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No Bake Gluten Free Mango Cheesecake

The perfect summer dessert to serve at your next Australia Day BBQ, this No-Bake Gluten Free Mango Cheesecake is a cinch to knock up and is always a HUGE hit!
Prep Time20 mins
Total Time4 hrs 20 mins
Course: Dessert
Cuisine: Australian
Servings: 8 serves


  • 265 grams Gluten Free Sweet Plain Biscuits Leda Arrowroot Biscuits are the best
  • 80 grams Unsalted Butter melted
  • 500 grams Philadelphia Cream Cheese room temperature
  • 3/4 cup Caster Sugar
  • 30 ml Lemon Juice
  • 3 tsp Gelatin powder dissolved in
  • 1/4 cup Boiling Water
  • 2 Fresh Mangoes de-seeded, sliced
  • 1-2 Kiwi Fruit peeled, sliced
  • 1 tsp Desiccated Coconut for decoration


  • In a food processor blitz the biscuits until they resemble a fine crumb. Add in your melted butter and blitz again until it all comes together, don't worry if it looks a little too wet.
  • Line and grease a 24cm spring form tin, an overly large piece of baking paper across the bottom will make removal a piece of cake! Now tip your biscuit crumb into your tin and press out evenly with your fingers or the back of a spoon.
  • This amount of crumbs will give you either a nice thick biscuit base or a delicate, thin base that will spread up the sides. Pop your freshly prepared base in the fridge for 15 minutes, or if you're really pushing for time, the freezer for 5 minutes (BUT definitely no longer than that!!)
  • In a clean food processor bowl or a stand mixer place your room temperature cream cheese. Ensuring your cream cheese is softened before whipping will give you a beautiful, silky smooth dessert.
  • Beat the cream cheese until smooth, add your sugar and beat again to fully incorporate.
  • Boil the kettle and in a small bowl, mix up the gelatin with the boiling water. Always check that your crystals have dissolved fully otherwise they'll be seen/tasted in your cheesecake. Add the dissolved gelatin and the lemon juice into your stand mixer and beat again, slowly at first, then building up to a fast (whipping) speed.
  • Grab your now chilled base out of the fridge and pour your cream cheese mixture on top.
  • Peel, de-seed and dice one of the mangoes and place into a nutri-bullet or similar styled blender. Blitz until the fruit breaks down into a smooth paste.
  • Now using a teaspoon dollop small piles of your fresh mango onto the top of the cheesecake and use a butter knife, toothpick or some other similarly thin shaped kitchen object to swirl the mango through. You can create as much, or as little marble effect as you like!
  • Cover your masterpiece in glad wrap and pop it straight into the fridge to set. Overnight is best, however 4 hours minimum will do the trick.
  • Once set, you can decorate using the remaining mango and kiwi fruit sliced into thin slices. I curled mind around each other to create a sort of rosette feature, then finish with a light dusting of desiccated coconut.