Easy No-Bake Mango Cheesecake Trifles (Tropical Treat!)

Escape to the tropics with these Easy No-Bake Mango Cheesecake Trifles! This delightful dessert features layers of buttery graham cracker crust, a creamy mango-infused cheesecake filling, and light whipped cream, all served in individual glasses for an elegant presentation. I absolutely love making these No-Bake Mango Cheesecake Trifles, especially as the weather warms up – no oven required! They’re incredibly simple to assemble, bursting with sweet and tangy mango flavor, and perfect for parties, dinners, or just a refreshing treat on a spring day like today, April 11, 2025.

Why You’ll Love These No-Bake Mango Cheesecake Trifles

• No-Bake & Easy: Perfect for hot weather or simple entertaining, requiring no oven time for the filling.
• Tropical Mango Flavor: Fresh or canned mango puree infuses the cheesecake filling with delicious tropical taste.
• Creamy and Light: The combination of cream cheese and whipped cream creates a luscious yet airy texture.
• Individual Portions: Serving in glasses makes them elegant and easy for guests.
• Make-Ahead Friendly: Ideal for preparing in advance for stress-free entertaining.

Ingredients for No-Bake Mango Cheesecake Trifles

Here’s what you’ll need to make these tropical dessert trifles. The full list with measurements is in the recipe card below.

Crust

• Graham cracker crumbs (Crumb)
• Granulated sugar (Sweetener)
• Unsalted butter, melted (Fat)

Cheesecake Filling

• Cream cheese, at room temperature (Dairy)
• Heavy cream (Dairy)
• Mango puree (fresh or canned) (Fruit)
• Granulated white sugar, divided (Sweetener)
• Mango essence (optional) (Flavoring)

Topping/Garnish

• Fresh mangoes (Fruit)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the tropical flavor of these No-Bake Mango Cheesecake Trifles, but here are some variations:

• Different Fruit: Use strawberry puree, passion fruit puree, or pineapple puree instead of mango.
• Coconut Crust: Use crushed coconut cookies (like Lorna Doone or similar) or add shredded coconut to the graham cracker crust.
• Lime Zest: Add lime zest to the cheesecake filling for an extra tropical kick.
• Different Topping: Top with toasted coconut flakes, white chocolate shavings, or chopped macadamia nuts.
• Make One Large Trifle: Layer the components in a large trifle bowl instead of individual glasses.

How to Make No-Bake Mango Cheesecake Trifles

Let me show you how simple it is to assemble these beautiful No-Bake Mango Cheesecake Trifles:

Make the Crust

1. First, I crush the graham crackers using my food processor until they are fine crumbs. (Alternatively, I put them in a Ziploc bag and whack them with a rolling pin – great stress relief!)
2. I transfer the crumbs to a bowl, add the granulated sugar and melted butter, and mix until the crumbs are well combined and evenly moistened.
3. I divide the crumb mixture equally among my serving glasses (I used 2 large glasses, but this easily makes 6 small trifle glasses). I press the crumbs down firmly into the bottom of each glass.
4. I place the glasses in the refrigerator to chill the crust while I make the cheesecake filling.

Make the Cheesecake Filling

1. Using the paddle attachment of my stand mixer (or using my hand mixer), I beat together the room temperature cream cheese and half of the granulated white sugar until it’s smooth and creamy. Starting with softened cream cheese is essential for a lump-free filling.
2. I add in the mango puree and mix until well combined with the cream cheese. I also add in the mango essence, if I’m using it. I set this mango-cream cheese mixture aside.
3. In a separate, clean bowl (preferably chilled), using the wire whisk attachment of my stand mixer or my hand mixer, I beat the cold heavy cream with the remaining granulated white sugar until it forms stiff peaks. I’m careful not to over-beat it into butter!

Combine Fillings

1. Gently, using a spatula, I fold half of the freshly whipped cream into the mango-cream cheese mixture until just combined. Folding keeps the mixture light and airy.

Assemble the Trifles

1. I transfer the mango cheesecake mixture to a piping bag fitted with a ½ inch round tip (or use a Ziploc bag with the corner snipped off).
2. I transfer the remaining half of the plain whipped cream into another piping bag fitted with a similar round tip.
3. Now, I layer the glasses! I pipe or spoon the mango cheesecake mixture over the chilled crusts first.
4. Then, I top the cheesecake layer with a layer of the plain whipped cream.
5. I add one more layer of the mango cheesecake mixture.
6. Finally, I finish with a nice swirl or dollop of whipped cream on top.

Chill and Garnish

1. I garnish the No-Bake Mango Cheesecake Trifles with fresh diced mangoes.
2. I chill the assembled cheesecake trifles for 4-6 hours, or preferably overnight, before serving. This allows the filling to fully set and the flavors to meld.

Tips and Tricks for the BEST No-Bake Trifles

Here are my secrets for making these No-Bake Mango Cheesecake Trifles truly exceptional:

• Room Temperature Cream Cheese: Essential for a perfectly smooth, non-lumpy cheesecake filling.
• Cold Heavy Cream: Whip the cream when it’s very cold (and use a chilled bowl/beaters if possible) for the best volume and stability.
• Fold Gently: Don’t deflate your beautiful whipped cream! Fold it gently into the cream cheese mixture.
• Chill Thoroughly: Don’t rush the final chilling step. The trifles need time to fully set to achieve the right texture.
• Piping Bags (Optional but Nice): Using piping bags makes creating neat layers in the glasses much easier.

