• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Dominican Cooking logo

  • START HERE
  • RECIPES
  • COOKERY
  • COOKBOOKS
  • EN ESPAÑOL
  • ❤
menu icon
go to homepage
search icon
Homepage link
  • Start here
  • Recipes
  • Cookery
  • Cookbooks
  • En Español
  • ×

    Home » Recipes » Desserts

    Our free content is supported via ads and affiliate links. Thanks!

    Easy No-Bake Lime and Mango Cheesecake

    No-Bake Mango and Lime Cheesecake
    Easy No-Bake Lime and Mango Cheesecake
    No-Bake Mango and Lime Cheesecake

    En Español Recipe ↆ

    This easy no-bake lime and mango cheesecake is a summer favorite for us, combining some of our favorite flavors in a dessert that doesn't require cooking.

    Easy No-Bake Lime and Mango Cheesecake

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. About this recipe
    3. Lower-carb version
    4. Recipe

    Why we ❤️ it

    Mango is one of our favorite fruits, and our country can boast a great number of honey-sweet, fragrant varieties. We LOVE mango, so this is a marvelous way to combine mango, our beloved limes, and the Aunties' favorite dessert in this mango cheesecake recipe, no baking necessary.

    No baking means that you and your kitchen will stay cooler, which is perfect in our hell-hot summer days.

    • No-Bake Mango and Lime Cheesecake

    About this recipe

    I could have made this with mango alone, but, as I have already written about it, I like my cheesecakes with a slight touch of sour (although I wouldn't say no to any kind of cheesecake), so I added some lime juice, which, to me improves the flavor and texture a lot.

    I also used as few ingredients as possible to make the recipe more accessible, and tested it with a hand-held mixer, in case you don't have a stand one.

    The mango topping for cheesecake is like a thick jam, and not like gelatin (gelatin does not set in fresh mango juice), but it does get thick enough to stay in place and create the clean lines that make this so fancy-looking.

    Lower-carb version

    If you are looking to lower the carb content, you can make the crust by using 10 oz, or about 2 cups [284 g] of unblanched almonds, 3 tablespoons [42 g] of butter, and 2 tablespoons of cream cheese, and following the same process as indicated in the recipe.

    Instead of sugar, you can also use a sugar-equivalent sweetener (I tested it with this one [Amazon affiliate link]).

    Bear in mind this is not a keto-friendly dessert, even with these changes, as mango has a lot of sugar.

    Buen provecho!

    Tia Clara

    Recipe

    No-Bake Mango and Lime Cheesecake
    Keep screen on while cooking

    [Recipe + Video] Easy No-Bake Lime and Mango Cheesecake

    By: Clara Gonzalez
    Sweeten your summer with this chilled No-Bake Dulce de Leche Cheesecake Recipe!
    5 from 2 votes
    Save for Later Send by Email Print Recipe
    Prep Time 20 mins
    Chilling 4 hrs
    Total Time 4 hrs 20 mins
    Course Dessert
    Cuisine Fusion
    Servings 8 servings
    Calories 546 kcal

    Ingredients

    For the crust

    • 5 ounces whole-wheat Graham crackers, [142 g]
    • 5 ounces blanched almonds, [142 g]
    • 3 tablespoon butter (salted), [42 g]

    For the mango juice

    • 1 large ripe mango, or 2 small, peeled and diced

    Gelatin

    • 1½ tablespoon unflavored gelatin powder
    • 1 cup boiling-hot water, plus ¼ cup at room temperature

    For the cheesecake mix

    • 1 cup whipping cream, [236 ml]
    • 16 ounces cream cheese, [500 g], at room temperature (see notes)
    • ¾ cup sugar (white, granulated), [150 g], divided
    • Juice of 1 lime, or 3 tablespoons [44 ml], divided
    • Mango and lime sliced very thinly, to garnish (optional)

