Mango Cheesecake Cups (No-Bake).

There is something effortlessly tropical and elegant about the combination of sun-ripened mangoes and silky cream cheese. While a traditional baked cheesecake requires a water bath and hours of oven monitoring, these No-Bake Mango Cheesecake Cups offer a more modern, breezy approach. They are defined by their vibrant layers: a buttery, toasted biscuit base, a velvet-smooth cheesecake filling, and a bright, translucent mango coulis on top.

The beauty of this recipe lies in its “individual” format. By serving them in glass cups, you eliminate the stress of getting a clean slice, and the ratio of fruit to cream is perfectly balanced in every spoonful. It is a naturally light, refreshing dessert that requires zero cooking, making it the ultimate finale for a summer dinner party or a bright pick-me-now for a humid afternoon.

Ingredients

To achieve the best flavor, use the sweetest mangoes you can find (such as Alphonso or Honey mangoes). If fresh mangoes are out of season, a high-quality canned mango pulp works beautifully.

For the Biscuit Base

Digestive Biscuits or Graham Crackers: 1 cup, finely crushed.
Unsalted Butter: 3 tablespoons, melted.
Granulated Sugar: 1 tablespoon (optional, for extra crunch).

For the Cheesecake Layer

Cream Cheese: 8 oz (1 block), softened to room temperature.
Powdered Sugar: 1/2 cup.
Mango Puree: 1/2 cup (freshly blended mango).
Heavy Whipping Cream: 3/4 cup, chilled.
Vanilla Extract: 1/2 teaspoon.

For the Mango Topping

Mango Puree: 1/2 cup.
Lime Juice: 1 teaspoon (to brighten the fruit flavor).
Fresh Mango: Diced into small cubes for garnish.

Instructions

1. Prep the Base

In a small bowl, combine the biscuit crumbs and melted butter. Stir until the mixture looks like wet sand. Spoon about 2 tablespoons into the bottom of 4 to 6 glass cups. Use the end of a spoon to press the crumbs down into a firm, even layer. Place the cups in the fridge to set while you prepare the filling.

2. Whip the Cream

In a chilled bowl, beat the heavy whipping cream until stiff peaks form. Set this aside in the refrigerator. This whipped cream is what gives the no-bake cheesecake its light, airy structure without needing gelatin.

3. Mix the Cheesecake Filling

In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Stir in the mango puree and vanilla extract. Gently fold the whipped cream into the cream cheese mixture using a spatula. Work slowly to keep as much air in the mixture as possible.

4. Layer and Smooth

Pipe or spoon the cheesecake mixture into the cups over the biscuit base, filling them about 3/4 of the way. Use a small spoon to smooth the tops.

5. Add the Coulis

Mix the remaining mango puree with the lime juice. Pour a thin layer of this coulis over each cheesecake cup, tilting the glass to ensure it covers the surface evenly.

6. The Chill Phase

Refrigerate the cups for at least 4 hours (or overnight). This allows the base to firm up and the cheesecake layer to set into a mousse-like consistency. Just before serving, top with fresh diced mango and a mint leaf.

Flavor and Texture Notes

The first sensation is the bright, floral punch of the mango coulis, which has a refreshing acidity thanks to the lime juice. As your spoon goes deeper, you hit the cheesecake layer—a texture that is somewhere between a dense custard and a light mousse.

The buttery biscuit base provides the essential salty-sweet crunch that anchors the dessert. Because it’s unbaked, the flavor remains clean and dairy-forward, allowing the natural sweetness of the tropical fruit to be the absolute star of the show.

Tips and Variations

The Gelatin Option: If you prefer a firmer, more “sliceable” texture, you can dissolve 1 teaspoon of unflavored gelatin in a tablespoon of warm water and stir it into the cream cheese mixture.
Coconut Twist: Substitute the digestive biscuits with crushed coconut macaroons for a “tropical island” flavor profile.
The Puree Secret: For a professional, glass-like top, run your mango puree through a fine-mesh sieve to remove any fibrous threads before adding it to the cups.
Citrus Boost: Add a teaspoon of orange zest to the biscuit base for a sophisticated aromatic lift.

Storage and Make-Ahead

Refrigeration: These cups stay fresh and delicious in the refrigerator for up to 3 days.
Make-Ahead: This is a perfect “day before” dessert. In fact, the biscuit base benefits from sitting, as it absorbs just enough moisture to become easy to eat with a spoon without losing its crunch.
Do Not Freeze: Freezing can cause the cream cheese and mango layers to separate or become grainy upon thawing.

FAQ

Can I use frozen mangoes?

Yes. Thaw them completely and drain any excess water before blending them into a puree.

Why is my cheesecake layer too soft?

This usually happens if the heavy cream wasn’t whipped to stiff enough peaks, or if the cream cheese was too cold when mixed (causing lumps that prevent a smooth set).

What if my mangoes aren’t sweet enough?

Taste your puree first. If it’s a bit tart, add a tablespoon of honey or agave syrup to the fruit before layering it into the cups.

Conclusion

Mango Cheesecake Cups are a reminder that the most satisfying desserts often come from the simplest ingredients. They are a “pantry-staple” miracle—transforming a ripe fruit, a block of cheese, and a few biscuits into a sophisticated, tropical treat. Whether you’re looking for a vibrant finale to a dinner party or a reliable classic that stays fresh in the fridge, these no-bake cups are a reliable, delicious classic.