If there’s one dessert that takes me straight to sunny afternoons and the sweet, floral scent of ripe mangoes, it’s the Unbaked Cheese and Mango Cake. This luscious, no-bake creation is a tropical dream come true: a buttery graham cracker crust, fluffy cream cheese filling, and swirls of vibrant mango puree—each layer offers pure bliss. I adore how this treat manages to be impressive enough for celebrations, yet simple enough for everyday indulgence. There’s something magical about the way creamy tang and golden mango mingle—this is the kind of dessert that turns ordinary days into mini celebrations.
Ingredients You’ll Need
Ingredients You’ll Need
With just a few simple ingredients, each one plays an essential role in making your Unbaked Cheese and Mango Cake truly memorable. Every element here adds a unique touch, whether it’s creamy richness, tropical brightness, or that perfect melt-in-your-mouth base.
- Graham cracker crumbs: These create a buttery, crunchy foundation that holds everything together.
- Melted butter: The secret to a firm, flavorful crust—it brings the base together seamlessly.
- Granulated sugar: Just a little brings a pop of sweetness to the crust, balancing out the tang and fruitiness above.
- Cream cheese (softened): The creamy, tangy star of the filling—let it come to room temperature for easy mixing and extra smoothness.
- Powdered sugar: This blends right into the filling, adding gentle sweetness without any graininess.
- Vanilla extract: For an aromatic boost that elevates every bite.
- Heavy cream (cold): Whipped to billowy peaks, it lightens the cheese layer and lends that signature cheesecake silkiness.
- Ripe mango puree: Choose the most fragrant, juicy mangoes you can find—their sunshine flavor is what makes this cake unforgettable.
- Extra mango slices (for topping): These add color and an extra burst of fresh fruit on top.
- Unflavored gelatin: Ensures the cake sets beautifully without requiring any baking.
- Warm water: Needed to dissolve the gelatin for a smooth, lump-free addition to the filling.
How to Make Unbaked Cheese and Mango Cake
Step 1: Prepare the Graham Cracker Crust
Start by combining the graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl. Mix until every crumb is glistening and moist—this will ensure a crust that’s cohesive and flavorful. Press the mixture firmly into the bottom of a 9-inch springform pan, spreading it evenly for a stable base. Pop it into the fridge to chill while you whip together the rest of your filling, so it has time to set up nicely.
Step 2: Bloom the Gelatin
For that perfect, sliceable texture in your Unbaked Cheese and Mango Cake, dissolve the unflavored gelatin in warm water. Let it sit and “bloom” for a few minutes—this activates the gelatin so it can do its magic in the creamy filling later on. Set the bowl aside; you’ll use it soon.
Step 3: Make the Cream Cheese Filling
In a large mixing bowl, beat your softened cream cheese with powdered sugar and vanilla extract until the mixture is silky smooth and free from lumps. This step is all about patience—take your time, and you’ll be rewarded with a luxuriously creamy texture.
Step 4: Whip the Cream
In a separate bowl, whip the cold heavy cream until you see stiff peaks forming. This is what gives your cake that delightful lightness. Fold the whipped cream into the cream cheese mixture using gentle, slow movements—think of it as combining clouds with velvet!
Step 5: Incorporate the Mango Magic
Stir the bloomed gelatin into your ripe mango puree, mixing well to make sure the gelatin is fully dissolved and evenly distributed. Then, pour this golden mixture into your cream cheese filling. Gently fold everything together to create a marbled, sunshine-bright filling with a subtle, dreamy mango flavor.
Step 6: Assemble and Chill
Pour the creamy filling over the chilled graham cracker crust, making sure to spread it into an even layer. Use a spatula to smooth the top so it looks picture-perfect. Return the pan to the refrigerator and let the Unbaked Cheese and Mango Cake set for at least 6 hours—or even better, overnight. This wait is the hardest part, but it’s so worth it!
Step 7: Finish and Decorate
Just before serving, remove the cake from the springform pan and top with fresh mango slices. For a little extra pizzazz, spoon on more mango puree or a sprinkle of mint leaves. The final result is a stunning, sunshine-bright dessert that’s guaranteed to impress.
How to Serve Unbaked Cheese and Mango Cake
Garnishes
There’s so much room to play when garnishing your Unbaked Cheese and Mango Cake! Fresh, fanned mango slices are always a hit, especially if you can find different-colored varieties for extra flair. Scatter a few mint leaves for contrast, or dust the top with toasted coconut for tropical crunch. A light drizzle of extra mango puree makes the color pop even more.
