No bake mango ice cream cheesecake is my ultimate summer obsession, creamy, fruity, and so easy that you don’t even need to turn on the oven. This dreamy no bake mango ice cream cheesecake instantly brings back memories of lazy afternoons with family, sticky mango hands, and endless laughter around the table. Whether you’re searching for a simple treat, a make-ahead dessert for a party, or just a way to cool off, this recipe is going to be your new go-to. If you’re a mango fan, don’t miss my no bake mango cheesecake cups for another crowd-pleaser.
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What Is No Bake Mango Ice Cream Cheesecake?
No bake mango ice cream cheesecake is the perfect blend of everything I crave in a summer dessert: a buttery cookie crust, a lush mango cheesecake layer, and that ice-cold, creamy finish. There’s no oven, no water bath, and no complicated steps, just a chilled, mousse-like cake bursting with mango flavor. If you’re already a fan of mango float or love the idea of no bake desserts, you’ll fall head over heels for this.
What You’ll Need for No Bake Mango Ice Cream Cheesecake
- Mangoes: Ripe, juicy mangoes are everything. If you can’t get fresh, frozen or canned mango pulp (like in my mango tiramisu) work too.
- Cream Cheese: Use full-fat for the creamiest no bake mango ice cream cheesecake filling.
- Whipping Cream: Whip until soft peaks form, chilled coconut cream is a great dairy-free swap.
- Sweetened Condensed Milk: Adds smooth, sweet depth and makes the filling blend like a dream.
- Sugar: Adjust depending on your mangoes’ sweetness.
- Lime Juice: Gives just enough tang to brighten the mango ice cream cheesecake flavor.
- Dessert Biscuits or Graham Crackers: Crush these for the crust. Biscoff and digestive biscuits are tasty swaps, just like in biscoff tiramisu).
- Butter: Melted and mixed with crumbs for a crisp base.
- Vanilla Extract: A little goes a long way for rounding out the ice cream cheesecake taste.
- Gelatin or Agar Agar (Optional): For a firmer set if you want classic cheesecake slices.
For an extra fun spin, check out my best plant-based swaps for dessert if you need a gluten free or vegan option.
How To Make No Bake Mango Ice Cream Cheesecake
Step 1: Prep the Cookie Crust
Crush cookies or graham crackers using a food processor or rolling pin. Stir together with melted butter until the texture feels like damp sand. Press the mix firmly into the bottom of a springform pan, then pop it in the fridge while you work on the filling.
Step 2: Make the Mango Puree
Peel and dice your mangoes, then blend until completely smooth. I always taste and adjust with a little sugar if my mangoes aren’t as sweet as I want.
Step 3: Whip Up the Filling
Beat cream cheese until fluffy, add condensed milk, lime juice, vanilla, and the mango puree. Mix until the no bake mango ice cream cheesecake base is silky smooth.
Step 4: Fold in Whipped Cream
Whip your cream (or coconut cream) to soft peaks and gently fold into the mango mixture. This step gives the cheesecake that irresistible, airy texture.
Step 5: (Optional) Add Gelatin
For a firmer, classic slice, dissolve gelatin or agar agar in hot water and blend into your cheesecake mix before folding in the cream.
Step 6: Assemble & Freeze
Pour the filling over your chilled crust, smooth the top, and swirl in extra mango puree for a marbled look. Cover and freeze for at least 6 hours (or overnight).
Step 7: Decorate & Serve
Top with fresh mango slices, whipped cream, and maybe a sprinkle of toasted coconut. If you like vibrant desserts, this looks stunning next to lemon blueberry shortbread bars on a summer dessert table!
Serving Suggestions for No Bake Mango Ice Cream Cheesecake
This no bake mango ice cream cheesecake practically begs for a party. Serve chilled, straight from the fridge or freezer, with bright spirals of fresh mango and extra whipped cream. Pair with mango lassi or iced tea for a tropical vibe. I love offering slices after a barbecue, right next to classic vanilla bundt cake for a beautiful contrast. For extra flair, edible flowers or a little lime zest make it pop!
