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No Bake Mango Cheesecake In A Jar – individual mango cheesecake mousse cups with classic graham cracker crust, creamy mango mousse and mango jelly on top. These are perfect for a party or take to work dessert.
Desserts are my passion, but I rarely make them these days.
Getting ready for summer and enjoying some delicious salads like this Strawberry Spinach Salad, Baked Split Chicken Breast or no bake sweets like these Keto strawberry fat bombs.
This mango cheesecake in a jar is a bomb! Made with just a few simple ingredients, it is loaded with mango flavor, naturally sweet and creamy and is super easy to make. Make in advance and enjoy throughout the week or take for a picnic.
You can easily find ripe mangoes year round in the USA, since different varieties are pretty much always in season.
This is why I get mangoes almost every week. I either cut and have one as a late afternoon snack, or make my favorite Vegan Mango Smoothie (for breakfast) or Mango Salsa, to serve with some Grilled Chicken Thighs.
No bake mango cheesecake in a jar
I’m a cheesecake kind of girl, but this is the first time I make cheesecake with mangoes.
I’ve never attempted making a “Baked” mango cheesecake, but it is going on my “to do” list.
The crust – I made it with Graham Crackers, but any butter cookies or digestive biscuits will work, too. Make sure to use less butter, if using butter/sugar cookies. No need to bake the crust, just chill for 30 minutes, or while you are making the filling.
The filling – The cheesecake filling ingredients are quite simple – full fat cream cheese ( I used Philadelphia), sweetener, heavy cream, vanilla, gelatin and mango puree. This also needs to set for 30 minutes (at least).
Can frozen mango chunks be used?
I rarely use frozen mango and it is usually for smoothies. While these can be used for the cheesecake filling and mango jelly, they do need to be defrosted. I’ve personally found the frozen mangoes what I’ve bought so far quite bad quality, so I avoid these.
Mango Jelly – pureed mango, sweetener and gelatin, added to the top of the cheesecake mousse.
Fresh mango chunks – ( I used these for decoration, they are totally optional)
What type of mangoes works best for this recipe?
Any mango variety that you can get works in the recipe.
If the mangoes are really ripe and sweet, you may reduce the amount of sweetener in the recipe (I’ve used minimal amount of sweetener). I’m a big fan of Honey (Ataulfo) mangoes, if I can get my hands on some of these.
How many mangoes per cup of mango puree?
A 12-oz mango will produce about 1 cup of fruit.
This will produce about 1/2 cup (or a little more) of mango puree.
Setting cheesecake with gelatin
How do you set no bake cheesecake?
Since we are adding fruit puree to the cream cheese, the cheesecake batter liquifies and it needs to be set with something like gelatin or Agar Agar (vegan gelatin).
For recipes like this I prefer powdered gelatin to gelatin sheets. Yes, of course sheets are easier to use, but quite pricey and not widely available.
When using powder gelatin, you need to combine it wit some cold water to “bloom”, then once bloomed, warm up on double boiler or in the microwave to liquify.
Add gelatin last to the cheesecake batter and mix very well. Make sure you refrigerate the mousse for at least 3o minutes.
For Agar, make sure you read the directions on the package.
More cheesecake Recipes:
- Pear mousse cheesecake bars
- No bake cheesecake with walnut cookie brown butter crust
- Light no bake strawberry cheesecake cups
- Healthy No Bake Apple Pie Cheesecake In A Jar Recipe
Mango Cheesecake In A Jar
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 4 tbsp melted butter
- 1 tbsp sugar, brown or white sugar
Filling:
- 1 cup cream cheese
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 cup mango puree, 2 medium mangoes
- 1/2 cup heavy cream
- 1 tsp gelatin powder
- 1 tbsp cold water
Mango Jelly:
- 1 tsp gelatin powder
- 1 tbsp cold water
- 1 cup mango puree, 2 medium mangoes
- 1 tbsp sugar (or more if mangoes are not sweet enough
Instructions
Cheesecake crust:
- Combine graham cracker crumbs with melted butter and sugar. Divide between 6 (6-8 oz) jars.
- Refrigerate for 30 minutes.
For the mango cheesecake mousse:
- In a small bowl, combine the gelatin and cold water. Whisk with a fork and sed aside to bloom.
- Once bloomed, heat in the microwave for a few seconds to liquify or melt over a double boiler.
- Combine the cream cheese and sugar in a bowl. Beat on medium speed with an electric mixer for 2-3 minutes. Scrape down the sides and bottom of the bowl. Add the mango puree and vanilla. Beat to combine.
- Slowly add in the heavy whipping cream, beating on medium speed, until incorporated.
- Beating on low speed, add the liquified gelatin.
- Divide the mixture between the 6 jars. Refrigerate for 2 hours.
For the mango puree:
- Combine the water and gelatin. Set aside for 10 minutes. Then heat over a double boiler or in the microwave to liquify.
- In a bowl combine the mango puree, sugar and gelatin. Stir to incorporate.
- Divide the mixture between the 6 jars. Refrigerate for at least 1 hour.
- Serve with more mango chunks on top.
- Store in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy looking cheesecakes. Thank you for sharing