    Instructions
     

    • Pressing crust layer
      Making the base: Mix the cookies, almonds, and butter in a food processor and grind until it has the texture of brown sugar.
      Pour into a 7-inch [18 cm] cheesecake pan [Amazon affiliate link]. Press the mix with the back of a spoon to form an even crust.
      Set aside on the counter
    • Blending mango
      Making the mango juice: Blend the mango pulp until it's very smooth and completely pureed.
      Set aside in the fridge.
    • Dissolving gelatin
      Dissolving the gelatin: In a bowl add room temperature water. Whisking continuously add the gelatin powder in a fine mist avoiding clumps.
      Pour boiling water into a different bowl of the same size, and put the bowl of dissolved gelatin in the bowl with boiling water (like a bain-marie), and let them rest until everything has cooled to room temperature.
      Discard the water in the lower bowl. Set the dissolved gelatin aside on the counter.
    • Whisking cream cheese mix
      Mixing the whipping cream and cheese: In a large mixing bowl (see notes), pour in the whipping cream. Whisk at high speed until it forms smooth peaks (3-4 mins).
      Add the cream cheese and ½ cup [100 g] of sugar, and whisk at high speed until it's fluffy and smooth (2-3 mins).
      Pour in half the lime juice, whisk to incorporate. Pour in one cup of mango juice a little bit at a time until it's all incorporated. Pour in ⅔ of the dissolved gelatin and whisk to incorporate. Taste for sweetness and add extra sugar if needed (see notes).
    • Pouring cream cheese mix into pan
      Chilling the cream cheese layer: Pour the cream cheese mixture into the baking pan, tap on the counter a couple of times to get rid of large bubbles, and level with a spatula.
      Cover with plastic film (or better yet, eco-friendly reusable waxed fabric [Amazon affiliate link]) and chill for at least an hour.
    • Pouring mango layer
      Making the mango layer: Add the juice of half a lime to the mango juice. Sweeten with sugar to taste (see notes). Mix in the remaining ⅓ of dissolved gelatin.
      Pour the mango layer over the cream cheese layer, and chill covered for at least 3 hours, best overnight.
    • Serving cheesecake
      Serving: Once chilled thoroughly, serve. Garnish with mango and lime slices if you wish.

    Video

    Tips and Notes

    Take the cream cheese out of the fridge and let it rest on the counter for at least two hours before starting to give it time to soften. Otherwise, the mix will be very lumpy.
    Chill the mixing bowl and the wire whisk attachment beforehand, which will help get the cream to form peaks, only do this in the summer, or if your kitchen runs warm (mine does all year since I live in the Dominican Republic).
    Most mangos available here are sugar-sweet. I don't know what mango you'll get, so do check the level of sweetness of the cream cheese mix and the mango juice and add more sugar if you find it needs it. Since this is egg-free, it's perfectly safe to taste it any time in the process.

    Nutrition

    Calories: 546kcalCarbohydrates: 32gProtein: 9gFat: 44gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 114mgSodium: 261mgPotassium: 269mgFiber: 2gSugar: 26gVitamin A: 1611IUVitamin C: 10mgCalcium: 125mgIron: 1mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR mango lime cheesecake no bake, no bake cheesecake with gelatin, no-bake cheesecake without condensed milk, philadelphia no bake cheesecake
    More recipes with: cheese, mango
    Edited: Jul 31, 2021 | Publish: Jul 30, 2021

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
    - Any questions or comments about this?
    - Made our recipe? Follow and tag me on Instagram.
    - Subscribe to receive our recipes by email.

    You'll also love

    • Fried cheese (queso frito)
      Queso Frito (Easy Fried Cheese)
    • Shrimp mango ceviche plate drizzled with olive oil
      Shrimp and Mango Ceviche Salad
    • Day-Old Bread and Cheese Breakfast Casserole
      Day-Old Bread and Cheese Breakfast Casserole
    Recipe Rating




    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    0 Comments
    Inline Feedbacks
    View all comments

    Primary Sidebar

    "Dominican Cooking" is the oldest and largest Dominican cooking website, with Tía Clara's 20-year collection of traditional Dominican recipes, and recipes inspired by the Dominican taste.
    More about us ➜

    OUR RECIPES IN YOUR INBOX

    Discover hand-picked content and get updates in your inbox, once a week.

    Most popular

    • Domplines (Dominican-Style Dumplings)
    • Empanaditas / Pastelitos (Savory Turnovers)
    • Chofan (Dominican Chow Fan Fried Rice)
    • Pastelón de Papa (Ground Beef Casserole with Potatoes)

    Footer

    featured on

    SIGN UP for emails, updates, and surprises!

    Or follow us on

    Made in 🇩🇴 with ❤️

    © 2022 · LUNCH CLUB BOOKS, LLC
    ALL RIGHTS RESERVED
    DO NOT reproduce without authorization.

    As Amazon Associate, I earn from qualifying purchases. READ...


    ↑ BACK TO TOP | ABOUT US | BLOG | CONTACT US | WE GIVE | POLICIES | STORIES | PORTFOLIO

    wpDiscuz
    You are going to send email to

    Move Comment