If there’s one dessert guaranteed to brighten up a table and send everyone reaching for a second slice, it’s the Unbaked Cheese and Mango Cake. This chilled treasure features a buttery graham crust, velvety clouds of whipped cream cheese, and the sunniest mango topping you could dream up—no oven required! Its tropical flair and creamy indulgence make it a true showstopper for special occasions or a simple treat for mango lovers craving something extraordinary.

Unbaked Cheese and Mango Cake Recipe - Recipe Image

Ingredients You’ll Need

Making the Unbaked Cheese and Mango Cake is delightfully straightforward—each ingredient plays a unique role in building flavor, texture, and eye-catching appeal. Here’s what you’ll need and why it matters:

Graham cracker crumbs: The foundation of our cake, these add a toasty aroma and perfect crunch to every bite.
Unsalted butter (melted): This binds the crumbs together for a buttery, cohesive crust that holds up even after chilling.
Granulated sugar: Just a hint, to sweeten and balance the graham base without overpowering.
Cream cheese (softened): The creamy heart and soul of the cake; go for full-fat for the most decadent texture.
Powdered sugar: Dissolves seamlessly into the filling for smooth, gentle sweetness.
Vanilla extract: A splash of vanilla warms up the cheesy layer and complements the mango beautifully.
Heavy whipping cream (cold): Whipped to soft peaks, it fluffs up the cheesecake layer for a melt-in-your-mouth sensation.
Mango purée (fresh or canned): The star of the show—choose ripe, juicy mangoes or use quality canned purée for reliable flavor year-round.
Unflavored gelatin: Sets the mango layer to silky perfection, giving it a sliceable, airy structure.
Cold water: Essential for blooming the gelatin and ensuring an even, lump-free set.
Fresh mango slices (optional): These make an eye-catching garnish and a juicy flavor burst with each forkful.
Mint leaves (optional): Their brightness makes the final product as beautiful as it is tasty—totally optional, but highly recommended for a pop of color.

How to Make Unbaked Cheese and Mango Cake

Step 1: Make the Graham Crust

Start by tossing graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix until the crumbs are evenly soaked and resemble wet sand—this ensures every slice has the same buttery bite. Firmly press the mixture into the bottom of a 9-inch springform pan, smoothing out any uneven edges. Pop the pan in the fridge to chill while you work on the filling; this helps the crust hold together and makes layering a breeze.

Step 2: Bloom the Gelatin

Sprinkle the unflavored gelatin over three tablespoons of cold water in a small bowl and let it sit for five minutes. You’ll see the powder swell and absorb the water—this is called blooming, and it’s crucial for lump-free dissolving. After blooming, gently heat the mixture (a quick zap in the microwave or a brief warm-up on the stove does the trick) until fully dissolved, then set aside to cool slightly.

Step 3: Prepare the Cream Cheese Filling

In a large mixing bowl, beat your softened cream cheese until it’s completely smooth and creamy—no lumps here! Add in the powdered sugar and vanilla extract, and blend until everything’s incorporated and luxuriously thick. In a separate bowl, whip the cold heavy cream until soft, billowy peaks hold their shape. Fold the whipped cream gently into the cream cheese mixture, creating a light and airy batter that makes this Unbaked Cheese and Mango Cake so irresistible.

Step 4: Mango Magic

Divide the filling mixture equally into two bowls. To one half, stir in the mango purée and the slightly cooled, dissolved gelatin. This mango-kissed layer becomes the vibrant crown of your cake, with every bite bursting with tropical sunshine.

Step 5: Layer and Set

First, spoon the plain cream cheese layer over the chilled graham crust and smooth it with a spatula. Then, gently pour and spread the mango-infused layer on top for an eye-catching ombré effect. Carefully smooth the surface to make the layers clean and even. Now, the hardest part: let the cake chill in the refrigerator for at least six hours—or overnight if you can wait!—to fully set and develop the perfect texture.

Step 6: Unmold and Garnish

When you’re ready to impress, run a knife along the edge of the springform pan to loosen the cake. Lift away the sides and get creative with garnishes. Fresh mango slices and mint leaves are classics, but feel free to put your own twist on the Unbaked Cheese and Mango Cake before serving.