How to Serve

These No-Bake Mango Cheesecake Trifles are perfect served:

• Chilled: Directly from the refrigerator.
• For Parties: Elegant individual desserts that are easy for guests to handle.
• Spring/Summer Dessert: Light, fruity, and refreshing.
• After Dinner: A delightful sweet treat to end a meal.

Garnish just before serving with fresh mango.

Make Ahead and Storage

These trifles are ideal for making ahead! Assemble them completely (you can even add the final mango garnish) and store them, covered, in the refrigerator for up to 2 days.

FAQs about No-Bake Mango Cheesecake Trifles

• Can I use canned mango puree?
  • Yes, canned mango puree works well. Ensure it’s unsweetened if possible, or adjust the sugar in the recipe accordingly.
• Can I make this in one large trifle bowl?
  • Absolutely! Just layer the crust, mango cheesecake filling, and whipped cream in a large trifle bowl following the same principles.
• Can I freeze these?
  • While the components might freeze okay separately, the assembled trifle’s texture (especially the whipped cream and fresh mango) might not be ideal after thawing. It’s best enjoyed chilled from the refrigerator.

Enjoy these creamy, tropical, and incredibly easy No-Bake Mango Cheesecake Trifles! They’re a perfect no-fuss dessert.

No-Bake Mango Cheesecake Trifles

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 20 minutes
• Yield: 2 1x
• Category: Dessert, No-Bake, Trifle
• Cuisine: American

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Description

These No Bake Mango Cheesecake Trifles are individual servings of creamy, tropical delight. A simple graham cracker crust is layered with a luscious mango cheesecake filling and light whipped cream, garnished with fresh mango.

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Ingredients

Scale 1x2x3x

For the Graham Cracker Crust:

• 3/4 cup graham cracker crumbs (from about 5–6 full crackers)
• 1 tablespoon granulated sugar
• 2 tablespoons unsalted butter, melted

For the Mango Cheesecake Filling:

• 8 ounces (226g) cream cheese, softened to room temperature
• 4 tablespoons granulated white sugar
• 1/3 cup mango puree (fresh or canned)
• 2–3 drops mango essence (optional)
• 1 cup heavy cream, cold, divided

For Topping & Garnish:

• Fresh ripe mangoes, diced or sliced
• Remaining whipped cream (from filling)

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Instructions

• Make the Graham Cracker Crust:

  • Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
  • In a small bowl, combine the graham cracker crumbs, 1 tablespoon granulated sugar, and melted butter. Stir until the crumbs are evenly moistened.
  • Divide the crumb mixture equally among your serving glasses (2 large or up to 6 small). Press the crumbs down firmly into the bottom of each glass.
  • Place the glasses in the refrigerator to chill while you make the filling.

• Make the Mango Cheesecake Base:

  • In a medium bowl, using an electric mixer (hand mixer or stand mixer with paddle attachment), beat the softened cream cheese and 4 tablespoons granulated sugar together until smooth and creamy.
  • Add the mango puree and mango essence (if using). Mix until well combined. Set aside.

• Whip the Cream:

  • In a separate, chilled bowl, using clean beaters, whip the cold heavy cream on medium-high speed until stiff peaks form. Be careful not to overwhip.

• Combine Filling Components:

  • Gently fold half of the whipped cream into the mango cream cheese mixture until just combined. Do not overmix.

• Prepare Piping Bags (Optional):

  • Transfer the mango cheesecake mixture to a piping bag fitted with a ½ inch round tip.
  • Transfer the remaining plain whipped cream into another piping bag fitted with a round tip. (Alternatively, you can spoon the layers carefully).

• Layer the Trifles:

  • Remove the chilled glasses with the crusts from the refrigerator.
  • Pipe (or spoon) a layer of the mango cheesecake mixture over the crust in each glass.
  • Pipe (or spoon) a layer of the plain whipped cream over the cheesecake layer.
  • Add another layer of the mango cheesecake mixture.
  • Finish with a layer or dollop of the plain whipped cream on top.

• Garnish: Top each trifle with fresh diced or sliced mangoes.

• Chill: Cover the trifles loosely with plastic wrap and refrigerate for 4-6 hours, or preferably overnight, until fully set and chilled.

• Serve

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Notes

• Cream Cheese: Ensure the cream cheese is fully softened to room temperature for a smooth, lump-free filling.
• Mango Puree: You can use fresh mango puree (blend ripe mango chunks until smooth) or canned mango puree.
• Heavy Cream: Use cold heavy cream for best whipping results. Chilling the bowl and beaters also helps.
• Layering: Piping bags create neat layers, but careful spooning works too.
• Chilling: This is essential for the no-bake filling to set properly. Overnight chilling yields the best texture.
• Storage: Store leftover trifles covered in the refrigerator for up to 2-3 days.