No Bake Mango Cheesecake Mousse Jars
on Aug 19, 2016, Updated Aug 28, 2020
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Easy 8 ingredient, No Bake Mango Cheesecake Mousse Jars are insanely delicious and the creamiest dessert jars! Perfect weekend treat and perfect for gifting!
Love desserts in a jar? Check out my Passion Fruit Cheesecake Jars recipe!
I’m bringing in the weekend with these No Bake Mango Cheesecake Mousse Jars! I know mango season is over but I couldn’t resist giving you just one last mango recipe in case you are like me and have a freezer full of mango puree. I can say with experience that these mango cheesecake jars look stunning and disappear in minutes!
Reasons Why You’ll Love This Recipe
- Minimal ingredients – you only need 8 ingredients in total (and if you are baker, you’ll mostly like find some of these already in your pantry)
- No bake – you don’t need an oven or any other fancy equipments to make this recipe
- No nasties – making this in your own kitchen means you know exactly what’s going into it
- Great for parties and gathering – You can easily double or triple the ingredients for and make this for the perfect
- Beautiful mousse-like texture – the soft and creamy texture makes you feel like you are biting into a piece of cloud. Yum…
- The perfect summer treat! – it’s sweet, it’s fresh, and the has a such a tropical vibe to it. The perfect summer treat
Quick Walk Through:
Richa’s Top Tips To Make The Best Mango Cheesecake Jars
- Serve these in mis-matched jars! It looks more aesthetic and makes for a total conversation starter at parties! Let’s put that odd collection of jars and bottles that we seem to have collected over the years haha.
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And if you are that mango person who can’t get enough, I have 13 insanely delicious ways for you to eat mangoes in savoury dishes too! Yaasssssssssss!
No Bake Mango Cheesecake Mousse Jars
Ingredients
- 100 grams Heavy Cream
- 1 cup Mango Puree
- 225 grams Cream Cheese, at room temperature
- 1/4 cup Caster Sugar, + 2 tablespoons
- 1 teaspoon Vanilla Extract
- 1 cup Granola
- 2 1/2 tablespoons Butter, melted
- Chopped mangoes and other fruits for topping
Instructions
- Add heavy cream to the bowl of the KitchenAid Stand Mixer with the whisk attachment and beat on medium high speed till you achieve soft peaks. If you don’t have a stand mixer, feel free to use a hand mixer.
- Once the cream reaches soft peaks, add mango puree, cream cheese, 1/4 cup caster sugar and vanilla extract. Whisk for a minute or so till combined well.
- Pulse the granola a few times in a food processor till it resembles bread crumbs. Add butter and two tablespoons sugar to this and combine. Set aside.
- To assemble the jars, divide the granola mixture into 6 jars. I used the back of a spoon to press the granola mixture evenly in the jars. Pipe the cheesecake mixture into each jar, equally divided. Refrigerate for at least 2 hours. Top with chopped mangoes and other fruits just before serving.
Notes
- Heavy Cream has a minimum of 36% fat percentage. Check this information before buying it. This is important to achieve soft peaks when whipping.
- Once whipped, add the remaining ingredients and combine by whisking for less than a minute or folding using a rubber spatula. This helps retain the air whipped into the cream.
- Easily swap out mango puree for any other fruit puree such as strawberry or raspberry!
Nutrition
We love Desserts In a Jar
- No Bake Strawberry Cheesecake Jars
- 8 ingredient Passion Fruit Cheesecake Jars
- Intense Eggless Chocolate Mousse
- Baileys Tiramisu Trifle Cups (without egg)
- Mini Mango Cheesecakes (Eggless and No Bake)
I am a part of KitchenAid India’s Culinary Council and have been compensated with products. After trying them out, I love their range, which you can check out here.
Really nice, I cut down on the sugar and used sweetened mango purée. Added a bit of lemon juice as well. Loved it thanks.
Thanks! So glad you liked it!
This looks amazing.
But I need to have a nut free version due to an allergy.
Can you recommend a substitute for the granola (which almost always has nuts)???
Hey CC, you can use digestive biscuits or graham crackers and pulse them in the food processor to powder them and use them in place of granola
how will it serve in a 8 x 13 glass dish?
Hi Richa, looks like a lovely recipe – I want to make about 60 small servings of this for a party this weekend, can I make these a day in advance, and pipe these in sugar tarts? Thanks
Hey Deepa, I’m sorry I’m replying so late to your query – you can make this in advance, and they would be perfect as a topping on sugar tarts.
Hey which cream cheese did you use?
Hey! I used Britannia’s Cream Cheese but you can use Philadelphia Cream Cheese if that’s more easily available
Can u plz tell me is mango puree simply well blended mangoes? Or does it have a separate recipe?
Its just blended mangoes. I hope you try these!
Can it be possible without cream cheese, because some time we don’t get that
You can try substituting it with freshly made paneer, but you’ll have to whip the paneer to make sure its not grainy.
Hi Richa,
I wanted to make this recipe for an upcoming party. Most of the no-bake cheesecake recipes have gelatin but yours doesn’t. Will the cheesecake settle properly?
Hey Namrata, short answer – it does because after refrigeration, the cream cheese and whipped cream come to a soft set. Long answer – since the cheesecake is served in jars, it has a more creamy ice cream like consistency so that people can eat dig into their jar/serving glass and eat it by the spoonful. This recipe is not recommended for a cheesecake cake since it doesn’t have gelatin like you said, but is specifically made for single serving cheesecake jars/glasses which look beautiful, and don’t need a super set cheesecake.
Hey Gayathri! I used Amul Whipping Cream which is available in the market, but you can also use Elle & Vire; Puck or any cream which whips well and has a high fat content.
Yummulicious. Can I know which brand heavy cream did ya use.