecake Cups Are Always a Hit
No bake mango cheesecake cups win hearts with their balance of tangy, creamy cheesecake and sunny, fresh mango. They’re fast, adaptable, and look stunning every time. The chill-and-serve style makes entertaining a breeze, and you can make no bake mango cheesecake cups suit nearly any dietary need or taste bud. Whenever I want to feel like I’m on vacation, without leaving the kitchen, no bake mango cheesecake cups are the dessert I crave. I also love the effect a mango float has on guests for summer get-togethers.
More Mango & Summer Dessert Ideas
- Mango Float – Layers of mango, cream, and cookies. Pure summer in a pan.
- Mango Tiramisu – An exotic, creamy twist on a classic.
- Mango Cheesecake Cups – Bookmark the classic version, too!
- Lemon Blueberry Shortbread Bars – Sweet and zesty, with a crumbly bite.
- No Bake Dubai Chocolate Cheesecake – Rich, creamy, and totally oven-free.
No Bake Mango Cheesecake Cups
Equipment
- Mixing bowls
- Hand mixer or whisk
- Blender or Food Processor
- Measuring cups and spoons
- Serving glasses, jars, or ramekins
- Rubber spatula
Ingredients
- 1 1/2 cups graham cracker crumbs or digestive biscuits (gluten-free if needed)
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup Greek yogurt or sour cream
- 1/3 cup powdered sugar (or honey, maple syrup)
- 1 tsp vanilla extract
- 1 tsp lemon zest or orange zest
- 2 large ripe mangoes, peeled and diced (about 1 1/2 cups)
- 1 tbsp lime juice or lemon juice
- extra diced mango, whipped cream, toasted coconut, or zest for garnish (optional)
Instructions
- Peel and dice the mangoes. Blend with lime juice until smooth. Set aside.
- Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Divide between 6 serving cups and press to form a base.
- Beat cream cheese, Greek yogurt, powdered sugar, vanilla, and lemon zest until smooth and fluffy.
- Spoon the cheesecake filling over the crusts, spreading evenly.
- Top with mango puree and gently spread to cover the cream layer.
- Chill the cups in the fridge for at least 2 hours to set. Garnish with extra diced mango, whipped cream, or toasted coconut before serving if you like.
Notes
Nutrition
Behind the Scenes: My Mango Cheesecake Cups Test Kitchen
When I first started testing no bake mango cheesecake cups, I ran into a funny issue: my first batch set up perfectly, but the second came out too soft because I went a little heavy-handed with the mango puree. Lesson learned, more isn’t always better, even with mangoes! Now, I always measure the puree and sometimes toss in a spoonful of extra cookie crumbs if I need a firmer set for my no bake mango cheesecake cups. Honestly, the small tweaks made these little cups even better. I had a few “just one more bite” moments, and so did my taste testers! For even more kitchen stories and sweet inspiration, my Pinterest boards are where I share what’s next.
