These No-Bake Mango Cheesecake Bites are sunshine in snack form—creamy, fruity, and irresistibly refreshing. Using only a few basic ingredients and a short freezing time.
Made in silicone freezer trays for perfect pop-out portions, they’re ideal for summer hosting, back-to-school treats, or a sweet pick-me-up between grad school deadlines.
As August rolls in, we find ourselves during the back-to-school season, with scorching temperatures still lingering. This calls for delightful, quick, and hassle-free no-bake desserts or snacks that can be easily prepared in a short amount of time. To help ease the transition back to school, I’m excited to share a collection of delicious ice tray recipes. These treats require no baking and utilize simple ingredients, making them perfect for busy parents and kids. Each recipe is designed to be quick and easy, ensuring you can have a refreshing snack ready in no time, ideal for those warm summer afternoons.
What is No-bake Cheesecake?
No-bake cheesecake is a dessert that, unlike traditional cheesecake, does not require baking. It typically consists of a graham cracker crust and a creamy filling made with cream cheese, sweetened condensed milk, and often whipped topping or whipped cream.
Why You’ll Love This Recipe
- No oven, no fuss—blend, layer, and chill.
- Tropical flavor from ripe mangoes
- Portion-controlled bites that store beautifully in the freezer.
- Easy to customize
Tools
Ice tray mold- this is my favorite one, and it is very easy to use
Blender
A stand or hand mixer
Ingredients for No-Bake Mango Cheesecake Bite
For the Crust:
- Gingersnap cookies- finely crushed
- Unsalted butter- melted
For the Mango Cheesecake Filling:
- Cream cheese, softened
- Mango- peeled, pitted, and diced or frozen
- Sugar
Instructions for Making No-Bake Mango Cheesecake Bite
Make the Filling
- Wash, peel, and pit the diced mango. You can use 1 cup of frozen mango, and it should be thawed before using
- In a blender, combine the mango and sugar and puree until smooth. Set aside
- In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth. Add the mango puree to the cream cheese mixture and beat until well combined. Leave a two tablespoons of the mango puree.
- Spoon the leftover mango puree into the mold, followed by the cream cheese mixture, and leave ¼ inch of space on the top, and transfer it to the freezer.
Prep the Crust
In a small bowl, combine the gingersnap crumbs and melted butter, stirring until the mixture resembles wet sand and is well combined. If the crumbs appear dry, add a few drops of melted butter to them; this helps the crust set well. Bring out the ice tray from the freezer and spoon the crust onto the cheesecake, pressing it firmly with the back of a spoon to ensure the surface is evenly covered.
3. Freezing
Transfer the tray into the freezer and chill for about 5 hours or overnight
4. Serve
- Pop bites out of the tray and let sit at room temp for 5–10 minutes before serving.
- Store extras in an airtight container in the freezer for up to 2 weeks.
Variations to Try
- Spicy Mango: Add a pinch of chili powder to the mango puree.
- Mango Lime: add lemon juice or lime and zest for a citrusy twist.
- Vegan Version: Use cashew cream and maple syrup instead of cream cheese and sugar.
These mango cheesecake bites are a freezer-friendly dream, perfect for your Freezer Tray.
Other Summer Recipes
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Thanks for reading. As always, know that God loves you, and stay blessed!
Happy Cooking!
No-Bake Mango Cheesecake Bites
Equipment
- Ice tray mold
- Stand mixer or Hand mixer
Ingredients
- For the Crust:
- 14 pieces Gingersnap cookies- finely crushed
- 2 tablespoons Unsalted butter- melted
- For the Mango Cheesecake Filling:
- 8 ounces Cream cheese softened
- 1 cup Mango- peeled pitted, and diced or frozen (3/4 cup puree)
- 2 tablespoons Sugar
Instructions
- Instructions
- Make the Filling
- Wash , peel, and pit the diced mango. You can use 1 cup of frozen mango and it should be thawed before using
- In a blender, combine the mango and sugar and puree until smooth. Set aside
- In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth. Add the mango puree to the cream cheese mixture and beat until well combined.
- Spoon the mixture into the ice tray mold, leaving a ¼-inch space at the top, and transfer it to the freezer.
- Make the Crust
- In a small bowl, combine the gingersnap crumbs and melted butter, stirring until the mixture resembles wet sand and is well combined. If the crumbs appear dry, add a few drops of melted butter to them; this helps the crust set well. Bring out the ice tray from the freezer and spoon the crust onto the cheesecake, pressing it firmly with the back of a spoon to ensure the surface is evenly covered.
- Freezing
- Transfer the tray into the freezer and chill for about 5 hours or overnight
- Serve
- Pop bites out of the tray and let sit at room temp for 5–10 minutes before serving.
- Store extras in an airtight container in the freezer for up to 2 weeks.
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