Side Dishes
Because this cake is both rich and refreshing, pair it with super-simple sides. A crisp glass of citrusy iced tea, a bowl of fresh berries, or a scoop of coconut sorbet all make wonderful companions. Since it’s such a showstopper, the cake can really shine on its own, but these small extras turn dessert time into a real event.
Creative Ways to Present
Try mini, individual Unbaked Cheese and Mango Cakes in glass jars for a fun picnic treat, or serve squares instead of slices for a buffet. Swap out the classic round shape for a loaf pan to make easy cheesecake bars. For holidays, you can even cut the set cake into festive shapes with cookie cutters and decorate each one uniquely.
Make Ahead and Storage
Storing Leftovers
Your leftover Unbaked Cheese and Mango Cake will stay dreamy for 3 to 4 days in the refrigerator. Just keep it in an airtight container or cover the pan tightly with plastic wrap to protect those delicate flavors and textures. Return the cake to the fridge as soon as you’ve served it so it stays chilled and creamy.
Freezing
You can absolutely freeze Unbaked Cheese and Mango Cake for those just-in-case dessert emergencies! Wrap slices or the entire cake tightly in plastic wrap and then in foil. Freeze for up to a month. When you’re ready to enjoy, thaw overnight in the refrigerator—don’t rush it at room temperature, as that can make the topping weep.
Reheating
This dessert is happiest served chilled, so no reheating needed! If your cake was frozen, just transfer it to the fridge in advance for gentle, even thawing. Enjoy it straight from the fridge for the best taste and texture.
FAQs
Can I make Unbaked Cheese and Mango Cake ahead of time?
Absolutely! This cake is actually better when made a day ahead, as the flavors meld and the texture firms up beautifully overnight in the fridge. Just add the fresh mango slices on top right before serving for best results.
What kind of mangoes work best?
Sweet, ripe mangoes like Ataulfo, Carabao, or Alphonso are ideal—they’re naturally creamy and bursting with flavor. If mangoes aren’t in season, frozen mango chunks can be pureed in a pinch, but always taste for sweetness before adding.
Can I make this gluten-free?
Definitely! Simply use gluten-free graham crackers or a gluten-free cookie (like digestive biscuits or vanilla wafers) for the crust, and the rest of the ingredients will fit right in with your gluten-free needs.
How do I prevent lumps in my filling?
Make sure your cream cheese is well-softened before beating, and sift the powdered sugar for super-smooth results. Take your time mixing, and don’t rush the folding step so everything stays light and lump-free.
Can I skip the gelatin?
If you’d prefer a vegetarian version that avoids gelatin, you can use agar-agar powder instead. Just dissolve it in water as you would gelatin and follow the package instructions—your Unbaked Cheese and Mango Cake will still set up beautifully.
Final Thoughts
I can’t encourage you enough to try this joyfully easy Unbaked Cheese and Mango Cake, whether you’re celebrating sunshine or just need something to brighten your table. Each creamy bite bursts with tropical flavor, and you’ll love how simple the steps are. Get ready to impress yourself and everyone at your table—this cake is a little slice of paradise, and it’s delightfully within reach!
Print
Unbaked Cheese and Mango Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes (includes chilling)
- Yield: 10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Filipino
- Diet: Non-Vegetarian
Description
Indulge in the tropical flavors of this delightful Unbaked Cheese and Mango Cake. A luscious no-bake dessert that combines creamy cheesecake with the sweet essence of ripe mangoes.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons granulated sugar
For the Filling:
- 2 cups cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream (cold)
- 1 1/2 cups ripe mango puree (plus extra slices for topping)
- 2 teaspoons unflavored gelatin
- 2 tablespoons warm water
Instructions
- Prepare the Crust: Combine graham cracker crumbs, melted butter, and granulated sugar. Press into a 9-inch springform pan. Chill.
- Prepare the Filling: Dissolve gelatin in warm water. Beat cream cheese, powdered sugar, and vanilla. Whip heavy cream. Fold whipped cream into cream cheese. Stir gelatin into mango puree and fold into cream cheese mixture.
- Assemble: Pour mixture over crust. Refrigerate for at least 6 hours. Top with mango slices before serving.
Notes
- Use sweet, ripe mangoes like Ataulfo or Carabao for best results.
- Layer additional mango puree on top for extra flavor.
- Store in the refrigerator and serve chilled.
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