Serves
10
servings

Intro

A no-bake cheesecake is one of the most forgiving things you can make, and this mango one is my go-to when I want something that looks generous but doesn’t tie up the oven. The clever bit is the topping: a tin of mango, drained well and blended smooth, gives you that glossy golden top and a proper tropical hit for almost no effort. The only real skill is patience — give it a proper overnight set.

At a glance

  • Serves: 10–12 · 20cm springform(base for the scaler)
  • Prep: 25 min ·Chill: 6 hrs–overnight ·Bake: none
  • Difficulty: Easy
  • Pillar: The Bake → Signature Bakes
  • Themes (dietary): contains gluten, dairy

Ingredients

Base

  • 250g digestive biscuits(about 2 cups crushed)
  • 120g unsalted butter, melted

Filling

  • 600g full-fat cream cheese, cold full-fat only or it won’t set
  • 100g icing sugar, sifted
  • 300ml double cream(heavy cream)
  • 1 tsp vanilla extract

Mango top

  • 1 × 400g tin mango(slices or pieces), drained really well and blended smooth

Method

  1. Blitz or bash the biscuits to fine crumbs, stir in the melted butter, and press firmly into the base of a lined 20cm springform. Chill while you make the filling.
  2. Beat the cream cheese, icing sugar and vanilla until smooth — don’t overbeat.
  3. Add the double cream and whisk until it thickens to soft, holdable peaks. stop as soon as it holds — overwhipping splits it.
  4. Spoon over the base and smooth the top. Chill 6 hours, ideally overnight.
  5. Drain the tinned mango really well(this matters — too much liquid and the top runs), blend to a smooth purée, then spoon over the set cheesecake in an even layer. Release the tin.

Allergens & swaps

  • Contains: wheat/gluten, milk.
  • Gluten-free: use gluten-free digestives or oat biscuits.
  • Dairy-free: dairy-free cream cheese + a plant double-cream alternative that whips; set will be softer.
  • Fresh mango: in season, a ripe blended fresh mango works too — it’s just sharper and less sweet than tinned.

Baker’s notes

Everything cold, full-fat only, and stop whisking the moment it holds. And drain that mango properly — the wetter it is, the more it’ll slide. A hot knife gives clean slices.