No-Bake Mango Chocolate Cheesecake Recipe

by Layla suzette

I made chocolate that goes with mango and made a pretty oven-made mango cheesecake
The crust uses flavorful Lotus cookies, but it looks good with mango
It’s a little cumbersome and time-consuming to harden repeatedly, but I’m satisfied with the beautiful cross-section layer
I finished this with mango pulp and puree on the top floor and it looks like it’s good to eat.
The combination of mango and chocolate is the first time but the color looks good and it feels luxurious

No Bake Mango Chocolate Cheesecake Recipe

No-Bake Mango Chocolate Cheesecake

Rating: 5.0/5
( 1 voted )


Mango puree

  • 250g Mango 
  • 50g Sugar 
  • 5g Lemon juice

Chocolate mousse

  • 50g Dark chocolate
  • 15g Whipping cream
  • 1g Gelatin sheet (or Powdered gelatin)
  • 50g Whipped cream (whipped 50%)

Mango mousse

  • 80g Warm mango puree
  • 2g Gelatin sheet (or Powdered gelatin)
  • 30g Whipped cream (whipped 50%)


  • 80g Crushed Lotus Cookies
  • 25g Melted unsalted butter

Mango Cheesecake

  • 150g Cream cheese
  • 15g Powdered sugar
  • 30g Plain Yogurt
  • 2g Vanilla extract
  • 120g Mango puree
  • 4g Gelatin sheet (or 3g Powdered gelatin)
  • 150g Whipped cream (whipped 50%)


  • 30g Warm mango puree
  • 30g Warm water
  • 2g Gelatin sheet (or Powdered gelatin)
  • 60g Mango


  1. Put mango and sugar in a saucepan, stir and boil, add lemon juice, boil a little more, cool and grind finely in a blender to make mango puree.
  2. Melt dark chocolate and fresh cream in a microwave oven for 20 seconds, mix in 50% whipped cream, mix, pour into 12cm mold and harden for 30 minutes in the fridge.
  3. Mix warm mango puree with cold gelatin for 10 minutes in cold water, add 50% whipped cream, mix, pour over hard chocolate mousse and harden for 1 hour in the fridge.
  4. Mix Crushed Lotus and melted unsalted butter in a 15cm mold and press firmly to place in a refrigerator.
  5. Smooth cream cheese, add sugar powder, plain yogurt, vanilla extract and mix with mango puree.
  6. Add melted pangelatin and mix. Add 50% whipped cream and mix.
  7. Put a little cheesecake batter into a 15cm mold and flatten it, harden it for about 30 minutes in the fridge, and then put the chocolate and mango mousse hardened on the 12cm mold on the hardened mousse and remove the mold.
  8. Pour the cheese cake batter, flatten, and harden in the fridge for about an hour.
  9. Mix warm mango puree and warm water, add soaked pangelatin, mix and add mango pulp.
  10. Put a 12cm mold on the hardened cheesecake, put it in the mold (9), and harden it in the fridge for about 30 minutes. Remove the 12cm mold and put the cheesecake batter on the side.
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