How to Serve Unbaked Cheese and Mango Cake

Garnishes

Let your creativity shine by topping your cake with fresh mango slices nestled in a starburst or rosette pattern. A few mint leaves add instant elegance and a fresh aroma. For extra pizzazz, try a dusting of powdered sugar right before serving. The Unbaked Cheese and Mango Cake absolutely loves to dazzle!

Side Dishes

Pairing is simple: serve alongside hot jasmine tea or a glass of chilled coconut water to echo the cake’s tropical charm. Light, crisp fruit salads or delicate butter cookies on the side make for a beautifully balanced dessert buffet, letting the cake’s creamy richness take center stage.

Creative Ways to Present

Want to wow your guests? Dress up individual slices with drizzles of mango coulis, or plate mini versions in elegant dessert glasses for an elevated touch. For summer parties, consider topping each serving with toasted coconut shreds or edible flowers, turning your Unbaked Cheese and Mango Cake into the star of any event.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Unbaked Cheese and Mango Cake covered in the refrigerator. Use plastic wrap or pop the cake back in its springform pan and cover tightly to preserve moisture and prevent absorbing fridge odors. Enjoy within three days for the freshest, dreamiest results.

Freezing

If you’d like to make the cake ahead for a later celebration, you can freeze it—just skip the fresh garnishes until serving. Wrap the whole cake or individual slices securely in plastic wrap, then place in an airtight container. Defrost overnight in the fridge for best texture.

Reheating

No reheating needed for this cool and creamy dessert! In fact, this Unbaked Cheese and Mango Cake is best served directly from the fridge. If frozen, allow it to thaw completely in the refrigerator before serving for a slice that’s perfectly smooth and luscious.

FAQs

Can I use canned mango instead of fresh?

Absolutely! Canned mango purée works wonderfully when fresh mangoes aren’t in season, and it delivers a consistent flavor and texture every time.

What if I don’t have a springform pan?

No worries! You can use a deep pie dish or even a square baking dish. Just line it with parchment paper for easy lifting—the cake will still taste incredible.

Can I make the Unbaked Cheese and Mango Cake gluten-free?

Yes! Swap the graham cracker crumbs for your favorite gluten-free cookie crumbs and ensure your gelatin and other ingredients are certified gluten-free.

How do I prevent my cheesecake layers from mixing together?

Make sure your cream cheese layer is spread evenly and gently pour the mango layer over it. Chilling the crust while preparing your fillings also helps keep the layers distinct.

Is the gelatin necessary?

Gelatin is key for setting the mango layer and giving the cake its lovely sliceable consistency. If you’d like a vegetarian alternative, agar-agar or another plant-based gelling agent can do the trick—just follow package instructions for quantities.

Final Thoughts

I can’t help but smile every time I make this Unbaked Cheese and Mango Cake, and I know you’ll fall in love with its sunshine-bright flavor and dreamy texture too. Don’t wait for a special occasion—treat yourself and your loved ones to a slice of pure tropical joy!

Unbaked Cheese and Mango Cake Recipe

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4.9 from 11 reviews

Author: admin
Total Time: 6 hours 30 minutes
Yield: 10 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the tropical flavors of this luscious Unbaked Cheese and Mango Cake. A smooth cream cheese filling layered with sweet mango puree on a buttery graham cracker crust, this no-bake dessert is a delightful treat for any occasion.

Ingredients

Scale

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
2 tablespoons granulated sugar

Cheesecake Filling:

2 (8 oz) packages cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
1 cup mango purée (fresh or canned)
1 tablespoon unflavored gelatin
3 tablespoons cold water

Garnish:

Fresh mango slices (optional)
Mint leaves (optional)

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Instructions

Prepare the Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a pan.
Prepare the Filling: Dissolve gelatin, then beat cream cheese with sugar and vanilla. Whip cream and fold into the cream cheese. Divide and mix mango in one half.
Assemble: Layer plain cream cheese mixture over the crust, followed by the mango mixture. Chill for at least 6 hours.
Serve: Garnish with mango slices and mint leaves before serving.