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MealDessertsCheesecakesDairyGlutenNo Bake DessertsKid-FriendlyComfort Food

No-Bake Upside-Down Mango Cheesecake

Upside-down mango cheesecake: a graham cracker crust on top, creamy cheesecake base on the bottom, and a homemade mango jam hidden inside. Follow Ronica on Instagram @mymanabites for more recipe inspo!

Ronica Rupan-Tompkins
Tasty Team
Total Time

4 hr 50 min

4 hr 50 min

Prep Time

35 minutes

35 min

Cook Time

15 minutes

15 min

No-Bake Upside-Down Mango Cheesecake
Total Time

4 hr 50 min

4 hr 50 min

Prep Time

35 minutes

35 min

Cook Time

15 minutes

15 min

Ingredients

for 4 servings

Mango Jam

  • 2 cups chopped ripe mango
  • ¾ cup granulated sugar
  • 1 teaspoon lime juice

Crust:

  • 24 graham crackers
  • ¾ cup unsalted butter, melted

Cheesecake Filling

  • 3 (8-ounce) blocks cream cheeses, softened
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Topping

  • 1 ripe mango
  • ¼ cup white chocolate chips, melted

Nutrition Info

  • Calories 1145
  • Fat 62g
  • Carbs 108g
  • Fiber 24g
  • Sugar 93g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Make the mango jam: Cook the chopped mango and sugar in a 2½-quart nonstick saucepan over medium heat, stirring often, until softened, 6–7 minutes. Gently mash the mango mixture, and stir in the lime juice. Cook, stirring often, until thick and jammy, 4–5 minutes. Transfer to a bowl, and chill in the fridge for 30 minutes.
  2. Meanwhile, make the crust: Pulse the graham crackers in a food processor until fine, 5–6 pulses. Add the melted butter, and pulse until the texture resembles wet sand, 3-4 pulses. Set aside.
  3. Place 4 (4-inch) nonstick springform pans on a baking sheet. Place ½ cup crust mixture in each pan, and press firmly into the base and sides using a flat-bottomed cup. Chill pans while preparing the filling.
  4. Make the cheesecake filling: Beat the cream cheese in a large glass bowl (10–12 inches) on medium speed until smooth, 1–2 minutes. Add the powdered sugar and vanilla; beat until combined, 1–2 minutes. In a separate bowl, beat the heavy cream on high speed until soft peaks form, 2–3 minutes. Fold the whipped cream into the cream cheese mixture until light and fluffy.
  5. Spoon or pipe the cheesecake filling into the pans to fill each halfway (about ¼ cup each). Add 1½ tablespoons chilled jam to the center of each, then top with more filling (about ¼ cup). Smooth the tops, cover, and refrigerate for at least 4 hours or up to overnight.
  6. To unmold the cheesecakes, place each pan in a bowl of warm water for 2 minutes to loosen. Release the rings, and invert the cheesecakes onto serving plates. Top each cheesecake with a mango rose. (To create a mango rose, Peel a ripe mango, and slice off the cheeks. Cut each cheek into thin, even strips. Keep the slices lined up, fan them out into a long strip, then roll from one end to form a rose. Adjust the petals as needed.) Drizzle with melted white chocolate.
  7. Enjoy!
  8. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.

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No-Bake Upside-Down Mango Cheesecake