An elegant, chilled dessert, No-Bake Lemon Cheesecake with Mango Sauce balances bright citrus with lush tropical sweetness. This refined take elevates the classic no-bake cheesecake with a silk-smooth lemon filling and a glossy mango coulis that wakes the palate. Light yet indulgent, the dish suits an intimate dinner or a formal dessert course. For a complementary contrast of spice and cream, see this Cinnamon Cream with Applesauce.
Why Make This Recipe
- Effortless Yet Elegant — The no-bake method removes the oven, producing a creamy texture with minimal fuss.
- Minimal Ingredients — Pantry staples and ripe mangoes deliver complex flavor without a long ingredient list.
- Impressive Flavor — Bright lemon, rich cream cheese, and fragrant mango create a sophisticated contrast that outshines ordinary cheesecakes.
This version emphasizes texture and brightness: whipped cream folded into a velvety lemon base makes each bite airy but substantial, while the mango sauce provides a vibrant, silky counterpoint.
Ingredients
Base
- 200 g graham crackers or digestive biscuits, finely crushed (about 2 cups)
- 90 g unsalted butter, melted (room temperature)
Filling
- 450 g full-fat cream cheese, room temperature (soft and smearable)
- 120 g granulated sugar (adjust to taste)
- Zest of 2 lemons and 3–4 tbsp fresh lemon juice (tangy and bright)
- 240 ml heavy cream, cold (whipped to soft peaks)
- 1 tsp pure vanilla extract
- 1½ tsp powdered gelatin + 3 tbsp cold water, or 2 tsp powdered agar (optional for extra hold)
Mango Sauce
- 2 large ripe mangoes (about 500 g peeled, diced)
- 40–60 g sugar, depending on mango sweetness
- 1 tbsp lemon juice (to balance)
- 1 tsp cornstarch mixed with 1 tbsp cold water (optional, for thicker sauce)
Topping
- Fresh mango slices, thinly sliced
- Fresh mint leaves, finely chopped or whole for garnish
Precision notes: cream cheese must be at room temperature for silky folding; chill the bowl for whipping cream for best volume.
How to Make No-Bake Lemon Cheesecake with Mango Sauce
Prepare the base. Combine crushed crackers and melted butter until the mixture resembles wet sand. Press evenly into a 9-inch springform pan, packing with the back of a spoon to form a firm, even layer. Chill in the fridge while you make the filling. (Tip: chill the pan briefly to help the crust set firmly.)
Bloom the gelatin. Sprinkle gelatin over 3 tbsp cold water and let sit 5 minutes. Gently warm until dissolved (do not boil). If using agar, dissolve per package instructions. Allow to cool slightly but remain pourable. (Tip: warm gelatin in short bursts to avoid overheating.)
Beat the cream cheese and sugar. In a large bowl, whip room-temperature cream cheese with sugar, lemon zest, lemon juice, and vanilla until smooth and completely lump-free. Texture should be glossy and spreadable.
Incorporate the gelatin. Slowly stream the warm gelatin into the cream cheese mixture while beating on low so it disperses evenly. The mixture will loosen slightly and look silkier. (Tip: if gelatin sets too quickly, whisk while gently reheating the bowl over a warm water bath.)
Fold in whipped cream. Whip cold heavy cream to soft peaks. Fold one-third into the cream cheese to lighten, then fold in the remaining cream gently to preserve air. Aim for a billowy, mousse-like consistency with a pale lemon hue.
Assemble and chill. Pour the filling over the chilled crust, smooth the surface, and refrigerate at least 4 hours, preferably overnight, until the filling is set and silky to the touch.
Make the mango sauce. In a blender, purée diced mangoes with sugar and lemon juice until smooth. For a thicker sauce, cook the purée briefly with the cornstarch slurry over medium heat until it barely thickens and turns glossy; cool completely. The sauce should be bright orange with a velvety sheen.
Finish and garnish. Unmold the cheesecake, drizzle the mango sauce over the top or serve alongside. Arrange thin mango slices and mint for a refined finish. (Tip: pipe a ring of whipped cream for a restaurant-style presentation.)
How to Serve No-Bake Lemon Cheesecake with Mango Sauce
Serve chilled on a cooled plate to preserve texture. For a refined look, spoon a quenelle of mango sauce beside each slice and fan thin mango slices atop the cheesecake. Add a small mint sprig and a delicate dusting of finely grated lemon zest. For larger gatherings, present whole cheesecake on a cake stand and pass additional sauce in a warmed ceramic pitcher.
