No Bake Mango Cheesecake Cups are the perfect blend of tropical flavor and creamy indulgence, offering a quick and refreshing dessert solution for warm days or any time you crave something sweet without turning on the oven. This elegant and easy dessert combines luscious cheesecake with juicy mangoes, presented in individual cups for convenient serving and an eye-catching finish. Best of all, it comes together in just 30 minutes plus chilling time, making it an ideal choice for both last-minute entertaining and make-ahead dessert planning.
Why You’ll Love This No Bake Mango Cheesecake Cups Recipe
If you love mangoes and crave the creamy goodness of cheesecake, this recipe is your dream come true. Each spoonful delivers a deliciously light and fluffy texture, paired with the bright, fruity tang of mango. The no-bake aspect makes this dessert effortless and convenient, especially during summer months when you want to keep the kitchen cool. Plus, the individual servings make them visually appealing and perfectly portioned for dinner parties, family gatherings, or even just a personal indulgence.
Ingredients
Crust
- 150g vanilla wafers (about 40 wafers), crushed finely
- 3 tablespoons (40g) unsalted butter, melted
Mango Cheesecake Filling
- 2 tablespoons cold water
- 2 teaspoons gelatin powder
- 450g (16 oz) cream cheese, at room temperature
- 1/2 teaspoon vanilla extract
- 2 to 4 tablespoons granulated sugar (adjust depending on the sweetness of your mangoes)
- 3/4 cup strained mango pulp (170g)
- 1/2 cup (120g) chilled heavy cream, whipped to stiff peaks
Decoration
- 3/4 cup mango pulp (170g)
- 1/2 cup heavy cream, whipped
- 1 to 2 ripe mangoes, diced into small cubes
Step-by-Step: How to Make No Bake Mango Cheesecake Cups
Make the Crust
- Place vanilla wafers in a food processor and pulse until finely ground.
- Mix in the melted butter until the mixture resembles wet sand.
- Spoon the crust mixture into dessert cups, pressing gently to create an even layer. Avoid packing too tightly.
- Chill the cups in the fridge while preparing the filling.
Prepare the Cheesecake Filling
- In a small bowl, bloom the gelatin by sprinkling it over 2 tablespoons of cold water. Let it sit in the fridge for 5-10 minutes.
- In a large bowl, beat the cream cheese, sugar, and vanilla using an electric mixer until smooth and creamy.
- Add the strained mango pulp and mix just until combined.
- Microwave the gelatin mixture for 10-15 seconds until dissolved, then stir it into the cheesecake batter.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold it gently into the mango cheesecake mixture.
- Divide the filling evenly over the crust in the dessert cups and smooth the tops.
- Refrigerate for a minimum of 6 hours or overnight to allow the cheesecake to set properly.
Decorate Before Serving
- Drizzle 1-2 tablespoons of mango pulp over each chilled cheesecake cup.
- Use your preferred piping tip to add swirls of whipped cream on top.
- Garnish with fresh mango cubes.
Helpful Tips
- Use high-quality mango pulp for the best flavor; Kesar mango pulp is a great choice.
- If you prefer a more parfait-like texture, skip the butter in the crust and double the wafer amount, layering crumbs and filling.
- Let your cream cheese come to room temperature for easier blending and a smoother filling.
- Always fold in whipped cream gently to keep the filling airy.
Substitutions And Variations
- Wafer Substitute: Use graham crackers or digestive biscuits instead of vanilla wafers.
- Fruit Swap: Substitute mango with peach or pineapple pulp for a different tropical twist.
- Vegetarian Option: Use agar-agar instead of gelatin for a vegetarian-friendly version.
- Mini Cheesecakes: Pour the mixture into silicone muffin cups for mini cheesecakes.
- Toppings: Add toasted coconut flakes or a sprinkle of chopped pistachios for extra texture.
Storage Instructions
Keep your No Bake Mango Cheesecake Cups covered in the refrigerator for up to 4 days. If preparing ahead, wait to add the mango topping and whipped cream until just before serving. Freezing is not recommended as it may alter the dessert’s smooth, creamy texture.
Nutritional Information
Each serving (based on 8 servings) provides approximately:
- Calories: 320
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 26g
- Sugars: 20g
- Protein: 4g
- Fiber: 1g
Note: Nutritional values are estimates and will vary depending on brands and portion sizes.
