Cheesecakes are an absolute joy. Especially when you are making a no-bake version. You know me; I love my no-bake cheesecakes so much. They are an absolute breeze; I usually make them during my meal preps and then enjoy the fruits of my labor with the next meal.

Mangoes are in season. Safeda mangoes are a superb variety. They are firm and very sweet making them the perfect companion to cook and use in various recipes. I used a little Kesar variety too to give me a nice golden color. Since I had big sized mangoes; I have used a little less than 2 mangoes in my No-Bake Mango Ricotta Cheesecake recipe. I got about 1.5 cups of mango pulp from them, you might need a little more or less depending on the size of mangoes you have. You could also use any other variety like Alphonso, Chausa, Banganapalli, etc.


I have created this Mango cheesecake using Ricotta cheese. However, there are several other variations that I have tried and loved. You can try any of them too.

  1. Mango Custard Cheesecake: Replace the Ricotta cheese with a quick custard powder – milk mixture. You would need about ½-cup custard powder. This cake sets quickly too.
  2. Mango Cream Cheese Cheesecake: Cream cheese is essentially the most authentic ingredient to add to cheesecake. It gives a silky smooth texture and a slightly sour flavor, which goes beautifully in a cheesecake. My go-to variety is Philadelphia Cream Cheese.
  3. Base – I have used Graham cracker base for the crust since I like my base to be slightly salty to give a lovely balance to my cheesecake. However, you don’t like that, you could use Digestive or Marie biscuit too.
  4. Sugar – The mangoes I used were fully ripe and very sweet. Therefore, I had to add only ¼-cup sugar. You might need to adjust the sugar content according to taste and the sweetness in mangoes.

Don’t forget to check out some other no-bake cheesecake recipes:

  1. Strawberry Paneer Cheesecake
  2. Chocolate Orange Cheesecake
  3. Tiramisu cheesecake


For the cheesecake crust- 
  1. Graham crackers – 12-15
  2. Butter – ¾ cup
  3. Cardamom powder – ½ teaspoon, optional
  4. Cinnamon powder – ½ teaspoon, optional
For the mango cheesecake puree –
  1. Safeda mango – 1
  2. Kesar Mango – ¾
  3. Ricotta cheese – ¾ cup
  4. Heavy Cream – ¼ cup
  5. Sugar – ¼ cup
For garnish –
  1. Safeda Mango – 1, for the mango flowers
  2. Pumpkin seeds – about 10
  3. Cherries – a handful, optional



  1. Cheesecake tin
  2. Mixer grinder
  3. Spatula



For the cheesecake base –
  1. Melt the butter and keep it aside.
  2. Crush the Graham crackers in a grinder. Or you could give them a good thrashing with a rolling pin and make a fine powder.
  3. In a bowl, add the crushed graham crackers, butter, a little cinnamon powder, and cardamom powder.
Cracker crumble

4. Mix everything well.
5. Take the cheesecake tin and put the mix on it. Press with your fingers so that it forms a nice uniform crust.
6. Let it refrigerate and rest for about 20-30 minutes.

For the Mango cheesecake –
  1. Peel the mangoes and add the pieces into a grinder.
  2. Add ¼ cup of sugar and grind into a smooth puree.
  3. Grate the Ricotta cheese and add it to the grinder.
  4. Also, add in some heavy cream and grind everything into a smooth puree.
  5. Pour this mix into the set chilled cheesecake base.
  6. Level this with a spatula and let it set into a freezer for 7-8 hours until it is set properly.
For the assembly –
  1. Make small mango flowers with thinly chopped mango strips and decorate the cheesecake by making small mango flowers, according to your choice.
  2. Add some cherries and pumpkin seeds or mint leaves on top and serve the No-bake Mango Ricotta Cheesecake chilled.
No-Bake Mango Ricotta Cheesecake

If you are a mango aficionado like I am, then I am sure you would love all these mango recipes:

  1. Frozen Mango & Chilli Margarita
  2.  Aam Panna Granita
  3. Raw Mango & Asafetida Pickle
  4. Mango Overnight Oats