How to Store No-Bake Lemon Cheesecake with Mango Sauce
Refrigerate covered with plastic wrap or a cake dome for up to 3 days; the crust stays firmer when wrapped tightly. Store mango sauce separately in an airtight jar for up to 4 days to preserve fresh flavor and color. If freezing, wrap tightly and freeze up to 1 month; thaw overnight in the fridge and re-whip any slightly separated topping before serving.
Tips to Make No-Bake Lemon Cheesecake with Mango Sauce
- Ensure cream cheese is fully at room temperature to avoid lumps—use a paddle attachment for ultra-smooth texture.
- Chill the crust firmly before adding the filling to prevent seepage and soggy texture.
- Taste and adjust sugar in the mango sauce based on mango ripeness; a splash of lemon brightens overly sweet fruit.
- Warm gelatin gently and incorporate while the filling is mobile to distribute structure evenly.
Variation (if any)
- Tropical Upgrade: Mix 2 tbsp toasted coconut into the crust and sprinkle toasted coconut flakes on top for crunchy contrast.
- Citrus Swap: Replace half the lemon juice with lime for a sharper, more herbal lift.
- Boozy Finish: Fold 1–2 tbsp of coconut rum into the mango sauce for an adult twist, or brush a thin rum syrup on the mango slices before arranging.
FAQs
How long does the cheesecake need to set?
Allow at least 4 hours for a firm set; overnight chilling yields the creamiest texture and cleanest slices.
Can I make this dairy-free?
Yes. Replace cream cheese with a high-quality dairy-free cream cheese and use canned full-fat coconut cream whipped for the topping. Note texture will be slightly different.
Can I use canned mango or frozen mango?
Ripe fresh mango gives the best aroma and color, but frozen or canned mango purée works—thaw and drain excess liquid before puréeing; adjust sugar as needed.
What if my gelatin or agar doesn’t set?
Ensure proper blooming and heating for gelatin; agar requires reaching a boil briefly. If the filling remains loose, chill longer or stir in a small additional dissolved stabilizer.
Conclusion
This No-Bake Lemon Cheesecake with Mango Sauce is a study in contrasts: cool, tangy lemon filling against a silky, sunlit mango coulis. It reads as effortless on the table yet rewards attention to small details—temperature of ingredients, a firm chilled crust, and bright, ripe mangoes. Share your results and plating variations in the comments, and consider linking or sharing with friends who appreciate refined, simple desserts. For a related tropical inspiration, explore this No Bake Mango Cheesecake Recipe | El Mundo Eats. How would you make this dish your own?
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No-Bake Lemon Cheesecake with Mango Sauce
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
An elegant, chilled dessert that balances bright citrus with lush tropical sweetness.
Ingredients
- 200 g graham crackers or digestive biscuits, finely crushed
- 90 g unsalted butter, melted
- 450 g full-fat cream cheese, room temperature
- 120 g granulated sugar
- Zest of 2 lemons
- 3–4 tbsp fresh lemon juice
- 240 ml heavy cream, cold
- 1 tsp pure vanilla extract
- 1½ tsp powdered gelatin + 3 tbsp cold water (or 2 tsp powdered agar)
- 2 large ripe mangoes, peeled and diced
- 40–60 g sugar (depending on mango sweetness)
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp cold water (optional)
- Fresh mango slices for topping
- Fresh mint leaves for garnish
Instructions
- Prepare the base by combining crushed crackers and melted butter, then press into a 9-inch springform pan and chill.
- Bloom the gelatin by sprinkling it over cold water, allowing it to sit, then warming until dissolved.
- Beat the cream cheese with sugar, lemon zest, lemon juice, and vanilla until smooth.
- Incorporate the gelatin gently into the cream cheese mixture.
- Fold in whipped cold heavy cream until light and airy.
- Pour the filling into the crust and refrigerate for at least 4 hours or overnight.
- For the mango sauce, blend mangoes with sugar and lemon juice, and optionally heat with cornstarch slurry for thickness.
- Unmold the cheesecake, drizzle mango sauce over, and garnish with mango slices and mint.
- Serve chilled and enjoy.
Notes
Ensure cream cheese is at room temperature for a smooth texture; refrigerate covered for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg