Name: Mini Mango Graham Cheesecake (No Bake)
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 3 tablespoons melted butter; 2 cups cream cheese, softened; 1 cup heavy cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup mango puree (fresh or canned); Fresh mango slices for topping

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I love making these Mini Mango Graham Cheesecakes because they’re refreshingly sweet, creamy, and perfectly easy to prepare without turning on the oven. The smooth cheesecake filling pairs beautifully with the tropical mango flavor and crunchy graham cracker crust, making each bite feel like a little tropical escape. Mini Mango Graham Cheesecake (No Bake)

Why You’ll Love This Recipe

This recipe is a lifesaver when I want a delicious dessert that doesn’t require baking or complicated steps. It’s quick to assemble, wonderfully light, and naturally highlights the fresh mango’s vibrant flavor. Plus, the mini portions make it perfect for parties or whenever I crave a small, satisfying treat without leftovers.

Ingredients

1 cup graham cracker crumbs
3 tablespoons melted butter
2 cups cream cheese, softened
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup mango puree (fresh or canned)
Fresh mango slices for topping

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

In a bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of mini cheesecake cups or small serving jars to form the crust. Chill in the refrigerator while preparing the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Gradually add powdered sugar and vanilla extract, continuing to beat until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the airiness.
Divide half of the cream cheese mixture evenly over the chilled graham crusts.
Spoon a layer of mango puree on top of the cream layer.
Add the remaining cream cheese mixture to cover the mango layer. Smooth the tops with a spatula.
Refrigerate for at least 4 hours or overnight to allow the cheesecake to set properly.
Before serving, garnish each mini cheesecake with fresh mango slices.

Servings and Timing

This recipe makes about 6 mini cheesecakes, perfect for small gatherings or family treats. Preparation takes roughly 20 minutes, but it requires at least 4 hours of chilling time to set perfectly.

Variations

I sometimes swap mango puree with other fruit purees like strawberry, blueberry, or passion fruit to change up the flavor. For a crunchier crust, I add a handful of finely chopped nuts to the graham cracker mix. If I want a lighter option, I use Greek yogurt mixed with the cream cheese for the filling.

Storage/Reheating

I store these mini cheesecakes in the refrigerator, covered with plastic wrap or in an airtight container. They keep fresh for up to 3 days. Since this is a no-bake dessert, reheating isn’t necessary — just enjoy them chilled for the best texture and flavor.

FAQs

Can I use frozen mango for the puree?

Yes, I often use frozen mango when fresh isn’t available. I thaw it completely and blend it smooth before using.

Can I make this recipe vegan or dairy-free?

I haven’t tried a vegan version yet, but substituting cream cheese and heavy cream with dairy-free alternatives like coconut cream and vegan cream cheese could work well.

How do I prevent the crust from getting soggy?

Pressing the crust firmly and chilling it before adding the filling helps keep it crisp longer. You can also brush the crust with a thin layer of melted chocolate or melted butter before adding the filling.

Can I prepare these cheesecakes ahead of time?

Absolutely. I usually make them a day in advance so the flavors meld beautifully and the texture sets perfectly.

What if I don’t have mini cups?

I’ve used small ramekins or even a regular-sized dish for a single cheesecake and then slice it up. Just adjust the portions accordingly.

Conclusion

I always find that this Mini Mango Graham Cheesecake is a crowd-pleaser that’s as simple as it is delicious. The no-bake method saves time and effort, while the fresh mango adds a bright, fruity twist to the classic cheesecake. Whether for a casual snack or a special occasion, these little treats never fail to satisfy my sweet tooth without overwhelming me.