Serving Suggestions
These No Bake Mango Cheesecake Cups make a fantastic addition to summer barbecues, festive potlucks, baby showers, or holiday feasts. Serve them well-chilled with a sprig of mint or a lime wedge for a vibrant finishing touch. Pair with refreshing iced tea or tropical mocktails for an unforgettable dessert pairing.
Frequently Asked Questions About No Bake Mango Cheesecake Cups
Can I skip the gelatin? Yes, you can skip the gelatin for a softer, creamier texture. However, the filling won’t be as firm, so it’s best to chill longer.
Can I use fresh mango instead of pulp? Absolutely! Puree ripe mangoes until smooth, then strain the mixture to eliminate any fibrous texture. Use the same quantity as canned pulp.
How long do they need to chill? A minimum of 6 hours is recommended, but overnight chilling ensures the best texture and flavor.
Can I make this recipe in advance? Definitely. These cups can be assembled up to 2 days ahead of time. Just hold off on adding the toppings until you’re ready to serve.
What if I don’t have a piping bag? Use a ziplock bag with the corner snipped off or simply spoon the whipped cream on top for a rustic look.
Conclusion
Thank you for joining me in making these delightful No-Bake Mango Cheesecake Cups! This recipe holds a special place in my heart for its tropical flair and effortless preparation. I hope you enjoy every creamy, fruity bite as much as I do. Whether you’re hosting a summer get-together or looking for an easy dessert fix, these cups are sure to impress. I’m so glad you’re part of this food-loving community. Happy no-bake cooking, and may your cheesecake cups bring a smile to every table they grace!
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No Bake Mango Cheesecake Cups
- Total Time: 6 hours 30 minutes
- Yield: 6–8 cups 1x
- Diet: Vegetarian
Description
No Bake Mango Cheesecake Cups are an easy, creamy dessert filled with tropical mango flavor. Perfect for summer parties or make-ahead treats. Try it now!
Ingredients
Crust:
150g vanilla wafers (about 40 wafers), finely crushed
3 tablespoons unsalted butter, melted
Mango Cheesecake Filling:
2 tablespoons cold water
2 teaspoons gelatin powder
450g (16 oz) cream cheese, room temperature
1/2 teaspoon vanilla extract
2–4 tablespoons granulated sugar (to taste)
3/4 cup mango pulp (strained)
1/2 cup heavy cream, whipped to stiff peaks
Toppings:
3/4 cup mango pulp
1/2 cup whipped cream
1–2 ripe mangoes, diced
Instructions
Make the Crust
- Place vanilla wafers in a food processor and pulse until finely ground.
- Mix in the melted butter until the mixture resembles wet sand.
- Spoon the crust mixture into dessert cups, pressing gently to create an even layer. Avoid packing too tightly.
- Chill the cups in the fridge while preparing the filling.
Prepare the Cheesecake Filling
- In a small bowl, bloom the gelatin by sprinkling it over 2 tablespoons of cold water. Let it sit in the fridge for 5-10 minutes.
- In a large bowl, beat the cream cheese, sugar, and vanilla using an electric mixer until smooth and creamy.
- Add the strained mango pulp and mix just until combined.
- Microwave the gelatin mixture for 10-15 seconds until dissolved, then stir it into the cheesecake batter.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold it gently into the mango cheesecake mixture.
- Divide the filling evenly over the crust in the dessert cups and smooth the tops.
- Refrigerate for a minimum of 6 hours or overnight to allow the cheesecake to set properly.
Decorate Before Serving
- Drizzle 1-2 tablespoons of mango pulp over each chilled cheesecake cup.
- Use your preferred piping tip to add swirls of whipped cream on top.
- Garnish with fresh mango cubes.
Notes
Use fresh or canned mango pulp (Kesar is ideal).
Skip gelatin for a softer texture.
Substitute wafers with graham crackers or digestive biscuits.
Not freezer-friendly—store in the fridge up to 4 days.
For a parfait twist, double crumbs and skip butter.
- Prep Time: 30 minutes + Time (Chill): 6 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion, Tropical
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 20g
- Carbohydrates: 26g
- Protein: 4g