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three-quarters view of a slice of mango cheesecake topped with mango chunks and mint on a white plate with a fork.

No Bake Mango Cheesecake Recipe

Course: cheesecake, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 0 minutes
Chill Time: 5 hours
Total Time: 5 hours 20 minutes
Servings: 8 slices
Calories: 871kcal
Author: Becky Hardin
This no bake cheesecake is made with a fruity mango jam for the most delicious and bright dessert.
Print Recipe

Equipment

Ingredients

For the Crust

  • 45 vanilla wafers 169 grams
  • 6 tablespoons salted butter 85 grams, melted (¾ stick)
  • 3 tablespoons granulated sugar 38 grams

For the Filling

  • 16 ounces cream cheese 454 grams, room temperature (2 bricks)
  • ¾ cup powdered sugar 85 grams
  • 1½ cups sour cream 341 grams, room temperature
  • 16 ounces whipped topping 454 grams, thawed if frozen (1 tub)

For the Jelly Layer

  • 17 ounces mango jam 482 grams (1 jar)
  • Fresh mango optional, for garnish
  • Fresh mint optional, for garnish

Instructions

  • Use a food processor to process the vanilla wafers into small fine crumbs.
    45 vanilla wafers
    nilla wafers, sugar, and butter in a food processor.
  • Add the melted butter and granulated sugar to the food processor.
    6 tablespoons salted butter, 3 tablespoons granulated sugar
  • Mix the crumbs, butter, and sugar together using the food processor until completely combined, about 1 minute.
  • Press the mixture into the bottom of a greased, 9-inch springform pan and chill in the freezer for 10 minutes.
    nilla wafer crust pressed into a springform pan.
  • While the crust is chilling, prepare the cheesecake using a hand mixer to beat the cream cheese and powdered sugar together in a large bowl.
    16 ounces cream cheese, ¾ cup powdered sugar
    cream cheese and powdered sugar in a white bowl.
  • Mix until it turns soft and fluffy and is fully combined, then beat in the sour cream.
    1½ cups sour cream
    cream cheese and powdered sugar in a white bowl.
  • Fold in the whipped topping until it is completely combined, you should have a smooth, silky filling.
    16 ounces whipped topping
    mango cheesecake filling in a white bowl.
  • Pour the cheesecake filling into the chilled springform pan atop the vanilla wafer crust and smooth the top.
    mango cheesecake filling spread over nilla wafer crust in a springform pan.
  • Cover and place in the refrigerator for 5 hours or overnight until set.
  • Once set, top the cheesecake with all of the mango jam and garnish with fresh mango and mint, optional.
    17 ounces mango jam, Fresh mango, Fresh mint
    mango jam spread over mango cheesecake filling in a springform pan.

Notes

  • You can use an equal amount of graham cracker crumbs, golden Oreos, or Biscoff cookies in place of the vanilla wafers for the crust.
  • You can use an equal amount of plain or Greek yogurt in place of the sour cream.
  • When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
  • Nutritional information does not include optional ingredients.
Storage: Store mango cheesecake in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 871kcal | Carbohydrates: 100g | Protein: 8g | Fat: 50g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 455mg | Potassium: 264mg | Fiber: 1g | Sugar: 72g | Vitamin A: 1334IU | Vitamin C: 6mg | Calcium: 154mg | Iron: 0.5mg