Tips for the Best No Bake Mango Ice Cream Cheesecake
- Always use ripe, fragrant mangoes for the best flavor.
- Soften cream cheese to avoid lumps in your ice cream cheesecake.
- Chill your bowl and beaters before whipping cream for max volume.
- For clean slices, dip your knife in hot water and wipe between cuts.
- Gluten-free cookies or coconut-based biscuits make an easy swap for the crust.
- Swirl in extra mango puree for pretty, marbled effects.
- If you’re short on time, check out my no bake mango cheesecake cups, they set up even faster.
Q&A: All About No Bake Mango Ice Cream Cheesecake
Can I make this dessert ahead?
Definitely! This no bake mango ice cream cheesecake is perfect for prepping in advance. Store in the freezer, then move to the fridge about 20 minutes before serving.
Is gelatin necessary?
Not at all! It helps with cleaner slices but you can skip it if you’re okay with a softer, mousse-like ice cream cheesecake.
Can I use canned mango?
Yes! Choose unsweetened pulp for the purest mango ice cream cheesecake taste.
How do I store leftovers?
Wrap tightly and freeze for up to two weeks. Thaw in the fridge before serving again.
Why You’ll Love This No Bake Mango Ice Cream Cheesecake
No bake mango ice cream cheesecake is creamy, tropical, and so easy. With layers of real fruit, a buttery cookie crust, and the coolness of ice cream, every bite feels like summer. It’s a dessert that never fails to impress, yet is quick enough for a lazy afternoon. For more no bake inspiration, try my no bake cookies and cream mousse cake.
More No Bake Dessert Ideas
- No bake mango cheesecake cups: Mini mango cheesecake for every craving.
- Mango float: Filipino classic with cream and graham crackers.
- No bake Dubai chocolate cheesecake: A rich chocolate fix, no oven needed.
- Mango tiramisu: A tropical, creamy twist on tiramisu.
- Best chewy snickerdoodle cookies: For when you need a quick, cinnamon-kissed treat.
No Bake Mango Ice Cream Cheesecake
Equipment
- Springform pan
- Food processor or rolling pin
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 2 cups mango puree (from 3–4 ripe mangoes or canned)
- 1 cup whipping cream, cold
- 16 oz cream cheese, softened
- 1 can sweetened condensed milk (14 oz)
- 1 lime, juiced
- 1 tsp vanilla extract
- 2 tbsp sugar (optional, to taste)
- 2 cups crushed biscuits or graham crackers
- 6 tbsp melted butter
- 1 tbsp gelatin or agar agar powder (optional, for firmer texture)
Instructions
- Crush the biscuits or graham crackers and mix with melted butter until well combined. Press into the bottom of a springform pan and chill in the fridge.
- Peel and dice mangoes, then puree until smooth. Reserve some puree for decoration if desired.
- In a large bowl, beat cream cheese until smooth. Add condensed milk, lime juice, vanilla, and mango puree. Blend until creamy and well mixed. Adjust sweetness with sugar if needed.
- Whip cold cream until soft peaks form. Gently fold into the mango cheesecake mixture.
- (Optional) If using gelatin or agar agar, dissolve in hot water and let cool slightly. Blend into the cheesecake mixture before adding whipped cream.
- Pour mixture over chilled crust. Smooth the top and swirl in reserved mango puree for a marbled effect. Cover and freeze for at least 6 hours or overnight.
- Before serving, decorate with mango slices, whipped cream, and mint if you like. Slice and enjoy!
Notes
Nutrition
Behind The Scenes: Mango Ice Cream Cheesecake Edition
Honestly, I made this no bake mango ice cream cheesecake on a whim after a mango haul, and it instantly became a family favorite. On my first try, I overwhipped the cream (so don’t do that, the texture gets too stiff!). After a little experimenting, I found my favorite version is topped with extra mango slices and a sprinkle of toasted coconut, especially when served next to biscoff tiramisu at our summer get-togethers. If you want to see more behind-the-scenes tips and exclusive treats, come visit me on Pinterest.
