Unbaked Cheese and Mango Cake Recipe

Get ready to fall in love with a dessert that delivers luscious creaminess, vibrant tropical flavor, and utter ease: the Unbaked Cheese and Mango Cake. This dreamy, no-fuss cake layers a buttery graham cracker crust with fluffy, mango-kissed cheese filling that’s honestly irresistible and totally oven-free. Whether you’re celebrating a special occasion or just want to cool off with something decadent and summery, this cake brings together sweet and tangy mango, velvety cream cheese, and a light, airy texture—your soon-to-be favorite fridge cake.

this Recipe

Ingredients You’ll Need

You’ll be amazed by how a handful of everyday ingredients can transform into something so show-stopping. Every component in the Unbaked Cheese and Mango Cake is essential—each one amps up the flavor, lends that iconic creamy texture, or provides a beautiful color contrast reminiscent of sunny days. Here’s what you’ll need and why:

• Graham cracker crumbs: The reliable foundation, bringing a hint of honeyed crunch to support the creamy filling.
• Melted butter: Acts as the glue for your crust and adds buttery richness that holds everything together.
• Granulated sugar: Gives the crust just enough sweetness without overpowering the other flavors.
• Cream cheese (softened): The hero of the filling, creating a tangy, smooth backbone for the whole cake.
• Powdered sugar: Dissolves easily, keeping the filling fluffy and silky instead of grainy.
• Vanilla extract: Adds an irresistible, fragrant sweetness that rounds out the flavors beautifully.
• Lemon juice: Just a splash, but it brightens everything up and balances the sweetness.
• Heavy cream (cold): When whipped, it gives the filling that cloud-like, light-as-air feel.
• Ripe mangoes (peeled and pureed): The star ingredient—juicy, sweet, and bursting with sunny color and flavor.
• Unflavored gelatin: Ensures the cake sets up firm enough to slice, yet stays melt-in-your-mouth soft.
• Cold water: Used to bloom the gelatin, which helps it dissolve smoothly without clumps.
• Fresh mango slices (optional, for garnish): For an extra flourish, nothing beats fresh mango on top—so tempting!

How to Make Unbaked Cheese and Mango Cake

Step 1: Make the Crust

Start by mixing the graham cracker crumbs, melted butter, and a bit of granulated sugar in a bowl. The mixture will look sandy and feel like damp beach sand—which is perfect! Press this mixture firmly into the base of a 9-inch springform pan, reaching all the way to the edges for an even layer. The key here is to press enough so it holds, but not so much that it hardens like a rock. Pop it into the fridge for 20 minutes; this helps the butter set and gives you a sturdy, buttery crust to build on.

Step 2: Bloom and Melt the Gelatin

Next, pour the cold water into a small bowl and sprinkle the unflavored gelatin over it. Let it sit for 5 minutes—this is called “blooming” the gelatin, and it ensures you won’t end up with any unpleasant clumps in your creamy filling. After it has swelled, gently heat the bowl until the gelatin fully dissolves. Let it cool just a tad, so it mixes easily with the other ingredients without setting too quickly.

Step 3: Whip Up the Filling

In a large bowl, beat together the softened cream cheese, powdered sugar, vanilla, and lemon juice. Whip until the mixture looks fluffy and all lumps vanish; this should take about two minutes. In a separate bowl, whip your heavy cream until you get stiff peaks—basically, the cream should hold its shape when you lift the beaters. Fold the whipped cream gently into the cream cheese mixture for a pillowy, cloudlike base.

Step 4: Fold in Mango and Gelatin

Add the luscious mango puree to your bowl, pouring it over the cream cheese mixture. Drizzle in the cooled, melted gelatin as well. Stir everything together with care—you want a harmonious sunset swirl of mango and cream, not deflated batter. Make sure the mango and gelatin are evenly mixed in, so each slice is bursting with summery flavor and holds its shape when served.

Step 5: Assemble and Chill

Now pour the mango-cheese filling over your chilled crust. Give the pan a gentle jiggle to smooth out the surface and tap out any air bubbles. Cover the cake and refrigerate for at least 6 hours, or overnight for the best texture. The wait is worth it—the filling will firm up to perfection, making it easy to slice and serve.

How to Serve Unbaked Cheese and Mango Cake

Garnishes

Garnishing your Unbaked Cheese and Mango Cake makes it even more irresistible. Carefully arrange fresh mango slices in a fan or a spiral on top, or scatter a few sprigs of mint for color. A dash of powdered sugar or a sprinkle of toasted coconut can elevate the cake with just a little extra flair.

Side Dishes

Since this cake is such a showstopper all on its own, serve it alongside light and refreshing sides. A fresh fruit salad or a cold glass of sparkling lemonade keeps the tropical vibes going. For a more indulgent experience, pair it with a scoop of coconut ice cream or a drizzle of passionfruit sauce.

Creative Ways to Present

Want to impress at your next gathering? Try making the Unbaked Cheese and Mango Cake as individual parfaits in small jars for effortless, portable servings. Or, use cookie cutters to create mini cake rounds and serve them on pretty plates with tiny forks—adorable and party-friendly! For a stunning centerpiece, decorate the whole cake with edible flowers or mango roses for a dramatic finishing touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover Unbaked Cheese and Mango Cake in the refrigerator, covered with plastic wrap or in an airtight container. It stays wonderfully fresh for up to three days, maintaining its soft-yet-sliceable dreamy texture.

Freezing

You can absolutely freeze slices of this cake, which is a real lifesaver for planning ahead! Wrap individual pieces in plastic wrap and pop them into an airtight container or freezer bag. They’ll keep for about a month. Thaw overnight in the fridge before serving for best results.

Reheating

There’s no need to reheat—just bring your Unbaked Cheese and Mango Cake back to fridge temperature before enjoying. If you’ve frozen it, let it thaw gently in the refrigerator to preserve its creamy consistency and vibrant flavor.

FAQs

Can I use canned mango pulp if I can’t find fresh mangoes?

Absolutely! Canned mango pulp works beautifully in this recipe, especially if mangos aren’t in season. Just taste and adjust the sugar as some pulp is sweeter than others.

What if I don’t have a springform pan?

Not a dealbreaker! You can use any deep cake pan or even a glass dish—just line it with parchment paper with a few inches hanging over the edge for easy lifting, so you can still get neat slices.

How can I make my cake set firmer?

For an extra-firm cake, simply increase the unflavored gelatin to 1½ tablespoons. This is especially handy if your kitchen runs warm or you like very tidy slices.

Is it possible to make this cake vegan?

With some creative swaps, yes! Try using a vegan cream cheese, coconut whipped cream, and agar-agar instead of gelatin. The texture will change slightly, but you’ll still get that tropical flavor fix.

Can I use other fruits besides mango?

Definitely! Try ripe peaches, passionfruit pulp, or even pureed strawberries for fun variations. Each fruit will bring its own twist, so feel free to get creative with flavors and colors.

Final Thoughts

There’s no better way to bring sunshine to your table than with a chilled, tangy slice of Unbaked Cheese and Mango Cake. It’s a true crowd-pleaser—simple to make, showy to serve, and absolutely dreamy to eat. Give it a try, and don’t be surprised if everyone begs you for the recipe!

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