Mango No-Bake Cheesecake Squares

Leave the oven off this summer and whip up this no-bake cheesecake treat instead.

  • Author: Deanna Segrave-Daly
  • Yield: 16 squares 1x


  • 5 sheets graham crackers (4 crackers per sheet)
  • 16 ounces mascarpone cheese (or Neufchatel cream cheese)
  • 2/3 cup sugar
  • 6 ounces vanilla Greek yogurt
  • 3/4 cup frozen mango chunks
  • 1/2 cup canned light coconut milk


  1. In an 8 x 8-inch square pan, place graham crackers on bottom.
  2. In a stand mixer or with a hand mixer, blend together mascarpone cheese, sugar and half (3 ounces) of the yogurt. Spread evenly over top of the graham crackers.
  3. In a blender, puree the rest of the yogurt, mango and coconut milk until smooth. Drizzle over top of mascarpone mixture. With a butter knife, gently swirl the mango puree into the mascarpone mixture.
  4. Cover with foil and chill in refrigerator for at least 3 hours. When ready to serve, cut into squares.